Medieval Recipe Collection Guide
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ScribdTranslationsMedieval Recipe Collection Guide
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ScribdTranslationsMy Medieval Recipes
Here is the page where my medieval recipes are located.
I base myself on the original recipes and transcribe them according to my tastes and today's means.
Because we must not forget that it is today that this dish will be eaten and not yesterday ;-)
On the other hand, I do not change the content, the basic techniques, and the ingredients in any way.
Forks and knives to you! Enjoy your meal!
It should be noted that three-quarters of the published recipes from that time date back to the end of the Middle Ages and were written by cooks from
lords or kings, this is the case for the Ménagier de Paris and Taillevent.... So do not put on modest tables,
Indeed, the ingredients, particularly the spices and meats, would not be suitable for this category of people.
POTTAGES, BROTHS AND SOUPS
Savoie Broth
parsley broth
Take capons or pullets and boil them with lean bacon and the fores: and when it is half cooked, draw them, then put in
the crumb of bread soaked or broth, then grind ginger, cinnamon, saffron, and remove them; then grind the livers and plenty of parsley, then
pour it, and then grind and pour the bread, then shape everything together.
And note that saffron makes the broth yellow, and parsley makes it green: thus it seems that this is a bad color. But it seems that the
The color would be more certain if the bread was darkened, because the darkened bread and saffron make green, and parsley also makes green.
The Householder of Paris
For 6 people
2 liters of chicken broth
1 slice of lean bacon 1 cm thick
2 chicken livers
60 g of bread crumb
ground ginger
ground cinnamon
1 pinch of saffron (or turmeric)
1 beautiful bunch of Italian parsley
Cook the poultry livers in the broth for about 5 minutes.
Soak the bread in the broth.
Mix the broth, the livers, the bread, the spices, and the parsley.
Render the cubed bacon by boiling it in water.
Gather the broth and the bacon; bring to a boil, cook for 5 minutes while stirring constantly.
It is noted that the author recommends putting charred bread in it to enhance the color. The color
dishes had a capital importance for the health of the eater ;-)
ONION SOUP
onion soup
To make onion soup, peel the onions and chop them finely or into rings, and sauté them in enough butter.
long time, and add a little water to prevent it from burning, and mix pea puree or water and add some green juice and
pencil.
The Viandier of Taillevent
For 4 people
4 onions
1 beautiful bunch of Italian parsley
ground ginger
clove
4 toasted slices of bread
grated cheese
1 fillet of verjuice or wine vinegar
olive oil or butter
salt, pepper
Peel and slice the onions, then sauté them in a little olive oil or butter.
Grill the slices of bread and set them aside.
In a cauldron, combine the onions and spices in one and a half liters of water. Salt and pepper.
Bring to a boil and then let simmer for about twenty minutes.
Pour a thin stream of vinegar or verjuice, serve in containers in which you have put the
toasted bread.
Then sprinkle with cheese and fresh parsley.
This soup can be puréed.
It is noted that the 'soup' in the Middle Ages is a piece of toasted bread on which broth is poured.
MEATS
CYVE
(or Bourguignon)
Civet, either roasted on a spit or grilled, without letting it cook too much, then cut into pieces and put to suffer in the art of cooking with
onions minced; then take halved bread on the grill, mix with wine and beef broth and mashed peas, bring to a boil with
your grain; then refined with ginger, cinnamon, clove, grains of paradise, and saffron to give color; made with verjuice and sour wine, and
fort of spices.
The Taillevent Cookery Book
For 4 or 5 people
1 kg of beef bourguignon
100 g of lean bacon
250 ml of red wine
2 onions cut into thin slices
1 fillet of lemon juice
1/2 tsp of cinnamon
1/2 teaspoon of ginger
2 cloves
The seeds of 4 pods of cardamom
A knife tip of saffron
Salt, pepper
"Graines" : semoule, boulghour, pois, etc.....
Cut the bacon into cubes, sauté in fat with the onions.
Brown the pieces of beef.
Put the bacon and beef back together and deglaze everything with wine, season with salt and pepper, cover.
water and let simmer.
(Regularly add water and stir, check that it doesn't stick).
After 3 hours, add the spices, the lemon.
Cook the "grain".
If you choose semolina or bulgur, use it to thicken the sauce, otherwise, thicken with
the help of slices of toasted bread.
Ps. The Viandier adds verjuice and vinegar, we can also add some, in that case take some
raspberry vinegar ;-)
DESSERTS
OUBLYES FARCEES (or chervil pancakes)
To make stuffed pancakes, you will take some chervil, wash it, and chop it finely. And when it is well chopped, you...
Crush with sugar then fry it in butter or in lard. And add a little salt. And then you will take your leftovers when
They will be fried. And put butter on one side and sugar on the other. And moisten a little the edge so that they stick together.
The other then curls in butter or pork fat to serve them well. And similarly, you can make tarts made of paste.
Well succeeded in serving.
Very good strong cookbook
For 12 crepes:
3/4 liter of pancake batter
1 large bunch of chervil
3 tablespoons of sugar
2 tablespoons of thick sour cream or softened butter or sour cream
Cook the pancakes. Peel, wash the chervil well. Drain it, dry it carefully. Chop it finely.
gently. In a saucepan, mix chervil, softened butter (or sour cream, or
sour cream) and sugar. Heat until boiling and stop.
Put a crepe in the pan, sprinkle it with sugar a bit and fold it, turn it over and leave it on the heat.
until the sugar melts.
Serve on a plate and top with the chervil-cream/butter-sugar mixture.
It's thin and delicious. Be careful not to let the chervil get too hot, it would lose its precious flavor.
taste.
SAUCES, POWDERS AND PREPARATIONS
FINE POWDER
spice and sugar blendTake white ginger (an ounce and a drachm ?), sorted cinnamon, (a
quarteron?), clove and seed, half a quarter ounce of each and of sugar in stone (a quarteron?) and made powder.
The Goodman of Paris
Note: The question marks that follow the quantities of cinnamon, ginger, and sugar exist in the original text and are an example of
the uncertainty regarding the proportions in Middle Ages [Link] 3 teaspoons of fine powder
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
2 cloves
2 turns of black pepper mill
1 teaspoon of brown sugar or brown sugar (cassonade)
Grind the whole with a pestle until a fine powder is obtained.
To be kept in an airtight container to season asparagus, Swiss chard, mushrooms,
frog legs, claret.....
DRINKS
Fabrication of ypocras*
Hypocras
hypocras
Aromatic dessert wine that was only served in winter.
To make a lot of good ypocras take an ounce of cinnamon called long canella in a pipe, with a bell of
ginger and as much galangal, well stamped together, and then take a pound of good sugar: and all this crushed together and
Soaked with a lot of the best wine from Beaune, could you let it soak for an hour or two? And then strain it.
We clarify something several times so that it is well understood.
The Householder of Paris
1 bottle of very good red Burgundy
30 g of cinnamon sticks
60 g of ginger root
3 tablespoons of rose water
400 g of sugar
Grind the spices well together, put them in the wine with the rose water for at least 3
hours. The ideal for me is a whole day.
Filter it until it is clear (in Chinese with a compress ;-))
Note: Taillevent adds 8 cloves and 8 crushed cardamom pods together in his Viandier.
The garingal mentioned in the recipe is practically impossible to find; its rhizome resembles ginger; the most appreciated was the
violet, with a very pronounced rose flavor.
Miniature above: we can see the hypocras filtering drop by drop into a pot.
The white cones are the 'sugarloafs'.