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Medieval foods.

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Sir James A:

--- Quote from: Ian on 2013-09-07, 19:48:44 ---A fun but good resource for medieval and renaissance food is the Game of Thrones cookbook A Feast of Fire and Ice

It takes food inspired by the TV show and books, but it actually backs them up with primary sources from the 14th and 15th centuries or the renaissance (some recipes are a bit more modern and go into Victorian era).  It gives each recipe twice.  A particular dish is given using modern ingredients, and then the recipe is duplicated with more authentic medieval ingredients and often with text from an original medieval 'cookery book.'

It's a cool dose of fantasy, based quite firmly in history that will grant you some insight in to medieval and renaissance cooking.


--- End quote ---

That sounds awesome! I like the "dual recipes" thing too.

Sir Nate:
(licks lips)
Yummy.
with all these choices Ill be as big and king henry the 8th.

Ian:
So it turns out I've got a lot more detailed information than I thought on authentic medieval food and recipes.  In the book Daily Life in Chaucer's England, in the chapter on food, there are about 15 recipes taken directly from late 14th century primary sources.

They're taken from 3 late 14th century primary sources, the Diversia Servicia, Forme of Cury and the British Library Manuscript Royal 17 A iii.  It contains recipes for the following dishes:
Ground Beans
Cabbages in Pottage
Turnips in Broth
Fried Spinaches
Salad
Egurdouce of Fish
Blanc Manger
Mustard (for a Roast)
Tarts of Flesh (Pork Dumplings)
Tart in Ember Day
Tart de Bry
Apple Tarts
Hippocras
Mead
Bread

It is interesting to note that medieval recipes are very imprecise compared to a modern recipe.  I will transcribe one of the recipes here:

Tarts of Flesh
"Take boiled pork and grind it small with saffron; mix it with eggs, and dried currants, and powder fort and salt, and make a foil of dough and close the stuffing therein.  Cast the tartlets in a pan with fair water boiling and salt; take of the clean flesh without eggs and boil it in good broth.  Cast there powder douce and salt, and serve the tarts in dishes, and pour the juices thereon.
 - Excerpt from Daily Life in Chaucer's England, page 200

No measurements are ever given for any of the ingredients in the actual primary sources.

Sir James A:
Sir Ian for DoK chef! :D

Anyone seen a picture of a period "measuring cup"?

Timothy:
Hi ,

Here is a link to some medieval cookbooks online.

http://www.medievalcookery.com/etexts.html

With a large number of us in the DC area we  should give some thought to having a dinner party with the upcoming   holiday's fast approaching. We could have a medieval menu and or dress.

Just an idea

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