THE RECIPES
Manchet Bread Tarte of Apples & Oranges Lemonade Baked Scotch Eggs Frittata Spinach Pie Green Broth of Eggs & Cheese Sikanjabin Stuffed Eggs Caudel of Musculs Vegetable Tarte Rose Soda Tartys in Applis Pullum Frontonianum Herb & Flower Salad Pomegranate Drink Mawmenye Pear and Apple Tart Violet Drink Pigge Farced Elys in Counfy Stuffed Eggs Blackberry Beverage Cold Bruet of Rabbits Toasted Cheese Ein Condimentlin Caudle Ferry Crab and Salmon Mustard Greens Marinated Mushrooms Tea Kazakh Fried Oranges Savillum Strawberye Aztec Coffee Mawmenye Pear and Apple Tart Violet Drink
Manchet Bread - England, 14th Century
Seven Centuries of English Cooking by Maxime de la Falaise 1992
Dissolve the yeast in half the warm water. Put the two types of
flour and the salt into a bowl; make a well in the flour and add all the
water and butter. Mix well. Add more flour if the mixture is too sticky
to knead. Knead for 10 minutes until smooth and elastic and then put into
a greased bowl, covered with a cloth. Let the dough rise for 1 to 1-1/2
hours, or until it has doubled in bulk.
Punch it down and shape it into rather flat, round loaves. Put
these onto a greased baking sheet, cover with a cloth, and leave to rise
for 45 minutes (or until twice the size). The loaves can be brushed with
egg wash, to 'endore' them, before baking, and the tops can be slashed
and pricked with a fork. Bake at 375f for 35 to 40 minutes.
The Good Huswifes Handmaid for Cookerie in her Kitchen
(1588) Posted in the Florilegium
For a tarte of apples and orange
pilles. Take your orenges and lay them in water a day and a
night, then seeth them in faire water and honey and let seeth
till they be soft; then let them soak in the sirrop a day and a
night: then take forth and cut them small and then make your tart
and season your apples with suger, synamon and ginger and put in
a piece of butter and lay a course of apples and between the same
course of apples a course of orenges, and so, course by course,
and season your orenges as you seasoned your apples with somewhat
more sugar; then lay on the lid and put it in the oven and when
it is almost baked, take Rosewater and sugar and boyle them
together till it be somewhat thick, then take out the Tart and
take a feather and spread the rosewater and sugar on the lid and
let it not burn.
2 - 9" pie crusts (see below)
ISBN 0-8021-3296-0 Posted by Jeff Pruett
1 pk Yeast
1 c Warm water
2 1/2 c White whole-wheat flour
1 c All-purpose flour
1 Tsp. Salt
4 TB Softened butter
5 Valencia oranges
3 cups water - enough to cover
juice of 1/2 lemon
1 1/2 cups honey
mix #2
5 Cortland apples, or other firm, cooking apples
1 cup brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamom
pinch of salt
icing
1 Tbs confectioners sugar
2 Tbs rosewater
Scrub exterior peel clean of dust and printed labels. Soak oranges in water for 24 hours.
Discard the soaking water, because it may contain pesticides. Slice oranges and discard pips. Mix the water, honey, and lemon juice, and bring to a boil. Add the oranges, cover and simmer for 2 hours. Soak the oranges in this syrup for 24 hours.
Preheat the oven to 400F. Prick the bottom crust and pre-bake at 400F for 10 minutes. Peel, core, and slice the apples. Mix the sliced apples with the sugar, spices, and salt. Lower the oven temperature to 350F. Drain the oranges. Grind them in a blender/cuisinart. Alternate layers of the apple mixture with the orange mixture in the pie. Top with the second crust. Crimp the edges with your fingers. Slash the crust. Be decorative (Dining with William Shakespeare has some interesting designs under "Lombardy Tartes"). Bake at 350F for 1 hour.
Five minutes before the pie is done, make your rosewater syrup. Dissolve the confectioners sugar in the rosewater over low heat, stirring until it makes a syrup. Brush the rosewater syrup over the upper crust. Bake for 5 minutes. Cool and serve it forth with a selection of cheeses.
Deviation: I added cardamom, because it's period and I like it with apples. I added lemon peel and sherry to the crust because it sweetens the crust and makes it more delightful than the ususal paste. Both are late period.
variation: I couldn't stand to waste the egg whites, so I beat the egg whites and brushed it over the crust before baking. It made a clear, crunchy coating over the pastry, that was quite pleasant.
Recipe for 2-9" Pie Crusts
2 1/2 cups flour
3 eggs, separated
1/2 cup butter, melted
2 tsps grated lemon peel
5 Tbs water
1 Tb "goode sack" (dry sherry)
Mix flour and egg yolks. Add melted butter, lemon peel, water and sherry to flour and egg mixture. Mix with a pastry fork. Add extra water as needed. Divide into two balls. Roll into two thin crusts.
BREAKFAST
Baked Scotch Eggs.
Posted by Wes Will (wwill@siu.edu). Healthier version with minor
amendments.
Use a 1-pound roll of turkey breakfast sausage; add to it enough
(usually about 3/4 cup) of seasoned bread crumbs, and work it all
together until it will hold up easily when wrapped thinly around a
soft-boiled (4-5 minute) egg. Roll the coated egg in more of the bread
crumbs. I sometimes like to lightly dry and toast these for the outside
layer. Place on a jelly-roll pan (baking sheets without lips are a bad
idea. Eggs love to roll.) and bake at 350 about 20 minutes, or until the
sausage is completely done.
Cheap way to feed a lot of hungry folks, and they're quite
portable if wrapped in foil or such, for lunches. Or even a hand-held
breakfast.
Frittata With Tomatoes, Onions And Basil
6 medium onions, thinly sliced
Sweat the onions in the oil until just browning. Skin and chop
the tomatoes and add to the onions with salt to taste. Cook for 10
minutes, stirring occasionally. Press the vegetables to the side of the
pan and remove to a bowl with a slotted spoon. Leave to cool.
Beat the eggs until well mixed but not frothy. Add the
vegetables, cheese, a good quantity of pepper and salt to taste. Tear up
the basil leaves, add and stir everything together. Melt the butter in a
12 inch non-stick frying ban until just foaming. Pour in the egg mixture,
lower the heat and cook for 15 minutes until the eggs are set but the top
is still a bit runny. The put the pan under the broiler for 30
seconds.
Loosen the frittata with a pliable spatula and slide onto a
suitable dish. Cut into wedges when cooled. It can be eaten warm with a
salad or cold on a hunk of bread.
