East Kingdom 12th Night
The Known World Traveller:
Celebrating the Shipping Routes of the Renaissance

by Lady Andrea MacIntyre
[mka Denise Wolff]



Cheese and Flour Cake

Knead the necessary quantity of flour, one time with water, another with oil, and to it add yeast and milk until it has the same consistency as the dough of fritters, and leave it until it has next risen. Next grease with oil a large earthen pot, stretch in it a piece of dough, and over it a bit of cheese, and over the cheese a bit of dough, and so a little of one, and a bit of the other until the last of the dough and cheese. Next cover it with dough as you did in the previous recipe and cook it in the same way in the oven. Afterwards, drizzle it with honey, sprinkle it with sugar and pepper and eat it.
*flour *water *oil *yeast *milk *cheese *honey *sugar *pepper

Preparation of Rice Cooked over Water

Take rice washed with hot water and put it in a pot and throw it to fresh, pure milk fresh from milking; put this pot in a copper kettle that had water up to the halfway point or a little more, arrange the copper kettle on the fire and the pot with the rice and milk well-settled in it so that it doesn?t tip and is kept from the fire. Leave it to cook without stirring, and when the milk has dried up, add more of the same kind of milk so that the rice dissolves and is ready. add to it fresh butter and cook the rice with it; when the rice is done and dissolved, take off the pot and rub it in with a spoon until it breaks up; then throw it on the platter and level it, dust it with ground sugar, cinnamon, and butter, and use. *rice *milk *butter *sugar *cinnamon

A Sweet of Dates and Honey

Take Shaddakh dates. Clean them of their pits and pound a ratl of them in a mortar. Then dilute them with water in a tinjir on a gentle fire. Add the same amount of skimmed honey. Stir until it binds together and trow in a good amount of peeled almonds and walnuts. Put in some oil so it doesn?t burn and bind to firmly. Pour it over a greased salaya. With it you make qursas(round cakes). Cut it with a knife in big or little pieces.
*dates *honey *almonds *walnuts



Chestnut Pie
Platina: On Right Pleasure and Good Health,1468

Mix everything that we described for pie from groats into chestnuts which have been boiled and pounded into a mortar and passed through a sieve, with a bit of milk, into a bowl. If you want saffron color, add saffron.
*chestnuts *milk *cheese * eggs * sugar *rosewater * piecrust

Platina: On Right Pleasure and Good Health,1468

?Certain sweets which we call bellaria, seasoned with spices and pine nuts,or honey, or sugar??. *pine nuts *cinnamon *ginger *sugar

Golden Balls
Platina: On Right Pleasure and Good Health,1468

Toast chunks of bread crust a little on both sides. When they are toasted, soften with rosewater in which there are both beaten eggs and ground sugar. When they are taken out, fry in a pan with butter or fat, far apart so that they don?t touch each other. When they are fried and transferred into a serving dish, sprinkle with sugar and rosewater colored with saffron.
*bread *rosewater *eggs *sugar



To make a Lemon-taert.
The Sensible Cook, 1661

Take the outer yellow of 4 lemons and mix it with 6 sour apples and six egg yolks, half the crumbs from a white bread of half a stuyer, a little butter and finely grated Sugar and bake it.
*lemons *apples *eggs *bread *butter *sugar

To make an apple custard in another manner
The Sensible Cook, 1661

Take apples, peper-koeck, water, ginger, pepper, cinnamon and cloves and for each pot of milk that you add also add 14 eggs and for each pot of water add a Nutmeg, sugar and eggs. That way you can make them as large or small as you desire.
*apples* peppercake *ginger *pepper *cinnamon *cloves *milk *nutmeg *sugar *eggs

To make Meatballs without casing.
The Sensible Cook, 1661

Take chopped veal, crushed pepper,mace, nutmeg, some crushed rusk, eggs, but leave out half the whites of the eges, knead it together and make oblong meatballs, roll them in the egg white and when the water boils add them to the pot to cook them until doner, and then fry them in butter.
*veal *pepper *mace *nutmeg *rusk *eggs *butter



To make a good tart of Cheries.
The good huswifes handmaide for the kitchen 1594

Take your cheries and pick out the stones of them: then take raw yolks of egs, and put them into your cheries, then take sugar, Sinamon and Ginger, and Cloves, and put to your Cheries + make your Tart with all the Egges, your tart must be of an inche high, when it is made put in your cheries without any liquor, and cast Sugar, Sinamon, and ginger, upon it, and close it up, lay it on a paper, + put it in the Oven, when it is half baken draw it out, and put the liquor that you let of your cheries into the Tart: then take molten butter, and with a feather anoint your lid therewith. Then take a fine beaten Sugar and cast upon it: then put your Tarte into the Oven again, and let it bake a good while, when it is baken drawe it foorth, + cast Sugar + Rosewater upon it, and serve it in.
*cherries *eggs *sugar *cinnamon *ginger *cloves *piecrust *butter *rosewater

Wardonys in syryp.
Harleian MS. 279.

