medieval recipes

[tamagotchi]

I checked this little book out of the library

To The King's Taste
http://lornasass.com/work3.htm

It's a collection of medieval recipes adapted for modern cooks (there are still a few unusual ingredients remaining in some of the recipes however, such as "red sandalwood powder"). Some of the recipes look really interesting, such as "Lombardy Custard": a spicy custard with dried fruit and fresh bone marrow! There's also a recipe for "Innards" cooked with wine and ginger (she adapts this for the modern kitchen by substituting tripe, but says that historically, all the digestive organs were used).

[tamagotchi]

Lombardy Custard

"It is one of my favorite medieval dishes and always makes a hit with guests."

9-inch uncooked pie pastry
10 each prunes, dates, and dried figs, cut into small pieces
2 Tbsp raw bone marrow, crumbled
3 Tbsp finely minced parsley
1 cup heavy cream
2 Tbsp brown sugar
2 eggs lightly beaten
pinch salt
3/4 tsp dried orange peel
1 tsp cinnamon
pinch mace

Bake pie crust for 10 minutes at 425 degrees, then let it cool.
Arrange dried fruits on the bottom of pie crust, then add a layer of bone marrow and parsley on top.
Beat remaining ingredients together in a bowl and pour over marrow and fruit.
Bake at 375 until top is brown and custard sets - about 20 minutes.
Allow custard to cool for a few minutes before serving.

[JamieCatheryn]

I do medieval re-enactment in the SCA, this collection is awesome:

http://ddfr.best.vwh.net/Medieval/mi...sc9recipes.pdf

[sadkitty]

Originally Posted by JamieCatheryn

I do medieval re-enactment in the SCA, this collection is awesome:

http://ddfr.best.vwh.net/Medieval/mi...sc9recipes.pdf

That is sooo cool. i ahd no idea almond milk was period. now I can openly use it at faire! Whee!

[tboroson]

JamieCatheryn, what kingdom are you in, mi'lady?

[tboroson]

Oh, and the almond milk that is used in these recipes is nothing like the packaged stuff you get at health food stores. It's more like coconut milk. You grind almonds, whir it in a blender with water and strain it. You can whir it and strain it a few times to get more milk from it, until it starts getting too watery.

[tamagotchi]

There's an almond milk recipe in Lorna Sass's little book, too. She has quite a bit of commentary on the recipes and about medieval cooking in general... although there are nowhere near as many recipes as the link posted above (great link btw!), there is a nice little selection and the book is worth a look!