Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes by Category
    • Recipes with Descriptions
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
  • Privacy Policy
  • Deeds
Menu

Category: Rec-Desserts

Gyngerbrede

Posted on 03/25/202203/25/2022 by lola

English ginger candy Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow ther-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-leched; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche it; take when…

Read more

Crispels

Posted on 03/25/202203/25/2022 by lola

English fried dough Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oþer in grece; and þe remnaunt, take hony clarified and flamme þerwith. Alye hem vp and serue hem forth. – Forme of Cury My Version I made a pastry…

Read more

Apple Muse

Posted on 03/25/202203/25/2022 by lola

English apple sauce. Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it…

Read more

White Pie, a cheesecake

Posted on 03/21/202203/24/2022 by Murienne

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…

Read more

Tourteletes in Fryture – Ground Figs in Pastry

Posted on 03/21/202203/24/2022 by Murienne

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…

Read more

Tailles

Posted on 03/21/202203/24/2022 by Murienne

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…

Read more

Sweet Rice Pottage

Posted on 03/21/202203/24/2022 by Murienne

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…

Read more

Senbūse Mukallele (Crowned Triangles)

Posted on 03/21/202203/24/2022 by Murienne

13th c Arabian dessert. The art of preparing them is the same as that of the senbūse, with the difference that for the mukallele  bray sugar and almonds, knead it all with musk and rose water, and fill the dough in place of meat (take  the dough, work it into fine leaves, cut it in…

Read more

Pomegranate Khabisa

Posted on 03/21/202203/24/2022 by Murienne

13th c Andalusian dessert recipe. Take half a ratl of sugar and put it in a metal or earthenware pot and pour in three ratls of juice of sweet table pomegranates and half an uqiya of rosewater, with a penetrating smell. Boil it gently and after two boilings, add half a mudd of semolina and…

Read more

Losenges Fryes

Posted on 03/21/202203/24/2022 by Murienne

15th C fried dough. Take flour, water, saffron, sugar and salt, and make fine paste thereof, and fair thin cakes; and cut them like losenges and fry them in fine oil, and serve them forth hot in a dish in lenten time. – Two Fifteenth Century p. 97/74 Version I Used This version is found…

Read more

Posts navigation

  • 1
  • 2
  • Next
  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

© 2023 The Stirring Spoon | Powered by Superbs Personal Blog theme