Tag: dinner
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Spinach Toast
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…
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Potato Soup
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…
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Cornmarye
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…
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Prenade: A dried Fruit Sauce/Dip
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…
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Lozenges
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…
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Anolini
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…
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Chicken Tortellini
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…
Historical Bites 