Arabic smoked olive recipe. Take olives when fully ripe. If you want take them black, and if you want take them green, except that the green are better for smoking. Bruise them and put some salt on them, as much as needed, and turn them over every day until the bitterness goes away. When they…
Author: Murienne
Zabarbada [Zîrbâja] of Fresh Cheese
13th c Andalusian savory cheese spread recipe. Take fresh cheese, clean it, cut it up and crumble it; take cilantro and onion, chop and throw over the cheese, stir and add spices and pepper, stir the pot with two spoons of oil and an equal quantity of water and salt, then throw this mixture in…
White Pie, a cheesecake
Roman recipe for a ricotta pie with elder flowers. Elderberry Pie. Mix with elder flowers all the things which we have noted for white pie. The latter mixture ought to be, however, thicker than the former, because the flowers are distributed throughout. Although this dish is of little nourishment and is digested slowly, nevertheless it…
Walnut Rolls
14th/15th c walnut bread recipe. LVIII Marvelous and good walnut bread If you want to make a bread of walnuts. Take walnuts and peel and grind them, and take good herbs, a little grated suet, sweet and strong spices and a little sugar. Put these in a mortar with the walnuts and make a paste. …
Turnips a la Beausse
14th c French turnip recipe. Turnips are hard and difficult to cook until they have been in the cold and frost; you remove the head, the tail and other whiskers and roots, then they are peeled, then wash in two or three changes of hot water, very hot, then cook in hot meat stock, pork,…
Tourteletes in Fryture – Ground Figs in Pastry
14th c English fried fruit pastry. Take figus & grynde hem smal; do therein saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem therewht; ete hem hote or colde. – Forme of Curye from Curye on Inglysch My Version I took dried figs and…
Thûmiyya, a Garlicky Dish
13th c Andalusian garlic chicken recipe. Take a plump hen and take out what is inside it, clean that and leave aside. Then take four ûqiyas of peeled garlic and pound them until they are like brains, and mix with what comes out of the interior of the chicken. Fry it in enough oil to…
Tailles
14th c French sweet rice recipe. “Tailles to serve in Lent. Take fine raisins, boiled milk of almonds, scalded, cakes and crusts of white bread and apples cut into small cubes and boil your milk and add saffron to colour it and sugar and put all in together until it is thick enough to be…
Sweet Rice Pottage
14th/15th c sweet rice pudding recipe. LXI A good way for rice. If you want to make rice in the best way that you can, if it is for twelve people take two pounds of rice and two of almonds and half a pound of sugar. Take the peeled rice and wash it well. Take…
Spinach Cheese Tart
16th c German savory cheese tart recipe. Take spinach/ that has been nicely trimmed and washed clean/ cut it nicely small/ and rub it with salt/ wash it again (in) six or seven waters/ press it out well/ that the water is removed from the greens/ take new cheese/ that was made overnight/ some/many egg…