[MR] holiday recipes (Fwd: Aoife-Links Digest, Vol 2, Issue 4)

[SNSpies at aol.com]

These are probably well-known links to many of you, but some sound yummy  and 
it is THAT time of year.
Ingvild
 

Greetings, all!

Want an alternative to those traditional holiday  recipes? Want some medieval
"zip" in your holiday celebrations? Why not  medieval-ize your menu? Below
are some great examples of foodstuffs you can  serve instead of your
traditional fare----just in case you were hankering  to serve a "real" feast
to your family and friends!

I haven't tried  all these recipes, but I have tried many of them, and they
are from  reputable internet resources. So enjoy!

Cheers

Aoife

Gode  Cookery's Chaucerian Cookery  Book
http://www.godecookery.com/chaucer/chauc3.htm
(Site Excerpt)  Despite few references to feasts and only a handful of
descriptive passages  detailing the foods of his period, it is still possible
to gather a rather  lengthy list of the foods, dishes, livestock, & game that
Chaucer  mentions in his writings. From The Book of the Duchess to The
Canterbury  Tales, from drinks to desserts, from Ale to Ypocras, this list
represents  the broad range of foodstuffs and prepared dishes that fed the
average 14th  c. Englishman.
SEE ALSO: Gode Cookery Recipe Index  Page:
http://www.godecookery.com/goderec/goderec.htm
SEE ALSO Gode  Cookery's list of FOODS NEVER TO USE in medieval cooking,  esp.
Turkey:  http://www.godecookery.com/how2cook/howto04.htm
SEE  ALSO Goce or Capon Farced:  http://www.godecookery.com/goderec/grec52.htm
SEE ALSO Gourdes in POttage,  a Gourd Soup that's  terrific!
http://www.godecookery.com/goderec/grec25.htm
SEE ALSO:  Poullaille farcie (Chickens stuffed with meat, nuts, spices,  etc.)
http://www.godecookery.com/goderec/grec63.htm
SEE ALSO the whole  dang site. Tons of ideas for the holidays!


Liber Cure Cocorum:  Frumenty
http://www.pbm.com/~lindahl/lcc/parallel.html#r7
(Site Excerpt)  Boil it till it bursts, then
Let it down, as I teach you.
Take cow's  milk20, and boil it up
Till it is thickened [enough] to sup.
Mix it up  with yolks of eggs,
And keep it well, lest it burn.

Stefan's  Florilegium: Medieval Gingerbread (be sure to look up other
foodstuffs here  as  well!)
http://www.florilegium.org/files/FOOD-SWEETS/gingerbread-msg.html
(Site  Excerpt from one message, dated 1977)The dark gingerbread (see below)
is  the one I made for fra nic's
feast. I also entered 2 types of gingerbread  in the most recent Kingdom A&S
competition. The documentation appears  below. As nic said, the dark
gingerbread is wonderful (if I do say so  myself  :-). The fine gingerbread
was a disappointment. I made it  several times before I came up with
something edible. I tried both wax  paper and foil, and it stuck to both of
them, to the point that I couldn't  pull it off. What should I have used
instead? The redaction says "kitchen  parchment". What is it?- -Margritte

Coquinaria.nl Recipe  November/December 2003
Medieval Christmas  Goose
http://www.coquinaria.nl/english/recipes/03.6histrecept.htm
A  well-documented and redacted recipe from Forme of Curye

Exploring  Tourtiere
By Lady Eleanor of  Huntingdon
http://www.ealdormere.sca.org/vestyorvik/tortiere.html
(Site  Excerpt) With all of the eating and cooking that goes on at Christmas,
I  came to be looking through my recipe collection at one point last month
for  a recipe for tourtiere (a French Canadian pork pie traditionally  served
during the Reveillons after midnight mass on Christmas eve.) While I  knew
that there were many variations, I was not prepared for quite the  breadth
which I found. (Note a recipe from The Medieval Kitchen and several  others
appear on this page)

Food Down Under's Traditional English  recipe  index
http://fooddownunder.com/cgi-bin/search.cgi?q=english&start=2233&page=8

Torta  Bianca (Medieval Italian Cheesecake)
As adapted by Sabrina de la  Bere
http://www.bayrose.org/recipes/Torta_Bianca.html
(Site Excerpt)  Background: The Torta Bianca was prepared as a special dish
to celebrate  purity and in particular the Virgin Mary. Thus, it is white, as
white  symbolized goodness and purity. All efforts to make this dish as white
as  possible were considered when choosing the ingredients.

