SC - Chocolate, Etc.
Stefan li Rous
stefan at texas.net
Tue Nov 9 21:12:26 PST 1999
I've gotten enough requests, so I thought I would post my recipes. I
apologize for them not being written as well as I could.... he he... I'm
a mathematician not an english major.
Kael
- -------------------------
Powder Douce I: Cinnamon, Sugar, Cloves, Ginger
Powder Douce II: Cinnamon, Sugar, Mace, Cardamon, Coriander
Powder Fort: Grains of Paradise, Ginger, Cubebs, Cloves, White Pepper
Note: as in most cooking, the amounts listed in this recipe are only
approximate. Medieval writers didn't list amounts so being off by a
teaspoon or so, might just be a period practice :)
- --------------------------------------------------
Bread
Baked and donated by Hamish the Other, Caer Adamant (mka. Todd Roy)
- ---------------------------------------------------
Cabbage Soup
- -Pleyn Delit--22
Cabbage 1 head
Onion 2
Leaks 2-3
Beef Broth 2-4 cups
Powdour Douce (cardamon, coriander, sugar)
Salt
Saffron
Directions:
Combine all ingredients. Simmer for half an hour or more. Note: the
longer it simmers the more the cabbage will cook down.
- -----------------------------------------------------
Hard Boiled Eggs
- ------------------------------------------------------
Meatballs
- -The Medieval Cookbook--p106
Pork 2 lb
Beef stock 1 c
Almonds 4 oz
Rice flour 1 T
Currants 1 T
Mace 1/4 t
Ground Cloves 1/8 t
Decorate:
white sugar, ground mace, dried flowers
Directions:
Boil and mince pork. Add ground mace, cloves and currants. Make into
balls, and fry in some oil until brown. (note: when making this recipe
there seemed to be something missing. The pork wouldn't hold together
as a ball because the mixture was too moit. Even thought the recipe
doesn't call for them, to counter this, I added some bread crumbs to
help act as a binder.)
Take almond milk, and rice flour. Boil briefly (add beef stock to thin
down if necessary) Coat Meat balls with light coating of sauce, and
decorate.
- ------------------------------------------------------
Fruits: Apples, Currants, Raisins
- ------------------------------------------------------
Chicken and Sage Sauce
- -Take a Thousand Eggs--83
Chicken
Eggs (Hard boiled) 3
Ginger 1 t
Galingale 1/2 t
Clove powder 1/2 t
Sage leaves 1 T + 1 t
Red Wine Vinegar 5 T
Directions:
Mix spices and egg yolks, in a bowl and blend until forming a coarse
paste. Add vinegar, stir. Mince egg whites, add to mixture and
blend. Pour Sauce over chicken.
- --------------------------------------------------------
Pork Rolls
- -Medieval Cookbook--92
Pork 1 1/2 lb
salt 1/2 t
Currants 1 1/2 oz
Powder Fort (cumin, black pepper, ginger)
Eggs 1 separated + 1 white
Filo 6-8 sheets
Sauce:
Chicken Stock 2 1/2 cu
Powder Douce
Rice flour 2 T
Directions:
Boil pork in chicken stock. Remove and mince pork. Set 8 oz aside.
To remainder, add spices and currants, and egg yolk. Mix well. Cut
filo into strips (3 in wide), wipe with egg white. Place a spoonful of
mixture onto dough. Roll up and wipe with egg white to seal. Fry them
in some olive oil.
Add remaining pork to chicken stock, add Powder Douce.... Let simmer
for a few minutes, add rice flour to thicken.
- --------------------------------------------------------
Ember Day Tarts
- -Pleyn Delit--3
Onions 2
parsley 1 T
sage 1 tsp
cream Cheese 3 oz
eggs 4
butter 2 T
saffron pinch
salt 1/2
currants 2 T
sugar 1/8 t
powdour douce cardamon, mace
pie shell 1
Directions:
Parboil onions and herbs, drain, mince. Add butter. Blend cheese and
eggs. Combine all ingredients and add to shell. Bake @ 350 for 30-40 min
- ----------------------------------------------------
Parsnips and Carrots
- -Apicius--89
Parsnips
Carrots
Cumin
Oil
Directions:
Peal, boil and slice carrots and Parsnips. Drain and simmer with some
oil and cumin.
- ------------------------------------------------------
Roast Beef with:
Cameline Sauce
- -Pleyn Delit--48,
Bread crumbs 2 T
vinegar 1/3 c
salt taste
Ginger 1/2 t
cinnamon 1/2 - 1 t
nutmeg, cloves
Directions:
Blend all dry ingredients. Add vinegar, blend. Let sit for a while.
