====== Recipes That I Have Redacted ===== =====Bukkenade===== **Lady Oksana Gonchaovra** **Original Recipe** comes from “Forme of Cury” #19,(1390) ( By the master cooks of King Richard 11) (English) //Bukkenade. Take hennes oper connynges oper veel oper opere flessh & hewe hem to gobbettes. Waische it and sepe hit well. Grynde almaundes vnblaunched, and drawe hem vp with pe broth; cast perinne raysouns of coraunce, sugar, powdour gynger, erbes ystewed in grees, oynouns and salt. If it is to thynee, alye it vp with flour of ryse, oper with opere thyng, and colour it with safroun.// **Redaction by Lady Oksana Goncharova** //Bukkenade. Take chicken or rabbits or veal or other meat and cut them in pieces. Wash it and boil it well. Grind almonds not blanched, and draw them up with the broth; cast therein raisons of currants, sugar, powdered ginger, herbs sauted in oil, onions and salt. If it is too thin, mix it up with rice flour, or with another thing, and color it with saffron.// **Recipe** for about 20 *10 each Boneless Chicken or rabbit or veal or other meat *4-6+ cups Broth or enough to cover *1 1/4 cups Almond milk *3/4 cup dried currants *2 Tb Sugar *1 ts ground ginger *2 ts fresh sage or herb *2 ts fresh thyme or other herb *2 ts parsley or rosemary or other herbs *2 each Onions *1 ts salt *4-5 threads of Saffron *1-2 Tb rice flour as needed Cut meat into cubes about one inch square. Chop onions and herbs (using whatever combination of herbs you like.) Put cubed meat in pot with broth, either chicken or beef broth. Add to this almond milk. To make almond milk; chop almonds in mortar and pestle or food processor. Take the ground almonds and steep them in water or broth until the liquid turns white and drain excess almond mush. Alternatively add ground almond and water or broth to a blender, using the liquefy button alternating water or broth and almonds until you have a whitish liquid and drain excess almond mush. I use a ratio of 1/8 to 1/4 cup almonds to 1 cup of water or broth. This particular recipe calls for the almond milk to be made with the broth rather than the water. Add, to the meat, broth and almond milk, currants, sugar, ground ginger, and salt. Saute chopped onions until tender and then add a combination of chopped herbs. Saute herbs until tender. Add sauted onions and herbs to the meat pot. Simmer until the chicken is done, about 45 minutes. Strain broth from meat and vegetables, saving the broth. If broth is too thin, add a few tablespoons rice flour or white flour to thicken the broth. Mix flour with a few teaspoons of cold water to the consistency of sour cream and then add to the broth. Stir in the flour mixture into the broth or a low heat, until the broth thickens a little. Add crushed saffron threads to color the broth. Crush the saffron threads with a little of the broth in a mortar and pestle to disperse the coloring. Serve the meat and broth together. **Bibliography** Hieatt, Constance B., Sharon Butler, editors, __Curye on Inglysch__, Oxford Universtiy Press, 1985. Pg.101, # 19, from "Forme of Cury." =====Chykens in Cawdel===== **Lady Oksana Goncharova** **Original Recipe** comes from “Forme of Cury” #35,(1390) ( By the master cooks of King Richard 11) (English) //Chykens in cawdel. Take chikens and boile hem in gode broth, and take hem vp; thenne take yolkes of ayren rawe & broth and alye it togedre. Do therto powdour of gynger and sugar ynowth, saffroun and salt. And set it ouere the fyre withoute boyllying; and serue the chykens hole other ybroke, and lay the sewe onoward.// **Redaction by Lady Oksana Goncharova** //Chickens in cawdel. Take chickens and boil them in good broth, and take them up; then take yolks of egg raw and the broth and mix together. Do therto powder of ginger and sugar enough, saffron and salt. And set it over the fire without boiling; and serve the chickens whole or broke, and lay the sauce onward.// **Recipe** for 5 *5 each Chicken breasts or thighs *2 plus cups chicken broth **Ingredients for Cawdel** *2 each Egg yolks *1 cup Chicken broth *1/4 ts Ground ginger *1/2 ts Sugar *1/8 ts Salt *4-5 threads of saffron Boil chicken pieces in chicken broth, enough to cover the chickens. Cook for about one hour. Alternatively cook the chickens in an oven with the broth in a shallow pan for one hour at 350 degrees. After the chickens are done, take about 2 cups of the broth, run through a fat separator. This will yield about one cup of broth. The fat in the broth negatively affects the way the cawdel sauce comes out. After the broth has cooled a little, mix in the egg yolks, ginger, sugar, crushed saffron threads and salt. (Crush saffron in a mortar and pestle with a few teaspoons of broth.) Do not rush this step, the broth must be cooled or the eggs will cook before you want them too, leaving a lumpy mess of egg yolks. Heat the broth, eggs and spices slowly, over low heat, do not let it boil. Stir constantly, until the sauce is thickened. Serve the chicken pieces either whole or cut up with the cawdel sauce on top. **Bibliography** Hieatt, Constance B., Sharon Butler, editors, __Curye on Inglysch__, Oxford Universtiy Press, 1985. Pg.105, # 35, from "Forme of Cury." =====To Make Frumente===== **Lady Oksana Goncharova** **Original Recipe** comes from “Forme of Cury” #1 (1390) ( By the master cooks of King Richard 11) (English) //To make frumente. Tak clene whete & braye yt wel in a mortar tyl the holes gon of; sethe it til it breste in water. Nym it vp and lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkys of eyren rawe & saffroun & cast therto; salt it; lat it nauyt boyle after the eyren ben cast therinne. Messe it forth with venesoun or with fat motoun fresh.