Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Does anyone know where I can find medieval recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Does anyone know where I can find medieval recipes?),it will help you,my kids.
Like Elven Lembas Bread and the like.
For drinks preferably non-alcoholic.
Thanks.
Answers:
(m)
Chicken with Fennel
Take the chickens, cut them up, fry them, and when they are fried add the quantity of water you prefer; then take "beards" of fennel, "beards" of parsley, and almonds that have not been skinned; and chop these things well, mix them with the liquid from the chickens, and boil everything, then pass through a sieve. Add it to the chickens, and add the best spices you can get.
This chicken recipe, with its tan and green sauce and its subtle flavor of fennel, is remarkable. It is another light dish that would not be out of place on the most inventive of modern menus.
1 free-range chicken
2/3 cup (100 g) unblanched almonds
a handful of fennel or dill leaves
a handful of parsley
2 cups (1/2 liter) water
scant 1/2 teaspoon fine spices (see below)
2 tablespoons lard or oil
salt
Cut the chicken into serving pieces and pat dry. Melt the lard in a casserole over medium-high heat and brown the chicken. When it is golden brown, add the water and salt to taste. Lower the heat and simmer, covered, for 40 to 45 minutes or until tender.
Meanwhile, wash and thoroughly dry the herbs. Grind the almonds finely in a blender or food processor, then add the herbs and blend to a paste.
Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil.
Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened.
Arrange the chicken on a serving platter and strain the sauce over the chicken. Sprinkle with the spices to taste and serve.
Orange Omelette for Harlots and Ruffians
Take eggs and break them, with oranges, as many as you like; squeeze their juice and add to it the eggs with sugar; then take olive oil or fat, and heat it in the pan and add the eggs. This was for ruffians and brazen harlots.
Johannes Bockenheim (or Buckehen) was cook to Pope Martin V and in the 1430s wrote a brief but highly original cookbook recently edited by Bruno Laurioux (see bibliography). This German, who lived at Rome, wrote as a professional, with telegraphic terseness and little detail; yet he was careful to specify the destined consumer of each recipe, pigeon-holed by social class—from prostitutes to princes—or by nationality: Italian, French, German from any of various provinces, and so forth.
We cannot see why this omelette, which contains no meat and no seasoning other than sugar, should be particularly well suited to debauchees. Surely, it is flesh (further fired by spices) that enflames the flesh. This omelette can be safely tasted without running the risk of moral turpitude.
Since medieval oranges were bitter, we suggest a blend of oranges and lemons. The sugar and the acidity of the juice prevent the eggs from completely setting, so this is more of a custardy cream that makes an unusual and very pleasant dessert.
eggs
2 oranges
1 lemon
2 tablespoons sugar
2 tablespoons olive oil
salt
Juice the oranges and the lemon. Beat the eggs, add the juice, the sugar, and salt to taste, and cook the omelette in olive oil. Serve warm
Other Answers:
I have a recipe for lembas.. E-mail me and I'll send it to you in the morning when I find it again ^_^
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Does anyone know where I can find medieval recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Does anyone know where I can find medieval recipes?),it will help you,my kids.
Like Elven Lembas Bread and the like.
For drinks preferably non-alcoholic.
Thanks.
Answers:
(m)
Chicken with Fennel
Take the chickens, cut them up, fry them, and when they are fried add the quantity of water you prefer; then take "beards" of fennel, "beards" of parsley, and almonds that have not been skinned; and chop these things well, mix them with the liquid from the chickens, and boil everything, then pass through a sieve. Add it to the chickens, and add the best spices you can get.
This chicken recipe, with its tan and green sauce and its subtle flavor of fennel, is remarkable. It is another light dish that would not be out of place on the most inventive of modern menus.
1 free-range chicken
2/3 cup (100 g) unblanched almonds
a handful of fennel or dill leaves
a handful of parsley
2 cups (1/2 liter) water
scant 1/2 teaspoon fine spices (see below)
2 tablespoons lard or oil
salt
Cut the chicken into serving pieces and pat dry. Melt the lard in a casserole over medium-high heat and brown the chicken. When it is golden brown, add the water and salt to taste. Lower the heat and simmer, covered, for 40 to 45 minutes or until tender.
Meanwhile, wash and thoroughly dry the herbs. Grind the almonds finely in a blender or food processor, then add the herbs and blend to a paste.
Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil.
Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened.
Arrange the chicken on a serving platter and strain the sauce over the chicken. Sprinkle with the spices to taste and serve.
Orange Omelette for Harlots and Ruffians
Take eggs and break them, with oranges, as many as you like; squeeze their juice and add to it the eggs with sugar; then take olive oil or fat, and heat it in the pan and add the eggs. This was for ruffians and brazen harlots.
Johannes Bockenheim (or Buckehen) was cook to Pope Martin V and in the 1430s wrote a brief but highly original cookbook recently edited by Bruno Laurioux (see bibliography). This German, who lived at Rome, wrote as a professional, with telegraphic terseness and little detail; yet he was careful to specify the destined consumer of each recipe, pigeon-holed by social class—from prostitutes to princes—or by nationality: Italian, French, German from any of various provinces, and so forth.
We cannot see why this omelette, which contains no meat and no seasoning other than sugar, should be particularly well suited to debauchees. Surely, it is flesh (further fired by spices) that enflames the flesh. This omelette can be safely tasted without running the risk of moral turpitude.
Since medieval oranges were bitter, we suggest a blend of oranges and lemons. The sugar and the acidity of the juice prevent the eggs from completely setting, so this is more of a custardy cream that makes an unusual and very pleasant dessert.
eggs
2 oranges
1 lemon
2 tablespoons sugar
2 tablespoons olive oil
salt
Juice the oranges and the lemon. Beat the eggs, add the juice, the sugar, and salt to taste, and cook the omelette in olive oil. Serve warm
Other Answers:
I have a recipe for lembas.. E-mail me and I'll send it to you in the morning when I find it again ^_^
Dunno Bout Lembas Bread But If You Go To www.redwall.org You Can Find A Bookstore The Author Is Releasing A Cookbook On All Of His Recipes From His Books All Medieval-like Recipes. I searched for medieval and found 72 recipes for you, like:
A Grete Pye: No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested: http://fooddownunder.com/cgi-bin/recipe.cgi?r=791
Go here for more recipes: http://fooddownunder.com/cgi-bin/search.cgi?q=+medieval+recipes
correctness,It's Non-profit and only for informational purposes.
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