The Barony of Thescorre welcomes you to



AEthelmearc's Autumn Crown Tourney






Oct. 10-12, 2003

Anno Societatus 38




A word from the Autocrat…


I'd like to thank the following good gentles for helping make this event possible:

For the feast planning: Baroness Mistress Michaele del Vaga.  For running the kitchen: Dame Katja Davidova Orlova Khazarina and Don Eric Grenier de Labarre.  For organizing Saturday's Lunch: Lady Bryn MacRose.  For doing the breakfast on Sunday: Baroness Mistress Daadra McBeth Gryphon.  To our head tollner: Lady Elswythe Rosamond.  I would like to thank Baroness Kelda ferch Ystwyth for being the reservationist. 

Also, thanks to all of the rest of the good folk that have helped out with organizing, planning, running, lifting, trolling, cutting, cooking, child herding, singing, dancing, fighting, wooing, and just generally being cool.


Pax wo biscom,

Lord Caradawc Mendwr

Æthelmearc Autumn Crown Tournament autocrat

Anno Societas 38

Event Staff


Autocrat: Lord Caradawc Mendwr

Troll: Lady Elswythe Rosamond, milady Dubheasa inghean Dubgaill, Lady Nezhah bint Saleem, Baroness Mistress Orianna Fridrikskona

Reservation Clerk: Baroness Kelda ferch Ystwyth

Chirurgeon: Lady Astridr Brandsdottir

Dancing: Baroness Peregrine of Thescorre


Food: The Cauldron Bleu Cooks Guild (La Compagnia del Paiolo Blú)

Breakfast – Baroness Mistress Daedra McBeth a Gryphon, The Grand High Evil Overlord (Master Baron Devon Adair Bartholomy), Lady Bryn ni MacRose

Lunch - Lady Bryn, Baroness Daedra, and other cooks

Dinner Menu Planning - Baroness Mistress Michaele del Vaga

Kitchen Stewards - Dame Katja Davidova Orlova Khazarina & Don Eric Grenier de Labarre (Grendel)

Cooks – Milady Dubheasa, Lord Phillipe the Shamed, Lord Dark Oak of Mooneshadowe, Lord Caradawc Mendwr, Lady Lavena Knappe, Lord Eldjarn, Lord Carlo Gallucci, Lady Juliana de Beaujeau, Lord Mateo il Pulisci Chiesa, Lord Cadifor Cynan, Lord Ruairidh, Baron Stefan Wolfgang von Ravensburg, Baroness Mathilde des Pyrnées, Baroness Mistress Sadira bint Wassouf, milady Isolde, Lady Anna Maria, Lady Katrina of York, Lord Ulric of Thescorre

Butler – Don Grendel

Bakers - Lord Carlo, Lady Juliana, Lady Bryn, milady Dubheasa, Lady Nezhah, Lady Everild le Kember, Dame Katja


Event Booklet Preparation: Dame Katja

Event Booklet Publication: Her Ladyship Roberta McMorland

Lunch Menu

Bread with Assorted Butters

Carrot Ginger Soup

Beef-Mushroom Soup

Spiced Meat Patties

Chicken Pie

Chicken-filled Rolls

Fried Cheese Pies

Assorted Quiches

Assorted Pickled Vegetables

Baked Apples with Bread Pudding

Shortbread, Almond Cookies, and Medieval Baklava

Quince & Pear Tarts

Medjool Dates & Figs

Hot Cider





Lunch Recipes

Redactions by Lady Bryn, unless otherwise noted

Carrot Puree

Guter Spise, #79

How one wants to make a carrot puree. One takes carrots. And boils them in water and rolled to remove the skin in cold water. And chopped small. And add it then in a thick almond milk and the almond milk was well made with wine. And the carrots boiled therein. And add thereto herbs enough. And color it with violet flowers and give out.

