Athena's Thimble Symposium Dayboard,
November 4, 2000
Items marked NP are not documentedly period recipes; Items marked B
are boughten commercial products.
Roast Beef, Plain
Roast Beef, larded with garlic and seasoned with
thyme and cubeb vinegar (NP)
Roast Chicken, Plain (cooked with olive oil)
Farmer-style, Swiss, Muenster and Cheddar
White Italian Style (B)
Rye Breads, various recipes, leavened with either commercial yeast or beer
barm sourdough (NP)
- Raw Carrots, Celery and Turnips (supposed to be served with salt, pepper,
oil and lemon )
from Enrique de Villena, _Arte Cisoria_ (The Art of Carving) Spanish, 1423
(Brighid's translation) "The carrots, when eaten raw, are to be well
cleaned of the dirt and the thin hairs that they have, scraped with the knife
that cuts them; then remove their leaves with all of the green and cut it
them into four parts, removing the core from each part, if they are thick
and will allow it; [do] that upon serving them; and if they are long, divide
each quarter in two or three parts; and if they are thin, there is very little
core in them and know that you can eat everything together." --Lady Brighid
Tangerines (NP), Apples, Pears
Start with Bottom Round Roast. Slice in a checkerboard pattern over the
top and sides (about 1/2 inch).
At interstices of the pattern, tuck in slivers of garlic. Rub the roast
with thyme and douse with cubeb vinegar. Roast at 350 degrees until done.
Black Pepper Sauce: (3 quantities)
Original: "Black poivre. Crush ginger and charred bread and pepper,
moisten with vinegar and verjuice, and boil (The Viander of Taillevent,edited
by Scully, 227, translated in The Medieval Kitchen, Redon et al.)"
Crush up the charred bread into bread crumbs, grind up the pepper (use
fresh-ground) and mise with powdered ginger. Mix this with the vinegars
and add salt. Bring to a boil in a saucepan. Remove from heat. Keeps at
least a week refrigerated.
6 slices dark bread, burnt (I used rye with caraway)
Equal parts cider vinegar and cider (1c.?) approximation for verjuice
1 c. wine vinegar
6 Tb pepper
4 1/2 Tbsp powdered ginger
3 tsp salt
White Garlic Sauce: (2 quantities)
Original: "White garlic sauce. Take carefully skinned almonds
and pound them, andwhen they are pounded halfway, add as much garlic as
you like, and pound them very well together, adding a little cool water
to prevent them from becoming oily. Then take crumb of white bread and
soften it in lean meat or fish broth depending on the calendar; this garlic
sauce can be served and adapted at will for meat days and days of abstinence.
Cut up the garlic cloves, and begin grinding the almonds in a mortar. As
the almonds become pasty, add the garlic cloves. Blend into a paste, adding
a few drops of water as necessary. Scrape into a bowl. Crush up the dry
bread in the mortar, gathering the rest of the paste. Add to the bowl with
the paste. Add chicken broth and salt to taste.
1/2 c. almonds
4-10 cloves garlic
2 slices dry white bread
1 c. chicken broth
1 tsp salt
Green Sauce (3 quantities)
Original:"Here is how to make green sauce: take ginger, cinnamon,
pepper, nutmeg, cloves, parsley, and sage. First grind the spices, then
the herbs, and add a third of the sage and parsley, and, if you wish, three
or two cloves of garlic. Moisten with vinegar or verjuice. Note that to
every sauce and condiment salt is added, and crumb of bread to thicken
it. (Tractatus de modo preparandi et condiendi omnia cibaria 394,
translated in The Medieval Kitchen, Redon et al.)"
Grind together the pepper and cinnamon. Add ginger and cloves, and grate
in the nutmeg. Then grind up the parsley and sage in a food processor or
blender (add optional garlic at this time). Add spices. Mix.Then add ground-up
crumbs of dry bread, vinegar and water and mix to make a smooth paste.
3 slices dry bread
3 cups parsley
15 leaves fresh sage
1- 1 1/2 tsp freshly ground black pepper
1 tsp ground cloves
3/4 tsp. cinnamon
3/4 tsp ground ginger
12 Tb wine vinegar
3 clove garlic?
scant 1 1/2 c. water
Tournai-style Cameline sauce (3 quantities)
Original: "Cameline. Note that at Tournai, to make cameline they
pound ginger, cinnamon, saffron, and half a nutmeg, moistened with wine
then removed from the mortar, then take crumb of white bread, without grilling
it, soaked in cold water and pounded in the mortar, moisten with wine and
strain; then boil everything, and finish with brown sugar; this is a winter
cameline. (Le Menagier de Paris 230, translated in The Medieval
Kitchen, Redon et al.)"
Grate your nutmeg into the mortar. Add cinnamon and saffron and grind together
withginger. Add the white wine. Strain, then bring to a boil and add sugar.
Cook until thin sauce consistency.
