Historical Bites

Author: thlaislinge

  • Prenade: A dried Fruit Sauce/Dip

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    Historical Food for the Modern Palette This sauce goes with the previous post, Losenges. It is a yummy dip that was served with the fried losenges. In case anyone missed the source info, here it is again: The original recipe is in “Take a Thousand Eggs or More” volume 1 (1). It is contained within the Harleian…

  • Carrot Torte

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    thlaislinge
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    Historical Food for the Modern Palette This recipe comes from a Spanish/Catalan manuscript written by Diego Granado called Libro del Arte de Cozina (1). I received this text in 2010 and I can not remember who gave it to me. She sent it in an email because I was researching Spanish dishes for a period feast I was…

  • Lozenges

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    Lozenges This recipe I discovered when I was searching for an appetizer dish for a first course in a luncheon feast I was planning. They are the medieval equivalent of chips and are serve with Prenade, a dipping sauce made mostly of dried fruit. MEDIEVAL CHIPS AND DIP! WHO WOULD HAVE THOUGHT! The original recipe is in “Take…

  • Anolini

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    This is the final pasta ripieni (stuffed pasta) from The Pasta Project. I used two recipes: the first is from The Opera of Bartolomeo Scappi (1570) and the second is from The Art of Cooking; The First Modern Cookery Book written by The Eminent Maestro Martino of Como in 1465 (1). I would like to mention that in 15th…

  • Chicken Tortellini

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    This tortellini recipe is from “The Opera of Bartolomeo Scappi 1570” and was part of the “Pasta Project”. It was written by Bartolomeo Scappi for his apprentice. Scappi was head chef for two popes; Pius IV (1559 –  1565) and Pius V (1566 – 1572) and the funeral for Pope Paul III (1534-1549) and the…

  • Pasta Dough

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    Dough for Tortellini, Anolini and Other Formed Pasta Scappi uses this dough for a couple of recipes, specifically tortellini and anolini. I find it intriguing that he has so many different doughs for pasta. The dough we used for the Lobster Ravioli was softer, more pliable and contained white wine and olive oil. Most importantly, it was…

  • Lobster Ravioli

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    Lobster Ravioli I was not sure how to organize this blog. Should I arrange the recipes cronologically or by original manuscript etc. I decided to jump in and do whatever recipes were intriguing me at the moment. So here is the first recipe. This recipe is part of a greater project, “The Pasta Project”. A…

  • Medieval Pasta

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    The following research on the wheats and dough is credited to my husband, Ben. Any pasta recipe starts with the dough and any discussion of period pasta dough starts with a discussion of wheat. The nutshell version: the ancestor of modern wheat is einkorn wheat which is not a good bread wheat being that it…