// **Redaction by Lady Oksana Goncharova** //To make frumente. Take clean wheat and bray it well in a mortar till the hulls gone off; simmer it till it bursts in water. Take it up and let it cool. Take good broth and sweet milk of cow or of almond and mix it therewith. Take yolks of eggs raw & saffron & cast thereto; salt it; let it not boil after the eggs been cast therein. Serve it forth with venison or with fat mutton fresh.// **Recipe(cooked wheat/barley)** for 5 *1 Cup Cracked Wheat or Barley *2 Cups Chicken or Vegetable Broth *1 Cup Almond milk or milk *2 Each Egg yolks *4 to 5 Saffron threads *1 ts salt *2 Tb Butter For this recipe we don't have to take the hulls off the wheat as we can get our wheat already processed. Alternatively use barley. First saute the wheat or barley in the butter until the it is lightly browned. Add broth and salt to the wheat. (The recipe calls for water to be used for this first step, but broth is much more tasty. Essentially we are skipping to the broth and milk step). Cover and simmer for about 10 minutes. Uncover and stir the wheat. Mix in milk or almond milk and simmer covered until the liquid is almost gone, stirring occasionally, about 10 more minutes. Remove lid and let the rest of the liquid absorb about 5 minutes, stirring to be sure it is not sticking to the bottom. Remove from heat and let it cool a little. (Don't want to add the raw eggs while it is hot.) Mix in egg yolks and crushed saffron to the cooled wheat and heat without boiling. Serve with venison or mutton on top. To make almond milk; chop blanched almonds in a mini chopper or food processor. Take the ground almonds and put them in a blender and gradually add water, blending in between. Use the liquefy switch on the blender. Blend till the almonds have turned to a liquid as much as you can. Strain out any almond residue. I use a ratio of 1/8 cup of almonds to about 1 cup of almonds. Alternatively heat the crushed almonds in water till the almonds turn to mush resembling white milk and strain the residual almonds.(A much longer process, but more period method.) Before adding saffron, crush the threads in a little of the egg yolks or 1 tsp.broth in a mortar and pestle. This will help disperse the saffron coloring. **Bibliography** Hieatt, Constance B., Sharon Butler, editors, __Curye on Inglysch__, Oxford Universtiy Press, 1985. Pg.98 # 1, from "Forme of Cury." =====Gees in Hoggepot===== **Lady Oksana Goncharova** **Original Recipe** comes from “Forme of Cury” #33 (1390) ( By the master cooks of King Richard 11) (English) //Gees in hoggepot. Take gees and smyte hem on pecys; casst hem in a pot. Do therto half wyne and half water, and do therto a gode quantite of oynouns and erbes. Set it ouere the fyre and couere it fast. Make a layour of brede and blode & lay it therwith; do therto powdour fort and serue it fort.// **Redaction by Lady Oksana Goncharova** //Geese in hoggepot. Take geese and cut them in pieces; cast them in a pot. Do thereto half wine and half water and do thereto a good quantity of onions and herbs. Set it over the fire and cover it fast. Make a layer of bread and blood and lay it therewith; do thereto powder fort and serve it forth.// **Recipe(Duck stew)** for 5 *1 lb Duck *1 cup Onions *1 cup or more White Wine *1 cup or more water *1/4 to 1/2 ts fresh parsley *1/4 to 1/2 ts fresh sage *1/4 to 1/2 ts fresh rosemary *1/4 to 1/2 ts fresh thyme *1/2 lb fresh bread **Ingredients for Powder Fort** *1/8 ts pepper *1/4 ts ginger *1/4 ts cinnamon *1/4 ts cloves Chop duck into small bite sized pieces. Chop onions small. Place duck and onions in a pot with one half wine and one half water (enough to cover.) Add the chopped herbs either fresh or dried. Boil and then reduced heat and cover. Simmer for about 30 to 60 minutes, stirring occasionally. The longer the better. Slice bread and serve the goose mixture on top of the bread sprinkled with the powder fort. **Bibliography** Hieatt, Constance B., Sharon Butler, editors, __Curye on Inglysch__, Oxford Universtiy Press, 1985. Pg.105 #33, from "Forme of Cury." =====Fenkel in Soppes===== **Lady Oksana Goncharova** **Original Recipe** comes from “Forme of Cury” #79 (1390) ( By the master cooks of King Richard 11) (English) //Fenkel in soppes. Take blades of fenkel; shrede hem not to smale. Do hem to seeth in water and oile, and oynouns mynced therewith; do therto safroun and salt and powder douce. Serve it forth. Take brede ytosted and lay the sewe onoward.