From TV Food Network, Two Fat Ladies Show #FL1A06
6 tablespoons olive oil
8 ounces plum tomatoes
Salt
Black pepper, freshly ground
6 eggs
2 tablespoons freshly grated Parmesan
A handful of fresh basil
2 ounces butter
Adapted from The French Cook by Francois Pierre de La Varenne [Am ed.] For
Charles Adams, 1654. 12°. University Microfilms International. (1653
English translation of the 1651 text). Page 288-9. Posted by "Crystal A.
Isaac"
1 cup lemon juice
Boil the water and sugar together, allow to cool slightly and add the
lemon juice. Serve cold. The very late recipe (1651) for lemonade includes
the addition of flowers, including jasmine, orange blossoms, muscade roses
or gilly-flowers. The flowers should be added as an infusion and removed
before drinking. Remember that the flowers will carry wild yeast and will
ferment your lemonade if it is not kept under constant refrigeration.
LUNCH
Baroness Miranda's Spinach
Pie
1/4 # thick sliced bacon
Preheat oven to 350. My oven works better at 375 which may be the
altitude.
Pour 1 cup hot water over raisins and let sit at least 30 minutes. Cut
bacon into small pieces and fry in large skillet.
Whip up eggs, ricotta cheese, & spices until smooth and fluffy. Set aside
in a large bowl.
When bacon is nearly done, add pine nuts and fry till brown. Stir fairly
often. Drain raisins and add spinach. Mix up and add to bacon mixture,
Cook briefly. Dump into egg bowl and mix thoroughly. As a last step, add
parmesan cheese. Mix.
Line pie pan with one pie crust. Dump egg bowl mixture into pie pan. Add
top pie crust and crimp edges. Make a slit in the top to let the steam
out. Bake 30 minutes or until golden brown. Let sit an hour. Serve
either hot or cold or reheated. Delicious!
A Miscellany by Duke Sir Cariadoc/David Friedman, 1988,
1990, 1992. Menagier p. M-22.
3 T parsley
Soak bread in stock (either water left from cooking peas or 1/2 c
canned chicken broth + 1 1/2 c water). Grind parsley, sage, and saffron
in a mortar thoroughly; add 1/2 oz cheese and soaked bread and grind
together. Strain through a strainer; if necessary, put back in mortar
what didn't go through, grind again, and strain again. Mix wine and
ginger, add to mixture, and bring to a boil over moderate heat; be
careful that it does not stick to the bottom. Stir in the rest of the
cheese; break eggs into soup, and continue to simmer until eggs are
poached.
Note: We have used both Gouda and cheddar cheese; both are good.
"How to make lemonade: It is made several ways, according to the diversity
of the ingredients. For to make it with jasmine, you must take of it about
two handful, infuse it in two or three quarts of water, and there leave it
for the space of eight or ten hours; then to one quart of
water you shal put fix ounces of sugar; those of orange flowers, of
muscade roses & of gilli flowers are made after the fame way. For to make
that of lemon, take some lemons, cut them and take out the juice, put it
in water as above said, pare another lemon, cut it into slices, put it
among this juice, and some sugar proportionally. That of orange is made
the same way."
1 cup sugar
2 cups water
additional flowers as desired
Ingredients:
1/3 cup pine nuts
1/2 cup golden raisins
1/2 cup ricotta cheese
1/2 cup fresh grated parmesan cheese
3 eggs
2 packages of leaf spinach cooked & drained (fresh in season)
2 dairy case (NOT frozen!) pie crusts or 2 fresh pie crusts
Salt, pepper, & nutmeg to taste
Take parsley and a little cheese and sage and a very small amount
of saffron, moistened bread, and mix with water left from cooking peas,
or stock, grind and strain: And have ground ginger mixed with wine, and
put on to boil; then add cheese and eggs poached in water, and let it be
a bright green. Item, some do not add bread, but instead of bread use
bacon.
1/2 oz cheese, grated
3 small leaves fresh sage
5 threads saffron
2 thin slices = 1.5 oz white bread (or bacon)
2 c pea stock or dilute chicken stock
1/8 t ginger
1 T white wine
1 3/4 oz cheese, grated
3 eggs
Sources: Andalusian p. A-74. Friedman, David; Carridoc's Miscellany. &
Roden, Claudia, A Book of Middle Eastern Food. Vintage Books, a Division
of Random House, New York.
Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook
all this until it takes the form of a syrup. Drink an ûqiya of this with
three of hot water when fasting: it is beneficial for fevers of jaundice,
and calms jaundice and cuts the thirst, since sikanjabîn syrup is
beneficial in phlegmatic fevers: make it with six ûqiyas of sour vinegar
for a ratl of honey and it is admirable.
4 c. Sugar
Dissolve sugar in water; when it comes to a boil add wine vinegar. Simmer
1/2 hour. Add a handful of mint, remove from fire, and let cool. Dilute
the resulting syrup to taste with ice water (5 to 10 parts water to 1 part
syrup). The syrup stores without refrigeration.
The use of flavored syrups in the Middle East during the Middle
Ages appears to have been both for dining pleasure and medicinal
purposes. The Turkish, Egyptian and Persian cultures prepared these
flavored syrups and diluted them with either hot or cold water for
beverages, while the people of Jordan kept served them with flat bread as
a condiment.
DINNER
2 1/2 c. Water
1 c. Wine Vinegar
Mint
This recipe for stuffed Eggs comes from An Anonymous Andalusian
Cookbook of the 13th Century, a translation by Charles Perry, which has
only the english translation of the recipes;. They taste very similar to
a deviled egg. I entered this recipe for the Silver Spoon, Spring
Investiture A.S. XXXII. The amount of herbs and spices I use make this
recipe mild, increase these ingredients according to your own taste.
Posted by Cassandra Baldassano (cassie@nas.nasa.gov)
Translation of Original Recipe: Take as many eggs as you like, and
boil them whole in hot water; put them in cold water and split them in
half with a thread. Take the yolks aside and pound cilantro and put in
onion juice, pepper and coriander, and beat all this together with Murri,
oil and salt and knead the yolks with this until it forms a dough. Then
stuff the whites with this and fasten it together, insert a small stick
into each egg, and sprinkle them with pepper, God Willing.
Cook eggs, split and remove yolks. Combine yolks with remaining
ingredients. Stuff egg white with yolk mixture. Place egg whites
together, secure with toothpick, sprinkle with pepper.