3 slice bread
24 threads saffron
3 tsp ground ginger
4 1/2 tsp cinnamon
3 3/4 c. white wine
3/4 c brown (turbinado) sugar
Yellow Sauce, or Poivre Jaunet or Aigret (3x)
"Yellow or Sour sauce. Take ginger and saffron, then take grilled bread
soaked in meat broth (or even better, meatless cabbage water) and boil;
when it boils, add vinegar. (Le Menagier de Paris 232, , translated
in The Medieval Kitchen, Redon et al.).
Grilled the bread, grind it up and soak it in broth and wine (?), put in
saucepan, add ginger and saffron and heat until boiling. Add vinegar and
3 slice bread, grilled, crust removed
3 c. chicken broth (or cabbage cooking liquid)
.4 c (6 Tbsp) cider vinegar
4 1/2Tbsp(.3 c) white wine
1 Tbsp ground ginger
30 saffron threads
1 tsp or so salt
Original: "Grape Sauce: Take good black grapes and crush them
very well into abowl, breaking in a bread or half a bread depending on
the quantity you wish to prepare; and add a little good verguice or vinegar
so that the grapes will not be so sweet. And boil these things over the
fire for half an hour, adding cinnamon and ginger and other good spices.
(Maestro Martino, Libro de arte coquinaria, 155, translated in The
Medieval Kitchen, Redon et al.)"
Buy seedless black grapes. Strip them from the bunches and wash them. In
a food processor, process until you get a thick mash. Pour into a pot,
add breadcrumbs and vinegar (depending on how sweet the grapes are, you
may need more or less vinegar). Bring to a boil and add spices. Boil for
half an hour: it will be thick and dark purple/magenta. Cool and serve.
Keeps for at least a week refrigerated.
¾ to 1 lb black grapes
1 slice bread (I used rye with caraway)
3 tbsp red wine vinegar
1 1/2 tsp ground cassia
1/2 tsp real cinnamon
1 blade mace
5-10 pods cardamom
1 tsp ground ginger
long pepper to taste
trace of nutmeg
Green mustard sauce (NP)
In a mortar and pestle, grind together yellow and black mustard seed; mix
with mustard flour. In a bowl combine mustard powder with vinegar, olive
oil, honey, and grated pepper to taste. Grind together. Grind cubebs
and aniseed and add to mixture. Add more vinegar or water if needed to
produce a runny paste, with a sharp smell as of horseradish. Macerate parsley
leaves in the mortar and pestle, and mix in with the mustard to produce
a green paste.
2 spoonsful yellow mustard seed
1 spoonful brown/black mustard seed
2 spoonsful yellow mustard flour (prepared mustard powder)
1/2 c. or more red wine vinegar
3 spoonsful olive oil
1/4 c. honey
1/2 spoonful cubebs
3 cups fresh parsley leaves
This is adapted from the re-created recipes by William Woys Weaver at
the back of Food and Drink in Medieval Poland. The re-created recipe called
for Dijon prepared mustard, but clearly that is cheating so I had to come
up with a period approximation.
Niccolo's Red Mustard (based on
a recipe from Platina)
Note: this was redacted by Niccolo from the Cook's List.
Red Mustard Sauce-- Sinapeum Rubeum
Combine the two liquids and stir; set aside. In mortar or food processor
grind mustard flour, bread, raisins, dates and cinnamon until fine. You
may need to add a little of the liquid to loosen it. When ground,
turn out into the mustard in large mixing bowl and add salt and add 3/4
of the liquid. Stir with a spoon or whisk until smooth. Pass this mixture
entirely through a fine mesh sieve. This will make a very smooth paste
and remove fibrous material left from raisins and dates. (Note: I skipped
this step) Let stand covered overnight.Stir in more vinegar/juice liquid
to desired consistency."
1/2 cup mustard flour, yellow(note: I substituted 1/2 ground brown mustard)
3/4 cup cider vinegar
1/4 cup grape juice - white
2 tablespoons zante currants -- (raisins)
4 large dates - pitted
1 toast slice
1/4 teaspoon cinnamonsalt -- to taste
Pickled Mushrooms (NP)
Mix vinegars, water, and spices in a large, non-reactive pot. Add mushrooms
until mushrooms reach above liquid line. Heat at medium-high until simmering.
Cover and simmer for 10 minutes. Using a slotted spoon, remove mushrooms
from brine and pack into a jar or crock. Pour in brine mixture to cover.
Note: Apicus mentions pickled mushrooms, the Slavs pickled everything,
but these spices in pickled mushrooms come from a 1756 recipe in The
2 c. cider vinegar
2 c. wine vinegar
2 c. water
1 slice gingerroot
2/3 nutmeg, grated
1/2 tsp mace (ground)
1/2 tsp cinnamon
4-6 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground pepper
2 threads saffron
"Golden Eggs or Sweet Pickled Eggs -- A recipe from Lady Sarah from
the Cook's List
Combine and bring to gentle boil all ingredients except eggs. Remove from
heat and pour over hard boiled eggs in glass jar. Cover with cheese cloth
and refrigerate for one day. Drain and add new liquid on second day,
usually ready to serve on third day. Will keep longer with no trouble but
will continue to get darker and stronger. This is all variable according
to your tastes. I wanted the eggs sweeter and with more cinnamon
and clove flavor than regular pickled eggs.-- from Lady Sarah
apple cider vinegar - 2 parts
Dk Brown sugar - 1part
water - 2 parts
pickling spice - 1 teaspoon per Quart ofliquid
Cinnamon Stick - 3 per Gal
Whole Cloves - 8 per Gal.