// **Redaction by Lady Oksana Goncharova** //Fennel in soppes. Take blades of fennel; shred them not too small. Do them to boil in water and oil, and onions minced therewith; do thereto saffron and salt and powder douce. Serve it forth. Take bread toasted and lay the juices onward.// **Recipe(Cooked fennel and onion)** for 5-8 *1 each fennel *2 each onions *water, enough to cover *1/2 cup olive oil *1 ts salt *4 each saffron threads *1 lb fresh bread **Ingredients for Powder Douce:** * 2 Tb sugar * 1/2 ts ground , powdered ginger * 1 ts ground cinnamon Chop fennel in chunk sized pieces. Mince onions. In a large pot, place fennel pieces and onions in water and olive oil. Add the salt and crushed saffron threads. (Crush the saffron in a few teaspoons of water in a mortar and pestle and add to the pot.) Boil and reduce the heat to a simmer. Simmer, covered until softened. Meanwhile, split bread lengthwise, brush the pieces with olive oil and toast lightly under a broiler. When the fennel is ready serve on top of the toasted bread slices and sprinkle with powder douce. (soppes, means toasted bread) **Bibliography** Hieatt, Constance B., Sharon Butler, editors, __Curye on Inglysch__, Oxford Universtiy Press, 1985. Pg. 115 #79, from "Forme of Cury." [[ printable|printable recipe ]] =====A Colde Bakyn Mete===== **Lady Oksana Goncharova** //Recipe is from "Wagstaff Miscellany," MS 163- An Ordinance of Pottage (15th Century) (#138)// **A colde bakyn mete** Grynd reysons, & yf thu wilte, thu may boyle fegys, & grynd hem therwith, & temper hem up with swete wyne as chargeaunt as thu may. Do therto clovys, macys, pynez, corauns, datys mynsyd, sygure & salt; set hit on the fyre. Stere hit well: when hit boyleth, take hit of. Have small cofyns with low brerdys bakyn byfore & endore the brerdys with safron, & fyll hem with the syrup. & florych hit with anneys in confite. & yf thu wilte, thu may take cornels of walch notys: pike of the skyn, make hem as clene as thu may and as white. Wete hem in a lytll safron watyr. Set a pyn or nedyll in hem & hold hem upryght in thy hond - let not hem be to wete- & lay goldefayle with that othir hond with a thyge made therfore, & blow theron esyly with thy mouth, & that shall make thy gold to abyde, & so thu may gylt tham ovir, & florich thy bakyn mete ther/with. And so thu may florich eny colde mete that ys bakyn, & thu may make hit in a potage, yf thu wilt, that ys called rape ryall. **Redaction by Lady Oksana Goncharova** **A cold baked meat** Grind raisins & if you will, you may boil figs & grind them therein, & mix it up with sweet wine as thick as you may. Do thereto cloves, maces, pine nuts, currants, dates minced, sugar & salt; set it on the fire. Stir it well: when it boils, take it off. Have small pie tins with low rims baked before and coat the rims with saffron and fill them with the syrup. & flourish it with anise in confit. If you will, you may take kernels of walnuts: take off the skin, make them a clean as you may and as white. Wet them in a little saffron water. Set a pin or a needle in them and hold them upright in your hand -let not them be too wet- & lay gold foil with that other hand with a thing made before & blow thereon easily with your mouth, & that shall make the gold to adhere, & so you may gild them over, & flourish the baked meat therewith. And so you may flourish any cold meat that is baked, & you may make it in a porridge, if you will, that is called rape ryall. (thick dish of dried fruits in almond milk) **Recipe** for one pie * 3/4 cup to 1 cup Raisins * 5 or more Figs * 1 1/2 cup Sweet Wine (White Zinfandel) * 1/8 tsp. cloves * 1/8 tsp mace * 1/4 cup pine nuts * 1/3 cup currants * 12 to 20 pitted dates, minced * 3 Tbs. Sugar * 1/4 Tsp. Salt // Quantities of fruit and nuts can be altered. If you have more of one kind use them. Basically all you need is enough fruit and nuts to fill a pie shell. The same goes for the spices and sugar, you may add more or less to taste. Boil raisins and figs for about 10 minutes in water to soften. Drain water, mince figs and grind the figs and raisins using a mortar and pestle.This does not have to be a smooth paste a coarse mixture is fine. Add wine to the ground fruit and add the remaining ingredients and heat to boil. Reduce heat to simmer and cook until the mixture has thickened, stirring frequently.This will take about 10 to 15 minutes. Remove from heat. Pour mixture into prepared pie tin. Crush a few saffron threads with one beaten egg white in a mortar and pestle. Brush the top rim of the pie crust with the saffron mixture. Bake at 375 degrees for about 40 minutes. The pie will be a little moist, but will firm up a bit when refrigerated.// **The recipe calls for the cooled pie to be decorated with anise in confit and gold-leafed walnuts.