Special Notes: Although the original recipe give no number of eggs
to cook, I choose to redact the recipe for 8 eggs because the
measurements for the other ingredients are common. Murri is a salty sauce
that is brewed, not unlike soy sauce or Worcestershire sauce. From the
recipes noted in the An Anonymous Andalusian Cookbook of the 13th
Century, it appears that Murri is nearly as commonly used as soy sauce is
in Chinese cuisine. This recipe calls for quinces, which are sometimes
difficult to find depending on the time of year. If you have a chance to
make murri, you should have plenty of it for several other recipes.
However, if you are not able are inclined to make the murri, I recommend
to substitute a 1/4 tsp. salt for the 1/4 tsp. Murri and pinch of salt. I
don't find the substitution detracts from the dish due to the strong
flavors of the onion juice and cilantro.
8 eggs
1/4 tsp. cilantro
2 tsp. onion juice
1/8 tsp. pepper
1/4 tsp. Murri and pinch of salt or 1/4 tsp. salt
2.5 Tbs. oil
From The British Museum Cookbook by Michelle Berriedale-Johnson,
1987, British Museum Publications. Posted by Jennifer A. Newbury
(jn1t+@andrew.cmu.edu)
This would have been served on one of the fish eating days of the
medieval calendar, and in a grand household, it would have been one of
ten or fifteen of such dishes presented to the lord and his guests.
Clean mussels thoroughly, removing beards, and discarding any which
do not close when tapped. Bring 5 cm water to the boil in the bottom or a
large pan with a few slices of lemon and 150 ml (2/3 c) white wine. Drop
the mussels in, turn the heat up to maximum, cover with a lid and cook
briskly for 3-4 minutes or till all of the mussels have opened. Discard
any that do not. Drain the remaining ones, remove from their shells and
reserved the juices. Meanwhile, cook the onion slowly in the oil till it
is soft, but not colored. Put the leek with the almonds, spices and the
mild in a pan and bring to the boil. Simmer for a few minutes then add to
the shelled mussels along with the onions. Bring all to the boil and
simmer together for a few minutes. Add the wine vinegar to taste and
further seasoning if needed. Thin the sauce with some of the reserved
cooking liquid, if you think it needs it. Serve the broth in bowls with
plenty of fresh brown bread.
2 kg (4 1/2 lb.) fresh mussels
2 tablespoons olive oil
1 large onion, very finely chopped
2 leeks, very finely sliced
40 g (1 1/2 oz) ground almonds
2 teaspoons ground ginger
1/2 teaspoon ground saffron
1/2 teaspoon cloves
1/2 teaspoon salt
4 grinds of black pepper
450 ml (15 fl z, 2 cups) milk
1-2 tablespoons white wine vinegar
I do not have the original text from the Goodman of Paris cookbook,
but this tarte should be found on page 278 if you have the book.
This receipe was redacted from Goodman of Paris pg 278 by dona
Dulcinea Maria von Muhlberg y Aguilar of the Middle Kingdom. Posted by
Rosalyn MacGregor / Pattie Rayl (CONNECT@aol.com)
Heat oven to 400 degress. Line two 9" pie tins. Wash, pat dry,
devein and finely chop the greens. Beat eggs. Stir in all ingredients
except 1/4 cup parmesan cheese. Pour into pie tins. Sprinkle tops with
reserved parmesan cheese. Bake at 400 degrees for 20 minutes. Turn down
heat to 350 degress and cook for 15 minutes, or until eggs are completely
cooked. Serves 16.
Note: This recipe calls for beet tops, which I have substitued with
mustard, chard and spinach (these are all mentioned at various points in
the manuscript.)
As stated earlier, these pies are even better if you reheat them.
So, I have always made them in advance, frozen them and then reheated
them for 15 minutes at approx. 400 degrees before serving. I'd suggest
covering the crust of the pies when baking, as they can get very dark if
left exposed.
It's important to put the greens into the egg mixture and then ladel
that mixture into the tins. The one time I goofed and put the greens into
the shells and poured the egg and cheese mixture on them, the texture was
off considerably. I grind the peppercorns very coarsely, but leave the
fennel seeds whole.
It is my opinion that this dish is great for vegetarians who will
eat eggs and cheese. Be sure to use a pie shell made with vegetable
shortening. I've served this as a main dish for vegetarians and as a side
dish for carnivors, and had very little returned to the kitchen.
1/2 cup mustard greens
1/2 cup swiss chard
1/2 cup fresh parsley
1/2 cup spinach
1/4 cup dried chervil (or 1/2 cup fresh)
1 tsp fennel seeds
1&1/2 tsp peppercorns
1/2 cup parmesan cheese--grated
1 cup cheddar cheese--grated
7 eggs beaten
pastry for two single crust pies
Adapted from The 'Libre de Diversis Medicinis' in the Thornton
Manuscript (MS. Lincoln Cathedral, A.5.2). Edited by Margaret Sinclair
Ogden. Published for the Early English Text Society by Humphrey Milford,
Oxford University Press. Amen House, E.C. 4. England. 1938. Text circa
early 1400 CE. Page 60. Posted by "Crystal A. Isaac"
"Rose Syrup: Tak an vnce or twa of roses & sethe tham in water to
the ij partis be sothen in. Than clene it thurgh clathe & do suger
ther-to & sethe it to it be thikk as hony & vse as thu dose the
tother."
My interpretation: Take an ounce or two of roses and seethe them in
twice as much water until they are soft. The strain them through cloth
and add sugar. Reduce it until it is the thickness of honey. The use it
as you do the other (the honey?).
Also adapted from: Anonymous. An Anonymous Andalusian Cookbook of
the 13th Century. A Complete Translation by Charles Perry of the Arabic
Edition of Ambrosio Huici Miranda with the assistance of an English
Translation by Elise Flemming, Stephen Bloch, Habib ibn Al-Andalusi and
Janet Hinson of the Spanish Translation by Ambrosio Huici Miranda. ©1992
by Charles Perry. Reprinted in A Collection of Medieval and Renaissance
Cookery Books by Friedman, David (Sir Cariadoc of the Bow) Published
privately p. A-73.
"Syrup of Fresh Roses, and the Recipe for Making It Take a ratl of
fresh roses, after removing the dirt from them, and cover them with
boiled water for a day and night, until the water cools and the roses
fall apart in the water. Clean it and take the clean part of it and add
to a ratl of sugar. Cook all this until it takes the form of a syrup.
Drink an uqiya of this with two of hot water...."
