[Sca-cooks] A few fifteenth century monk menus

[JIMCHEVAL at aol.com]

Want to eat like a fifteenth century Alsatian Benedictine   monk?

Here's your menu:

Sabbato tarn in meridie tarn extra in  adventu patrum p r i m o ova in  
testis, secundo pectines in brodio  butirato, tertio pulmentum de oleribus, 
 
quarto torta de ovis, ultimo  caseum.
Eodem die vespere ad cenam eadem mensura  (int.
Dominica die  ad prandium primo carnes recentes in nigro brodio, secundo  
pulmentum  cum carnibus porcinis salsis, tertio assaturam unius generis, 
ultima 
caseum.  Ad cenam eodem die primo carnes recentes cum petrocilino aut alias 
in   brodio; secundo pulmentum de oleribus, tertio assaturas in meridie  
collectas  frigidas, et si necesse fuerit, addantur carnes poccine  salsem, 
ultimo  caseum...

etc.

Studien und Mittheilungen  aus dem Benedictiner- und  Cisterzienser ..., 
Volume   22
http://books.google.com/books?id=1sMQAAAAYAAJ&dq=brodio&pg=PA397#v=onepage&q
&f=false



Jim  Chevallier
 (http://www.chezjim.com/) www.chezjim.com

Les Leftovers: sort of a food history  blog
leslefts.blogspot.com