Potage Dyvers Take wardonys, an caste on a potte, and boyle hem till ey ben tender;an take hem vp and pare hem, an kytte hem in to pecys; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it orw a straynour; caste sugreer-to, an put it [in] an eren pot, an let it boyle: an anne castee perys er-to, an let boyle to-gederys, an whan ey haue boyle a whyle, take pouder of gyngere an caste er-to, an a lytil venegre, an a lytil safron; an loke at it be poynaunt an dowcet.
*pears *cinnamon *red wine *sugar *ginger *vinegar *saffron *cloves

Shrewsbery Cake
A Delightfull daily exercise for Ladies and Gentlewomen 1621.

To make Shrewsbery Cakes. Take a quart of very fine flour, eight ounces of fine sugar beaten and sifted twelve ounces of sweet butter, a Nutmeg grated, two or three spoonfuls of damask rosewater, work all these together with your hands as hard as you can for the space of half an hour, then roll it in little round Cakes, about the thickness of three shillings one upon another, then take a silver Cup or a glass some four or three inches over and cut the cakes in them, then strew some flower upon white papers & lay them upon them, and bake them in an Oven as hot as for Manchet, set up your lid till you may tell a hundredth, then you shall see the white, if any of them rise up clap them down with some clean thing, and if your Oven be not too hot set up your lid again, and in a quarter of an hour they will be baked enough, but in any case take heed your Oven be not too hot, for they must not look brown but white, and so draw them forth & lay them one upon another till they bee could, and you may keep them half a year the new baked are best.
*flour *sugar * butter *nutmeg *rosewater



Chicken Lombardy
Du fait de cuisine

Chicks may be placed in pastry, back down and breast up, and broad slices of bacon on the breast; and then cover. Item, in the Lombardy fashion, when the chicks are plucked and prepared, have beaten eggs, both yolks and whites, with verjuice and powdered spices, and moisten your chicks in it: then put in pastry with slices of bacon as above.
*chicken *bacon *eggs *verjuice *cinnamon *cloves *ginger

Mushroom pastry
Le Menagier de Paris

Mushrooms of one night are the best, and are small and red inside, closed above: and they should be peeled, then wash in hot water and parboil; if you wish to put them in pastry, add oil, cheese and powdered spices. Item, put them between two dishes over the coals, and add a little salt, cheese and powdered spices
*mushrooms *pastry shell *olive oil *cheese * ginger *cinnamon *sugar

Flans of almond milk
Du fait de cuisine

And again, flans of almond milk: according to the quantity of flans which you are making take the quantity of almonds, have them well and cleanly blanched and washed and then have them very well brayed; and take very clean fair water and let him strain his almond milk into a bowl or a cornue which is fair and clean according to the quantity of flans which he should make. And then take fair amidon and wash it in fair fresh water and put it in a fair bowl when it is washed; and then take your almond milk and put it into your moistened amidon, and put in a little saffron to give it color; and then strain it through a fair strainer into a fair and clean bowl, and put in a little salt and a great deal of sugar. And when this is made call your pastry-cook who is making the crusts and let him put them in the oven a little to harden; and then let the said pastry-cook have a fair spoon either of wood or of iron attached to a good stick to fill in the oven the little crusts of the said flans.
* almond milk * saffron * salt *sugar * pastry shell



Ein kuchen
Daz Buoch von Guoter Spise 1345

How do you want to make an almond cake. So make from almond kernels good milk. And boil it. And encourage it down with a sugar. And pour that on a cloth. And tangled straw there under. And make a dough from semmel meal. And will that with a wave (possibly roll it out), and lay the boiled almons thereon. And cut that down. And bake it in a pan in fat. That is called an almond cake.
*almonds *sugar *flour *oil *fat

A game pie
Daz Buoch von Guoter Spise 1345

Take beef fat, and chop it small, and rosemary, which can be fresh or dried. If you have none, take marjoram or anise or sage, as much as you would like. Chop them finely together, put cloves, pepper, ginger and salt into it, as much as you would like, pour one pint of wine on it. The game must be cooked beforehand. And make a shaped pastry the same way as for the veal pie, and let it bake, serve it warm. In this manner one can also prepare a loin roast.
*beef fat *rosemary *cloves *pepper *ginger *salt *whitewine

