Æthelmearc Academy

"Autumn in Avon"


Nov. 13, 1999


The Barony of Thescorre


The Cauldron Bleu Cooks Guild

Head Cook

Lady Katja Davidova Orlova Khazarina

Lunch Coordinators

Mistress Michaele del Vaga

Baroness Creudyladd ferch Ystwyth ap Twm


THL Matilda Bosvyle de Bellacqua

Kitchen Staff

The Cauldron Bleu Cooks Guild

Lady Katrina of York

Lord Cadifor Cynan

Lord Ruairidh

Lady Peregrine

Lord Camillo Guinicelli

Energizer Jean

Recipe Book Printing: Lord Stefan Wolfgang von Ravensburg


Lunch Menu

Onion Soup

Chicken Soup

German Fried Dough

Persian Mint Drink


Feast Menu

Spiced Grape Juice

Pear Juice

Pork with Sage Sauce


Roasted Carrots

Herbed Cheese Ravioli

Bread Trenchers

Shrimp with Butter Sauce

Fried Spinach

Turnips with Chestnut Wine Sauce

Ginger Custard

Hot-Water Pie Crusts


Onion Soup

Chicken Soup


If you would make good hollow doughnuts

Das Kochbuch der Sabina Welserin

Take good flour of the very best and pour on it one third quart of cream and beat eggs into it, six, eight, according to how much you will make, and knead the dough as carefully as possible and roll it out very thin. Afterwards, fry them, then from the inside they will rise like tiny pillows, then they are ready.

Peregrine's German Fried Dough

(This recipe includes modern additions of baking powder, salt, sugar, and vanilla.)

1 C cream

1 egg

2 1/2 C flour

1/2 C sugar

1/2 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla, if desired

Beat the eggs with the cream until light. Blend the dry ingredients together, then add to the wet, mixing as little as possible. Roll out thin and cut into circles or squares. Heat frying shortening or oil to 365 degrees. It should be deep enough that the doughnuts can float while frying. Fry until golden brown on both sides, then drain on paper towels.


Syrup of Simple Sikanjabin

An Anonymous Andalusian Cookbook (Cariadoc’s Miscellany)

Take a ratl of strong vinegar and mix it with two ratls of sugar, and cook all this.

Persian Mint Drink

4 C sugar

2 C water

1 C vinegar

1 oz fresh mint

Dissolve sugar in water. When it comes to a boil, add the vinegar. Simmer half an hour. Steep mint. Dilute 10-to-1 with cold water. x10




To Make Ipocras with Red Wine

The Accomplisht Cook

Take a gallon of wine, three ounces of cinamon, two ounces of slic't ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream.

Spiced Grape Juice

1 qt. grape juice

cassia chunks

sliced fresh ginger root

whole cloves

mace blades

whole cubebs or grains of paradise

freshly grated nutmeg

1/2 C sugar

1/2 to 1 C cream

Mix all ingredients together and refrigerate, letting the mixture steep. Strain out the spices before serving.


Of making Perry or Cyder

The English Hous-wife

As for the making of Perry and Cider, which are drink much used in the West parts, and other Countries well stored with fruit in this Kingdom; you shall know that your Perry is made of Pears only, and your Cider of Apples; and for the manner of making therof, it is done after one fashion, that is to say, after your Pears and Apples are well pick’d from the stalks, rottennesse, and all manner of other filth, you shall put htem in the Presse-mill, which is made with a Mill-stone running around in a circle, under which you shall crush your Pears or Apples, and then straining them thorow a bag of hair-cloth, tun up the same (after it hath been a little setled) into Hogs-heads, Barrels, and other close vessels.

Now after you have prest all, you shall save that which is within the hair-cloth bag, and putting it into several vessles, put a pretty quantity of Water thereunto, and after it hath stood a day or two, and hath been well stirred together, presse it over also againe, for this will make a small Perry or Cider, and must be spent first. Now of your best sider or perry, and that you shall spend first also; and that which you make of the winter and hard fruit, you shall call winter and sowre cider, or perry; and that you may spend last, for it will endure the longest.

Pear Juice


...Most Dainte Butter

Delightes for Ladies

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.

Herb Butter

1/2 C butter, softened

1 tsp. dried basil, oregano, etc.

Cream ingredients together. Makes 1/2 cup.


To Make Manchet

The English Hous-wife

Your best and principal bread is Manchet, which you shall bake in this manner: First your meal being ground upon the black stones, if be possible, which makes the whitest flower, and boulted through the finest boulting cloth, you shall put it into a clean Kimnel, and opening the flower hollow in the midst, put into it of the best ale-barm, the quantity of three pints to a bushell of meale and some salt to season it with; then put in your liquor reasonable warme, and kneade it very well together, with both your hands, and through the brake, or for want thereof, fould it in a cloth, and with your feete treade it a good space together, then letting it lie an houre or thereabouts to swel, take it foorth and mould it into Manchets, round, and flat, scorcht them about the wast to give it leave to rise, and prick it with your knife in the top, and so put into the oven, and bake with gentle heat.