Carrot Soup

Fresh Ginger

½ C boiling water

6 to 8 carrots, unpeeled, boiled in 1½ C water with 1 cube vegetable  bouillon

½ tsp salt

Cook the carrots in the water with a bouillon cube for approximately 35 minutes. Cool the carrots in cold water and remove the skins. Mash the carrots and add the salt


Maqluba (Spiced Meat Patties)

al-Baghdadi (A Baghdad Cookery Book), 13th Century

Redaction from Cariadoc’s A Miscelleny

Take and slice red meat, then chop with a large knife. Put into the mortar, and pound as small as possible. Take fresh sumach, boil in water, wring out, and strain. Into this place the minced meat, and boil until cooked, so that it has absorbed all the sumach-water, though covered to twice its depth: then remove from the saucepan and spray with a little lemon-juice. Lay out to dry. Then sprinkle with fine-ground seasonings, dry coriander, cumin, pepper and cinnamon, and rub over it a few sprigs of dry mint. Take walnuts, grind coarse, and add: break eggs and throw in, mixing well. Make into cakes, and fry in fresh sesame-oil, in a fine iron or copper frying-pan. When one side is cooked, turn over on to the other side: then remove.

10 oz red meat

½ C. water

1 Tb. lemon juice

½ tsp. ground coriander

½ tsp. cumin

½ tsp. (white) pepper

1 tsp. cinnamon

½ tsp. dry mint

1¼ C. walnuts

5 eggs

2 Tb. sesame oil

Take meat, chop it with a knife, then pound in a mortar. Both ways work but give different textures. Simmer about 15 minutes. Drain the meat, sprinkle it with lemon juice, let dry about one hour. Mix meat with spices. Grind walnuts coarsely (something between chopped fine and ground coarse). Add walnuts and eggs, fry as patties on a medium griddle. This produces about 20 patties roughly 3” in diameter.


Recipe for the Barmakiyya (Chicken Rolls)

An Anonymous Andalusian Cookbook of the 13th Century

Redaction from Cariadoc’s A Miscelleny

It is made with hens, pigeons, ring doves, small birds, or lamb. Take what you have of it, then clean it and cut it and put it in a pot with salt and onion, pepper, coriander and lavender or cinnamon, some murri naqi, and oil. Put it over a gentle fire until it is nearly done and the sauce is dried. Take it out and fry it with mild oil without overdoing it, and leave it aside. Then take fine flour and semolina, make a well-made dough with yeast, and if it has some oil it will be more flavorful. Then stretch this out into a thin loaf and inside this put the fried and cooked meat of these birds, cover it with another thin loaf, press the ends together and place it in the oven, and when the bread is done, take it out. It is very good for journeying; make it with fish and that can be used for journeying too.

1 Tb. yeast

1 C. water, plus ¼ C. for yeast

1½ C. white flour

1½ C. semolina

3 Tb. olive oil for dough

1 lb boned chicken

10 oz chopped onion

½ tsp. pepper

1 tsp. salt in dough

1½ tsp. (lavender or) cinnamon

3 Tb. olive oil

3 Tb. more olive oil for frying

1 Tb. Byzantine murri

1 tsp. coriander

Mix yeast with ¼ C. lukewarm water. Stir together flour, semolina, 1 tsp. salt. When the yeast is foaming, add it, 1 C. water, and 3 Tb. oil to the flour and semolina, stirring it in, then kneading it smooth. If necessary add a little extra flour or water to get a reasonable texture. Cover with a damp towel, leave in a warm place about 1½ hours.

Cut the meat fairly fine (approximately ¼” slices, then cut them up), combine in a 3-quart pot with chopped onion, 1 tsp. salt, spices, murri, and 3 Tb. oil. Cook over a medium low to medium heat about an hour. I covered it at the beginning so it would all get hot, at which point the onion and meat released its juices and I removed the cover and cooked until the liquid was gone. Then heat 3 Tb. oil in a large frying pan on a medium high burner, add the contents of the pot, fry over medium high heat about five minutes.

Finally, take the risen dough, divide in four equal parts. Take two parts, turn them out on a floured board, squeeze and stretch each until it is about 12" by 5". Put half the filling on one, put the other on top, squeeze the edges together to seal. Repeat with the other two parts of the dough and the rest of the filling. Bake on a cookie sheet at 350 degrees for 40 minutes.