** Recipes in "Goud Kokery" (Book V of "Curye on Inglysch), #11 and 12, from the 14th century, gives us recipes for clarifying sugar and for making anise in confit. The recipe for clarifying sugar tells us that we can use the sugar and egg white mixture to make all manner of confections. The recipe for anise in confit is a very long drawn out process. The same recipe can be used to candy caraway seeds, coriander seeds, fennel and ginger. **The following recipe is a simplified recipe for anise in confit** **Recipe for "Dragee and Spices in Confit" # 135.** This recipe comes from "Pleyn Delit" written by Constance B. Hieatt, Brenda Hosington and Sharon Butler. I have scaled down the quantities as it is for only one pie. * 1/8 cup anise seeds * 1/3 cup sugar * 1/8 cup water //Boil the sugar and water in a heavy frying pan for 5 minutes. Add the seeds and continue to cook, stirring, until the syrup begins to look white; set aside for 10 minutes. Then put back over low heat, preferably over a protective mat or heat diffuser, and stir until the sugar coating softens enough to be poured. Pour onto a cookie sheet or (preferably) a piece of clean screening over a cake rack. Spread the seeds out with a paring knife to separate them as much as possible; as they harden, you can divide them further, but you do have to work quickly. Ideally, each should be completely separate.// (I used a cheese cloth on a wire rack. I spread out the seeds and sugar syrup on the cloth and allowed to dry and scraped off the dried anise confits) **Gold Leafed Walnuts** The recipe tells us to take walnut halves and pick the skins off the walnuts. Take off as much of the skin as you want, to make them as white as you want. I found that the easiest way is to just use your fingernails to remove the skin. Wet the cleaned walnut halves in a little saffron water. Make saffron water with a few threads of saffrons crushed in a few teaspoons of water in a mortar and pestle. Poke a pin or needle in the wet walnut. Take the walnut on the pin in one hand and in the other hand take gold leaf and gently blow it on to the walnut. Alternatively roll the walnut onto the gold leaf. Edible gold leaf powders are also available. **Pie Crust Recipe** This is a redaction by Cariadoc and Elizabeth from “A Miscelleny” page 62 under the heading “To Make a Tarte of Beans.”“To make a short paest for tarte” from: “A Proper Newe Book” page 37/c10: * 6 threads of saffron * 1 cup flour * 5-6 Tb Soft butter * 2 egg yolks //To make crust, mix saffron water (5-6 threads of saffron crushed in 1 teaspoon cool water) into flour; and egg yolks and mix well (Will be crumbly). Add 4 tablespoon butter and mix well; add enough of the remaining butter to make a smooth paste. (Amount used depends upon softness of butter and warmth of kitchen; at second trail used a bit over 6 Tb) Roll smooth and place in a 9” pie plate. Crimp edge. // **Bibliography** Hieatt, Constance B., editor, __An Ordinance of Pottage__, An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. Prospect Books, 1988. Hieatt, Constance and Sharon Butler, editors, __Curye on Inglysch__, English Culinary Manuscripts of the Fourteeth Century (Including the "Forme of Cury"). Oxford University Press, 1985. Hieatt, Constance, Brenda Hosington and Sharon Butler, __Pleyn Delit__, Medieval Cookery for Modern Cooks. Second Edition, University of Toronto Press.1996. Friedman, David and Betty Cook,(Cariodoc and Elizabeth), __A Miscelleny__, 6th Edition, David Friedman and Elizabeth Cook, 1988, 1990, 1992. ===== Tart in Ymbre Day ===== **Original Recipe** comes from “Forme of Cury” #173 (1390) (By the master cooks of King Richard 11)(English) //Take and perboile oynouns & erbis & presse out pe water & hewe hem smale. Take grene chese & bray it in a morter, and temper it vp with ayren. Do perto butter, safroun & salt, & raisouns corauns, & a litel sugur with powdour douce, & bake it in a trap, & serue it forth. // **Redaction By Lady Oksana Goncharova: ** //Take and parboil onions and herbs and press out the water and cut them small. Take green cheese and bray it in a mortar and mix it up with eggs. Do thereto butter, saffron and salt and raisins currants and a little sugar with powder douce and bake it in a pie shell and serve it forth. // **Recipe (Onion and Cheese Quiche)** for 1 pie: * 2-3 small to medium onions * 2 Tb fresh sage * ¼ cup fresh parsley * 6 oz. softened cream cheese * ¾ cup Ricotta cheese * 3 eggs * 3 Tb Butter * 3-5 Threads of Saffron * ¼ ts. salt * ¼ cup dried currants or raisins **Ingredients for Powder Douce:** * 1 ½ Tb sugar * ¼ ts ground , powdered ginger * ½ ts ground cinnamon **Ingredients for Pie Crust:** * 6 threads of saffron * 1 cup flour * 5-6 Tb Soft butter * 2 egg yolks Peel onions and parboil whole for 10 minutes, drain and chop. Parboil sage and parsley for 3 minutes, drain and chop small.(Parboiling means to boil water (enough water to cover ingredients) and add ingredients for specified time. Parboiling will make the ingredients milder/ sweeter tasting) Mix together cheeses, eggs and butter thoroughly. Add chopped onions, sage and parsley. (crush saffron threads with a tsp of cool water in a mortar and pestle). Add saffron, salt, currants and powder douce. Mix all these together. Pour into a prepared pie crust. (No top crust) in a 9” pie plate.