Cariadoc's  Miscellany: Torta from Gourds
Platina Book 8 (Ed note: A possible  substitute for pumpkin  pie?)
http://www.pbm.com/~lindahl/cariadoc/desserts.html
Scroll down the  page half way to see what is a terrific (savory) pumpkin  pie
substitution.
SEE ALSO the other appetizer recipes on this  page.

Elizabethan Geek: Finally, Food for Vegetarians! Copyright (C)  2003 Kirrily
Robert
"Feast" food for vegetarians, with lot sof great  vegetable  suggestions
http://elizabethangeek.com/katrowberd/articles/veg-cooking.mhtml
A  great many terrific vegetable suggestions. Don't skimp on the  Mushroom
Tarte!

"Navot" or "Navet" means "Turnip"
By Juliana  L'Heureux
http://www.mainewriter.com/articles/Le-Navot2.htm
Scalloped  mashed Rutabaga or Turnip with Apple.While the recipe isn't
medieval, it  doesn't contain anything out of place. For those who must have
something  like mashed potatoes!

The Foody: Medieval  Salad
http://thefoody.com/hvegetable/salat.html
(Site Excerpt) Take  persel, sawge, grene garlec, chibolles, letys, leek,
spinoches, borage,  myntes, prymos, violettes, porrettes, fenel, and toun
cressis, rew,  rosemarye, purslarye, laue and waishe hem clene.
Pike hem. Pluk hem small  with thyn honde, and myng hem wel with rawe oile,
lay on vyneger and salt,  and serue it forth.  from Forme of Cury

Gourd in Juice (an  uncredited recipe under the URL that contains a name:
lemur from  Cornell)
http://lemur.cit.cornell.edu/~jules/gourd.html
(Site  Excerpt--quote from Platina) Cook a gourd in juice or in water with a
few  little onions and
after it is cut up, pass it through a perforated spoon  into a
kettle in which there is rich juice, a little verjuice and  saffron.
Take it from the hearth when it has boiled a little.  After  it
has been set aside and cooled a little, put in a little aged
cheese  ground up and softened with two egg yolks; or keep
stirring it with a spoon  so that lumps do not spoil it. After
you have put it into saucers, sprinkle  with spices.

Cariadoc's Miscellany: Digby's Savory Toasted or Melted  Cheese
http://www.pbm.com/~lindahl/cariadoc/sauces.html#1
(Site  Excerpt--Digby)  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 ragout 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-collops, or Onions, or  Sibboulets,....
SEE ALSO: Hen Roasted in a Pot at  Home:
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian1.htm

TO  BOILE A CAPON WITH ORENGES AND LEMMONS
The Good Huswife's Handmaide For the  Kitchen, 1594
http://www.bitwise.net/~ken-bill/medrcp03.htm
(Site  Excerpt) Take Orenges or Lemmons pilled, and cutte them the long way,
and  if you can keepe your cloves whole and put them into your best broth  of
Mutton or Capon with prunes and currants and three or fowre  dates....

Apple Moy (medieval Apple  Sauce)
http://members.tripod.com/~BlackTauna/applemoye.html
(Site  Excerpt) I have taken winesaps, jonathans, granny smiths and
macintoshes  for this. I dislike delicious apples as they have no flavor.
Core and  quarter the apples and boil until soft. Run them through a food
mill, skin  and all. That's where the taste hides.

The Making of an Apple and  Orange Tarte by Gretchen Miller  (Margaret
MacDuibhShithe)
http://www-2.cs.cmu.edu/afs/andrew.cmu.edu/org/Medieval/www/src/docs/apple-ora
nge-tarte.html
(Site  Excerpt) The original recipe for this pastry is from The Good  Huswifes
Handmaid for Cookerie in her kitchen (1588):  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,....