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Historical Romance Writers Dishing the Dirt on Research

13 July 2007

My Favorite Medieval Recipes


My Favorite Medieval Recipes

Salat (Salad)

Use spinach and shredded cabbage (red) as a base.
Add small bits of the following: almond slivers,
raisins, minced figs, capers, olives, currants, minced
pickles, orange segments.

Dressing: oil, vinegar, lemon juice, pinch of sugar
and salt.


Braised Carrots in Ginger and Sour CreamSlice up 1 pound of carrots. Sprinkle with 2 tablespoons sugar,
1/4 teaspoon salt, and 1 tablespoon powdered ginger (or fresh
ginger root pieces crushed in mortar and pestle). Let sit for half an
hour until juices appear. Mix 1/4 cup light cream with ½ cup
sour cream. Melt 3 tablespoons butter in a pan and saute carrots
5-10 minutes. Remove to ovenproof dish. Pour sour cream
mixture over, stir to coat, cover tightly and bake for 20
minutes in low (300 degrees) oven.

Note: This is a modernized version, hence the oven temperature.


Ypocras (Hippocras or Spiced Wine)

Take three ounces each of cinnamon and ginger and take spikenard
of Spain (aromatic plant root) the size of a small coin. Take one
quarter of an ounce each of galingale (aromatic root from Asia),
cloves, long pepper, nutmeg, and cardamom. Take an ounce of
grains of paradise (pungent seeds of tropical African plant, like
cardamom) and of powdered cinnamon and make powders of all.

Have three pewter basins for the liquid and three straining bags, one for
each, hanging inside of them from a perch. Pare ginger or beat it into a
powder and be sure to use the columbine variety. Your cinnamon sticks
should be thin, brittle, and fair in color. Use grains of paradise, sugar,
red wine, long pepper and turnsole (plant used for making purple dye)
for coloring. Put each spice into a separate bladder and hang these bags
from the perch so that they don’t touch each other. Place two or three
gallons of wine into each of the basins. Allow the wine to absorb the
flavors from the spice pouches. Then strain the liquid through the long
cloth bag called a Hippocrate’s sleeve. Taste it. If there is too much ginger,
add cinnamon and vice versa.

After you have made hippocras, you can use the spice dregs in the kitchen.


An easier hippocras recipe: combine 1 bottle Burgundy, 1/4 cup
sugar, 4 sticks cinnamon, broken into pieces, 3 thin slices fresh
ginger, 1 teaspoon whole cloves, 5 cardamom pods, coarsely
crushed, 1/8 teaspoon grains of paradise, finely ground, a few
pieces of fresh orange or lemon peel.

Combine all in an enamel pan; bring to a boil, reduce flame and
simmer about 15 minutes, stirring occasionally. Strain to remove
spices.
Serve warm in goblets or shallow bowls. Serves 4.

Source for hippocras recipe: Lorna Sass, To the King’s Taste

2 Comments:

Blogger Amanda Elyot said...

Lynna, that spiced wine recipe sounds terrific for the holidays ... ANY holidays ... I'll start with Labor Day. :)

4:15 PM  
Blogger Pam Rosenthal said...

I like the salat -- interesting how upscale medieval food always uses the sweet and fruity flavors. When do herbs like rosemary, thyme, oregano come into their own?

7:54 AM  

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