(Can make your own pie crust or buy commercial pie crusts) Bake at 350 degrees for 50 to 60 minutes, or until test knife comes out clean (Insert knife in pie and no liquid residue attaches to knife) Can be served warm or cold. The pie crust redaction is not my own. This is a redaction by Cariadoc and Elizabeth from “A Miscelleny” page 62 under the heading “To Make a Tarte of Beans.”“To make a short paest for tarte” from: “A Proper Newe Book” page 37/c10: **Redaction instructions by Cariadoc and Elizabeth:** //To make crust, mix saffron water (5-6 threads of saffron crushed in 1 teaspoon cool water) into flour; and egg yolks and mix well (Will be crumbly). Add 4 tablespoon butter and mix well; add enough of the remaining butter to make a smooth paste. (Amount used depends upon softness of butter and warmth of kitchen; at second trail used a bit over 6 Tb) Roll smooth and place in a 9” pie plate. Crimp edge. // **Bibliography:** Hieatt, Constance B. and Sharon Butler, Editors, __Curye on Inglysch__. Oxford University Press, 1985. Page 136 #173, from “Forme of Cury.” Friedman, David and Elizabeth Cook, __A Miscelleny.__ (6th Edition) , 1988, 1990, 1992. page 62. “ A Proper Newe Book of Cookery” p. 37/C11 and p. 37/C10. ===== Roo Broth ===== **Original Recipe** comes from “Forme of Cury, “ # 16 (1390) (By the master cooks of King Richard 11) (English) //Take the lire of the boor oper of the roo, perboile it. Smyte it on smale peces; seep it wel half in water and half in wyne. Take brede and bray it wip the self brith and drawe blode perto, and lat it seeth togydre with powdour fort; of ginger oper of canell and macys, with a grete porcioun of viynegar, with raysouns of corauns. // **Redaction by Lady Oksana Gonchaorva:** //Take the flesh of the boar or of the roe deer, parboil it. Cut it in small pieces; boil it well half in water and half in wine. Take bread and bray it with the self broth and draw blood thereto and let it simmer together with powder fort; of ginger or of cinnamon and maces with a great portion of vinegar with raisins of currants. // **Recipe (Pork or Venison “Stew”):** serving size 25 plus * 8 lbs venison or pork * 2-3 cups red wine * 2-3 cups water * 2-3 cups balsamic vinegar * 2 cups dried currants * 8 slices of bread or ½ of 1 lb loaf. **Powder Fort:** * ½ ts black pepper * 2 ts ginger * 2 ts cinnamon * 2 ts cloves Cut pork or venison into 1 inch squares, and parboil. (parboil means to add meat to boiling water for a few minutes until outsides are a little browned) Remove meat from the water and boil the meat in a ½ red wine and ½ water mixture, adding the powder fort.(Add enough liquid to cover meat) After it has boiled add the balsamic vinegar with bread shredded up into the boiling mixture. Add currants. Reduce heat and simmer for at least 1 hour. (Best if left to simmer for more hours(5-6)) Stir occasionally and make sure the liquid does not dissolve completely. Add more liquid if needed. Serve the meat with the currants and a little of the broth on top. **Variations:** Marinate the meat in some wine and vinegar overnight in refrigerator, with enough liquid to cover. Use same wine and vinegar for recipe. **Bibliography:** Hieatt, Constance B. and Sharon Butler, editors, __Curye on Inglysch__. Oxford University Press, 1985. Page 101, # 16, from “Forme of Cury.” ===== Appulmoy ===== **Original Recipe:** comes from “Forme of Cury”, #81 (1390) (By the master cooks of King Richard 11) (English) //Take apples and seeth hem in water; drawe hem thurgh a straynour. Take almaude mylke and hony and flour of rys, safroun and powdour fort and salt, seeth it stondyng.// **Redaction By Lady Oksana Goncharova: ** //Take apples and boil them in water; draw them through a strainer. Take almond milk and honey and flour of rice, saffron and powder fort and salt, and boil it standing. // **Recipe (Thick applesauce):** Serving size 10-12: * 5 cups apples * 4 cups water * 2/3 cup almond milk * 3 each saffron threads * ½ cup rice flour * ¼ cup honey * ½ ts salt **Powder Fort:** * 1/8 ts black pepper * ½ ts ground ginger * ½ ts cinnamon * ½ ts ground cloves Peel and chop apples. cook the apples in water until tender. Drain the excess water. Mash apples. Add almond milk and crushed saffron threads.