Saffron - optional - sm pinch per Qt
Hard boiled eggs, peeled
Sekanjabin ( fromCariadoc's Miscellany)
Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil
add 1 cup wine vinegar. Simmer 1/2 hour. Add a handful of mint, remove
from fire, let cool.
Dilute the resulting syrup to taste with ice water (5 to 10 parts water
to 1 part syrup). The syrup stores without refrigeration.
Note: This is the only recipe in the Miscellany that is based on a modern
source: A Book of Middle Eastern Food, by Claudia Roden. Sekanjabin is
a period drink; it is mentioned in the Fihrist of al-Nadim, which was written
in the tenth century. The only period recipe I have found for it (in the
Andalusian cookbook) is called "Sekanjabin Simple" and omits the mint.
It is one of a large variety of similar drinks described in that cookbook-flavored
syrups intended to be diluted in either hot or cold water before drinking."
Syrup of Lemons (Cariadoc's Miscellany)
"Syrup of Lemon
Andalusian p. 279 (trans DF)
'Take lemon, after peeling its outer skin, press it and take a ratl
of juice, and add as much of sugar. Cook it until it takes the form of
a syrup. Its advantages are for the heat of bile; it cuts the thirst and
binds the bowels.'
This we also serve as a strong, hot drink. Alternatively, dilute it
in cold water and you have thirteenth century lemonade. All three of the
original recipes include comments on medical uses of the syrups."
Ginger syrup (Digby gives a honey/ginger
syrup, but this is from the Pantry Gourmet)
Chop 1/2 pound of ginger finely (makes about 1 and 2/3 c.).
Mix with 4 c. water and boil for 30 minutes
Mix 1 c. honey with 1 c. water; boil for 5-10 minutes
Strain ginger and add liquid to honey syrup.
Boil for 5 minutes.
Add 1/3 c. lime juice. Boil 2 minutes.
Cool & bottle.
Dilute 1 part syrup in 6-8 parts water.
Excellent Small Cakes: Digby p. 221/175
Take three pound of very fine flower well dried by the fire, and put
to it a pound and a half of loaf sugar sifted in a very fine sieve and
dried; 3 pounds of currants well washed, and dried in a cloth and set by
the fire; when your flour is well mixed with the sugar and currants, you
must put in it a pound and a half of unmelted butter, ten spoonfuls of
cream, with the yolks of three newlaid eggs beat with it, one nutmeg; and
if you please, three spoonfuls of sack. When you have wrought your paste
well, you must put it in a cloth, and set it in a dish before the fire,
till it be through warm. Then make them up in little cakes, and prick them
full of holes; you must bake them in a quick oven unclosed. Afterwards
ice them over with sugar. The cakes should be about the bigness of a hand
breadth and thin; of the size of the sugar cakes sold at Barnet.
Redaction by Cariadoc
Cut butter into the flour as one would for piecrust. Bake cakes about 20
minutes at 350deg. .
3 c flour
3/4 c sugar
3/4 lb currants = about 2 1/2 c
3/8 lb butter = 1 1/2 sticks
2 1/2 T cream
1 egg yolk
1/4 t nutmeg
2 t sack [we omitted]
(All of this assumes that "spoonful" = T)
Icing: about 1/3 c sugar and enough water so you can spread it.
Apfeltaschen (NP) -- from Sarah bas
Knead together well.Refrigerate in covered bowl for 1 night.Next day, roll
out 1/8 inch thin.Cut into squares around 4”, size of an apple slice.Place
½” thick slices of apple on one side.Pinch sides together.Place
on cookie sheet lined with parchment paper. Bake about 20 minutes at 350
degrees or until lightly browned.
1 lb. butter (4 sticks) softened
1 lb. flour (white)
1 lb. ricotta cheese (lowfat or regular)
slices of apple
Glaze: Mix about ¼ lb. powdered sugar and juice of 1 lemon to make a
glaze.Dribble over Apfeltaschen while still warm.
Store uncovered. Makes about 60. Dough may be frozen.
Special thanks to Sarah and Iuliana who helped cook, all those who helped
out in the dayboard kitchen, and the Cook's list for ideas and encouragement.
-- Jadwiga Zajaczkowa (email@example.com)
All materials copyright Jennifer Heise or original authors as otherwise specified.
Permission is granted for use as printed handouts and for cooking as long as you
let me know (firstname.lastname@example.org) and if you
republish, get me a copy. My homepage: http://www.gallowglass.org/jadwiga