Historical Bites

Tag: medieval

  • Zuccarini

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    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…

  • 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…

  • 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
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    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…

  • Epityrum or Olive Paste

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    thlaislinge
    in ,

    Historical Food for the Modern Palette This is a dish from antiquity. In Greece and Rome this dish was typically served with cheese which is where epityrum gets its name: epityrum = over cheese. It is delicious served with bread as well. Original (1) Epityrum album, nigrum, varium sic facito. Ex oleis albis, nigris variisque…

  • 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
    in

    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…