(Add a teaspoon or so of almond milk and saffron threads to a mortar and pestle and crush the threads). Add rice flour, honey, salt and powder fort. Simmer over low heat, stirring frequently, until mixture has thickened. (About 10-15 minutes) **To make Almond milk:** Take blanched almonds and chop them up in a mini chopper or food processor. Take the chopped almonds and put them in a blender, using liquefy switch, and mix in water a little at a time. I use a ratio of about 1/4 cup blanched almonds to about 1 cup of cool water) This can be all done with mortar and pestle if you wish. **Variations:** The powder fort can be adjusted to your taste, adding more or less spices. Suggestion: Mix up a large batch of powder fort so you can use what you need for each individual recipe, instead of measuring each time. Add powder fort to taste. Ratios of pepper, ginger, cinnamon and cloves can be altered to taste also. **Bibliography:** Hieatt, Constance B., and Sharon Butler, editors, __Curye on Inglysch__. Oxford University Press, 1985. Page 116, #81, from “Forme of Cury.” ===== Caboches in Potage ===== **Original Recipe** comes from “Forme of Cury, “ #6 (1390) (By the master cooks of King Richard 11) (English) //Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and the whyte of lekes yslyt and ycorue smale. And do perto safroun & salt, and force it with powdour douce. // **Redaction by Lady Oksana Goncharova: ** //Take cabbages and quarter them, and simmer them in good broth with onions minced and the white of leeks slit and carved small. And do thereto saffron & salt, and force it with powder douce. // **Recipe (Cooked Cabbage):** serving size 10 * 1 each head of cabbage * 1 each medium onion * 1 each leek * 5 threads of saffron * 1 ts salt * 4 cups chicken or beef broth **Ingredients for Powder Douce:** * 1 ½ Tb sugar * ¼ ts ground ginger * ½ ts cinnamon Cut and break apart cabbage. Mince onions and chop the white of the leek. Place cabbage, onion and leek in pot with beef or chicken broth. Add crushed saffron threads (Crush saffron with a teaspoon of broth in a mortar and pestle), salt and powder douce. Boil and simmer covered until tender. Serve cabbage with a little of the broth and if needed more of the powder douce mixed in. **Bibliography:** Hieatt, Constance B. and Sharon Butler, editors, __Curye on Inglysch__. Oxford university Press, 1985. Page 99 #6, from “Forme of Cury.” ===== Gelyne in Brothe ===== **Original recipe** comes from Harleian MS. 4016 (1450 A.D.) (English) //Take rawe hennes, chop hem, caste hem into potte; cast to fressh broth, Wyne, parcelly, oynons myced, powder of peper, clowes, Maces, saffroun, and salt; then stepe brede with vinegre and the same broth, and draw hit thorgh a streynour, and cast it thereto, and lete boyle ynogh; And caste thereto pouder ginger, and sesone hit vp, & serue forth.// ** Redaction by Lady Oksana Goncharova:** //Take raw chickens, chop them, put them in a pot, put in fresh broth, wine, parsley, onions minced, powdered pepper, cloves, mace, saffron and salt; then soak bread with vinegar and the same broth, and push the bread through a strainer and put into (the pot) and let it boil enough; and put in powdered ginger and season it up and serve forth. // ** Recipe (Chicken Soup)** Serving size for 25 plus * 2 cut up whole chickens * 4 quarts chicken broth (16 cups) * 2 cups cooking wine * 3 large onions chopped * 4 cups parsley chopped * 2 tsp. kosher salt * ½ tsp. pepper * ¼ tsp. saffron * ¼ tsp. mace * 1/8 tsp. ground cloves * ¼ or more of 1 lb loaf of fresh bread * ¾ cup balsamic vinegar * ¼ tsp. powdered ginger Put cut up chicken pieces in large soup pot, add 3 quarts (12 cups) broth, wine, chopped onions and parsley. Add salt, pepper, saffron, mace and cloves. Boil and then simmer and stir frequently for 4-5+ hours, after bones release from chicken, cook for another 2 hours, then remove bones from pot saving the broth. Add 1 quart (4 cups) of additional broth to pot with boned chickens and remaining saved broth. Break bread into chunks and soak with vinegar and the broth from pot. Push the soaked bread through a strainer (Can run through a food processor for same effect) and add to the pot with the powdered ginger. Heat to boil and then simmer for another hour, stirring frequently. Add any additional seasonings to taste and serve hot. **Bibliography:** Austin, Thomas, editor, __Two Fifteen-Century Cookery-Books__. Oxford University Press. 2000. ===== Gingerbrede ===== ** Original Recipe:** comes from “Goud Kokery” #19 (1390) (By the master cooks of King Richard 11) (English) //Take goode honye &clarefie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge hony, & stere it well togyder faste with a skylyse that it bren not to the vessell. & thanne take it doun and put therin ginger, longe pepere & saundres, & tempere it vp with thin handes; & than put hem to a flatt boyste & strawe theon suger & pick therin clowes rounde aboute by the egge and in the mydes, yf it plece you, & c.// ** Redaction by Lady Oksana Goncharova:** //Take good honey & clarify it on the fire, & take fair (good quality white) bread & grate it, & cast it into the boiling honey, & stir it well together fast with a spatula that it burn not to the vessel, & then take it down and put therin ginger, long pepper & sanders, & mix it up with your hands; & then put it in a flat box & strew on sugar, & pick therin cloves round about by the edges and in the middle, if it pleases you, & serve.