Haley has been studying the Medieval time period in school. For her big project she choose to be the cook of the castle. We found 4 recipes online and spent 2 hours Saturday making them. Each one was very good, but I wouldn't recommend serving them all together like we did. The family favorite is the Cherry Pottage.
Here are the recipes:
BLANK-MANG
Forme of Cury, c.1390
Take capons and seeth hem. Thenne take hem up. Take almandes blanched. Grynd hem and alay hem up with the same broth. Cast the mylk in a pot. Waisshe rys and do thereto and lat it seeth. Thanne take brawn of caponns. Teere it small and do thereto. Take white greece, sugar, and salt, and cast thereinne. Lat it seeth. Then mess it forth and florish it with aneys in confyt rede other whyte and with almandes fryed in oyle and serve forth.
The Modern Version:
2 large, boneless capon or chicken breasts
2 1/2 cup water
1 1/4 tsp salt
1/2 cup blanched almonds
2 Tbsp ice water
1 tsp salt
1 cup rice
1 Tbsp butter
4 tsp brown sugar
Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken, covered, for 15 minutes or until done. Remove the chicken and set aside, reserving the broth. Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth. To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally. Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar. Meanwhile, dice the chicken breasts. Just before the rice is done, add the chicken. Stir to distribute the chicken pieces, and finish cooking the rice. Just before serving, garnish with the toasted almonds (and candied anise, if you could find any).
TO MAKE A TART OF SPINNAGE
The English Huswife, Gervase Markham, 1615
Take some cast creame, and seeth some Spinnage in faire water till it be verie soft, then put it into a Collender, that the water may soake from it: then straine the Spinnage, and cast the creame together, let there be good plentie of Spinnage: set it upon a chafingdish of coales, and put to it Sugar and some Butter, and let it boyle a while. Then put it in the paste, and bake it, and caste blanche powder on it, and so serve it in.
The Modern Version:
2 10 oz packages frozen chopped spinach
3/4 cup sour cream
2 Tbsp butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp pepper
pastry for a 9-inch two-crust pie
1-2 Tbsp granulated sugar
Cook the spinach according to package directions. Placed cooked spinach in a colander and allow to drain and cool. When cool, take handfulls of spinach and gently squeeze to remove remaining water. Place in a large bowl, and blend in the next 5 ingredients. Roll out half the pastry and line a 9-inch pie pan. Spread the spinach mixture evenly in the unbaked pie shell. Roll out the remaining pastry to make the top crust. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape. Sprinkle granulated sugar evenly over the top. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.
FUNGES
Forme of Cury, c. 1390
Take funges, and pare hem clene and dyce hem. Take leke, and shred hym small and do hym to seeth in gode broth. Color it with safron, and do there-inne powder-fort.
The Modern Version:
8 small leeks, sliced into rings and carefully washed (white part only)
3 Tbspbutter
1 1/2 lbs mushrooms, quartered
1 cup vegetable or chicken stock
1/2 tsp brown sugar
pinch of saffron threads
1/2 tsp fresh ginger, minced
3 Tbsp butter
3 Tbsp flour
salt and pepper to taste
Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt. Add the mushrooms and toss to coat. Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes. While the dish is simmering, melt the remaining butter in a small skillet and add the flour; cook until thickened and a golden brown. Add this roux to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed. Add salt and pepper to taste.
SYROSYE
Curye on Inglysch, 15th c.
Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynour & do it in a pot. & do therto whit gres or swete botere & myed wastel bred, & cast therto good wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; and set theryn clowe gilofre, & strewe sugre aboue.
The Modern Version:
2 lbs ripe red cherries
1 1/2 cups white wine (we used 1 cup apple juice and 1T. Lemon Juice)
3/4 cup sugar
4 Tbsp butter
1 cup breadcrumbs
pinch of salt
garnish:
flower heads of clove pinks (optional)
sugar, preferably raw sugar if available
Wash the cherries and remove the stems and stones. Puree the fruit in a blender with 1/2 cup of the wine and half the sugar. Add a little more wine as needed to get a smooth puree. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt. Simmer, stirring often, until the puree is very thick. Pour into a serving bowl, cover, and let cool. The cherry pottage should be the consistency of a thick apple sauce. Refridgerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish.
