Wedding Reception of

Sir David & Lady Ashley

June 20, 1998

Prepared by Lady Katja Davidova Orlova Khazarina

 

Menu

 

Lunch

shrimp

cheese

melon

deviled eggs

chickpea salad

honey griddlebread

spiced cider

 

Dinner

bread with honey butter

roasted chicken

marinated pork loin with applesauce, horseradish, mustard, pesto

herb-onion quiche

glazed root vegetables

peas

egg noodles

rice

lemon cheesecake

spiced grape juice

 

 

Recipes

Lunch

Shrympys boyled (shrimp)

An Ordinance of Pottage, p. 106

Take quyke shrympys: pike hem clene. Make thy sauce of watyr & salt; cast hem yn. Let hem boyle but a lytyll; poure awey the watyr. Let hem dry. When thu shalt serve hem forth. ley hem yn disches round all aboughte the sydez of the disches, & ley the backesyde outward, & every course till ye come to the mydward of the disches within. Serve hem forth; sauce hem with venygger.

Cheese (cheese platter)

The Medieval Kitchen, p. 19

ìCheeses too were popular and had many uses, depending on their type: fresh, rich, soft, dry, aged, pressed into forms, or served as curds, they were eaten plain or mixed into stuffings...î

Pepones et Melones (melon)

The Roman Cookery Book, p. 82

Long and round melons. Dressing: pepper, pennyroyal, honey or passum, liquamen and vinegar. Sometimes asafoetida is added.

Fresh melon

(Ancient Romans served it with a dressing. We are serving it plain.)

The Making of Stuffed Eggs (deviled eggs)

An Anonymous Andalusian Cookbook of the 13th Century, p. A-24

Take as many eggs as you like, and boil them whole in hot water; put them in cold water and split them in half with a thread. Take the yolks aside and pound cilantro and put in onion juice, pepper, and coriander, and beat all this together with murri, oil, and salt, and knead the yolks with this until it forms a dough. Then stuff the whites with this and fasten it together, insert a small stick into each egg, and sprinkle them with pepper.

3 dozen hardboiled eggs, peeled and halved, yolks removed

1 C bread crumbs

1/3 C fresh cilantro

1/3 C softened butter

1/2 tsp pepper

1/3 C minced scallions or chives

1/4 tsp salt

Chop together the herbs, crumbs, and yolks. Add the butter to make a paste, then stuff the eggs with a pastry bag. Makes 6 dozen halves.

To Make Cider (apple cider)

The Closet ...Opened, p. 101

Take a peck of apples, and slice them, and boil them in a barrel of water, till the third part be wasted; Then cool your water as you do for wort, and when it is cold, you must pour the water upon three measures of grown apples. Then draw forth the water at a tap three or four times a day, for three days together. Then press out the liquor, and tun it up; when it hath done working, then stop it up close.

apple cider

cinnamon sticks

lemon and orange slices

Fabaciae Virides Et Baianae (chickpea salad)

The Roman Cookery Book, p. 146

Beans from Baiae are served cooked with liquamen, oil, fresh coriander, cumin, and chopped leek.

(The original recipe used soybeans; we are using chickpeas, which is another Old World bean. Rather than liquamen, which was a sauce made from rotted fish, we are using balsamic vinegar, which was also used in Ancient Roman cuisine, as a salty-tart liquid.)

2 15-oz cans of chickpeas

1-2 T oil

1 tsp. coriander seed

1 tsp. cumin seed

1 chopped onion

1 T balsamic vinegar or mam nem

SautÈ onions in oil until golden. Drain and add chickpeas, stirring to mix well and lowering heat. Grind seeds in a mortar and pestle, then add to chickpeas and onions. Add vinegar and mix all together well. Alternatively, combine the drained chickpeas with raw chopped onions and the seasonings and serve as a salad.

Murakkaba (honey griddlebread)

An Anonymous Andalusian Cookbook of the 13th Century, A-62

Knead a well-made dough from semolina like the sponge dough with yeast, and break in it as many eggs as you can, and knead the dough with them until it is slack. Then set up a frying pan of clay on a hot fire, and when it has heated, grease it with clarified butter or oil. Put in a thin flat loaf of the dough and when the bread is done, turn over. Take some of the dough in the hand and smear the surface of the bread with it. Then turn the smeared surface to the pan, changing the lower part with the upper, and smear this side with dough too. Then turn it over in the pan and smear it, and keep smearing it with dough and turning it over in the tajine, and pile it up and raise it until it becomes a great, tall loaf. Then turn it by the edges a few times in the tajine until it is done on the sides, and when it is done, as it is desired, put it in a serving dish and make large holes in it with a stick, and pour into them melted butter and plenty of honey, so that it covers the bread, and present it.

