Historical Bites

Tag: baking

  • Zuccarini

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    by

    thlaislinge
    in ,

    Historical Food for the Modern Palette This recipe caught my eye when I was researching ciambelle. It is in Bartolomeo Scappi’s The Opera in Book VI which was written for the sick or invalid. I don’t pretend to know the in’s and out’s of humoral theory but apparently sugar was good for the sick. When I realised what this…

  • Aunt Jan’s Banana Bread

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    thlaislinge
    in

    Historical Food for the Modern Palette I love banana bread! Especially warm from the oven with lots of butter. When I was newly married, I tried to find a banana bread recipe that was like the banana bread I had in college. Every recipe I tried was either dry, tastless or both. Then, several years…

  • Grammies Rice Pudding

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    thlaislinge
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    Historical Food for the Modern Palette When I was growing up, my parents were divorced and my mother had to work. Everyday my brother and I went to my grandmother’s while my mother was working. My two cousin’s were also at my grammies with us. Everyday at lunchtime, my grammie had a homemade meal for…

  • Spinach Toast

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    thlaislinge
    in ,

    Historical Food for the Modern Palette In preparation for a feast I am doing this fall with my dear friend, Magdalena, I tried this historical bite and wanted to share it with you. The theme of this feast is “A Tudor Christmas” so I will probably be posting alot of 15th & 16th century English…

  • Stuffed Ciambelle

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    thlaislinge
    in ,

    Historical Food for the Modern Palette      I am including this recipe even though it is part of an ongoing research project of mine. This is another of Scappi’s inventions and I think it is a fantastic historical bite! It is fairly straightforward but the secret is in the Ciambelle Dough.      Scappi has…

  • Dough for Stuffed Ciambelle

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    thlaislinge
    in ,

    Historical Food for the Modern Palette This is once again from my favorite historical chef, Scappi. The dough is unusual in that it uses warm goat’s milk and butter. The goat’s milk gives it a little tang but warming the milk gives the dough a phyllo-like finished texture. Using a warm liquid will denature the…

  • Carrot Torte

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    thlaislinge
    in ,

    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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    thlaislinge
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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…

  • Lobster Ravioli

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    thlaislinge
    in

    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…