Jean’s Trenchers

3 C warm water

1 T dry yeast/1 tsp. sugar

2 C non-fat dry milk

4 tsp. salt

4 eggs at room temperature

1/2 C softened butter

10-11 C unbleached flour (recommend King Arthur)

1 egg white beaten lightly with 1 T water

Proof yeast in water with sugar. Alternately add some flour, sugar, dry milk, flour, salt, and eggs one at a time, then more flour and the butter. Mix well, then knead until very elastic. Let rise double. Punch down, let rest under the bowl for 15 minutes. Cut into equal pieces, form into long trenchers, and let rise double on greased baking sheets. Brush with egg white wash. Bake at 350 degrees for 15-18 minutes. Cool on racks.



Two Anglo-Norman Culinary Collections

Take good spices, that is, ginger, cloves, cinnamon, and galingale, and grind them in a mortar; then take a handful of sage and grind well in the same mortar with the spices, then take eggs and hardboil them; remove the yolk and grind with the sage; blend with wine vinegar, cider vinegar, or malt vinegar; take the egg white and chop finely and add to the sage mixture; put in pig’s trotters or other cold meat and serve.

Katja’s Cold Pork Roast with Sage Sauce

4 lb. cold boiled or roasted pork

8 leaves fresh sage

4 hard-boiled eggs

2 T malt or cider vinegar

1/4 tsp. ground ginger

1/8 tsp combined cloves & cinnamon

1/8 tsp galingale

1 tsp pepper or cubebs

2 T water

Boil eggs and separate. Blend yolks, sage, vinegar, and spices. Finely chop the whites. Stir into yolk mixture. Thin with water if necessary. Pour over meat.


Isfanakh Mutajjan

Baghdad Cookery Book

Take spinach, cut off the lower roots, and wash; then boil lightly in salt and water, and dry. Refine sesame oil, drop in the spinach, and stir until fragrant. Chop up a little garlic, and add. Sprinkle with fine ground cumin, dry coriander, and cinnamon. Then remove.

Fried Spinach

1 lb. fresh spinach, washed and picked over

2 T sesame oil

3 cloves garlic, crushed

1/4 tsp. cumin and coriander, crushed

Sauté the spinach in sesame oil, adding garlic towards end. Sprinkle with spices, toss, and then remove from heat and serve.



Harleian MS

…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.


2 apples, peeled, cored, and chopped

1/2 C wine

1/2 tsp ginger

1/2 tsp cinnamon

1/4 tsp mace

1/4 tsp cloves

1/4 C sugar

Simmer apples and spices in wine for 30-40 minutes until apples are softened. Mash until smooth.


Of the mixture of pasts

The English Hous-wife

To speak then of the mixture and kneading of pasts, you shall understand that your rye paste would be kneaded onely with hot water and a little butter, or sweet sesame and Rye flower very finely sifted, and it would be tough & stiffe, that it may stand well in the rising, for the coffin must ever be very deep, your course wheat crust would be kneaded with hot water, or Mutton broth, and good store of butter, and the past made stiffe and tough, because that coffin must be deepe also; your fine wheat crust must be kneaded with as much butter as water, and the past made reasonable lythe and gentle, into which you must put three or foure eggs or more, according to the qunatitiy you blend together, for they will give it a sufficient stiffening.

Michaele’s Hot-Water Pie Crust

1/4 C boiling water

1/2 C shortening

1.5 C flour

1/2 tsp salt

Pour boiling water over shortening, beating until creamy. Cool,. Add flour and salt, and mix to a soft dough. Wrap in waxed paper and chill throroughly before rolling.


Two Anglo-Norman Culinary Collections

Take fine flour and sugar and make pasta dough; take good cheese and butter and cream them together; then take parsley, sage, and shallots, chop them finely and put them in the filling. Put the boiled ravieles on a bed of grated cheese and cover them with more grated cheese and then reheat them.

Cheese Ravioli

2 C flour

3 eggs

1 lb. ricotta

1 egg, beaten

2 T softened butter

1 minced garlic bulb

2 T minced parsley

1 T minced sage

1/4 C grated Reggiano Parmiggiano

melted butter, extra grated Reggiano

Make pasta dough and dry. Drain the ricotta. Blend with the eggs, butter, and herbs. Fill square raviolis. Boil briefly, then serve with melted butter and grated cheese.



On Honest Indulgence

Roast carrots in the coals, then peel them, cleaning off the ashes, and cut them up. Put in a dish with oil, vinegar, and a bit of wine; scatter a few mild herbs on the top.

Roasted Carrots

1 lb. carrots

2 T olive oil

1 T vinegar

3 T chopped fresh parsley, chives, etc.

salt and pepper

Peel carrots first, coat lightly with oil, and roast at 400 degrees for 15-20 minutes. Prepare vinaigrette and sprinkle over carrots.