2 1/4 C flour

1/2 C water

1/2 C sourdough or yeast

some salt and sugar

2 eggs

1/4 C or more water

oil, ghee, or cooking oil spray

1/2 C butter

3/8 C honey

Combine flour, 1/2 C water, sugar, salt, and sourdough and knead until smooth. Cover with a damp cloth and leave overnight to rise. In the morning, knead in an additional 1/4 C water, making it a sticky mess and leave another few hours to rise. Add the eggs and stir until they are absorbed into the dough. Heat a frying pan to high heat and grease it with oil or ghee. Pour on enough batter to make a thick pancake. When one side is cooked (about 2 minutes), turn it over. Spread 1/4 C more batter on the cooked side. Flip when the bottom is done, repeat until cake is about 3î thick. Turn on its side and brown the edges. Punch lots of holes in the top with a chopstick and pour in melted butter and honey.

 

Dinner

...Most Dainte Butter (honey butter)

Delightes for Ladies, p. 71

This is done by mixing a few dropps of the extracted oyle of sage, cinamon, nutmegs, mace, etc. in the making vp of your butter: for oyle and butter will incorporate and agree verie kindely and naturally together.

1/2 C butter, softened

1 T cinnamon

2 T honey, warmed

Cream all ingredients together.

Bastons (bread)

An Ordinance of Pottage, p. 78

Make a stif bature of yolkes of eyron & paryd floure, & sigure, a grete dele, & a lytyll yest of new ale. Set hit by the fyre, or els in a pot boylyng, that hit may take a lytyl hete. When hit ys rysyd, sweng hit well togedyr that hit fall doun ayene. Loke thy oven be hot & clene swepyd; pour hit on the floure of the oven & bake hit as French bred...

13-15 C flour

2/3 C sugar

scant T salt

5-6 eggs

1 T yeast

2 2/3 C nonfat dry milk

2/3 C butter

4 C water

Proof yeast in water. Add flour, sugar, milk, salt alternately. Knead until elastic. Let rise for an hour. Shape into loaves, and let rise at room temp for 1 1/2 hours. Bake at 375 for 35-40 mins. Makes 4 loaves.

Cormarye (marinated pork loin)

Curye on Inglysch, #54

Take colyaundre, caraway smale grounden, powdour of peper and garlec ygrounde, in rede wyne; medle alle thise togyder and salt it. Take loynes of pork rawe and fle of the skyn, and pryk it wel with a knyf, and lay it in the sawse. Roost it whan thou wilt, & kepe that that falleth therfro in the rostyng and seeth it in a possynet with faire broth, & serue it forth with the roost anoon.

marinade (per pound):

1 tsp salt

1/8 tsp ground pepper

1/4 tsp caraway

1/2 clove mashed garlic

red wine

5 lb. pork loin

pork stock

Mix the marinade ingredients together and rub them into the surface of the meat. Place in a covered bowl or ziplock bag and turn several times. Marinade for 6 to 12 hours. Preheat oven to 325. Dry the meat thoroughly. Brown the meat on all sides in oil in a casserole or Dutch oven. Drain all but 2 spoonfuls of fat from the pot. Brown the vegetables slowly in the fat for 5 minutes. Return the meat to the pot, cover, and cook for about 2 hours, until the meat is 180 degrees.

Chike Endored (roasted chicken)

Pleyn Delit, #94

Take a chike, and draw him, and roste him, and lete the fete be on, and take away the hede...

1 3-4 lb. chicken

oil

salt and pepper

Wash bird, dry, and rub with oil and seasonings. Roast at 425 for 60-85 minutes until golden. Serves 4.

Rapeye (applesauce)

Take A Thousand Eggs or More, p. 146

...Take raw appelys, an pare hem and stampe hem, an drawe hem vppe with wyne, or with draf of almaundys, or both than caste pouder of gyngere, canel, maces, clowes, & caste ther-on sugre y-now; than take a quantyte of flowre of rys, an throwe ther-on, & make it chargeaunt, an colore it wyth saffroun... an serue forth; an strawe canel a-boue.

Sauce of Horse Radish (horseradish sauce)

The Closet ...Opened, p. 151

Take roots of horse-radish scraped clean, and lay them to soak in fair-water for an hour. Then rasp them upon a grater, and you shall have them all in a tender spungy pap. Put vinegar to it, and a very little sugar, not so much to be tasted, but to quicken (by contrariety) the taste of the other.