Forme of Cury, c.1390
Take capons and seeth hem. Thenne take hem up. Take almandes blanched. Grynd hem and alay hem up with the same broth. Cast the mylk in a pot. Waisshe rys and do thereto and lat it seeth. Thanne take brawn of caponns. Teere it small and do thereto. Take white greece, sugar, and salt, and cast thereinne. Lat it seeth. Then mess it forth and florish it with aneys in confyt rede other whyte and with almandes fryed in oyle and serve forth.
The Modern Version:
2 large, boneless capon or chicken breasts
2 1/2 cup water
1 1/4 tsp salt
1/2 cup blanched almonds
2 Tbsp ice water
1 tsp salt
1 cup rice
1 Tbsp butter
4 tsp brown sugar
Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken, covered, for 15 minutes or until done. Remove the chicken and set aside, reserving the broth. Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth. To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally. Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar. Meanwhile, dice the chicken breasts. Just before the rice is done, add the chicken. Stir to distribute the chicken pieces, and finish cooking the rice. Just before serving, garnish with the toasted almonds (and candied anise, if you could find any).
TO MAKE A TART OF SPINNAGE
The English Huswife, Gervase Markham, 1615
Take some cast creame, and seeth some Spinnage in faire water till it be verie soft, then put it into a Collender, that the water may soake from it: then straine the Spinnage, and cast the creame together, let there be good plentie of Spinnage: set it upon a chafingdish of coales, and put to it Sugar and some Butter, and let it boyle a while. Then put it in the paste, and bake it, and caste blanche powder on it, and so serve it in.
The Modern Version:
2 10 oz packages frozen chopped spinach
3/4 cup sour cream
2 Tbsp butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp pepper
pastry for a 9-inch two-crust pie
1-2 Tbsp granulated sugar
Cook the spinach according to package directions. Placed cooked spinach in a colander and allow to drain and cool. When cool, take handfulls of spinach and gently squeeze to remove remaining water. Place in a large bowl, and blend in the next 5 ingredients. Roll out half the pastry and line a 9-inch pie pan. Spread the spinach mixture evenly in the unbaked pie shell. Roll out the remaining pastry to make the top crust. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape. Sprinkle granulated sugar evenly over the top. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.
FUNGES
Forme of Cury, c. 1390
Take funges, and pare hem clene and dyce hem. Take leke, and shred hym small and do hym to seeth in gode broth. Color it with safron, and do there-inne powder-fort.
The Modern Version:
8 small leeks, sliced into rings and carefully washed (white part only)
3 Tbspbutter
1 1/2 lbs mushrooms, quartered
1 cup vegetable or chicken stock
1/2 tsp brown sugar
pinch of saffron threads
1/2 tsp fresh ginger, minced
3 Tbsp butter
3 Tbsp flour
salt and pepper to taste
Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt. Add the mushrooms and toss to coat. Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes. While the dish is simmering, melt the remaining butter in a small skillet and add the flour; cook until thickened and a golden brown. Add this roux to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed. Add salt and pepper to taste.
SYROSYE
Curye on Inglysch, 15th c.
Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynour & do it in a pot. & do therto whit gres or swete botere & myed wastel bred, & cast therto good wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; and set theryn clowe gilofre, & strewe sugre aboue.
The Modern Version:
2 lbs ripe red cherries
1 1/2 cups white wine (we used 1 cup apple juice and 1T. Lemon Juice)
3/4 cup sugar
4 Tbsp butter
1 cup breadcrumbs
pinch of salt
garnish:
flower heads of clove pinks (optional)
sugar, preferably raw sugar if available
Wash the cherries and remove the stems and stones. Puree the fruit in a blender with 1/2 cup of the wine and half the sugar. Add a little more wine as needed to get a smooth puree. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt. Simmer, stirring often, until the puree is very thick. Pour into a serving bowl, cover, and let cool. The cherry pottage should be the consistency of a thick apple sauce. Refridgerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish.
1 comment:
What a fun project for the whole family! :) Cute Halloween costumes also! I will have to remember the Thing 1 and Thing 2 idea. Tell Ashley hello for me. She is as adorable as ever!
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