S: The influences of food by Sabrina Zhao
BC: It's the little things that make life beautiful.
FC: It's the little things that make life beautiful | The Influences of Food
1: Sugar and Spice and Everything Nice... | Food was very important in the middle ages.
2: Food changed in the middle ages. The only real influence was from the Romans.Early food was very basic and the ingredients were all home grown. Water was unclean so the poor drank mead or cider. The rich drank wine.The Normans were influenced by French and Scandanavian food
3: "Little girls have a magic all their own."
4: Friends are Flowers that Never Fade | During crusade many cultures introduced new foods. Spices were brought into the European menu. The far east influenced people to want food to be elegant. Food underwent a sea change and dramatically underwent many alterations.
6: Then herbs and spices became part of the medieval status. Spices became more expensive. Now the poor and even some of the rich could not afford them. Food became status and meat even became a sign of wealth.
7: Food was so important!!!
8: Everyone loved food. | When the black death came, many people died and food prices severely dropped. Now even the very poor could afford to eat meat.
10: Whoa! Pricey! | The upper class ate foods far more pricey than the regular English man could afford. Nobles acquired a tasted for sweet and spicy foods. They could afford spices and sugar. | Nobles ate food at these times: 6-7 am = breakfast. 12-2 pm = dinner midmorn and 6-7 pm supper and substantial meal. There are many forms of entertainment. | Only nobles were allowed to hunt. Veggies on a nobles table were scarce.Manchet was eaten and many spices were used in cooking the food.
11: "Good times are even better when they are shared"
12: The threat of hunger was always ever present. Then at a feast, hunger was overcome with much rejoicing and eating. | The most wanted dish was goose,but turkey was also served because it was very cheap and quick to fatten. | Humble pie was made from the humbles of a deer. The humbles were the brain, heart liver and so forth. The rich ate choice cuts. By the 17th century the pie was really popular.
14: Food depended on the season and in the summer, fall, and early winter food was plentiful. In late winter and early spring, food is scarce. | People in the middle ages burned 1892 calories by sleeping and walking. Work days could be 12 hrs in summer. 3000c in 8 hrs. of work.
16: Peasants worked for a long time. They had many jobs to do. | AMOUNT FOOD CALORIES FAT g. PROTEIN g. CARBOHYDRATES 2 cups beans 1394 5 93 252 2 whole wheat bread 2240 32 128 384 3 pints ale 584 0 4 53 4 cups turnips 140 1 5 32 TOTAL: 4358 38 230 721
17: Food depended on the season and in the summer, fall, and early winter food was plentiful. In late winter and early spring, food is scarce. People in the middle ages burned 1892 calories by sleeping and walking. Work days could be 12 hours in summer. 3000 calories per 8 hrs. Sleeping- 392c in 8 hr. Walking 3 mph.- 1437 c in 8 hr.
18: The Christmas pudding of Victorian and modern times evolved from the dish frumenty. Frumenty is a spicy wheat based dessert. It is a welcome treat for both children and adults to enjoy.
20: Medieval Recipes
21: 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
22: 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.
23: 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
24: Almond Milk | 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. | 2 cups blanched almond 3 cups hot water
25: 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.
26: 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.
27: 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.
28: Apple Muse | Peel,core and slice apples. Boil until soft and press apples through sieve. Add almond milk, honey, crumbs, sandalwood pinch saffron, and salt. | 2 apples 1 cup almond milk 4 Tbsp. honey 1 cup (2 slices) bread crumbs 1 tsp. sandalwood pinch saffron dash salt
29: Hazelnut Beverage | 1/4 cu p 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
30: Candied Horseradish | 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. | 1/4 cup fresh horseradish (approx.) 1/2 cup sugar 1/4 cup water
31: Menu | First Course | 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
32: 2nd Course | 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
33: 3rd Course | THIRD COURSE Frumenty Venison Lampreys with hot sauce Fritters Roast bream and darioles Sturgeon Jellies