To Make Mustard (mustard)

The Closet ...Opened, p. 151

The best way of making mustard is this: Take of the best mustard-seed (which is black) for example a quart. Dry it gently in an oven, and beat it to a subtle powder, and searse it. Then mingle well strong wine-vinegar with it, so much that it pretty liquid, for it will dry with keeping. Put to this a little pepper beaten small (white is the best) at discretion, as about a good pugil, and put a good spoonful of sugar to it (which is not to make it take sweet, but rather quick and to help the fermentation) lay a good onion in the bottom, quartered if you will, and a race of ginger scraped and bruised; and stir it often with a horse-radish root cleansed, which let always lie in the pot, till it have lost itís vertue, then take a new one. This will keep long, and grow better for a while. It is not good till after a month, that it have fermented a while.

White, Green , and Yellow Garlic Sauce (pesto)

Banquets, Composition of Meals, and General Equipment

Take shelled walnuts and clean them, and white bread without crusts soaked in some good broth and garlic, as much as youíd like, and salt, and pound all these things together well. Then dilute with good meat or fish broth, depending upon your preference, and if you do not want garlic put in pepper and juniper...if you want it green, take parsley juice or chard juice and when the greens are well cooked and thick, put them through a sieve and dilute with broth, then mix into your sauce...

1 C water

2-3 slices of bread

6 garlic cloves

6 oz almonds or walnuts

1/3 C olive oil

1 C chopped parsley

1/4 tsp pepper

2 T white wine vinegar

salt

Add bread to water. Soak and then wring out. Puree with garlic, nuts, vinegar, salt, parlsey, and pepper.

Turnips or Carrots in Honey (glazed root vegetables)

On Honest Indulgence

Toward All Saintís Day take large tunrips and peel them and cut them into four pieces and set them to cook in water; and when they have been cooking for a short while, take them out and put them in cold water to make them tender, and then set them to drain; and take honey and melt it... and be careful not to cook your turnips too long. At the season of All Saintís, you shall take as many carrots as you will, and scrape them well and cut them into pieces and cook them like turnips...

4 carrots

1 turnip

honey

butter

Clean and peel vegetables. Cut into small wedges or quarters. Steam until tender, then toss with melted honey and butter.

Makerouns (egg noodles or spaetzle)

Pleyn Delit, #11

Take and make a thynne foyle of dowh, and kerve it on peces, and cast hym on boillyng water & seeth it wele...

3 C flour

1.5 tsp salt

4 eggs

clarified butter

1/2 C milk

1/2 C water

Mix flour and salt. Beat in eggs, then add water gradually while mixing. Add flour mixture gradually. Cover and let rest at room temperature for at least one hour, preferably longer. Press through a spaetzle maker into boiling water. Stir to prevent sticking with a slotted spoon or wire scoop. Cook about 1 minute, then scoop up and drain in colander. Put in bowl and drizzle melted butter on top. Serves 4.

Tart in Ymbre Day (herb-onion quiche)

Pleyn Delit, #3

Take and perboile oynouns & erbis & presse out the water & hewe hem smale. Take grene chese & bray it in a morter, and temper it up with ayren. Do therto butter, safroun & salt, & raisouns courans, & a litel sugur with powdour douce, & bake it in a trap, & serve it forth.

3 oz. cheese

3 T butter

3 onions

3 eggs

1/3 C parsley

2 T fresh sage

salt and pepper

3/4 C milk

pie crust: 2/3 C shortening, 1/2 C cold water, 2 C flour

SautÈ onions with sage and parsley. Add the cheese, eggs, seasoning, and milk and mix well. Pour into a pie crust. Bake at 350 for 35-40 minutes. Serves 8.

Rice Boiled Dry (rice)

The Closet... Opened, p. 145

The manner of boiling rice to eat with butter, is this. In a pipkin pour upon it as much water as will swim a good fingerís bredth over it. Boil it gently till it be tender, and all the water drunk into the rice, which may be a quarter of an hour or less. Stir it often with a wooden spatule or spoon, that it not burn to the bottom. But break it not. When it is enough, pour it into a dish...

Grene Pesen (peas)

Pleyn Delit, #42

Take yonge grene pesen, ande sethe hom wyth gode broth, and take persell, sage, saveray, and ysope, and a lytel bred, and bray al this in a morter, ande summe of tho pesen therwyth, and tempur hit wyth tho broth, and do hit in a pot to this other pesen, and let hit boyle togedur, and serve hit forth.