1 TB rose extract
Rose extract can be found at Indian grocery stores. Bring sugar and
rosehips to a gentle boil in 1 or 2 quarts of water until the rosehips
have given the solution a pleasant pink color. Skim out all the pieces of
rosehips (strain if necessary). Add water to one gallon. Allow solution
to cool to 70 degrees, and add rose extract and champagne yeast. Stir.
Bottle quickly. Allow to stay at room temperature for about 3-5 days then
keep refrigerated.
2 oz dried rosehips
1 pound sugar
water to one gallon
L. J. Spencer, Jr. (copywrite 1998). Posted by al-Sayyid A'aql ibn
Ras al-Zib, AoA, OSyc, Guildmaster (The Guild of St. Martha), Kingdom of
Aethelmearc, Shire of Abhain Ciach Ghlas, Mountain Confederation, Clan
Ravenstar (LrdRas@aol.com)
Original: Tartys in Applies- Tak gode applys & gode spycis & figs &
reysons & perys, & wan they arn wel brayed colour wyth safroun wel & do
yt in a cofyn, & do yt forth to bake wel. - Curye on Inglish
Mix fruits and spices together thoroughly. Spread the mixture evenly
in the bottom of a pastry shell. Bake @ 450 deg F for 15 minutes. Reduce
heat to 360 deg F for 20 minutes or until crust is golden brown and
filling is bubbling. Serve at room temperature. Garnish with granulated
sugar if desired.
Although the original recipe doesn't specify seasonings, I chose to
do so based on a comparison to other tart/pastry type recipes from this
manuscript. I feel that this recipe was meant to convey the main
ingredient of the tart and was written for the pastry cook rather than
any of the other myriad specialty cooks available at the residence. The
spices I used are typical of this sort of dish and provide depths of
flavor that literally lifts the original out of the depths of insipidity.
The spice mixture that I created is well within the acceptable range of
other similar mixtures that are listed in COE. Sprinkling a rounded
tablespoon of granulated sugar over the top after about a half hour out
of the oven makes a nice garnish.
3 apples, peeled -- cored, chopped fine
2 pears, peeled -- cored, chopped fine
1/2 cup figs, dried -- chopped fine
1/2 cup Zante currants, dried -- chopped fine
1/4 teaspoon black pepper -- ground
2 teaspoons cinnamon -- ground
1/2 teaspoon nutmeg -- ground
1/4 teaspoon mace -- ground
1/4 teaspoon cloves -- ground
1 pie shell
sugar -- for garnish
(Apic. 6, 9, 13) From an old Roman cookbook: Marcus Gavius Apicius:
De Re Coquinaria. The book I have is edited and translated from Latin to
German by Robert Maier. Posted and translated from German to English by
Micaela Pantke (hz225wu@unidui.uni-duisburg.de)
Start to fry chicken and season with a mixture of Liquamen and oil,
together with bunches of dill, leek, Saturei and fresh coriander. Then
cook approximately 1 hour with 220 deg C in the oven. When the chicken is
done, moisten a plate with Defritum, put chicken on it, sprinkle pepper
on it, and serve.
1 fresh chicken (approx. 1-1.5kg)
100ml oil
200ml Liquamen (A salty fish sauce), or 200ml wine + 2 tsp. salt
1 branch of leek
fresh dill to taste
Saturei (Savory) to taste
coriander to taste
pepper to taste
a bit of Defritum (A thick fig syrup or thick condensed grape juice)
A Book of Historical Recipes by Sara Paston-Williams The National
Trust of Scotland, 1995 ISBN 0-7078-0240-7; Posted by Paul Macgregor
Salat: "Take persel (parsley), sawge, grene garlec, chibolles
(spring onions), oynouns, leek, borage, myntes, porrettes (a type of
leek), fennel, and town cressis, rew, rosemaye, purslayne; lave and
wasche hem clene. Pike hem. Pluk hem small with thyme hande, and mingle
hem wel with rawe oile; lay on vynegar and salt, and serve it forth."
Historical note: This is the earliest salad recipe in English. Mixed
herb and flower salads proved so popular that they continued in fashion
through to the 17th century. The salad would change according to the
season and what grew in each cook's herb garden, so adapt and experiment
with the basic recipe as you wish, as long as the result is colorful.
Wash and dry all the salad greens and prepare it. Mix together in a
large bowl, which has been rubbed well with a garlic clove, reserving the
flowers. Place the wine vinegar, seasonings and olive oil into a
screw-topped jar and shake well to blend. Pour over the salad just before
serving and mix again carefully. Decorate with the flowers as you wish
and serve immediately.
** British Measurements **
2 bn Watercress
1 packages Mustard greens & cress
2 oz Fresh parsley sprigs
1 Leek; finely sliced
6 Spring onions; chopped
1 oz Sorrel leaves; chopped
1 oz Dandelion leaves; chopped
1 Fennel bulb; sliced into match sticks
1 oz Daisy leaves; chopped
Red sage leaves
Mint leaves
1 Fresh rosemary sprig chopped
1 cl Garlic
1 TB Wine vinegar
Salt & pepper to taste
6 TB Olive oil
Violets, primrose, blue borage flowers, dandelions & alexander buds
to decorate
Adapted from Anonymous. An Anonymous Andalusian Cookbook of the 13th
Century. A Complete Translation by Charles Perry of the Arabic Edition of
Ambrosio Huici Miranda with the assistance of an English Translation by
Elise Flemming, Stephen Bloch, Habib ibn Al-Andalusi and Janet Hinson of
the Spanish Translation by Ambrosio Huici Miranda. ©1992 by Charles
Perry. Reprinted in A Collection of Medieval and Renaissance Cookery
Books by Friedman, David (Sir Cariadoc of the Bow) Published privately.
Page A-74. Posted by "Crystal A. Isaac"
"Syrup of Pomegranate: Take a ratl of sour pomegranates and another
of sweet pomegranates, and add their juice to two ratls of sugar, cook
all this until it takes the consistency of syrup, and keep until
needed."
And also from Maimonides, Moses (1135-1204 CE). Maqalah Fi Bayan
Ba'D Al-A'Rad Wa-A;-Jawab 'Anha Ma'Amar Ha-Hakra'Ah. edited and
translated by Leibowitz, JO and Marcus, S. Moses Maimonides on the Causes
and Symptoms (Maqalah Fi Bayan Ba'D Al-A'Rad Wa-A;-Jawab 'Anha Ma'Amar
Ha-Hakra'Ah [and] De Causis Accidentium) Published by University of
California Press, Berkeley, CA. 1974. ISBN 0-520-02224-6 LCCCN 71-187873
page 139.
