Art Sci: Cooking and Static Entries


Art Sci Entries

Cooking:

Apple Mose from Potage Dyvers Spring Art Sci 2015

Shell Bread from A Daily Exercise for Ladies and Gentlewomen Summer Art Sci 2015

A Tart of Ryce from The Good Huswifes Jewell Steppes Artisan, Fall 2015

Static:

Drawstring Purse based on Manesse Codex Spring 2016

 

Other Cooking Projects

Protectorate Breakfast and Lunch Tavern, Fall 2015
Browne Fryes and Rapeye
Potage for Somer Season
– from Two 15th Century Cookbooks Protectorate Tavern, 2015

 

15th Century Feast at Protectorate 40, Fall 2016

1st Course
Bread *gluten free bread available

Waffres *gluten free Waffres available
Flour, eggs, sugar, ginger, cheddar cheese, salt

Fruit, Cheese, and Butter

2nd Course
Beef y-stywyd
Beef, beef broth, cinnamon, cloves, mace, pepper, onion, parsley, sage

Lentil Soup
Lentils, vegetable broth, carrots, parsnips, leeks, celery, cumin

3rd Course
Pumpes
Meatballs: Pork, currants, cloves, mace, almond milk
Sauce: Almond milk, sugar, mace

Rys mottles

Rice, almond milk, sugar, salt

Gourdes in Potage
Butternut squash, vegetable broth, onion, walnuts, eggs, ginger, cinnamon, nutmeg, sugar

4th Course
Mete Ryalle *gluten free pie crust available
Chicken, vegetable broth, raisins, dates, cheese, egg, cloves, mace, pepper, butter, sugar, pie crust


Buttered Wortes
*Gluten free available
Cabbage, spinach, leeks, parsley, sage, butter, salt, bread

Chyches
Chickpeas, garlic, olive oil, pepper, cloves, salt

5th Course (Dessert)
A potage of Roysons

Raisins, apples, almond milk, rice flour, ginger

Gyngerbrede
Honey, bread crumbs, cinnamon
*Gluten free available

 

Subtlety for the feast which was served with the potage of Roysons to high table

subtlely

 

Recipes

1st Course
Bread
Butter

Waffres – 5 servings

.xxiiij. Waffres. Take þe Wombe of A luce, & seþe here wyl, & do it on a morter, & tender cheese þer-to, grynde hem y-fere; þan take flowre an whyte of Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere, & do al to-gerderys, & loke þat þin Eyroun ben hote, & ley þer-on of þin paste, & þan make þin waffrys, & serue yn.

4 eggs
1 cup flour
1 tbsp sugar
1 tsp ginger
½ cup cheddar cheese
¼ tsp salt

Mix ingredients and cook in waffle irons.

2nd Course
Beef y-stywyd

(Beef Stew)

1 – 1.5 lb chopped Beef
3 cups broth
3 cups water (if needed?)
½ tsp Cinnamon
½ tsp Cloves
½ tsp Mace
½ tsp Pepper
1 Onions (chopped)
1 tbsp Fresh Parsley
1 tbsp Fresh Sage

Add all ingredients and bring to boil. Let simmer for minimum 1 hour. (Adjust seasoning and broth usage to taste if necessary)

Lentil Soup – 24 servings
This recipe was based on period vegetables and flavors in order to make a hearty vegetarian soup

5 cups vegetable broth
5 cups water
1 lb lentils
16 oz carrots
2 medium-large parsnips
2 stalks celery
1 leek
1 tsp cumin

Add all ingredients and bring to boil. Let simmer for minimum 1 hour

 

3rd Course
Pumpes – 20 meatballs (big scoop)

(Pork Meatballs with currants and almond milk)

.Cxxxviij. Pumpes.—Take an sethe a gode gobet of Porke, & noȝt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage þer-on. An ȝif þou wolt, sette on euery pompe a flos campy*. [? field-flower. ] flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele or Beeff, but porke ys beste & fayrest.

1 pork shoulder
½ cup currants
½ tsp cloves
½ tsp mace
2 cups almond milk
¼ cup rice flour
1 tbsp sugar
¼ tsp mace
Cook pork in slow cooker/roaster. Pull pork when warm. When sufficiently cool to handle,  chop/food process the pork.  Add cloves, mace, and currants. Use scoop to measure and form into a ball/pellet.
Sauce: Take almond milk and boil. Sift in rice flour slowly while stirring. Add sugar and mace. Pour on top of meatballs in crock pot.


Rys mottles

(Rice seasoned with almond milk)
2 cups rice Rice
3 cups almond milk Almond milk
1 tsp Sugar
½ tsp salt

Cook rice in almond milk instead of water in rice cooker or pot. Sprinkle and mix sugar and salt during plating.