Crème boyled

An Ordinance of Pottage

Take swete crème of melke; do hit in a pott Do therto buttur claryfyed. Set hit on the fyre; stere hit. When hit boyles, have yolkes of eyron drawyn thorowgh a streynour into a bole, & put boylyng crem therto with a ladyl.. Styr hit well for a quallyng, & put hit in the pott ayen; & yf be nede, yeve hit a lytyl more of the fyre. Loke hit have white sygure ynowghe, & of the bature also loke hit be standyng as mortruys; & coloure hit with safron. Loke hit be salt. Messe hit forth, and strew on poudur of gynger. If thu wilt, thu may hete hit: have smal kovenys bakyn byfore, & poure hit theryn & serve hit in the stede of cold bakemete. Or yf thu wilt, poure hit by that on syde and crem of almondes or els a stondyng potage of quynsys or of fruet colourd yolow, & fil up that othir syde, & strew theron anneys in confyte & othir dragge, what thu wylte, & srve hit forth cold.

Jean’s Boiled Custard

4 C cream

8 oz cream cheese

6 eggs

2 yolks

1/2 C sugar

pinch of saffron

1/2 tsp salt

1 tsp ground ginger

1 tsp sugar

Blend the cream with the cream cheese. Take off the heat. Stir in a pot over low heat. Beat the eggs with the sugar, saffron, and salt, and temper with a bit of the warm cream mixture. Add to the pot and stir until smooth, then return to the stove and cook very gently, stirring, until it thickens. Don’t let it boil! Pour into dishes and allow it to cool. Sprinkle with ginger and sugar.


Shrympys boyled

An Ordinance of Pottage

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


1 lb. shrimp



3 T butter

1 T cider vinegar

Boil shrimp briefly in salted water, dress with melted butter and vinegar.


Naves aux chateingnes

The Goodman of Paris

Young, small turnips should be cooked in water without wine for the first boiling. Then throw away the water and cook slowly in water with wine, with chestnuts therein, or, if one has no chestnuts, sage.

Turnips with Wine and Chestnut Paste

1 lb. turnips, peeled

1 qt water

¼ C wine

1 T chestnut paste

Parboil the turnips in salted water for about five minutes. Drain, then boil with water and wine. Simmer for 30 minutes. Drain and toss with chestnuts. Salt to taste.

Lech Lombard

An Ordinance of Pottage

Claryfye hony; put therto poudyr. Lat hit boyle longe. Put therto almondes cut smal and gratyd bred, that hit be chargeaunt; stere hit well togedyr. Lat hit nought boyle to longe for brennyng of the almondys. Take gratyd bred & strew

Lombard Almond Candy

1/2 C honey

1 tsp spices

1/2 C chopped almonds

4 C fine bread crumbs

1 tsp ginger

1 tsp sugar

Mix the spices into the honey and bring it to a boil. Simmer 10 minutes. Stir in the almonds and 3 C of crumbs. Cook a few more minutes, stirring. Sprinkle a marble tile with more crumbs. Pour out the hot mixture and fold until cool enough to handle. Spread it out evenly and let cool, then cut into even slices. Sprinkle with ginger and sugar.


To Preserve Orenges

The Good Huswifes Jewell

You must cut your Orenges in halfe and pare them a little round about, and let them lye in water foure or five dayes, and you must chaunge the water once or twice a day, and when you preserve them, you must have a quarte of faire water to put in your Sugar, and a little Rosewater, and set it on the fire, and scum it verye clene, and put in a little Sinamon, and put in your Orenges, and let them boyle a little while, and then take them out againe, and doe so five or sixe times, and when they be enough, put in your Orenges, and let your Sirrop stande till it bee colde, and then put your Sirrop into your Orenges.

3 lemons and oranges

2 C sugar

1 T rosewater

Rinse the fruit and peel. Put the peels in a saucepan with 1 pint of cold water and bring to a boil. Boil for 10 minutes, drain off the water, and add a pint of fresh water. Repeat this process two more times. Drain, add a quart of water, and cook until easily pierced. Drain all but 2 cups of water, and add the sugar and rosewater. Cook over medium heat to make a syrup, then lower the heat and cook until the peel is translucent. When cool, roll in sugar. x3

Research Sources

A Baghdad Cookery Book, 1226.

An Anonymous Andalusian Cookbook of the 13th Century.

Thomas Dawson, The Good Huswife’s Jewell, 1596.

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

Harleian Manuscript, 14th Century.

Constance B. Hieatt, An Ordinance of Pottage: An edition of the 15th Century culinary recipes in Yale Univeristy’s MS Beinecke 163, 1988.

Le Menagier de Paris, The Goodman of Paris, 1395.

Gervase Markham, The English Hous-wife, 1649.

Robert May, The Accomplist Cook, 1678.

Sir High Plat, Delightes for Ladies, 1609.

Bartolomeo Sacchi di Cremona, called Platina, De honesta voluptate et valetudine ad amplissimum ac doctissimum, (On Honest Indulgence) 1475.

Sabina Welser, Das Kochbuch der Sabina Welserin, c. 1553.

Two Anglo-Norman Culinary Collections.


©1999 Chris P. Adler