"...then leave the bath and partake of a brew prepared with
pomegranate seeds, sugar, many spices, and a touch of hot spices like
clove and mace, or a syrup of rose or sorrel, with water of
oxtongue,..."
Warm the pomegranate juice over medium heat. Add the sugar, stirring
to dissolve completely. Keep the mixture at a simmer for about 2 hours,
stirring occasionally. When it is suitably thickened, allow to cool
before bottling. Dilute about one part syrup to five parts water. The
resulting drink will be more brownish than the original red of
pomegranate. The Tacinum Sanitatis recommends eating sour pomegranates
with honey to neutralize the dangers to health, so use the honey recipe
if you want to replicate European diets.
1 quart of Pomegranate juice
4 cups white sugar (or honey)
Possible additions include: clove, mace, borage, mint, citron
leaves, spikenard, lemon peel, and canel or cinnamon.
Fabulous Feasts - Medieval Cookery and Ceremony 1976, 1992 by
Madeleine Pelner Cosman, ISBN 0-8076-0832-7; Posted by Jeff Pruett
GARNISH
Salt and pepper lamb and then brown in melted butter. Add the cup of
chicken broth; gently simmer for 45 minutes or until lamb is tender.
Drain. Wash and pick over lentils to eliminate any stray stones. Bring
lentils to a boil in 4 cups of beef broth, reducing heat to low; simmer
for 15 minutes. Combine cinnamon, salt, and basil, and stir into diced
turnips [or squash]. Add turnips, currants, and figs to the lentils and
cook very slowly for 10 minutes. Stir lamb into lentils. Turn out into
attractive serving bowl and garnish with gold leaves or 'plant' with
dandelions.
1-1/4 lb. Lean lamb, cut into small Pieces 1/2" by 1/2"
1/4 tsp. Pepper
1/2 tsp. Salt
2 TB Butter for sautéing
1 c Chicken broth
1 c Dry lentils
4 c Beef broth
1/4 tsp. Cinnamon
1/4 tsp. Salt
1/2 tsp. Dried basil
1 c Diced turnip or squash
1 c Currants
2/3 c Coarsely cut figs
'Gold' leaves of any edible plant, such as young celery leaves or 6
to 8 dandelion flowers
Pear and Apple Toast Sandwiches, Crispy
cAlia Atlas, copyright 1994. Posted by Jeffrey S Heilveil
(heilveil@students.uiuc.edu)
10. Ein spise von birn (A food of pears): Nim gebratene birn und
sure epfele und hacke sie kleine. und tu dar zu pfeffer und enis und ro
eyer. znit zwo dnne schiben von dnne brote. flle diz da zwischen niht
vollen eines vingers dicke. mache ein dnnez blat von eyern und kere daz
einez dor inne umm, und backez mit butern in einer phannen biz daz ez rot
werde und gibz hin.
Take roasted pears and tart apples and chop them small. And add
thereto pepper and anise and raw eggs. Cut two thin slices from thin
bread. Fill this in between not too full, of a finger's thickness. Make a
thin leaf of eggs and turn that therein about and bake it with butter in
a pan until it becomes red and give out.
Preheat oven to 400 F. Beat eggs. Butter a foil-lined baking sheet.
Make 4 sandwiches with bread and filling. Dip sandwiches into the beaten
egg lightly. This should be done quickly, so that the sandwiches will not
be soggy. Then put the sandwiches onto the baking sheet. Bake for 30
minutes, or until golden brown, turning halfway through (after 15
minutes).
Apple and Pear Filling:
1 pears, skinned, cored and chopped very small
2 apples, skinned, cored and chopped very small
1/4 tsp. anise seed, ground
1/8 tsp. pepper
1 egg
Mix apples, pears, eggs, anise and pepper together. This is used to
fill the sandwiches.
Toast Sandwiches:
3 eggs or 1 egg and 4 egg whites
8 slices bread
1 Tbs. butter
From Elinor Fettiplace (1602). Posted by Meliora / Melissa Hicks
(meliora@sca.org.au)
First make a thicke sirop of sugar and clarifie yt well, then take
blew violetts and picke them well from the whights then put them in the
sirrop, let them lye in yt 24 howres keepinge it warme in the meane time,
then straine these violetts out and put in fresh, so do 4 times then set
them on the fire, let them simper a good while but not boyle fast put in
some juice of limonds in the boyleinge then straine yt and leepe yt to
your use.
Find a large garden bed covered in purple violets. Pick them for
about 2 hours. Spend the rest of the day taking the petals from the rest
of the flower head and removing the white part of the petal.
Once this is done, you will have approximately one pint in volume of
violet petals. Mix the sugar and water and heat until the sugar
dissolves. Cool slightly and add the violet petals. Leave in a warm place
for 24 hours.
Strain these petals out of the mixture, warm briefly and add the
next pint of petals. You would have spent most of this second day
preparing this next batch. Repeat this twice more.
After you have strained the final batch of petals warm the mixture
and add one tablespoon of lemon juice. simmer for ten minutes and then
let cool and bottle.
1 pint water
1 pound sugar
4 pints (volume) of violet petals
1 tablespoon lemon juice
From Feast for Cynagua's Winter Investiture, AS XXVII. Posted by
Leigh Ann Hussey (leighann@sybase.com)
Pigge ffarced. Take rawe egges, and draw hem yorgh a streynour,
And then grate faire brede; And take saffron, salt, pouder ginger, And
suet of Shepe, And do medle all togidre into a faire vessell, and put hit
in the pigge wombe Whan he is on the brocche, And then sowe the hole
togidre; or take a prik, and prik him togidur, And lete him roste.
(Harleian ms 4016)
[Stuffed pig. Take raw eggs and run them through a strainer, and
then grate nice bread, and take saffron, salt, powdered ginger, and sheep
suet, and mix all together in a bowl, and put it in the pig's cavity when
he is on the spit, and then sew the hole together, or take a spike and
spike him together, and let him roast.]
basting sauce:
stuffing:
Wash the pig and dry it -- prop open the jaws with a block of
wood or a rock. Brush the sauce all over the skin, stuff with the
stuffing and sew or skewer the cavity closed.
Cook @ preheated 350 deg F for -15 min/pound -- about 30 hours should do
it, so start the night before. To be sure, stick a meat thermometer in the
thickest part of the haunch, and accept it as cooked if the thermometer
reads 160deg F.
