from A Book of Cookrye, 1591
To make a Tarte of Prunes. Take Prunes and wash them, then boile them with faire water, cut in halfe a penny loaf of white bread, and take them out and straine them with Claret wine, season it with sinamon, Ginger and Sugar, and a little Rosewater, make the paste as fine as you can, and dry it, and fill it, and let it drie in the oven, take it out and cast on it Biskets and Carawaies.
My reconstruction:
I don't measure ingredients, so these are approximations:
breadcrumbs (about 1 cups)
prunes (about 2 cups)
spices: cinnamon, ginger, sugar in about equal quantities
think longer cooking better. maybe better served hot.
interesting this recipie actually says to blind bake tart case.
What are carawaies?
actually went down quite well. despite skungy appearance was proclaimed yummy by some, when hot.
Saturday, January 26, 2019
A Herb Tart
This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website
186 To make an herb tart. Take spinach, blanch it and chop it and grate Parmesan cheese into it, a little pepper, small raisins, melted butter therein. Salt it and bake and make a tart out of it, as one normally makes covered tarts.
http://www.medievalcookery.com/cgi/display.pl?wes:186
Chard I had frozen(waste not!) in large pot of boiling water until it defrosted.
removed, drained lightly, chopped roughly
blind baked a standard modern slightly short (butter) pastry case
-chard in pastry case, added dab of melted butter, currants, a little grated paresan on top
-baked
-oops I forgot the pepper - would have helped taste
not too bad. Some people won't liek the sweetness of the currants.
version 2
-didn't chop chard
-used pyrex dish as base
-lots more melted butter (about 1/2 cup per small tart)
too much butter - greasy and lank
. tarts are easier with pastry base
chop the chard - stringy and hard to obtain a portion
twilight tourney jan 2010
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website
186 To make an herb tart. Take spinach, blanch it and chop it and grate Parmesan cheese into it, a little pepper, small raisins, melted butter therein. Salt it and bake and make a tart out of it, as one normally makes covered tarts.
http://www.medievalcookery.com/cgi/display.pl?wes:186
Chard I had frozen(waste not!) in large pot of boiling water until it defrosted.
removed, drained lightly, chopped roughly
blind baked a standard modern slightly short (butter) pastry case
-chard in pastry case, added dab of melted butter, currants, a little grated paresan on top
-baked
-oops I forgot the pepper - would have helped taste
not too bad. Some people won't liek the sweetness of the currants.
version 2
-didn't chop chard
-used pyrex dish as base
-lots more melted butter (about 1/2 cup per small tart)
too much butter - greasy and lank
. tarts are easier with pastry base
chop the chard - stringy and hard to obtain a portion
twilight tourney jan 2010
Thursday, March 3, 2016
Medieval Master Chef (2015 GSG)
The first Medieval Master Chef was held at the Great Southern Gathering in Krae Glas (September 2015). We had four entries with three making it to the end.
Our judges where Master Aylwin Greymane, Mistress Elspeth Caerwent, and Mistress Nicolette Dufay.
Much fun and good food was had by all.
Here is a copy of the redaction recipe.
Our judges where Master Aylwin Greymane, Mistress Elspeth Caerwent, and Mistress Nicolette Dufay.
Much fun and good food was had by all.
Here is a copy of the redaction recipe.
Matt Squared
Magnus Erickssen
Arganhell verch Brianc
Subscribe to:
Posts (Atom)