Author Topic: Cooking Medieval?  (Read 2139 times)

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persephone

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Cooking Medieval?
« on: May 29, 2011, 01:06:05 PM »
So, for my five years in the UK, I had been thinking about doing a Medieval themed party where I'd make food from this online Medieval cookbook I found.  Since I've been distracted lately, I put that idea on hold, but my dh really likes the Medieval period too.  So, I thought about making him a Medieval feast to celebrate his birthday and as a test to see if it is any good.  Has anyone tried cooking foods or used recipes from a different time periods?  How did it go?  Any suggestions or advice? 

Offline angelchrome

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Re: Cooking Medieval?
« Reply #1 on: May 29, 2011, 05:03:57 PM »
Expect things to be kinda bland for the most part, since available spices were different, and luxury items. But there are some cool recipes here: http://innatthecrossroads.wordpress.com/

Which includes originals, modern updates, and reviews of the two against each other.
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Offline Andee

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Re: Cooking Medieval?
« Reply #2 on: May 29, 2011, 07:06:26 PM »
I make a medieval shortbread which is very yummy!  (I can post the recipe if you want) Yes spices and sugar and maybe even butter were luxury ingredients, but your medieval feast will just have to be a posh one!
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persephone

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Re: Cooking Medieval?
« Reply #3 on: May 29, 2011, 07:14:06 PM »
I make a medieval shortbread which is very yummy!  (I can post the recipe if you want) Yes spices and sugar and maybe even butter were luxury ingredients, but your medieval feast will just have to be a posh one!

YES PLEASE!  I'm definitely taking recipes.  And I knew it was going to have to be a posh Medieval meal, although I'm learning to make potage which was definitely popular among the more middle class townies at the end of the Medieval beginning of the Early Modern.  I just think whether it turns out or not, the idea is too fun not to do and we need a little fun right now.  :)  Anything else you got Andee, post it or send it to me in a pm.  I'm willing to try to make just about anything.  :)

VMC

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Re: Cooking Medieval?
« Reply #4 on: May 29, 2011, 07:26:59 PM »
Have you seen these?

The Supersizers Eat Medieval and The Supersizers Go Elizabethan

Sugar wasn't just a luxury ingredient by the way; it didn't exist in England until Tudor times. Then it was a luxury.  Honey would have been used before that:

http://en.wikipedia.org/wiki/Sugar#History
« Last Edit: May 29, 2011, 07:32:33 PM by Legs Akimbo »

Offline Mrs Robinson

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Re: Cooking Medieval?
« Reply #5 on: May 29, 2011, 07:31:54 PM »
Heston Blumenthal has done some medieval experimentations too, I think!  Googling his name & medieval will bring up some stuff for you.

I think you should do that Wilding Roasted Haunch of Goat!  :D
Ring the bells that still can ring
Forget your perfect offering
There is a crack, a crack in everything
That's how the light gets in...

- from Anthem, by Leonard Cohen (b 1934)

Offline Andee

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Re: Cooking Medieval?
« Reply #6 on: May 30, 2011, 07:19:32 AM »
Have you seen these?

The Supersizers Eat Medieval and The Supersizers Go Elizabethan

Sugar wasn't just a luxury ingredient by the way; it didn't exist in England until Tudor times. Then it was a luxury.  Honey would have been used before that:

http://en.wikipedia.org/wiki/Sugar#History
The Supersizer series was great!  And now that I remember I did learn that sugar didn't exist in England as early as medieval times.  So my recipe may not be very historically accurate.  I'll post it and the other one I have on this thread, that way others can see them if they want as it's such an interesting topic!  I will post them tonight after work.
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Offline woadgrrl

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Re: Cooking Medieval?
« Reply #7 on: May 30, 2011, 10:54:27 AM »
Here's a link to "The Closet of Sir Kenelm Digby Knight Opened," one of the more popular medieval cookbooks.  It's often used by S.C.A. and other groups.  This version has been pretty well edited, so you shouldn't have any trouble with the language, but if you have questions about ingredients, etc., feel free to PM me.

http://www.gutenberg.org/files/16441/16441-h/16441-h.htm

persephone

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Re: Cooking Medieval?
« Reply #8 on: May 30, 2011, 11:49:47 AM »
Oooooh... Thanks woadgrrrl and everyone!  I'm super excited now and really need to think about a menu!!   :D

Offline Mrs Robinson

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Re: Cooking Medieval?
« Reply #9 on: May 30, 2011, 11:56:16 AM »
I'm super excited now and really need to think about a menu...

And to start cooking...  ;)
Ring the bells that still can ring
Forget your perfect offering
There is a crack, a crack in everything
That's how the light gets in...

- from Anthem, by Leonard Cohen (b 1934)

Offline Andee

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Re: Cooking Medieval?
« Reply #10 on: May 31, 2011, 02:43:03 PM »
Oh!  This thread is in Bygones, no wonder I couldn't find it again as I was looking in Foodtalk!

Here's my shortbread recipe, but it's based on US ingredients, so you probably should add 1/4 cup of flour to each cup in the recipe.  Plus it has sugar, so maybe not as historically accurate as it should be, but it is very good!

Medieval Shortbread
3 cups all purpose flour (so add another 3/4 cups to this)
1/2 cup caster sugar
2 tsps cinnamon
1/2 tsp powdered cardamon
1/2 tsp powdered ginger
3/4 tsp allspice
1/2 tsp salt
1 cup butter at room temperature

1.  Preheat oven to 350 F.
2.  Combine sugar, spices, and salt evenly.
3.  On strong, clean, kneading surface mix gently, by hand, the spice mix into the flour.
4.  Squeeze butter in hands, and bit by bit add spiced flour by working it into butter on the board.  Take time to thoroughly integrate dry ingredients and butter mixture.
5.  Press batter into 8" square, shallow pan.
6.  Score the surface of the batter to make "fingers" (2" by 1") of shortbread.  Also make several shallow fork pricks on each "finger".
8.  Bake 1 hour or less until firm and yellow--not brown.
9.  Cool in pan--break into shortbread fingers and serve.  Often tasting better several days old, keeps beautifully if stored in an airtight tin or wrapped tightly in foil.

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