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

[Sam Wallace]

I am sorry I am late to this thread, but I undertook a similar project on
another cooking group I participate in. I am the only one on it that enjoys
historical cooking, but the others all seem really interested in the dishes
I share. We did a gift exchange this winter and I made a cookbook
consisting of simple menus and recipes from a wide range of times and
places. I also through in some booze, so the recipient was really happy,
but I got enough requests to upload a PDF of the work to that group's
archive. A number have said they will be working from it and should be
posting pics this weekend. I am quite excited about that.

The idea was to provide approachable recipes for a modern audience. I put
all but one recipe in a more modern format, though I typically did not
provide measurements unless they were actually specified in the original
works. I also provided notes that I hope are helpful to provide background
on the food. Finally, I added a poetic accompaniment to each meal,
typically drawn from the same time and culture the respective meals were
taken from. Here is the table of menus I gave. Please note the 11th century
meal is vegetarian.

Mesopotamia - 16th century BCE - from The Oldest Cuisine in the World,
Anonymous
Leg of Lamb with Salted Broth; Bread and Honey; Fruits and Nuts

Rome - 1st century BCE - from On the Properties of Foodstuffs, Galen of
Pergamon
Rabbit with Grape Must Sauce; Groats with Dill, Flatbread Pastries Soaked
in Honey; Various Fruits

Rome - 2nd century - from On the Subject of Cooking, Caelius Apicius
A Sauce of Fine Herbs for Fried Fish; Chickpeas Boiled Sumptuously; Young
Cabbage Sprouts

Baghdad - 10th century - from The Book of Cookery, Ibn Sayyar al-Warraq
Judhaba of Apricot; A Cold Dish of Dressed Carrots; Nabatean Water Bread;
Melons and Fruits

Halegannada - 11th century - from For the Benefit of People, Chavundaraya II
Mandige Fritters; Pulses with Oggarane; Basmati Rice; Fruits and Nuts

Durham - 12th century - from Sauces from Poitou, Anonymous
Various Sauces for Sausage, Fish, Veal, Duck and Chicken; Bread; Apples and
Pears

Normandy - 13th century - from The Food Provider, Guillaume Tirel
Roast Venison with Cameline; Red Deer Surprise; Golden Toasts; Almond
Pudding

Cairo - 14th century - from Treasure Trove of Benefits and Variety at the
Table, Anonymous
Meat Stew with Okra; Eggplant; Seasoned Olives; Flatbread or Rice; Baklava

Savoy - 15th century - from From the Kitchen, Maistre Chiquart
Salmon Tart with Cameline; Blancmange; Wine Jelly

London - 16th century - from The good Huswifes Handmaide for the Kitchin,
Anonymous
Chicken with Oranges; Spinach Fritters; Peach Pie

Liege - 17th century - from Cookingʼs Opening, Lancelot de Casteau
Disguised Veal; Salad of Mixed Greens; Potatoes in an Egg Sauce; Crayfish

Virginia - 18th century - from A Booke of Cookery and A Booke of
Sweetmeats, Martha Washington
Beef Roast in Pastry; Green Peas Porridge; Great Cake;
Cornbread; Bananas, Pineapples or Chilled Pawpaws

Constantinople - 19th century - from The Shelter for Cooks, Mehmed Kamil
Lamb and Eggplant Stew; Onion Pie; Chickpea Stew; Orange Sherbet; Pilaw;
Dolmades;  Muskmelon and Figs

*******************
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