BC: These Medieval recipes are waiting just for you But the fun is in the making of each recipe anew Tender loving care is the ingredient for success But don't leave the kitchen until cleaning up the mess
FC: "Forme of the Little Treatise"
1: Table of Contents pg. 2, 3, 4 Introduction pg. 5 Grete Pye Recipe pg. 6 Italian Stew Recipe pg. 7 Italian Stew Recipe pg. 8 Dressed Salmon Recipe pg. 9 Sheep's Feet Recipe pg. 10 Currant Cake Recipe pg. 11 Almondegas Recipe pg. 12 Emplumeus Recipe pg. 13 Bibliography
2: Introduction | Middle Ages food has changed considerably. When William the Conquerer and the Normans invaded England, the only real influence on the types of food consumed had been from the Romans. Early Middle Ages food was basic, and the ingredients were home grown.
3: Introduction | The people of the Middle Ages loved to drink. The poor drank ale, mead, or cider. The first recipe books were made by the French. Some of the first recipe books made were "The Little Treatise" and "The Forme of Cury". The amount of food available in Medieval times changed greatly in 1328. The Black Death was present.
4: Introduction | The Black Death spread across parts of Europe and was devastating. The population of the Middle Ages dropped. Many kinds of food were exported from the FarEast as the Black Death was spreading. As the spices were exported, they were becoming costly. The poor couldn't afford the new range of spices. Medieval food varied according to status and according to the Middle Age period. In the early period, even meat was a sign of wealth.
5: Recipe for Grete Pye | Ingredients Needed What to do 1 Pound of Shortcrust pastry Use half pastry to line the pie. 1 Egg white, beaten Brush inside with egg white. Until liquid Skin pieces of breast and boil 1 pound of Boned it in salt water for 10 minutes. breasts of chicken Mix the beef, suet, salt, Pigeon or wild duck and/or pepper, egg whites, and half Saddle of hare or rabbit the spice mixture. (not stewing meat) Add the rest of spices to dried Salt and black pepper fruit in another bowl, and slice 1 pound of minced beef the boiled meat. 2 tablespoon of shredded Preheat oven to 220C. suet Add 1 or 2 tbsp the beef 3 Hard-boiled egg stock to the rice flour in a Yolks crumbled 1/4 small saucepan and cream teaspoon Each ground together. Cinnamon and mace Add remaining stock and stir. a pinch of ground cloves Keep aside. 1 ounce of Stoned cooking dates Cover bottom of pastry case chopp1 ounce of Currants with half of mixture, and scatter 2 ounce of Stoned prunes fruit over. soaked And drained Last of all, decorate and enjoy! 1/2 cup of Beef stock 1 tablespoon of Rice flour or cornflour
6: Recipe for Italian Stew | Recipe for Italian Stew | Recipe for Italian Stew | Recipe for Italian Stew
7: Ingredients Needed What to do 3 pounds of Stew beef 1. Brown beef in a small -- cut in 1/2" cubes amount of oil. 2 mounds of onions 2. Place beef and its juices in a -- chopped pot. Cooking oil 3. Saute onions until tender and 1/2 cup of raisins add 1/4 teaspoon of 4. Add raisins and spices to Each cloves and cinnamon mixture along with water. 1/4 teaspoon of Each 5. Bring stew to boil and nutmeg, mace and pepper reduce to a simmer until meat is 1 Tablespoon of white tender. vinegar -- or to taste 6. Stir occasionally. When beef is Salt -- to taste cooked add vinegar and salt. Cook Cook few minutes more Enjoy!!
8: Recipe for Dressed Salmon | Ingredients What to do Fresh Salmon Get the salmon and wash with Water and Vinegar vinegar and water. Salt Put sorrel, cloves, cinnamon, Cloves mace, and salmon in a covered Sorrel pipkin and set in kettle. Cinnamon Mace Enjoy!!!! Pipkin
9: Ingredient crushed pepper Sheep's foot 3 eggs Broth Gravy Butter Nutmegg Salt Chibals Parsley | Recipe for Sheep's Feet | What to do Slit bone of foot. Put in a pan filled with broth, butter, and salt. Shred all the greens mixed with crushed pepper and add. Add yolk of eggs, gravy, and nutmegg.
10: Recipe for Currant Cake | Ingredients Flour Butter Nutmegg Mace Cinnamon Ginger Sugar Currants Yeast Eggs | 1. Mix the flour, butter, nutmegg, mace, cinnamon, ginger, and sugar. 2. Preheat oven to 350 degrees and let it lie by the fire for 30 minutes. 3. Ice it and put in oven for an hour and a half.
11: Recipe for Almondegas | Ingredients 1 lb pork, minced/ground 2 cups broth - beef stock 1/2 tsp clove 1/2 tsp ginger 1/4 tsp salt 2 hard cooked egg yolks wheat flour 1 cup beef broth 2 Tbsp butter 1/8 cup cheiro-verde | Mix cloves, ginger, salt, and ground saffron with pork. Divide pork into individual portions, about an inch in diameter. Flatten meat, and fill with broken up egg yolk. Close the yolk into the meatball. Roll meatballs in wheat flour. In a small pot, heat broth, butter, and cheiro-verde. Cook meatballs in broth until done, about 10 minutes
12: Recipe for Emplumeus | 4 apples 3 cups water 2 cups blanched almonds 1/4 cup sugar 1/4 tsp. salt pinch saffron (optional) 2 tsp. rosewater (optional) Peel, core, and slice apples. Bring water to a boil and add apple slices. Cook until soft and then strain, reserving liquid. Chop apples into small pieces and set aside. Grind almonds well and place in a bowl. Add the liquid that the apples were cooked in and allow to steep for about 15 minutes, stirring occasionally. Pour through a fine sieve into a pan with the apples. Add remaining ingredients and simmer until thick. Serve hot.
13: Bibliography | Works Cited Carr, Dr. Karen. “Medieval Food.” History for Kids. N.p., 3 Mar. 2011. Web. 11 Apr. 2011.
14: Bibliography | “Medieval recipes.” Medieval.net. Australian Media, 2009. Web. 8 Apr. 2011.
15: I hope you enjoyed all my recipes!!