- -----------------------------------------------------
Savory Toasted Cheese
- -Digby--220
1 part Brie
2 parts Cream Cheese
2 part Butter
Dash White Pepper
Asparagus
Directions:
Dice all Dairy ingredients, melt and blend. Add pepper. Serve with
Steamed Asparagus.
- -----------------------------------------------------------
Fried Pork
- -Take a Thousand Eggs--137
Pork 1- 1/2 lb
flour 1/4 c
eggs 2
Sugar 2 T + 1 tsp
saffron pinch
salt 1 tsp
oil 4 T
Directions:
Make batter from flour, eggs, 2 T sugar, saffron, and salt. Let it
sit. Cut pork into strips, dry and dredge with flour. Coat with
batter, and fry in oil.
- ------------------------------------------------------------------
Blancmange
- -Take a Thousand Eggs--85
almonds 1/4 c
rice 1/2 c
strong chkn stock 6 1/4 c
chicken 1 c
salt
sugar 1/2 c
Directions:
Make almond milk from the almonds. Cook chicken in stock, remove and
mince. Cook rice until soft in the stock. Combine all ingredients.
Sprinkle with almonds.
- ------------------------------------------------------------------
Apple Sauce
- -Pleyn Delit--116
apples 1 lb
almonds 2-4 oz
sugar 1/2 c
rice flour 1/4 c
cinnamon 1/2 t
ginger 1/8 t
cloves, nutmeg
Directions:
Draw up almond milk. Mix sugar, rice flour, and almond milk. Add
Apples and bring to a boil. Add spices (except nutmeg). Blend. Top
with nutmeg.
- ------------------------------------------------------------------
White Pot
- -Digby--188
sweet cream 3 p
salt pinch
nutmeg
eggs yolks 12
rose water
sugar
bread
raisins
Marrow
Directions:
Bring cream, salt and nutmeg to a boil and remove from heat, sugar to taste.
Beat Egg yolks and rosewater. Mix cream into eggs a few spoonfuls at a
time. Poor over bread and let cool. Top with raisins. Add lumps of
Marrow. Cook in a double boiler for about an hour.
- ---------------------------------------------------------
Pynade
- -Take a Thousand Eggs--72
Honey 1 c
Ginger 2 t
Galingale 1 t
Cinnamon 1 t
pepper 1/4 t
Grains of Paradise 1/2 t
Pine Nuts 1 c
Directions:
Boil honey and spice until thickened (this will take about 20 minutes).
Add pine nuts and cook until soft-ball stage (ie. A drop will stick to
cold knife.) Poor into buttered sheet and cool. (note at room
temperature Pynade will be slightly malleable, at refrigerator temp it
can be cracked.
- ------------------------------------------------
Gingerbread
- -Pleyn Delit--128
bread 2 loaves
honey 2 cups
ginger 1 t
cinnamon 1 T
white pepper dash
sanders 1 t
Directions:
Dry bread and grind into bread crumbs. Warm the honey and add spices.
When the spices will blend with the honey, remove from heat. Add
honey mixture to bread crumbs. Let cool!!!!! With hands mix well.
Spread on a sheet and let cool further.
- ----------------------------------------------------------------------
Fig Rolls
- -Medieval Cookbook--66
dried figs 1 lb
powder fort (ginger, cloves, black pepper)
saffron 1/4 tsp strands
egg white 2
filo 6-7
oil for frying
honey 1 c
Directions:
Soak Dried Figs and strain. Add Spices. Cut filo into 3 inch strips,
wipe with egg white. Put dollop of mixture on filo and roll up. Fry in
oil and top with warmed honey
- -------------------------------------------------------------------
Rice Pudding
Pleyn Delit--118
Rice 1/2 c
Almonds 4 oz
Water 2 1/2 c
Sugar 1/4 c
Honey 2 T
Directions:
Draw up an almond milk with the almonds. Cook rice in water until very soft. (about 30 min). Cool. When cool, add almond milk, sugar and honey. Cook stirring constantly for 5 minutes or until pudding is thick
- ------------------------------------------------------------------
Bread pudding
- -English Hous-wife--49
eggs 12
cloves, mace, nutmegs, sugar, cinnamon, saffron, salt
bread 2 loaves
dates
currants
suet
Directions:
Beat eggs well. Add spices, bread crumbs, currants and shredded suet.
Let settle. Bake and serve.
- --------------------------------------------------------------
Persian Mint Drink (Sekanjibin)
- -Cariadoc's Miscellany
Sugar 4 c
Water 2 1/2 c
Vinegar 1 c
Mint handful
Directions:
Bring sugar and water to a boil. Add vinegar, let simmer half an hour.
Add mint and let cool. Dilute resulting syrup with water (5-10 parts
water to 1 part syrup)
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