Historical Bites

Tag: cooking

  • 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…

  • Potato Soup

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    thlaislinge
    in ,

    Historical Food for the Modern Palette It’s been chilly here the past few days and when it’s cold I always want a comfort food. This next historical bite is from my childhood. It is a recipe that my great grandmother made for her children and that, in turn, my grandmother made for us. A little…

  • 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…

  • Black Grape Must

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    thlaislinge
    in ,

    Historical Food for the Modern Palette The following recipe is, again, from Scappi (1). This sauce has several steps but it is a delicious sauce and worth it. I developed this recipe quite a few years ago while planning a feast. I was intrigued by the similarities of this sauce and modern day barbeque sauce.…

  • Cornmarye

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    thlaislinge
    in ,

    Historical Food for the Modern Palette This is one of my favority dishes. It is from the 1390 manuscript A Forme of Cury (1) Most of the recipes online from the 14th century that have been redacted are from this manuscript. You can see a transcription at Medieval Cookery. Original Recipe Cornmarye Take colyaundre, caraway smale grounden, powdour…

  • Prenade: A dried Fruit Sauce/Dip

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    thlaislinge
    in

    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…

  • Anolini

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    thlaislinge
    in

    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…