Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood Press Daily Life Through History Series: Cooking Up History)

ever Get A Yen For Hemp Seed Soup, Digestive Pottage, Carp Fritters, Jasper Of Milk, Or Frog Pie? Would You Like To Test Your Culinary Skills Whipping Up Some Edible Counterfeit Snow Or Nun's Bozolati? Perhaps You Have An Assignment To Make A Typical Renaissance Dish. The Cookbook Presents 171 Unadulterated Recipes From The Middle Ages, Renaissance, And Elizabethan Eras. Most Are Translated From French, Italian, Or Spanish Into English For The First Time. Some English Recipes From The Elizabethan Era Are Presented Only In The Original If They Are Close Enough To Modern English To Present An Easy Exercise In Translation. Expert Commentary Helps Readers To Be Able To Replicate The Food As Nearly As Possible In Their Own Kitchens. an Introduction Overviews Cuisine And Food Culture In These Time Periods And Prepares The Reader To Replicate Period Food With Advice On Equipment, Cooking Methods, Finding Ingredients, And Reading Period Recipes. The Recipes Are Grouped By Period And Then Type Of Food Or Course. Three Lists Of Recipes-organized By How They Appear In The Book And By Country And By Special Occasions-in The Frontmatter Help To Quickly Identify The Type Of Dish Desired. Some Recipes Will Not Appeal To Modern Tastes Or Sensibilities. This Cookbook Does Not Sanitize Them For The Modern Palate. Most Everything In This Book Is Perfectly Edible And, According To The Author, Noted Food Historian Ken Albala, Delicious! school Library Journal gr 9 Up-these Well-organized Titles Provide Historical Overviews, Discussing Changes In Recipes Brought About By Changes In Ways Of Life, E.g., Agrarian To Industrialized Economy, The Depression, And Limitation Of Ingredients Due To Wars. Both Books Include Commentary And Recipes. However, Neither Book States Amounts Of Ingredients, The Exception Being The Third Chapter In America, But, Even Then, Not All Of The Recipes Include Measurements. Many Of The Recipes Make Large Batches Of A Particular Dish Without Stating The Number Of Servings. Text Boxes Range From 14th-century Advice To A Young Bride (europe) To To Dress A Chicken (america), And Glossaries Explain Terms Not Commonly In Use Today. The Black-and-white Illustrations Of Equipment And Foods Are Excellent. Back Matter Includes Extensive Bibliographies Of Cookbooks And Good Indexes. The Series Foreword States That The Recipes Are Meant To Appeal To Novice Cooks. However, Only Very Experienced Or Adventurous Cooks Would Try To Re-create These Dishes.-marilyn Fairbanks, Azure Irc, Brockton High School, Ma Copyright 2007 Reed Business Information. CONTENTS......Page 6 List of Recipes......Page 8 List of Recipes by Country......Page 16 List of Recipes for Special Occasions......Page 24 Glossary......Page 26 Series Foreword......Page 32 Preface......Page 34 Acknowledgments......Page 38 1. Introduction......Page 40 2. The Middle Ages, 1300–1450......Page 68 2. Blaunche Brawen (White Pork Paté)—Harleian (England)......Page 69 4. Gelatin of Every Meat—Anonimo Veneziano (Venice, Italy)......Page 70 5. Brouet rousset (Russet Broth)—Viandier (France)......Page 71 6. Chicken broth variations—Liber de Coquina (Italy?)......Page 72 7. For to make potage of oysters—Liber Cure Cocorum (Northern England)......Page 73 8. Jacobin Soup—Chiquart (Savoy)......Page 74 10. Hericoc of Mutton—Viandier (France)......Page 75 12. Roast Pork—Tractatus de modo preparandiet condiendi omnia cibaria (France?)