100lb dressed pig
garlic,
rosemary
sage, in about
1c olive oil
1 loaf's worth of DRIED (this is important! we used fresh
bread, and the stuffing turned into an unappetizing brown mess which we
had to throw away and rinse from the cavity before I could chop up the
pig and put the parts in the oven) bread crumbs mixed with
6 beaten eggs,
1 big pinch saffron,
1 T ginger,
2 tsp salt.
From Feast for Cynagua's Winter Investiture, AS XXVII. Posted by
Leigh Ann Hussey (leighann@sybase.com)
Heat olive oil in a pot and fry the eel slices with the pine
nuts. Grind the almonds together with the wine. Put the ginger/sugar
mixture in the pot and stir around 'til each eel slice is coated. Add the
almond milk and other spices, cook just until hot through, sprinkle with
salt to taste and just before serving top with grated fresh ginger.
If folks don't find this appetizing (no comments about Lord
Randall, thanks), feed them roast eels with the following white garlic
sauce from Le Viandier de Taillevent: 3 cloves crushed garlic mixed with
3 slices worth of bread crumbs, moistened to whatever seems like the
right consistency (about that of Mexican salsa) with a mixture of 1/2
white grape juice and 1/2 vinegar.
For the feast, we went light on the eels, for fear of there being
not much enthusiasm for them, but to our astonishment, they were eaten
all up.
Expansion:
2 eels, skinned and sliced crosswise
1 T ginger mixed with 1 T sugar
1/2 c pine nuts
1 c blanched almonds
1 T olive oil
1 c white wine
1/2 t each: cloves, mace, pepper
a little fresh grated ginger
6 eels,
1.5 c pine nuts,
3 T oil,
1.5 t cloves/mace/pepper,
3 T sugar/ginger,
1 c almonds,
3 c wine...
Posted by Cassandra Baldassano (cassie@nas.nasa.gov)
This recipe for stuffed Eggs comes from An Anonymous Andalusian
Cookbook of the 13th Century, a translation by Charles Perry, which has
only the english translation of the recipes;. They taste very similar to
a deviled egg. I entered this recipe for the Silver Spoon, Spring
Investiture A.S. XXXII. The amount of herbs and spices I use make this
recipe mild, increase these ingredients according to your own taste.
Translation of Original Recipe: Take as many eggs as you like,
and boil them whole in hot water; put them in cold water and split them
in half with a thread. Take the yolks aside and pound cilantro and put in
onion juice, pepper and coriander, and beat all this together with Murri,
oil and salt and knead the yolks with this until it forms a dough. Then
stuff the whites with this and fasten it together, insert a small stick
into each egg, and sprinkle them with pepper, God Willing.
Cook eggs, split and remove yolks. Combine yolks with remaining
ingredients. Stuff egg white with yolk mixture. Place egg whites
together, secure with toothpick, sprinkle with pepper.
Special Notes: Although the original recipe give no number of
eggs to cook, I choose to redact the recipe for 8 eggs because the
measurements for the other ingredients are common. Murri is a salty sauce
that is brewed, not unlike soy sauce or Worcestershire sauce. From the
recipes noted in the An Anonymous Andalusian Cookbook of the 13th
Century, it appears that Murri is nearly as commonly used as soy sauce is
in Chinese cuisine. This recipe calls for quinces, which are sometimes
difficult to find depending on the time of year. If you have a chance to
make murri, you should have plenty of it for several other recipes.
However, if you are not able are inclined to make the murri, I recommend
to substitute a 1/4 tsp. salt for the 1/4 tsp. Murri and pinch of salt. I
don't find the substitution detracts from the dish due to the strong
flavors of the onion juice and cilantro.
8 eggs
1/4 tsp. cilantro
2 tsp. onion juice
1/8 tsp. pepper
1/4 tsp. Murri and pinch of salt or 1/4 tsp. salt
2.5 Tbs. oil
Posted by Jenn / Yana (jdmiller2 @ students.wisc.edu)
Crush berries with sugar, cover and let stand overnight. Press
through a cheesecloth lined sieve, extracting as much juice as possible.
Mix in lemon juice. Taste for sweetness - if too tart, add sugar,
stirring until dissolved. Pour into bottle, cover and refrigerate. Serve
as is on the rocks in punch cups or small glasses. OR, half fill a tall
glass with shrub, add ice, and fill with club soda. OR, pour into punch
cups and top each serving with a scoop of tart sherbet.
Yield: 8 Servings
2 qt Ripe berries
2 c Sugar (or more)
2/3 c Lemon juice
1 qt Club soda (opt)
1 pt Tart sherbet (opt)
From An Ordindance of Pottage: An Edition of the Fifteenth Century
Culinary Recipes in Yale University's MS Beinecke 163 by that Saint of
the Society, Constance B. Hieatt. It's a really good book and copies are
occasionally avalible through Posion Pen Press. Posted by Charles Ragnar
Charles McCathieNevile & Reposted by Crystal of the Westermark "Crystal
A. Isaac"
The original on page 71 (number 96): Grynd reysons or datys; draw
hem up with osey. Put therto creme of almond & poudyr of canel, a grete
dele, drawyn with swete wyn; poudyr lumbard, poudur of greynez, & poudyr
of gynger & a lytyll of venyger & whyte sygure. Set hit on the fyre; when
hit ys at boylyng, take hit of & put hit in a boll. Have rabets boyled, &
that in good broth, & salt; take hem up. Unlace hem by the bake for the
bonnys on both sydys; ley hem in sewe. Serve hem forth; ley hem in
dyschys & poure on the sew therto. Serve hit forth, & yf thu wylt, thu
may chop hem in pecys. & yf thu have chikenys, reys the whynges & the
thyes of hem, kepe hem; & chop the body. & when hit ys in the sewe, serve
hit forthe in the same manner as Sewe ryall.
1/2 cup almond
1/2 cup seedless raisins or pitted dates
1 tsp. cinnamon
1 tsp. mixed spice
simmer all together, til thick, serve hot or cold.
1 to 2 rabbits, cut up.
2 cups broth
cook rabbit in salted broth, drain and bone.
1 cup water
make up almond milk simmer then strain to thicken (a lot)
1/2 cup sweet wine
mix together
1/2 cup sweet wine
mix
1/4tsp cardamon, ginger
1/3 cup wine vinegar
1/4 cup sugar
mix
From Sir Kenneth Digby's Closet Unlocked, this version is based on,
but not identical to the version in The Miscellany by Cariadoc of the Bow
and Elizabeth Dendermonde.
