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

[The Eloquent Page]

Do you eat eggs?  I have a very nice ember day tart recipe.

Pottage is also very period, and easy to make meatless

Katherine

On 1/8/2019 10:53 PM, Terry Decker wrote:
>
>
>
> 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.
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org