......Page 76 14. For powme dorrys (Golden Apples of Pork)—Liber Cure Cocorum (Northern England)......Page 77 15. Stwed Beeff (Beef Stew)—Harleian (England)......Page 78 17. A Dish of Roasted Cat—Rupert of Nola (Spain/Naples)......Page 79 19. Peacocks—Viandier (France)......Page 80 21. Stuffed Goose Neck—Tractatus de modo preparandiet condiendi omnia cibaria (France?)......Page 81 23. Rose (of Capon)—Liber Cure Cocorum (Northern England)......Page 82 24. Armored Chicken—Rupert of Nola (Spain/Naples)......Page 83 27. Good Tuna Casserole—Rupert of Nola (Spain/Naples)......Page 84 28. Lamprays bake (Lamprey Pie)—Harleian (England)......Page 85 29. Fava Beans—Tractatus de modo preparandi et condiendiomnia cibaria (France?)......Page 86 30. Little Leaves—Liber de Coquina (Italy?)......Page 87 31. White Leeks—Chiquart (Savoy)......Page 88 33. Tansy—Harleian (England)......Page 89 35. Compost Good and Perfect—Anonimo Veneziano (Venice, Italy)......Page 90 36. Eggplant Casserole—Rupert of Nola (Spain/Naples)......Page 91 37. Royal Fava Beans—Rupert of Nola (Spain/Naples)......Page 92 39. Furmente—Liber Cure Cocorum (Northern England)......Page 93 40. For fraunche mele (Bread Pudding)—Liber Cure Cocorum (Northern England)......Page 94 41. Farro of Spelt—Anonimo Toscano (Tuscany, Italy)......Page 95 43. Green Broth of Eggs and Cheese—Viandier (France)......Page 96 46. Slices of Fresh Cheese—Rupert of Nola (Spain/Naples)......Page 97 48. A jaunette sauce for fish—Viandier (France)......Page 98 50. Pur verde sawce (Green Sauce)—Liber Cure Cocorum (Northern England)......Page 99 52. Civet or Black Sauce for Boar—Anonimo Veneziano (Venice, Italy)......Page 100 54. On Lombard Compost—Liber de Coquina (Italy?)......Page 101 56. Strawberye—Harleian (England)......Page 102 58. Crepes Large and Small—Viandier (France)......Page 103 60. To Candy Green Almonds, Unripe Peaches and Green walnuts, being little young ones, neither too hard or soft, etc.—Anonimo Veneziano (Venice, Italy)......Page 104 62. Frytours (Fritters)—Harleian (England)......Page 105 63. Garbies a la Catalana—Rupert of Nola (Spain/Naples)......Page 106 65. Wine comments—Tractatus de modo preparandi et condien diomnia cibaria (France?)......Page 107 66. Vin Cocto (Cooked Wine)—Anonimo Veneziano (Venice, Italy)......Page 108 3. The Renaissance......Page 110 68. Hemp Seed Soup—Martino (Rome, Italy)......Page 111 70. Digestive Pottage—Livre fort excellent de cuisine (France)......Page 112 72. To Make a white broathe—A Proper Newe Booke of Cokerye (England)......Page 113 74. Hare with Pappardelle (Noodles)—Romoli (Florence, Italy)......Page 114 76. Roasted Capon—Livre fort excellent de cuisine (France)......Page 115 78. Pheasant, Capon or Pigeon, Breast of Veal or other meat stewed in a pot, in the oven—Messisbugo (Ferrara, Italy)......Page 116 80. Pike in English Sauce—Livre fort excellent de cuisine (France)......Page 117 82. Caviar to eat fresh and to keep—Messisbugo (Ferrara, Italy)......Page 118 84. How to Cook Mushrooms—Martino (Rome, Italy)......Page 119 86. A Tarte to provoke courage either in a man or Woman—The Good Huswifes Handmaide for the Kitchen (England)......Page 120 87. Rice with Almond Milk—Martino (Rome, Italy)......Page 121 88. To make ten plates of maccheroniŽ—Messisbugo (Ferrara, Italy)......Page 122 90. To Make Pancakes—The Good Huswifes Handmaide for the Kitchen (England)......Page 123 92. Eggs on the Grill—Martino (Rome, Italy)......Page 124 94. Jasper of Milk—Livre fort excellent de cuisinede Cuisine (France)......Page 125 96. Cameline