Cut pieces of quick, fat, rich, well tasted cheese, (as the best of
Brye Cheshire, &c, or sharp thick Cream-Cheese) into a dish of thick
beaten melted Butter, that hath served for Sparages or the like, or
pease, or other boiled sallet, or ragour of meat, or gravy of Mutton: and
if you will, chop some of the Asparages among it, or slices of Gambon of
Bacon, or fresh callops, or Onions, or Sibboulets, or Anchovis, and set
all this to melt upon a Chafing-dish of Coals, and stire all well
together, to Incorporate them; and when all is lf an equal consistence,
strew some gross White Pepper on it, and eat it with tosts or crusts of
White-bread. You may scorch it at the top with a hot Fire-Shovel.
Melt butter. Melt cream cheese in butter. Add milk. Cut up the
farmer's cheese and stir it into the mixture over low heat. You may want
to use a whisk to blend the two together, though a spoon will do. Unlike
the Cariadoc redaction, this one does not tend to separate. When you have
a uniform, creamy sauce you are done. Serve over toast, put on toast and
broil for 30 seconds-1 minute, mix in (or serve over) things like
asparagus, bacon, sautéed onions, etc.
Makes 1 cup -- approximately 8 servings 1/4 cup butter
1/4 cup cream cheese
1/4 lb. Brie or other strongly flavored cheese (I use farmers)
2 Tbs. whole milk (though not in the original recipe, I find that a
bit of milk helps gives this a better consistency, and helps the whole
thing hang together better)
1/4 t white pepper
Taken from a 14th century German cookbook, Das Buch von Guter Spise
translated by Alia Atlas. Researched and written by Kateryn de Develyn
(nickiandme@worldnet.att.net)
Original: Mal kmel und enis mit pfeffer und mit ezzige und mit
honige. und mach ez gel mit saffran. und tu dar zu senf. in disem
condimente maht du sulze persilien, bern und clein cumpost oder reben,
waz du wilt.
Translation: Flavor caraway seeds and anise with pepper and with
vinegar and with honey. And make it gold with saffron. And add thereto
mustard. In this condiment you may make sulze (pickled or marinated)
parsley, and small preserved fruit and vegetables, or beets, which(ever)
you want.
Mix caraways seeds, anise, cubeb, vinegar, honey and mustard
together. Then pour over veggies. Allow to marinate refrigerated - at
least 24 hours. Serve cold.
1 cup each: beets, carrots, shredded cabbage, cauliflower
1 tablespoon caraways seeds (freshly crushed)
1 tsp. anise (freshly crushed)
1/2 tsp. cubeb or pepper (freshly crushed)
1/4 cup balsamic wine vinegar
1 cup honey
1 tsp. dry mustard powder
Austin, Thomas, editor. Two Fifteenth-Century Cookery Books Harleian
MS 279 (ab. 1430), & Harl. MS. 4016 (ab. 1450), with extracts from
Ashmole MS 1429, Laud MS 553, & Douce MS. 55. Published for the Early
English Text Society by N. Trnbner & Co., London 1888. Posted by Crystal
A. Isaac (crystal@pdr-is.com)
Page 15. xivij Cawdelle Ferry. - Take yolks of euroun Raw, y-tryid
fro the whyte; then take gode wyne, and warm it on the potte on a fayre
Fyre, an caste ther-on yolkys, and stere it wyl, but let it nowt boyle
tylle it be thikke; and caste ther-to Sugre, Safroun, & Salt, Maces,
Gelofres, an Galyngale y-grounde smal, & flowre of Canells; & whan thow
dressyst yn, caste blanke pouder ther-on.
My interpretation: Take yolks of eggs, separated from the white.
Place good wine in a pot and warm it over a low fire. Add the egg yolks
[to the wine] and stir it well, but do not let it boil until it is thick.
Add to the pot: sugar, saffron, salt, mace, cloves [possibly either clove
gilly-flowers or carnations?], powdered galengale, powdered cinnamon.
When you serve it, sprinkle white powder on it.
In a sauce pan warm the wine over low heat. Whip the egg yolks
thoroughly. Add yolks to wine, stirring quickly and well to prevent large
blobs of cooked egg in the wine. Do not allow the wine to boil until the
mixture has reduced slightly. As the egg yolks cook the mixture will
thicken considerably. Add the spices and sugar (for greater color and
flavor, crush the saffron and allow the threads to stand in a tablespoon
of hot water). Pour into cups, straining through a sieve or cheesecloth
if lumpy. Sprinkle a small amount of sugar into the drink. Serve
warm.
1 cup red wine (sweet or full wines are best)
2 egg yolks
1 tablespoon sugar
2 threads saffron
1/4 teaspoon ground mace
1/4 teaspoon ground galingale
1/4 teaspoon ground cinnamon
"Two Fifteenth Century Cookbooks" Reprinted in Seven Centuries of
English Cooking Maxime de la Falaise Grove Press, 1992 Posted by Jeff
Pruett
Flake the crab meat and salmon, put them in the blender with the
almond milk and puree'. Spoon into a saucepan, heat gently and sprinkle
in the flour. Stir until thickened and then add the wine and sugar. Stir
in the pomegranate seeds and season to taste with a little pepper and
salt. Chill in a wetted mold. Turn out to serve. "This dish is such an
attractive colour- pale pink studded with the scarlet seeds of the
pomegranate that it seems a nice idea to redden it even further by
surrounding the mould with a salad of sliced beet root, radishes and
young beet root tops, with a vinaigrette dressing."
1/2 lb. Fresh crab meat, cooked
1/2 lb. Salmon, cooked
1 c Almond milk
2 TB Rice flour
2 TB White wine
2 TB Sugar
Seeds from 1-2 pomegranates
Black pepper to taste
Anthimus p. 37. From Cariadoc's Miscellany, Copyright © by David
Friedman, 1988, 1990, 1992.
Mustard greens are good, boiled in salt and oil. They should be
eaten either cooked on the coals or with bacon, and vinegar to suit the
taste should be put in while they are cooking.
Wash mustard greens. Boil stems two minutes, then add leaves,
boil 6 more minutes and drain. Fry bacon (6 minutes in microwave). Heat
oil, add greens and stir, then add salt and cook five minutes. Crumble
bacon and put over greens with vinegar. Stir it all up and cook another 3
minutes.
1 1/4 lb mustard greens (including smaller stems)
1 t salt
3 T oil
4 slices bacon
4 t vinegar
From Master Basilicus in the Midrealm. Posted by Meadhbh
(meadhbh@io.com)
I was given this recipe from my friend Master Basilicus in the
Midrealm. It is wonderful.Let me know how you like it!
