Historical Bites

Tag: recipe

  • Zuccarini

    —

    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…

  • Grammies Rice Pudding

    —

    by

    thlaislinge
    in ,

    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

    —

    by

    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

    —

    by

    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

    —

    by

    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

    —

    by

    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

    —

    by

    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

    —

    by

    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…

  • Epityrum or Olive Paste

    —

    by

    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…

  • Prenade: A dried Fruit Sauce/Dip

    —

    by

    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…