I experimented first with egg yolk paste. Florentine Style Meat in a Baking Dish. Pour the heated water and lard into the well in the flour and stir vigorously.

Oats… & SEAFOOD | FRUITS & VEGETABLES | GRAINS

A&C have a recipe where you line the squash with blanched kale, it would taste fabulous in this in place of the rice. Even the very robust whole egg crust was still edible.

I can’t see any instructions in the original recipes for doucettes to cut away the crust when serving. This one still works just fine, but if you’d like the new version you can find it, and lots of other recipes, in my cookbook: Tried and True Historical Recipes for Home, Camp, and Feast Hall. Recipes My vegetarian guests were equally impressed. Learn how your comment data is processed.
The crispels on the other hand were wonderful: I made them a little larger than the yolk paste versions, rolling out the dough as thinly as possible. The instruction in Forme of Cury is invariably ‘serve it forth’, so immediate consumption is the intent. GODE COOKERY

Medieval Recipes Explore and learn how recipes were prepared in the Middle Ages: Stews and purees of minced and pounded meats combined with flour, rice, eggs, dried fruit, wine and other ingredients. Roll out both portions of pastry on a lightly floured surface to between ⅛ and ¼ inch thick. References in some books to making the pastry tender, and the occasional use of leavening agents, suggest that it was meant to be edible, at least on some occasions.
No such thing as margarine in Medieval times. I will probably use the egg yolk paste for Sambocade, the elderflower curd tart I experimented with a few weeks ago. Recipe Description; Dariolles English Custard Tart De Panades de Sucre fi Pastries of Fine Sugar Diriola Italian Custard Tart Heidenische küchen Heathen Cakes (meat pie) Koken wan honer Chicken Pie Lese … Here, in this short video, you get an idea of how it has the snap of a British biscuit: Dr Christopher Monk is creating Modern Medieval Cuisine French Medieval Food Bread, accompanied by meat and wine, was the centrepiece of the medieval diet. Update March 2018: I have done more work on this recipe and settled on proportions I like even better. Custarde(savory quiche with meat) Drawyn Grwel. At least some dishes had the crusts cut away when serving – doucettes come to mind. I’ve been putting theory into practice, experimenting with different recipes for making medieval ‘paste’, the stuff which medieval cooks used for making pastries, from baked tarts and pies to fried crispels and fritters. Heat the water and lard together until the lard is fully melted and the water has barely begun to bubble. Kabobs. Medieval Cookery Books for sale at the Bookshop! My two experiments so far haven’t contradicted this. Apart from a few clearly decorative pieces, the vast majority of recipes in Forme of Cury point to the pastry as an edible and tasty part of the dish. Renaissance Cookery Webring. I may have to experiment further to see if I can find a better ingredient combination, probably a ratio of less egg to flour. You can also submit your own recipes to the site. Thank you to Kay, one of my readers, for asking what the second pastry crust was like. What if you tried a combination of whole egg and yolks? of Gode Cookery is ( Log Out /  These were a big hit with Ray. With the descriptions of cutting off the bottom of the bread before serving, I suspect that many of these crusts were not intended for eating. Little parcels of buttery pastry packed with flavour. I needed 9 medium egg yolks for 200g of flour (I mistakenly say 100g of flour in the video, below). This took a lot of kneading to get rid of the stickiness, just as it would if you were making pasta dough. Change ), You are commenting using your Google account. I next used the egg yolk paste to make crispels. Foods, Solteties, 1 cup (8 oz) water — I know it seems excessive, but much of it will boil off.

Change ). That’s very interesting about your use of eggs and vinegar. Separate the dough into two pieces, one roughly twice the size of the other. It’s only fair!

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