Ein apfelmus
Daz Buoch von Guoter Spise 1345

How you want to make an apple puree. So take fine apples and skin them. And cut them in a cold water. And boil them in a pot. And mix them with wine and with fat and also beat eggs with white and with all. And do that thereto. And that is a very good filling. And do not oversalt.
*apples * white wine *eggs *salt *fat



Elizabethan Pie Shell
The Good Huswifes Handmaid, 1588

Another Way. Then make your paste with butter, fair water, and the yolkes of two or three Egs, and so soone as ye have driven your paste, cast on a little sugar, and rosewater, and harden your paste afore in the oven. Then take it out, and fill it, and set it in againe.
*butter * flour *egg yolks *water *sugar

Two 15th c. CookeryBooks,1450

Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & throw ther-on; take grayted Bred, & make it so chargeaunt that it wol be y-lechyd; then take pouder Canelle, & straw ther-on y-now; then make yt square, lyke as thou wolt leche yt; take when thou lechyst hyt, an caste Box leves a-bouyn, y-stykyd ther-on, on clowys. And if thou wolt haue it Red, coloure it with Saunderys y-now.
*honey *saffron *pepper *bread *cinnamon *cloves

Gervase Markham The English Hous-wife, 1615

To make Jumbals more fine and curious than the former, and neerer to the taste of the Macaroon, take a pound of sugar, beat it fine. Then take as much fine wheat flowre, and mixe them together. Then take two whites and one yolk of an Egge, half a quarter pound of blanched Almonds: then beat them very fine altogether, with half a dish of sweet butter and a spoonfull of Rose water, and so work it with a little Cream till it come to a very stiff paste. Then roul them forth as you please: and hereto you shall also, if you please, add a few dryed Anniseeds finely rubbed, and strew then into the paste, and also Coriander seeds.
*sugar *flour *egg *butter *almonds *cream *rosewater *anise

To drie apricocks,peaches,pippins or pearplums
Elinor Fettiplace's Receipt Book,1604

Take your apricocks or pearplums, & let them boile one walme in as much clarified sugar as will cover them, so let them lie infused in an earthen pan three days, then take out your fruits, & boile your syrupe againe, when you have thus used them three times then put half a pound of drie sugar into your syrupe, & so let it boile till it comes to a very thick syrup, wherein let your fruits boile leysurelie 3 or 4 walmes, then take them foorth of the syrup, then plant them on a lettice of rods or wyer, & so put them into yor stewe, & every second day turne them & when they be through dry you may box them & keep them all the year; before you set them to drying you must wash them in a litlle warme water, when they are half drie you must dust a little sugar upon them throw a fine Lawne.

To candy Ginger
The Ladies Cabinet 1655

Take very fair and large Ginger, and pare it, and then lay it in water a day and a night; then take your double refined sugar, and boile it to the height of sugar again: then when your sugar beginneth to be cold, take your ginger, and stir it well about till your sugar is hard to the pan; then take it out race by race, and lay it by the fire four hours, then tak a pot and warm it, and put the Ginger in it, then tie it very close, and every second morning stir it about roundly, and it will be rock-candied in a very short space.
*ginger *sugar

Candied Peel

"Take Cytrons and cut them in peeces, taking out of them the juice or substance, then boyle them in freshe water halfe an hower untilll they be tender, and when you take them out, cast them into cold water, leave them there a good while, then set them on the fire againe in other reshe water, doo but heate it a little with a small fire, for it not seeth, but let it simper a little, continue thus eight daies together heating them every day inn hot water: some heat the watre but one day, to the end that the citron be not too tender, but change the freshe water at night to take out the bitternesse of the pilles, the which being taken away, you must tkae suger or Honey clarified wherein you must the citrons put, having first wel dried them from the water, & in winter you must keep them from the frost, & in the Sommer you shal leave them there all night, and a day and a night in Honie, then boile the Honie or Sugar by it selfe without the orenges or Citrons by the space of halfe an hower or lesse with a little fire, and being colde set it agiane to the fire with the space of halfe an hower or lesse with a litle fire, and being colde set it againe to the fire with the Citrons, continuing so two mornings: if you wil put Honnie in water and not suger, you must clarifie it tow times, and straine it through a strayner: having thus warmed and clarified it you shall straine and sett it againe to the fire, with Citrons onely, making them to boyle with a soft fire the spae of a quarter of an houre, then take it from the fire & let it rest at every.
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