BC: Happy Cooking ! | Enjoy | This book. | It is now yours.
FC: Medieval Recipes
1: Many recipes were created in the middle ages, or medieval times. Some recipes in this book were served at grand feasts at the homes of nobles. Food was always important in the middle ages. Please, enjoy this short cookbook. | Table of contents 1. Intro 2.Pochee 3.cherry sauce 4.Almond Milk 5. Marzipan 6. cheese 7. Frumenty 8. Apple Muse 9. Hazelnut beverage 10. Candied horseradish
2: Pochee | 2 yolks 1/2 c milk 1 tbsp sugar 1/2 tsp. ginger pinch saffron and salt | In small sauce pan whisk eggs, spices, and sugar together. Add milk and whisk well. Put on medium heat and cook stirring constantly. Remove heat when sauce is thick and just starting to boil.
3: Cherry Sauce | 1 lb. frozen cherries 1/4 c honey 1/4c bread crumbs 1/4 tsp. ginger 1/4 tsp cloves 1/4 tsp cinnamon | Cook cherries in saucepan. After cherries cool strain and push through cloth. Return liquid to saucepan and boil until it starts to thicken. Add honey, bread crumbs, ginger, cloves and cinnamon
4: Almond Milk | 2 cups blanched almond 3 cups hot water | Grind almonds until almost like flour. pour water into almonds mix well. Allow to soak for 10-15 min. stir occasionally. Pour through fine strainer into bowl. Discard solids.
5: Marzipan | 1/2 lb. blanched almonds (ground) 1/4 lb. sugar 1 tbsp rosewater 1 tbsp water | Mix ingredients together. Marzipan resembles dough so you can mold it.
6: Cheese | 2 qts milk 1/4c vinegar salt cream | Heat milk to 195 f (Heat until it starts to simmer). Remove heat and add vinegar. Stir gently and let sit for 10 min. Strain through cheesecloth, wrap, and squeeze out as much whey as possible.Allow to drain for 1 hr. Unwrap cheese and put in salt and cream until you are satisfied.
7: Frumenty | 1c cracked wheat 2c water 2/3 cup milk 2 yolks 1/2 tsp salt pinch saffron | bring water to boil and add wheat. Return to full boil, reduce heat, cover and simmer for 15 min or until water is absorbed or wheat is tender. in different bowl mix yolks and milk. Add to wheat with remaining ingredients stir well. Sprinkle with sugar and or cinnamon if wanted.
8: Apple Muse | 2 apples 1 cup almond milk 4 Tbsp. honey 1 cup (2 slices) bread crumbs 1 tsp. sandalwood pinch saffron dash salt | Peel,core and slice apples. Boil until soft and press apples through sieve. Add almond milk, honey, crumbs, sandalwood pinch saffron, and salt.
9: Hazelnut Beverage | 1/4 cup ground blanched hazelnuts 1/2 cup water | (Parboil nut filberts. Put into cold water. Peel outer shell from nut.) | Put ground hazelnuts in boiled water, stir. Strain and repeat. Let cool before serving
10: Candied Horseradish | 1/4 cup fresh horseradish (approx.) 1/2 cup sugar 1/4 cup water | Wash and scrape horseradish until it's clean and white. Cut into two inch strips about half the thickness of a pencil. Place in lightly salted, boiling water and cook until tender - about 15 minutes. Drain and set aside. Put water and sugar in a saucepan over medium heat and bring to a boil. Add horseradish and reduce heat to keep it at a low simmer, stirring regularly. If you use chopsticks to stir the pieces around then you can easily test the syrup to see if it forms soft threads. When it does, remove the pan from heat and take out the horseradish pieces one at a time and lay on a wire rack to dry briefly. Coat each piece with sugar and store in an airtight container.
11: Menu | FIRST COURSE Miniature pastries filled either with cod liver or beef marrow A cameline meat "brewet" (pieces of meat in a thin cinnamon sauce) Beef marrow fritters Eels in a thick spicy puree Loach in a cold green sauce flavored with spices and sage Large cuts of roast or boiled meat Saltwater fish
12: SECOND COURSE "The best roast that may be had" Freshwater fish Broth with bacon A meat tile (pieces of chicken or veal, simmered, sautéed, served in a spiced sauce of pounded crayfish tails, almonds and toasted bread and garnished with whole crayfish tails) Capon pasties and crisps Bream and eel pasties Blang Mang | Menu 2
13: Menu 3 | THIRD COURSE Frumenty Venison Lampreys with hot sauce Fritters Roast bream and darioles Sturgeon Jellies