Clean 1 pound of mushrooms (with 1/2 inch caps). Place mushrooms
in a sauce pan and cover with equal amounts of water and white vinegar.
Bring mixture to a boil and cook for 5 minutes. Drain and cool mushrooms.
When cool, pack in a jar or plastic pail (large batch) with spice
mixture. Cover mushrooms with white vinegar. Store in refrigerator for 2
days. Serve cold.
1 pound mushrooms
water
white vinegar
1/4 cup olive oil
2 teaspoons salt
2 cloves garlic -- quartered
1 teaspoon ground mace
white vinegar
From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
The warmed up milk is poured in pialas, then brewed tea and water
are added. Brewed tea is poured in small doses that the drink should not
cold and the flavour should not volatilize. Baursaks, dried fruits, nuts
and sweets are served to tea.
1.5 table-spoons of tea
1 of water
sugar
milk or cream to taste
Posted by Brian L. Rygg or Laura Barbee-Rygg (rygbee@montana.com). Found
it in Fabulous Feasts- Medieval Cookery and Ceremony by Madeleine Pelner
Cosman ISBN 0-8076-0832-7. No documentation, but very tasty.
Garnish
Carefully peel the Oranges and Separate the sections. Strew on
mixed sugar, nutmeg, mace, and cinnamon. Prepare a thick batter by
uniting the flour, baking powder, salt, and brown sugar. Blend 2 Tbl of
oil,the egg, well beaten, and the milk. Throughly stir this liquid into
the dry mixture. If the batter is thin, add a scant amount more of flour.
If it is too thick to evenly coat the orange sections, then dilute with
more milk. Chill batter for 1-1/2 hours. Heat the remaining oil in a
heavy skillet until hot, not smoking. Dip orange sections in batter to
coat thoroughly. Drop into hot oil and fry until nicely browned. Serve
warm with mustard and brown sugar in Separate spice dishes.
4 large seedless eating oranges
4 Tbl brown sugar
1/8 tsp nutmeg
l/8 tsp mace
1/4 tsp cinnamon
1 C flour
1 1/2 tsp baking powder
1/4 tsp salt
3 Tbl brown sugar
1 C oil for sauteing
1 raw egg
1/2 scant C milk
4 Tbl mustard
4 Tbl brown sugar
From: Ilaria Giacosa (Cato 64 from Tastes of Ancient Rome).
Posted by Mercedes (rudin@okway.okstate.edu)
Blend the cheese with the flour, 4 tablespoons of honey and the
egg. GrEase a baking pan with oil, pour in the mixture, and bake in a hot
oven (400 degrees F) for 20-30 minutes. Cover with aluminum foil for the
first 10-15 minutes so that the surface doesn't burn. Remove from the
oven. Drizzle the remaining honey over the surface and sprinkle with
poppy seeds. Replace in the oven for 5 minutes. Remove and serve. It is
also good with pine nuts.
NOTES from Mercedes: I used this at our Guardian feast in
September. When I tested the recipe and had tasters try it out I got a
lot of "bland" comments. So, I upped the honey to about 1/2 cup, IIRC. It
was generally felt that the poppy seeds didn't add much so I left them
off of the final product. I also experimented with a lemon version,
adding the juice and rind of 1 lemon. I served both at feast and both
were very well received. (I also added a simple raspberry coulis on top,
just for fun.) The reason I chose this recipe was that it was crustless.
Much easier to prepare!!
1 2/3 pounds ricotta cheese -- or other soft cheese
1 cup flour
6 tablespoons honey
1 whole egg
2 tablespoons poppy seeds
Two Fifteenth Century p. 29. From Cariadoc's Miscellany, Copyright © by
David Friedman, 1988, 1990, 1992.
Take Strawberys, and waysshe hem in tyme of yere in gode red
wyne; þ an strayne þ orwe a cloþ e, and do hem in a potte with gode
Almaunde mylke, a-lay it with Amyndoun oþ er with þ e flowre of Rys, and
make it chargeaunt and lat it boyle, annd do þ er-in Roysonys of
coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel,
Galyngale; poynte it with Vynegre, and a lytil whyte grece put þ er-to;
coloure it with Alkenade, and droppe it a-bowte, plante it with graynys
of Pomegarnad, and þ an serue it forth.
Wash strawberries in water, then mix with wine and force through
wire strainer using a pestle. Mix with almond milk and wheat starch, then
boil about 10 minutes, until thick enough to stick to the spoon. Add
currents, then remaining ingredients as it cooks. Make sure the spices
are ready when you start boiling it. We used not very sweet strawberries;
one might use less sugar or more vinegar if they were sweeter.
1 pint strawberries
1/4 c red wine (burgundy)
1 3/4 c almond milk: (see p. 5)
1/2 c almonds
1 1/2 c water
4 T wheat starch
3/4 c currents
8 threads saffron
1/8 t pepper
1/4 c sugar
1/4 t ginger
1/4 t cinnamon
1/8 t galingale
1/4 t cider vinegar
3/4 t lard
coloring?
pomegranate seeds
From The British Museum Cookbook By Michelle Berriedale-Johnson
Heat the milk with the chocolate, cinnamon and vanilla essence in
a double boiler. Once the chocolate is melted transfer to a saucepan,
bring to the boil, then simmer, beating briskly with a balloon whisk or
hand beater, for 2-3 minutes -simmering the milk give a thicker mixture
than merely warming it. Remove from the heat and carry on whisking till
you have a good layer of foam. The chocolate can be drunk hot or cold but
each mug should have a generous layer of bubbles. If you wish to add egg,
do so after you have removed the chocolate from the heat and whisk it
thoroughly.
Chocolate, or rather the cocoa bean from which the chocolate was
made, not gold or silver, served the Aztec empire as money- to the
infuriated disbelief of the Spanish invaders who found only rooms filled
with cocoa beans where they expected to find chests of gold. Because it
was so valuable only emperors and the highest ranks in the land were
allowed to drink this 'money'; when they did it was made with water,
vanilla and honey since there was no milk. Modern Mexican chocolate
always uses milk and sometimes eggs as well to turn it into a real 'meal
in one'.
Yield: 6 Servings
350 g Chocolate, dark broken up
1 L Milk, 100%
3/4 ts Cinnamon, ground
6 dr Essence, vanilla
3 Eggs -OPTIONAL-
___________________________________________________________________
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