Sauce—Martino (Rome, Italy)......Page 126 98. Hell Sauce—Livre fort excellent de cuisine (France)......Page 127 100. To Make the Sauce called Cordial to place over cooked fish—Romoli (Florence, Italy)......Page 128 102. Cherry and Rose Tart—Martino (Rome, Italy)......Page 129 104. To Make a Compote of Melon Peels or Peels of Gourd, or Turnips, or whole unripe peaches in a conserve for Lent—Messisbugo (Ferrara, Italy)......Page 130 106. To Make Mostaccioli of sugar—Messisbugo (Ferrara, Italy)......Page 131 108. Counterfeit Snow—Livre fort excellent de cuisine (France)......Page 132 109. For to make wardens in conserve—A Proper Newe Bookeof Cokerye (England)......Page 133 110. Vermillion Wine—Grataroli (Switzerland)......Page 134 111. To Make Mortadella from lean meat of domestic porkleg, wrapped in a caul—Scappi (Rome, Italy)......Page 136 113. Divers Sallets boyled—Murrell (England)......Page 139 114. To Make a Soup of Melons with Meat Broth—Scappi (Rome, Italy)......Page 140 116. For White Pease Pottage—Dawson (England)......Page 141 118. How to make Truffle Broth—Maceras (Spain)......Page 142 120. To roast on a spit or braise a loin of beef, or of cow—Scappi (Rome, Italy)......Page 143 122. To make Spanish balles—The Good Huswifes Handmaide for the Kitchen (England)......Page 145 124. How to cook another dish called Albujauanas (Mutton Patties)—Maceras (Spain)......Page 146 125. To Roast the Cock and Hen of India, which in some places in Italy is called a peacock of India (Turkey)—Scappi (Rome, Italy)......Page 147 126. To Stew Larks or Sparrowes—The Good Huswifes Handmaide for the Kitchen (England)......Page 148 128. How to make an escabeche of partridge—Maceras (Spain)......Page 149 130. A mallard smored, or a hare, or old cony—Markham (England)......Page 150 131. To Make Stuffed Calamari Soup—Scappi (Rome, Italy)......Page 151 132. To Make Stuffed Rolls of Tuna Meat Cooked on a Spit—Scappi (Rome, Italy)......Page 152 135. Little fish—Maceras (Spain)......Page 153 137. Frog Pie—Martínez Montiño (Spain)......Page 154 138. To cook Stuffed Egg plants in days of Lent—Scappi (Rome, Italy)......Page 155 140. To Make Fried Toast of Spinach—Dawson (England)......Page 156 142. Carrot Salad—Martínez Montiño (Spain)......Page 157 144. To Make a Tart of Tagliatelli or Lasagne cooked in fat meat broth or in milk—Scappi (Rome, Italy)......Page 158 145. To make ravioli—Lancelot de Casteau (Liege, Belgium)......Page 159 147. Buttered Loaves—Murrell (England)......Page 160 149. To poach egg yolks in sugar—Scappi (Rome, Italy)......Page 161 151. To make Stuffed Eggs—Lancelot de Casteau (Liege, Belgium)......Page 162 152. Fried Quesadillas of Curds—Martínez Montiño (Spain)......Page 163 154. Carrot Sauce—Scappi (Rome, Italy)......Page 164 155. To make a green sauce—Scappi (Rome, Italy)......Page 165 157. To conserve cherries in jelly—Scappi (Rome, Italy)......Page 166 159. A Plate of all fruits (with eggs)—Martínez Montiño (Spain)......Page 167 162. To Make Fritters, in the Roman dialect called Zeppolle—Scappi (Rome, Italy)......Page 168 163. To Make Manus Christi—Partridge (England)......Page 169 166. To Make Flaky Spanish Pastry—Lancelot de Casteau (Liege, Belgium)......Page 170 167. A Tart of Milk—Maceras (Spain)......Page 171 169. To Cook water with anise, sugar and cinnamon—Scappi (Rome, Italy)......Page 172 171. How to help bastard being eager—Markham (England)......Page 173 Notes......Page 176 Bibliography......Page 178 Index......Page 184 Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious