[Sca-cooks] Introducing Period Cookery was Bear's projects

[Alec Story]

A good strategy for translating terms between languages, especially ones
you know, is to use Wikipedia: https://sv.wikipedia.org/wiki/Mangold and
then click on English in the bottom left, which brings you to chard.  I
find that this approach gives me the correct correspondence between plants
and animals more often than dictionaries do.

Note that Mangelwurzel (https://en.wikipedia.org/wiki/Mangelwurzel) in
English is a different beet variety grown primarily as animal feed.

- Þorfinnr

On Tue, Jan 8, 2019 at 11:13 PM Ana Valdés <agora158 at gmail.com> wrote:

> Thanks a lot! We do here a very similar pie its called Tarta Pascualina and
> it comes from a little village in Italy.
> Its made with spinach or with other green leaf vegetable I dont know the
> name in English in Swedish its called mangold and kn Spanish acelga.
> Its maybe acedera?
> However is made in a similar way with cinammon and boiled eggs.
> Thanks Bear!
> Ana
>
> ons 9 jan. 2019 kl. 00:53 skrev Terry Decker <t.d.decker at att.net>:
>
> >
> >
> >
> > By the way I want introduce some friends to Middle Ages cooking, any menu
> > suggestions?
> > I am not eating meat is any alternative to roast pork? Fish is possible
> no
> > chicken or foal.
> > Thanks in advance!
> > Ana
> >
> > Here are three easy vegetarian recipes, two Elizabethan and one from 14th
> > Century France.  I've used all of them in feasts and they are not outre
> > and
> > were well received.  If you need a meat dish, I have an Elizabethan fish
> > recipe that you might find appealing.  But I will need to scrounge
> through
> > the files to find it.
> >
> > Bear
> >
> > Sweet Spinach Tart
> >
> > A Spinnage Tart. Take a good store of Spinage, and boyl it in
> > a Pipkin, with White Wine, till it be soft as pap; then take it
> > and strain it well into a pewter dish, not leaving any part
> > unstrained; then put to it Rose-water, great store of Sugar and
> > cinamon, and boyle it till it be thick as Marmalade. Then let it
> > coole, and after fill your Coffin and adorn it...
> >
> > Gervase Markham
> > The English Hous-wife, 1615
> >
> > 1 pound spinach (fresh or frozen) cleaned and chopped
> > 1/2 cup white wine
> > 1 cup water
> > 1/3 cup sugar (or more)
> > 1 teaspoon cinnamon
> >
> > Boil spinach in wine and 1/2 cup water until very soft.
> >
> > Press through a colander or run through a food processor to
> > mince large pieces of spinach.
> >
> > Combine sugar and 1/2 cup water in a pan and bring to a boil.
> > Stir in spinach and cinnamon.
> >
> > Reduce heat to medium and cook until almost dry.
> >
> > Put spinach into pie shell. Cool.
> >
> > After cooling the tart can be adorned with fruit, powdered
> > sugar, crystal sugar, etc. One tester suggested sliced
> > hardboiled eggs.
> >
> > Notes: One third cup of sugar sweetens the spinach without
> > being cloying. A cup of sugar would make a thicker syrup and
> > make the spinach closer to the marmalade of the original recipe.
> > One teaspoon of fresh cinnamon provides a nice bite without
> > being overpowering.
> >
> > Fresh spinach may require additional water or wine in the first
> > boil. I used frozen spinach for availability and speed. I used
> > Malavasia wine, which is fairly strong, and cut it with water for
> > expedience. The spinach absorbed much of the liquid.
> >
> >
> > Sweet Potatoes
> >
> > To butter Potato roots. Take the roots & bole them in water
> > till they bee verie soft, then peele them and slice them, then
> > put some rosewater to them & sugar & the pill of an orenge, &
> > some of the iuice of the orenge, so let them boile a good
> > while, then put some butter to them, & when the butter is
> > melted serve them. This way you may bake them, but put
> > them unboiled into the paste.
> >
> > Elynor Fettiplace
> > The Receipt Book of Ladie Elynor Fettiplace, 1647
> >
> > Note: Elynor Fettiplace was an Elizabethan lady who began
> > compiling her recipes in 1604 after many years in the kitchen.
> >
> > The book was passed to her niece in 1647.
> >
> > 2 lbs sweet potatoes
> > 1/2 cup water
> > juice of 1 orange (4-5 Tablespoons)
> > 1 Tablespoon of sugar
> > 1 teaspoon ground orange peel
> > 1/2 cup butter
> >
> > In a pan, cover the sweet potatoes with water and boil
> > them until very soft, about 45 minutes to 1 hour.
> >
> > Remove the sweet potatoes from the pan. Cool slightly.
> > Peel and slice.
> >
> > Mix the water, orange juice, sugar and orange peel in a pan
> > and heat stirring.
> >
> > After the sugar dissolves, add the sweet potato to the
> > syrup, separating the slices.
> >
> > Stir the mixture gently to prevent burning, turning the
> > sweet potato to coat the slices with the syrup. Add water
> > if necessary.
> >
> > When the syrup has cooked down, remove the pan from
> > the heat and add the butter. Stir gently until the butter is
> > melted and blended into the sweet potatoes.
> >
> > Put the sweet potatoes into a serving dish and present to
> > the table.
> >
> > Note: Two pounds of sweet potato will fill an 8” or 9” pie
> > pan.
> >
> >
> > Pears in Syrup
> >
> > Item, take choke-pears and cut them in four quarters, and cook them like
> > the
> > turnips, and do not peel them; and do with them neither more nor less
> than
> > with the turnips.
> >
> > Menagier de Paris, (Janet Hinson, trans.)
> >
> > 4 cooking pears
> > 325 g sweet red wine
> > 325 g water
> > 250g honey
> >
> > Choke pears are sour in taste and were likely used mostly to make perry.
> > One variety is poire d'Angoisse.
> >
> > Since the available pears aren't choke-pears, peel, core and cut the
> pears
> > into quarters or eighths.
> >
> > Cook the pears in the water and wine until tender (10-15 minutes).
> >
> > Add the honey and cook until soft (about 10 minutes).
> >
> > Remove the pears with some of the cooking liquid to a bowl and serve.
> >
> > If there is time, the cooking liquid can be boiled down to a thicker
> syrup
> > and poured over the pears.
> >
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