Medieval Morsels

For some reason, the Christmas season makes me feel medieval, so here are a few medieval recipes below, from a great website, Gode Cookery ... those of you that are carnivores, visit their site for meat/fish recipes :-)

Perys in Confyte

A recipe for baked pears, from 15th century England

Perys in confyte. Take hony; boyle hit a lytill. Do theryn sigure, poudyr of galentyn & clovis, brucet anneyce, safron, & saundris, & cast theryn the peris, sodyn & paryd & cutt in pecys, & wyn & venyger. Sesyn hit up with poudyr of canell so that hit be broun ynow.

(Pears in Syrup. Take honey; boil it a little. Add sugar, spices, cloves, anise sauce, saffron, & sandalwood, & add the pears, boiled & pared & cut in pieces, & wine & vinegar. Season it with enough cinnamon powder that it is brown.)

Modern version ...

* 3 lbs. pears, peeled, cored, & sliced
* 1/3 cup honey
* 1/3 cup sugar
* 1/2 tsp. of any of the following spices, separate or in combination: ginger, cinnamon, nutmeg, cubeb, galingale, etc.
* 1 tsp. cardamom
* 1/4 tsp. ground cloves
* 1 tsp. anise seed, crushed, mixed with 1/4 tsp. sugar
* few threads saffron (or few drops yellow food coloring)
* few drops red food coloring
* 1/2 cup red wine
* 1 tbs. cider vinegar
* cinnamon (to garnish)

Boil the pears in water until just tender; drain and set aside. Add enough water (about a teaspoon or so) to the anise/sugar mixture to make a thin sauce. Bring the honey to a low boil; remove the scum as it rises to the surface. Add sugar, spices, anise sauce, & food coloring(s) and continue cooking until sugar is dissolved. Gently stir in pears and the wine & vinegar. cook for a few more minutes, until pears have warmed, then remove from heat. Serve hot or cold, garnished with cinnamon on top. Saffron, the stigmas of a certain type of crocus, was used extensively in Medieval cooking primarily for coloring, and was prized for the shade of orangish-yellow it imparted to food. Saffron today is very expensive, and since in small amounts it adds no discernible flavor in cooking, a yellow or orange food dye is a financially-wise substitute. Saundris, or sandalwood, was used primarily by Medieval cooks as a red food dye. It can taste rather nasty if not used properly, and is only recommend for authenticity's sake. Red food coloring is much cheaper and easier to find.

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Sambocade

A recipe for elderflower cheesecake, from 14th century England

Sambocade. Take and make a crust in a trap & take cruddes and wryng out þe wheyze and drawe hem þurgh a straynour and put hit in þe crust. Do þerto sugar the þridde part, & somdel whyte of ayren, & shake þerin blomes of elren; & bake it vp with eurose, & messe it forth.

(Elderflower Cheesecake. Take and make a crust in a pie pan & take curds and wring out the whey and pass it through a strainer and put it in the pie shell. Add sugar (a "þridde part" - about 1/3 cup), and a portion of egg whites, and add dried elderflowers; and bake it with rosewater, and serve it.)

Modern version ...

This version of Sambocade is a combination of the recipes from Forme of Cury and The Closet of Sir Kenelm Digby, Opened, posthumously printed in 1699.

* 1 nine-inch pie shell
* 2 Tbs. heavy cream
* 2 Tbs. dried elderflowers
* 3/4 lb. cottage cheese
* 3/4 lb. ricotta cheese
* 3 eggs
* ¼ lb. butter
* 1/3 cup sugar
* ¼ tsp. cloves
* ¼ tsp. mace
* 1 Tbs. rosewater (optional)

Combine all ingredients and blend thoroughly. (A food processor or blender will do the job nicely.) Pour mixture into pie shell. Bake at 350° F for 45 minutes to an hour, or until filling has set and the crust is a golden brown. Let cool and serve. Elderflowers can be found at natural food stores, herb & spice specialty shops, stores that carry exotic teas, etc. I find them at my local food co-operative. Don't use a substitution - the flavor of elderflowers is unique and the taste of the final product depends on the real thing. Rosewater is a remarkable liquid that can be found in Oriental, Indian, and other imported food stores. The rose aroma & flavor are strong and powerful - be sure to use the real thing and not a substitute.

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Mushroom Pasty

A recipe for mushroom and cheese pie, from 14th century France

Mushrooms of one night be the best and they be little and red within and closed at the top; and they must be peeled and then washed in hot water and parboiled and if you wish to put them in a pasty add oil, cheese and spice powder.

Modern version ...

* 1-1 1/2 lbs. whole button or sliced mushrooms
* 2 tbs. olive oil
* 1/2 cup grated or shredded cheese
* 1/2 tsp. each salt and ginger
* 1/4 tsp. pepper
* one 9" pie shell (lid optional)

Parboil or sauté the mushrooms; drain. Add oil, cheese, and spices. Mix well. Place in pie shell, add lid if desired, and bake at 350° F for 35-40 minutes, or until pastry is a golden brown.