SC - Coffee, Tea, and OOP
Decker, Terry D.
TerryD at Health.State.OK.US
Sun Feb 27 08:47:53 PST 2000
In a message dated 2/27/00 5:49:29 AM Eastern Standard Time,
lilinah at earthlink.net writes:
<< Are there any authentic (obviously late) "period"recipes for pumpkin? >>
This depends on what you mean by 'pumpkin.' The word was used for old world
varieties of several gourd species some of which looked little liked the New
World food which also received the old world name of 'pumpkin.' Many period
recipes exist for squash or pumpkin. If you have Scully's The Medieval
Kitchen, there is a nice one for a broth-squash based pottage that you might
find useful for your purposes. I have tried it using several species of old
world 'pumpkin' including immature bushel basket, birdhouse, Italian Edible
and loofa gourds with excellent results. The translated and original recipes
from Libro de arte coquinaria by Maestro Martinoas as they appear in Scully
follows:
Mondale como vogliono essene, et poi cocile con brodo di carne, overo con
acqua et mettevi un pocha de cipolla secundo la quantita che tu vorrai fare.
Et quando pareca cotta cacciala fore, et passa ogni cosa per la cocchiara
straforata, overo pistale molto bene, et metteli accocere in una pignatta con
brodo grasso, et con un pocho d'gresto. Et siano un pocho gialle di zafrano;
et quando sono cotte toglile dal focho et lasciale un pocho refredare. Dapoi
togli di rossi d'ova secundo la quantita et sbattili con un pocho di caso
vecchio et gitaggli in le ditte zucche menando continuamente col cocchiaro
accio che non si prendano: et fa le menestre et mectevi sopra spetie dolci.
To cook squashes, peel them as they should be, and then cook them with meat
broth or water; add a little onion according to the quantity you want to
make. And when they seem cooked, take them out and put them through a
strainer or pound them very well; and cook them in a pot with rich broth and
a little verjuice. And they should be slightly yellow with saffron, and when
they are cooked, remove them from the fire and leave them a while to cool.
Then take egg yolks according to the quantity and beat them with a little
aged cheese, and add them to the squash, stirring constantly with the spoon
so that they do not stick; dress your bowls, and top with sweet spices.
Ras
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