Cooking in Europe, 1250-1650

✍ Scribed by Ken Albala

• Publisher: Greenwood Publishing Group
• Year: 2006
• Tongue: English
• Leaves: 195
• Category: Library

✦ Synopsis

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!

✦ Table of Contents

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