 

Gourdes in Potage – 16 to 20 servings

Take young Gowrd pare hem and kerue hem on pecys. Cast hem in gode broth. And do th to a gode ptye of Oynons minced. Take Pork foden. Grynd it and alye it th w and with zolkes of ayren. Do th to saffron and salt. And messe it forth with powdo douce.
1 butternut squash
5 cups vegetable broth
1 onion
3 cups walnuts (This recipe uses nuts instead of pork in order to make a hearty vegetarian dish)
2 eggs eggs
1 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
2 tbsp sugar

Cut squash into pieces and put in broth. Add onions and nuts. Bring to a boil and then simmer. When squash is tender (appx 15-20 min) add eggs and salt. Mix in of ginger, cinnamon, nutmeg, and sugar and cook appx 5 minutes.

4th Course
Mete Ryalle

(Spiced Chicken meat pie)

.xxxiij. A bake Mete Ryalle.—Take & make litel cofyns, & take Chykonys y-soþe; oþer Porke y-soþe, & smale y-hackyd; oþer of hem boþe: take Clowys, Maces, Quybibes, & hakke with-alle, & melle yt with cromyd Marow, & lay on Sugre y-now; þan ley it on þe cofynne, & in þe myddel lay a gobet of marow, & Sugre round a-bowte y-now, & lat bake; & þis is for soperys.

8 Chicken thighs
¾ tsp Cloves
½ tsp Mace
½ tsp Pepper
4 tbsp Butter
1 tbsp sugar
½ cup broth
½ cup dates
½ cup raisins
½ cup cheese

Boil chicken and pull/chop up. Add broth, dates, raisin, cheese, cloves, mace, pepper, and sugar. Mix and put in a pie crust.  Sprinkle chopped butter on top with 1 tbsp chunk in the middle. Bake at 350 for 30 min.

Buttered Wortes – 3 tables worth (24 servings)
(Greens (leeks, spinach, onions, herbs) grilled in butter)

Buttered Wortes. ¶ Take al maner of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on̄ þe fire witℏ faire water; put þere-to clarefied buttur a grete quantite. Whan̄ thei ben̄ boyled ynogℏ, salt hem; late none otemele come there-in. Dise brede smaƚƚ in disshes, and powre on̄ þe wortes, and serue hem fortℏ.

1 head Cabbage – shredded
20 oz bags Spinach (2 10 oz bags)
2 Leeks
1 bunch Parsley (~ 2 oz)
.75 oz sage Sage
4 tbsp Butter
½ salt (pot)
¼ tsp salt (for after)
2 tbsp butter (for after)

Boil water. Add greens and butter and  ½ tsp salt. Cook 10 minutes. Strain and return to bowl to mix additional butter and salt while warm.  Serve in bowls over bread.

 

Chyches
(roasted chickpeas)  serves 20

73. Chyches. Take chiches and wrye hem in askes al nyght oþer al a day, oþer lay hem in hoot aymers. At morowe waische hem in clene water, and do hem ouere the fire with clene water. Seeþ hem vp and do þerto oyle, garlek hole, safroun, powdour fort and salt; seeþ it and messe it forth.

2 can chickpeas
1 cup water
2 cloves garlic
4 tbsp Olive oil
¼ tsp pepper
½ tsp cloves
¼ tsp salt

Rinse chickpeas and lay on baking sheat. Roast at 400 degrees for 20 minutes. Check – if brown stop. If not, cook longer.
Add to pot with minimal water, add cloves and oil and spices. Boil and simmer 15 minutes.

 

5th Course (Dessert)
A potage of Roysons – 14 servings

(Apple and Raisin in a sweet sauce)

.Cxxxvj. A potage of Roysons. Take Raysonys, & do a-way þe kyrnellys; & take a part of Applys, & do a-way þe corys, & þe pare, & bray hem in a mortere, & temper hem with Almande Mylke, & melle hem with flowre of Rys, þat it be clene chargeaunt, & straw vppe-on pouder of Galygale & of Gyngere, & serue it forth.

3 cups Raisins
4 Apples (appx 1.5 pounds)
2 cups Almond Milk
1.5 tbsp Rice Flour
1 tsp Ginger
2 tbsp sugar

Chop apples and add them to raisins in pot. Add almond milk and bring to boil then let simmer appx 5 min, stirring occasionally.  Sift in rice flour slowly, stirring continuously. Mix in ginger and sugar. Continue stirring on low a few minutes or until apples are tender.

Gyngerbrede – 2 dozen 1 in squares

.iiij. Gyngerbrede.—Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow þer-on; take gratyd Brede, & make it so chargeaunt*. [stiff. ] þat it wol be y-lechyd; þen take pouder Canelle, & straw þer-on y-now; þen make yt [leaf 28.] square, lyke as þou wolt leche yt; take when þou lechyst hyt, an caste Box leves a-bouyn, y-stykyd þer-on, on clowys. And ȝif þou wolt haue it Red, coloure it with Saunderys y-now.

16 oz honey
1 ¾ cup bread crumb
5 tsp cinnamon

Boil honey, add cinnamon and bread crumbs, stir. When thick, spoon onto wax paper lined tray and spread flat.

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