// **Recipe (medieval soft gingerbread):** 24 small balls or one square loaf pan * 1 cup honey (natural) * 1 ½ cup grated bread crumbs * ¾ ts ground gingerbread * ¼ ts ground white pepper * ¼ ts ground sanders (sandalwood) * ¼ ts ground cloves (optional whole cloves, as many as you want) * 1 ts sugar Clarify the honey by bringing honey to boil over low heat in small sauce pot.. The honey will begin to foam up. Remove from heat and skim off the (scum) that had risen to top. Place the clarified honey back on low heat. Mix in finely grated bread crumbs (Bread crumbs that you have grated yourself from stale bread) (Don't use commercially grated bread crumbs) Stir constantly so mixture doesn't stick to the pot. Cook this mixture until thickened, usually about 2-3 minutes. As it gets to the correct thickness the mixture will start sticking together as you stir. Remove from heat and stir in the spices (ginger, white pepper and sanders) Once cooled, knead the mixture to fully distribute the spices. Place gingerbread into a flat box shaped pan. Sprinkle sugar on top. Place whole cloves on the surface in a pleasing pattern. The clove flavor will penetrate into the gingerbread after several hours or over night. (The whole cloves should be removed before eating) **Another variation:** Add ground cloves to the mixture when adding other spices. The gingerbread can then be formed into small balls and then rolled into sugar. This makes it easier to serve as the gingerbread is very sticky and sometimes hard to cut into pieces from the square pan. (Store balls in single layer as they will stick together and form a single mass) The gingerbread can be stored for several weeks in the refrigerator, but let it get back to room temperature before serving. (Mixture will harden when it gets cold) This gingerbread is very susceptible to the humidity levels it can become very soft in high humidity. **Bibliography:** Hieatt, Constance B. and Sharon Butler, editors, __Curye on Inglysch__. Oxford University Press, 1985. Pg 154 #19, from “Goud Kokery.” ===== Leche Frys in Lentoun ===== **Original Recipe** comes from “Forme of Cury” #166 (1390) (By the master cooks of King Richard 11) (English) //Drawe a thik almaude mylke wip water. Take dates and pyke hem clene with apples and peeres, & mynce hem with prunes damysyns; take out pe stones out of pe prunes, & kerue the prunes a two. Do perto raisouns coraunce, sugur, flour of canel, hoole macys and clowes, gode powdours & salt; colour hem vp with saundres. Meng pise with oile. Make a coffyn as pou didest bifore & do pis fars perin, & bake it wel, and serue it forth.// **Redaction By Lady Oksana Goncharova:** //Draw a thick almond milk with water. Take dates and make them clean with apples and pears, & mince them with prunes take the stones out of the prunes, & carve the prunes in two. Do thereto dried currants, sugar, ground cinnamon, whole maces and cloves, good powders & salt; color them up with sanders. mix this with oil. Make a pie crust as you did before & put this mixture into pie crust and bake it well, and serve it forth.// **Recipe (Apple and pear pie with dried fruits)** for 1 pie * ½ cup dried dates * ½ cup dried prunes * 1 ½ cup fresh apples * 1 ½ cup fresh pears * ¼ cup dried currants or raisins * ½ cup almond milk * 1/8 cup sugar * 1 ts cinnamon * ¼ ts each of ground mace,cloves and ginger. * ½ ts each of ground nutmeg and optional sanders * ¼ ts salt * 2 Tb butter Peel, core and chop apples and pears. Mince pitted dates, cut pitted prunes in two. Combine; apples, pears, dates, prunes and currants. Add almond milk, sugar and spices, mix all together. Put all the ingredients in a pie shell dot the top with butter and put top crust over, crimp edges. Bake for 35-40 minutes in 375 degree oven. I choose to use ground spices rather than the whole maces and whole cloves as the recipe calls for. The recipe also calls for sanders, (sandalwood is another name for it) this just adds a red color without added flavor; basically it is a medieval food coloring. The sanders can be omitted without compromising the recipe. **To make almond milk;** Chop blanched almonds in a mini chopper or food processor. Take the ground almonds and put in blender and gradually add water, blending in between. I use the liquefy switch on the blender. For a thick almond milk I use a ratio of ¼ cup almonds to 1 cup of water. If you want to develop your arm muscles use a mortar and pestle instead of blender and chopper. ** Bibliography:** Hieatt, Constance B., and Sharon Butler, editors, __Curye on Inglysch__. Oxford University Press, 1985. page 135 #166, from “Forme of Cury”. ===== Makerouns ===== **Original Recipe** comes from “Forme of Cury,” # 95 (1390) (By the master cooks of King Richard 11) (English) //Take and make a tyhnne foyle of dowh, and kerue it on peces, and cast hym on boillyng water & seep it wele. Take chese and grate it, and butter imelte, cast bynethen and aboven as losyns; and seue forth.// **Redaction By Lady Oksana Goncharova:** //Take and make a thin foil of dough, and carve it to pieces and cast them in boiling water and boil it well. take grated cheese and melted butter, cast beneath and above like losyns (noodles) (referring to recipe #50 in Forme of Cury, “Losyns”) and serve forth.