3 lbs. fresh peas

1 C broth or water

sage

Boil the peas in water with some fresh sage until done (about 12 mins.).

Sambocade (lemon cheesecake)

Forme of Cury, p. 138

Take and make a crust in a trap & take cruddes and wryng out the wheye and drawe hem thrugh a straynour and put hit in the crust. Do therto sugur the thridde part, & somedel whyte of ayren, & shake therin blomes of elren; and bake it up with eurose, & messe it forth.

pinch nutmeg Pie Crust: 3 C flour

4 eggs 7 T ice water

1/4 tsp salt 1 1/2 tsp. salt

1/2 C heavy cream 1 T sugar

grated lemon rind 1/2 C butter

4 T lemon juice 1/2 C shortening

8 oz cream cheese

4 T sugar

vanilla extract

chopped nuts and sugar for topping

Prepare pastry and chill. Precook at 400 for 10 minutes and let cool. Whisk together filling ingredients. Fill crust. Bake for 30-40 minutes at 400. After 10 minutes, sprinkle on topping.

Mock Hippocras (spiced grape juice)

To The Kingís Taste, p. 122-123

Have three pewter basins for the liquid and three straining bags, one for each, hanging inside of them from a perch. Pare ginger or beat it into a powder and be sure to use the columbine variety. Your cinnamon sticks should be thin, brittle, and fair in color. Use grains of paradise, sugar, red wine, long pepper, and turnsole for coloring. Put each spice into a separate bladder and hang these bags from the perch so that they donít touch each other. Place two or three gallons of wine into each of the basins. Allow the wine to absorb the flavors from the spice pouches. Then strain the liquid through the long cloth bag called a Hippocrateís sleeve. Taste it. If there is too much ginger, add cinnamon, and vice versa. After you have made hippocras, you can use the spice dregs in the kitchen.

1 container frozen grape juice

3 slices fresh ginger

1/4 C sugar

1 tsp whole cloves

grains of paradise

mace blades

5 cardamon pods

Combine ingredients with water and bring to a boil. Simmer for 15 minutes. Strain if desired. Serve hot or let cool.

 

Sources

The following are the primary and secondary sources which contain the original Medieval recipes upon which this meal was based. Some of the modern recipes, or redactions, are from the secondary sources. Some were redacted by people in the Society for Creative Anachronism, and some I redacted myself.

Chris P. Adler

Lady Katja Davidova Orlova Khazarina

 

Marcus Gavius Apicius, The Roman Cookery Book (Romanae Artis Coquinariae Liber) [originally pub. 4th Century], modern translation by Barbara Flower and Elisabeth Rosenbaum, Peter Nevill Ltd., London, 1958.

An Anonymous Andalusian Cookbook of the 13th Century, translation by Charles Perry of the Arabic edition of Ambrosio Huici Miranda, (in Duke Sir Cariadoc of the Bowís A Collection of Medieval and Renaissance Cookbooks) 1992.

Lorna J. Sass, To The Kingís Taste, Richard IIís Book of Feasts and Recipes, The Metropolitan Museum of Art, New York, 1975

Forme of Cury (The Art of Cooking), 1390. Reprinted Constance B. Hieatt, 1989.

Constance B. Hieatt, Pleyn Delit, Medieval Cookery for Modern Cooks, [14th Century recipes] 2nd Edition, University of Toronto Press, Toronto, 1997.

Bartolomeo Sacchi Platina, On Honest Indulgence (De Honesta Voluptate ac Valetudine), Rome, 1474. Reprinted Falconwood Press, 1989.

Odile Redon, Francoise Sabban, & Silvano Serventi, The Medieval Kitchen: Recipes from France and Italy, [14th & 15th Centuries] University of Chicago Press, Chicago, 1998.

Cindy Renfrow, Take A Thousand Eggs or More, A Collection of 15th Century Recipes, Volumes I, II, 1st Edition, self-published, 1993.

Constance B. Hieatt, An Ordinance of Pottage, An Edition of the 15th Century Culinary Recipes in Yale Universityís Beinecke Manuscript, Prospect Books, London, 1988.

Cristoforo di Messisburg, Banquets, Composition of Meals and General Equipment (Banchetti, Composizione di Vivande et Apparecchio Generale), Venice, 1549. Reprinted Bologna, 1973.

Sir High Plat, Delightes for Ladies, London, 1609.

The Closet of the Eminently Learned Sir Kenelme Digbie Opened, Britain, 1669.

 

©1998 Chris P. Adler