Medieval Cooking

[Sir Dougie Zerts]

Have any of you ever tried your hand at cooking authentic recipes from the Middle Ages/Renaissance?
I have a few cookbooks along those lines, but unfortunately I haven't done too much cooking with them, yet.  I've found that many of the recipes are a bit complicated.  Plus they use some ingredients that are a bit hard to find.

[Nighthawk]

I make a rather wassail- both alcoholic for the growed ups and non alcoholic for the wee'uns.

[Ferret]

You have to read them over and study them a bit.

Especially if sauces or something are used to cover taste from lack of refrigeration or proper storage. ( spoiled meat, vegetables, or fruit)

You can kind of figure out what the result should taste like, then decide if it's worth the work or not.

I've always liked easy recipes that produce great results, and try to avoid things that are labor intensive and don't produce good results.

You should be able to find some Medieval recipes that produce interesting results that you don't run into everyday.

Ferret

[Ferret]

I might add too that when you see marrow, lard, etc. That some of these dishes can be quite rich.
Ferret

[Delireus]

I don't know how accurate the recipes are, but the Renaissance Magazine sometimes has recipes from certain time periods. Usually they are simple, with easy to find veggies and meats, though some spices they call for are a bit tricky. I think in the most recent one there was some sort of baked salted fish. I've always wanted to try one with cooked ox tails, but haven't gotten around to it.

[Sir Dougie Zerts]

Thanks for your advice.
I did actually make one recipe--a lemon wine sauce for fowl.  Turned out pretty good.

[Charlotte Rowan]

Thanks for your advice.
I did actually make one recipe--a lemon wine sauce for fowl.  Turned out pretty good.

That sounds good!

I've tried wassail too and had good luck. In fact, I might just make some right now....

[groomporter]

I think not all of her blog recipes are strictly period ones, but Alice the Cook's blog might be worth checking out. She demonstrates open fire cooking at MNRF and some other events and has had a column in the Renaissance Magazine for a few issues recently.
http://alicethecook.com/

[Sir Dougie Zerts]

Interesting blog, thanks!

[mehan]

Years ago someone on this (or the previous incarnation) board turned me on to

http://www.godecookery.com/godeboke/godeboke.htm

If I remember correctly she was using recipes from this site (and their publications) as well to compete in a cooking competition at either Pennsic or her local SCA.... which she won.  Sorry, sketchy on the details, but I at least I still have the link.

For me, it was very interesting reading, the recipes are, as it has been mentioned, complicated with hard to find ingredients and thus I really didn't try them.  However, what I did take away was a pretty consistent use of sweet with savory - something I really like anyway, hubby calls it my "fruit and food" syndrome...

[Nighthawk]

That sounds good!

I've tried wassail too and had good luck. In fact, I might just make some right now....

It's great with apple slices! That's what I'm making for our New Years Eve party. Nothing like wassail with red wine, and a nice haggis.

[RumbaRue]

Last Christmas I got a cookbook that might just fit the bill.The author has managed to use more common and easier ingredients instead of stuff you couldn't possibly find. Give the book a look, it's soft cover

Celtic Folklore Cooking, by Joanne Asala

.

[Nighthawk]

Last Christmas I got a cookbook that might just fit the bill.The author has managed to use more common and easier ingredients instead of stuff you couldn't possibly find. Give the book a look, it's soft cover

Celtic Folklore Cooking, by Joanne Asala

.

Oh! Oh!! Our clan chef uses that! The recipes are great!!

[DonaCatalina]

Years ago someone on this (or the previous incarnation) board turned me on to

http://www.godecookery.com/godeboke/godeboke.htm

If I remember correctly she was using recipes from this site (and their publications) as well to compete in a cooking competition at either Pennsic or her local SCA.... which she won.  Sorry, sketchy on the details, but I at least I still have the link.

For me, it was very interesting reading, the recipes are, as it has been mentioned, complicated with hard to find ingredients and thus I really didn't try them.  However, what I did take away was a pretty consistent use of sweet with savory - something I really like anyway, hubby calls it my "fruit and food" syndrome...

Yes this is a great site. A lot of the names for spices and ingredients have chnaged over the years, so it helps to have someone with experience in period cooking help with the translations.
My Winter night tradtional cooking its a 'Scots Spise' cake and a pork pasty based on medieval recipes. I have modernized them a little to accomodate modern tastes.

[groomporter]

My old Scottish group has a cookbook as well, although it's aimed more at 17th century.

Over 120 pages, over 80 recipes, in a spiral bound book. Many traditional as well as more modern recipes are found here, including haggis, mince and tatties, finkadella, skirlie, and rumbledthumps. Just $15.00 (plus applicable sales tax and shipping).

http://www.clanntartan.org/sutler/index.html