Curye on Inglysch p. 127 (Forme of Cury no. 129)
Blaunche almaundes & grynde hem, & drawe hem vp wyt watur. Weshce + i ryse clene, & do + erto sugur roche and salt: let hyt be stondyng. Frye almaundes browne, & floriche hyt + erwyt, or wyt sugur.
4 c almond milk from: 7 oz almonds, enough water to make 4 c of milk
2 c rice
2 T sugar
3 oz slivered almonds for frying
1 T sugar sprinkled on top
1 t salt
Make almond milk. Add rice to almond milk, also sugar and salt, bring to a boil and simmer covered 20 minutes; let stand 25 minutes. Lightly greased frying pan with oil and put in almonds, cook while stirring for 5 minutes at low to moderate heat. Sprinkle almonds and extra sugar on rice and serve.
Two Fifteenth Century p. 20/55
Take milk, butter and cheese and boil in fere; then take eyroun and caste thereto; then take parsley and sage and hack it small, and take powdered ginger and galingale, and cast it thereto, and then serve it forth.
1 c milk
1/4 lb butter
1/2 lb cheddar cheese
1/2 c parsley
2 T sage
1 t ginger
1 t galingale
Curye on Inglysch p. 108 (Forme of Cury no. 50)
Take good broth and do in an erthen pot. Take flour of payndemayn and make + erof past with water, and make + erof thynne foyles as paper with a roller; drye it harde and see+ it in broth. Take chese ruayn grated and lay it in disshes with powder douce, and lay + eron loseyns isode as hoole as + ou myght, and above powdour and chese; and so twyse or thryse, & serue it forth.
2 c flour
1/2 to 3/4 c water
2 10.5 oz cans beef broth + 2 cans water
1 lb mozzarella cheese
2 t sugar
1 t cinnamon
1/2 t ginger
To make pasta: stir the water into the flour and knead 5-10 minutes until smooth. Divide in four portions, roll each out to about 12" radius. Cut in lozenges (diamonds), leave to dry. This produces 9 1/2 oz dried pasta, which will keep at least three weeks.
Grate cheese and mix up powder douce. Bring broth to a boil, put in pasta, cook 10-12 minutes, and drain. Put 1/3 of the cheese in a dish, sprinkle about 1/3 of the powder douce over it, and layer 1/3 of the hot pasta on top; repeat this twice, reserving a little powder douce to sprinkle on top. Let sit a couple of minutes to melt cheese and serve.
Forme of Cury p. 46/A23
Take and make a thin foil of dowh, and kerve it on peces, and cast hem on boiling water and seeth it wele. Take chese and grate it and butter cast bynethen and above as losyns. and serve forth.
2 c flour
about 2/3 c cold water
about 3 c grated cheese (we used Swiss and Parmesan)
about 4 T butter
Knead flour and cold water into a smooth, elastic dough. Roll it out thin and cut into broad strips (1"-2" wide). Boil it about 5-10 minutes (until tender). Put it in a dish, layered with grated cheese and butter. You may want to heat it briefly in an oven (although the recipe does not say to do so).
Icelandic p. 216/D1
One shall take sweet milk and well crushed wheat bread and beaten egg and well ground saffron and let it all boil until it grows thick. Then pour it upon a dish and throw in butter. This is called white pudding.
1 c milk
4 slices bread (4 oz)
6 threads saffron
3 T butter
Turn bread into crumbs. Beat eggs, mix with milk and beat. Grind saffron and add, then add crumbs. Heat for about 5 minutes, put in dish and add butter.
Curye on Inglysch p. 98 (Forme of Cury no. 1)
To make frumente. Tak clene whete & braye yt wel in a morter tyl + e holes gon of; se+ e it til it breste in water. Nym it vp & lat it cole. Tak good bro+ & swete mylk of kyn or of almand & tempere it + erwith. Nym yelkys of eyren rawe & saffroun & cast + erto; salt it; lat it nought boyle after + e eyren been cast + erinne. Messe it forth with venesoun or with fat motoun fresch.
1/2 c cracked wheat
1 1/2 c water
1 c chicken broth
1 c whole milk (or almond milk)
3 egg yolks
6 threads saffron
1/2 t salt
Mix wheat and water in a small pot and heat over medium heat until it boils (the water is absorbed), then remove lid and cool, with occasional stirring to hasten the cooling and break up the pasty lumps. Add broth and whole milk and warm mixture over low medium heat, adding saffron during heating. When lukewarm to the touch, add egg yolks and bring to a boil, stirring almost constantly. This takes nearly 30 minutes, and perhaps ten more before it is sufficiently thick (amount dropped from spoon sat on top and did not blend in directly). Frumenty is traditionally served with venison; this recipe also suggests serving with mutton.
A Proper Newe Book of Cookery p. 33/C9
Take marybones and pull the mary hole out of them, and cutte it in two partes, then season it with suger, synamon, ginger and a little salte and make youre paeste as fyne as ye canne, and as shorte and thyn as ye canne, then frye theym in swete suette and caste upon them a lyttle synamon and ginger and so serve them at the table.
marrow bones: 2 oz of marrow
2 t sugar
1/4 t cinnamon
1/4 t ginger
pie crust (enough for 9" pie)
2 T lard for frying
cinnamon (to cast on)
ginger (to cast on)
Mix up pie crust. Mix marrow, sugar, cinnamon, ginger, salt to a uniform paste. Roll pie crust very thin, cut into circles about water glass size (2 3/4"). Spread thin layer of marrow mixture across each round, fold it in half, seal the edges. Brown it in hot lard. Sprinkle with cinnamon and ginger and serve it forth.
Icelandic p. 215/D1
One shall take cloves and mace, cardamom, pepper, cinnamon, ginger an equal weight of each except cinnamon, of which there shall be just as much as of all the others, and as much baked bread as all that has been said above. And he shall cut it all together and grind it in strong vinegar; and put it in a cask. That is their salt and it is good for half a year.
Icelandic p. 215/D1
When a man wants to use of this salt, he shall boil it in a pan over coals without flame. Then he shall take venison of hart or roe and carefully garnish with fat and roast it. And cut it up well burned; and when the salt is cold than the meat shall be cut up therein with a little salt. Then it can lie for three weeks. So a man may long keep geese, ducks, and other game if he cuts them thin. This is the best salt the gentry have.
4 grams each of cloves, mace, etc.
20 g of cinnamon
40 g of breadcrumbs
4 c strong vinegar
I add 1 t of salt to 3 T of the spice mixture, 3 T of breadcrumbs and 2 c of vinegar, simmer it briefly, then use it to preserve a 2 c container of cooked, sliced meat or fowl (1 to 1 1/2 lb).
Notes: We tried this recipe in order to have a way of storing meat without refrigeration for long events, such as Pennsic. In our experience, meat preserved this way keeps several weeks without refrigeration; it should then be used in recipes that include vinegar, since it tastes rather sour.
Ordinary vinegar is 5%, which is just barely strong enough, so we normally mix it with stronger vinegar ("75 grain") from a gourmet food store.
Preserving foods can be dangerous; if you experiment with this recipe, be careful. According to our researches, either using vinegar of at least 5% acidity or boiling for 15 minutes before eating will protect you from botulism; we strongly advise doing both. We take no responsibility for the result of trying this recipe; before doing so, you may want to read up on methods and hazards of preserving food.
Webbed by Gregory Blount of Isenfir