Cooking in Europe, 1250-1650

Front Cover
Greenwood Publishing Group, 2006 - Cooking - 153 pages

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens.

An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!

 

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Contents

1 Introduction
1
2 The Middle Ages 13001450
29
1 Cold Sage Chicken SaladViandier France
30
3 Cold flounderRupert of Nola SpainNaples
31
5 Brouet rousset Russet BrothViandier France
32
6 Chicken broth variationsLiber de Coquina Italy?
33
7 For to make potage of oystersLiber Cure Cocorum Northern England
34
8 Jacobin SoupChiquart Savoy
35
87 Rice with Almond MilkMartino Rome Italy
82
88 To make ten plates of maccheroniMessisbugo Ferrara Italy
83
89 To make Ravioli for Meat and Lean Days for 10 platesMessisbugo Ferrara Italy
84
91 Fried Fresh ButterLivre fort excellent de cuisine France
85
93 To make egges in MoneshyneA Proper Newe Booke of Cokerye England
86
95 Frittata simple green filled and difficultMessisbugo Ferrara Italy
87
97 White Agliata Garlic SauceMartino Rome Italy
88
99 Sauce for roast beefLivre fort excellent de cuisine France
89

9 Soup which is called Pinyonada Pine Nut SoupRupert of Nola SpainNaples
36
11 Venoison of fresh deerViandier France
37
13 Lamb or vealChiquart Savoy
38
15 Stwed Beeff Beef StewHarleian England
39
16 A Janet of Young GoatRupert of Nola SpainNaples
40
18 To Stuff a Shoulder or Other Part MuttonAnonimo Toscano Tuscany Italy
41
20 Roast ChickenTractatus de modo preparandi et condiendi omnia cibaria France?
42
22 Chykonys in bruette Chickens in BrothHarleian England
43
24 Armored ChickenRupert of Nola SpainNaples
44
25 Fresh SalmonViandier France
45
28 Lamprays bake Lamprey PieHarleian England
46
29 Fava BeansTractatus de modo preparandi et condiendiomnia cibaria France?
47
30 Little LeavesLiber de Coquina Italy?
48
31 White LeeksChiquart Savoy
49
32 Caboges CabbageHarleian England
50
34 Tiny Leaves and FennelAnonimo Toscano Tuscany Italy
51
36 Eggplant CasseroleRupert of Nola SpainNaples
52
37 Royal Fava BeansRupert of Nola SpainNaples
53
38 Gruyau Barley GruelViandier France
54
40 For fraunche mele Bread PuddingLiber Cure Cocorum Northern England
55
41 Farro of SpeltAnonimo Toscano Tuscany Italy
56
42 Parlem de Fideus Noodle SoupRupert of Nola SpainNaples
57
44 How to roast cheeseTractatus de modo preparandi et condien diomnia cibaria France?
58
47 Stuffed eggsAnonimo Veneziano Venice Italy
59
49 MustardTractatus de modo preparandi et condien diomnia cibaria France?
60
51 Good Sauce for ChickensAnonimo Veneziano Venice Italy
61
53 Fried ApplesTractatus de modo preparandi et condiendi omnia cibaria France?
62
55 Rysshews of fruytForme of Cury England
63
57 Good Codonyat QuinceRupert of Nola SpainNaples
64
59 FygeyForme of Cury England
65
61 To Make Nuns BozolatiAnonimo Veneziano Venice Italy
66
63 Garbies a la CatalanaRupert of Nola SpainNaples
67
64 To degrease all winesViandier France
68
66 Vin Cocto Cooked WineAnonimo Veneziano Venice Italy
69
3 The Renaissance
71
67 To Make ProsciuttoMessisbugo Ferrara Italy
72
69 Garlic SoupLivre fort excellent de cuisine France
73
71 Italian PottageMessisbugo Ferrara Italy
74
73 To make rolls of meat from Veal or other good meatMartino Rome Italy
75
75 Soffrito of Meat or of Pigeons or of Chickens or of KidMartino Rome Italy
76
77 Dodine blanche Ducks in White SauceLivre fort excellentde cuisine France
77
79 A Large Sea BassMartino Rome Italy
78
81 Carp FrittersLivre fort excellent de cuisine France
79
83 Singular Way to cook and garnish ShrimpRomoli Florence Italy
80
85 Tart of lupins fava beans fagioli beans asparagus or onions artichokes or another thingMessisbugo Ferrara Italy
81
101 A Pyke Sauce for Pyke Breme Perche Roche Carpe eles Floykes and al maner of brouke fysheA Proper Newe Booke of Cokerye England
90
103 ChestnutsLivre fort excellent de cuisine France
91
105 To Make a Tart of PrunesA Proper Newe Booke of Cokerye England
92
107 To make 10 puffpastry pizzasMessisbugo Ferrara Italy
93
109 For to make wardens in conserveA Proper Newe Bookeof Cokerye England
94
110 Vermillion WineGrataroli Switzerland
95
4 Late Renaissance and Elizabethan Era
97
112 To preserve CucumbersLancelot de Casteau Liege Belgium
100
114 To Make a Soup of Melons with Meat BrothScappi Rome Italy
101
115 To Make a Lombard Soup with meat brothScappi Rome Italy
102
117 Cauliflower SoupLancelot de Casteau Liege Belgium
103
119 Capirotada SoupMartínez Montiño Spain
104
121 To pot roast a whole stuffed leg of lambScappi Rome Italy
106
123 How to make ChuetsAW England
107
125 To Roast the Cock and Hen of India which in some places in Italy is called a peacock of India TurkeyScappi Rome Italy
108
126 To Stew Larks or SparrowesThe Good Huswifes Handmaide for the Kitchen England
109
127 To stue a Capon in LemmonsAW England
110
129 To make blancmangeLancelot de Casteau Liege Belgium
111
131 To Make Stuffed Calamari SoupScappi Rome Italy
112
132 To Make Stuffed Rolls of Tuna Meat Cooked on a SpitScappi Rome Italy
113
133 To Seeth Stock fishThe Good Huswifes Handmaide for the Kitchen England
114
136 To Sowce OystersMurrell England
115
138 To cook Stuffed Egg plants in days of LentScappi Rome Italy
116
139 To make a soup of Red ChickpeasScappi Rome Italy
117
141 Fava Bean TartLancelot de Casteau Liege Belgium
118
143 To Make a Minestra of Cracked Millet or PanicScappi Rome Italy
119
145 To make ravioliLancelot de Casteau Liege Belgium
120
146 How to make wheat starchMaceras Spain
121
148 To Make Cannoncini of fresh eggsScappi Rome Italy
122
150 Huevos rellenos Stuffed EggsMaceras Spain
123
152 Fried Quesadillas of CurdsMartínez Montiño Spain
124
153 Royal SauceScappi Rome Italy
125
155 To make a green sauceScappi Rome Italy
126
156 Mustard of CremonaLancelot de Casteau Liege Belgium
127
158 To bake peachesThe Good Huswifes Handmaide for the Kitchen England
128
160 Apple TartLancelot de Casteau Liege Belgium
129
163 To Make Manus ChristiPartridge England
130
164 To make Farts of PortingaleAW England
131
167 A Tart of MilkMaceras Spain
132
168 A most delicate and stiffe sugarpaste where of to cast Rabets Pigeons or any other little bird or beast either from the life or carvd moldsPlat Engla...
133
170 To make hippocrasMarkham England
134
Notes
137
Bibliography
139
Index
145
Copyright

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About the author (2006)

KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History.

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