// **Recipe (“Medieval Macaroni and Cheese”)** serving size 10 people * 1 lb lasagna noodles, alternatively use fettuccine or linguine noodles * ¼ cup-plus grated Parmesan or Romano cheeses or a combination of both * ¼ cup-plus melted butter * water Boil large quantity of water about twice or three times the quantity of noodles. Add noodles to boiling water, stir frequently, until noodles are tender. Drain water. Layer noodles with a little melted butter and a little grated cheese. Repeat layer of noodles, melted butter and grated cheese, etc. (The “Losyn” recipe that it refers to, does this layering technique of alternate layers of noodles and cheese). Serve warm. **Another Variation:** Mix fettuccine or linguine noodles with the butter and cheese and toss together, without layering. More cheese and butter can be added, if you see fit to either recipes **Bibliography:** Hieatt, Constance, B. and Sharon Butler, editors, __Curye on Inglysch__. Oxford University Press, 1985. Page 119 #95, from “Forme of Cury.” ===== Pasturnakes in Potage ===== **Original Recipe** comes from “Forme of Cury” #7 (1390) ( By the master cooks of King Richard 11) (English) //Take rapus and make hem clene, and waissh hem clene; quarter hem; perboile hem, take hem vp. Cast hem in a gode broth and seep hem; mynce oynouns and cast perto safroun and salt, and messe it forth with powdour douce. In the self wise make pasturnakes and skyrwittes.// **Redaction by Lady Oksana Goncharova:** //Take turnips and make them clean and wash them clean; quarter them; parboil them, take them up. Cast them in a good broth and simmer them; mince onions and cast thereto saffron and salt, and serve it forth with powder douce. In the same manner make of carrots and parsnips. // **Recipe (Cooked root vegetables)** serving size 10 * 1 lb turnips or carrots or parsnips * 1 large onion * 2 cups plus vegetable or chicken or beef broth * 1 ts salt/ kosher salt/ sea salt * 5-6 threads of saffron **Powder Douce:** * 1 ½ Tb sugar * ¼ ts ground ginger * ½ ts ground cinnamon In this recipe one can use either turnips, carrots or parsnips. (Referred to as root vegetables for now on) Parboil the root vegetables. (Parboiling is; placing the vegetables(larger vegetables can be cut into chucks before parboiling) in a pot of boiling water and boiling for a short time, about 8 to 10 minutes, not fully cooking them). (Parboiling will take the bitter taste out of foods) Chop root vegetables into chucks. Mince onions, (Onions can be parboiled first also, peel skin and leave whole while parboiling) Cook the root vegetables and onions in broth(broth enough to cover vegetables), with salt and saffron threads. (Crush saffron threads first before adding, to disperse the flavor and color) (Crush the saffron threads using a teaspoon of the broth in a mortar and pestle and crush the threads). Cook root vegetable until tender over medium heat.( about 20-30 minutes) Drain broth and serve vegetables with powder douce mixed in before serving. (Can add more powder douce to taste) **Suggestions:** Mix a large batch of powder douce together to use for other recipes. Powder douce is a sweet mixture of spices any ratio of sugar, ginger and cinnamon will do. (Heavier on the sugar and cinnamon than the ginger.) **Bibliography:** Hieatt, Constance B. and Sharon Butler, editors, __Curye on Inglysch__. Oxford University Press, 1985. Page 99 # 7, from “Forme of Cury”. ===== Ryse of Flessh ===== **Orginal recipe** comes from “Forme of Cury” #11 (1390) (By the master cooks of King Richard 11) ( English) //Take ryse and waisshe hem clene and do hem in an erthen pot with gode broth and lat hem seep wel. Aftirward take almaund mylke and do perto, and colour it wip safroun & salt, & messe forth.// **Redaction by Lady Oksana Goncharova**: //Take rice and wash them clean, and do them in an earthen pot with good broth and let them simmer well. Afterwards take almond milk and do thereto, and color it with saffron & salt, & serve forth.// **Recipe (Cooked rice with almond milk)** serving size 12 * 2 cups rice * 4 cups vegetable or chicken broth * 1 ts salt * 2 cup almond milk * 5-6 threads of saffron Add rice to broth. Heat to boil in covered pot, then simmer until broth is almost all absorbed. Stirring frequently to prevent rice from sticking to pot. Add almond milk, saffron and salt.(Crush saffron threads before adding ). Simmer again, covered, until all the liquid is absorbed. Stirring frequently again. Serve warm. **Almond milk:** take ¼ cup of blanched almonds and chop them in a mini blender or food processor. Place chopped almonds in a blender, on liquefy setting, add 1 cup of water gradually, blending in between. **Crushing saffron:** Put a teaspoon of the almond milk in mortar and pestle, add threads of saffron and crush threads. **Bibliography:** Hieatt, Constance b. and Sharon Butler, editors, __Curye on Inglysch__. Oxford University Press, 1985. Page 100 # 11 from “Forme of Cury”.