Recipe for Mujabbana (Fried Cheese Pies)


Redaction from Cariadoc’s A Miscelleny

Know that mujabbana isn't prepared with only one cheese, but of two; that is, of cow's and sheep's milk cheese. Because if you make it with only sheep cheese, it falls apart and the cheese leaves it and it runs. And if you make it with cow's cheese, it binds, and lets the water run and becomd sole mass and the parts don't separate. The principle in making it is that the two cheeses bind together. Use one-fourth part cow's milk and three-quarters of sheep's. Knead all until some binds with its parts another [Huici Miranda observes that this passage is faintly written and only a few letters can be made out] and becomes equal and holds together and doesn't run in the frying pan, but without hardening or congealing. If you need to soften it, soften it with fresh milk, recently milked from the cow. And let the cheese not be very fresh, but strong without...[words missing]...that the moisture has gone out of. Thus do the people of our land make it in the west of al-Andalus, as in Cordoba and Seville and Jerez, and elsewhere in the the land of the West.

Manner of Making it. Knead wheat or semolina flour with some yeast into a well-made dough and moisten it with water little by little until it loosens. If you moisten it with fresh milk instead of water it is better, and easy, inasmuch as you make it with your palm. Roll it out and let it not have the consistency of mushahhada, but firmer than that, and lighter than musammana dough. When the leaven begins to enter it, put the frying pan on the fire with a lot of oil, so that it is drenched with what you fry it with. Then wet your hand in water and cut off a piece of the dough. Bury inside it the same amount of rubbed cheese. Squeeze it with your hand, and whatever leaves and drains from the hand, gather it up carefully. Put it in the frying pan while the oil boils. When it has browned, remove it with an iron hook prepared for it and put it in a dipper ["iron hand"] similar to a sieve held above the frying pan, until its oil drips out. Then put it on a big platter and dust it with a lot of sugar and ground cinnamon. There are those who eat it with honey or rose syrup and it is the best you can eat.

3 oz ricotta

½ C. milk for the dough

4 oz feta

2 C. olive oil for frying (about ½" deep)

1 Tb. sugar

1½ C. flour 1 tsp. cinnamon

¼ C. sourdough

honey and butter for topping

Mix flour, sourdough, and milk and knead for a few minutes into a smooth dough. Roll out to about a 12" circle, making sure the board (or marble slab) is well floured so it will not stick when you later take it off. Let rise about 3 hours in a warm place. Mash together the cheeses and knead them to a smooth consistency. Cut a piece of the dough, put cheese filling on top, fold dough up on all sides around it and over the cheese; squeeze to a circular, flattened patty, using a wet hand so that the dough will seal. The cheese is entirely surrouded by dough. Pour the oil in a 8½" frying pan or dutch oven (about ½" deep), heat to about 340 degrees. Put patties into the oil, cook until the bottom is brown (about 40-60 seconds), turn over, cook until that side is brown (about another 40 seconds), remove, drain. Top with melted butter and honey.


To bake a Chickin Pie (Grete Pyes)

The English Hus-wife

Redaction from Cariadoc’s A Miscelleny

After you have trust your Chickins, broken their legges and breast bones, and raised your crust of the best past, you shall lay them in the coffin close together with their bodies full of butter: Then lay upon them and underneath them currants, great raysons, prunes, cinamon, suger, whole mace and salt: then cover all with great store of butter and so bake it. After powre into it the same liquor you did in your marrow bone Pie with the yelkes of 2 or 3 egges beaten amongst it: And so serve it forth.

An unbaked 9-in pie pastry shell

½ C. dry white wine

½ tsp cinnamon

¼ tsp mace

¼ C. currants

¼ C. raisins

½ C. pitted prunes

2½ lb chicken, cut into 12-15 pieces

½ tsp salt

1 Tb butter, cut into small pieces

1 Tb brown sugar

Line bottom of 2 quart casserole with pie pastry and bake at 425 F for 10 minutes. Let cool. Mix together wine and spices. Add dried fruits, stir, and let stand about 15 minutes. Toss the chicken pieces with the wine and fruit mixture, sprinkling in the salt as you mix. Place in the pastry and dot with butter. Cover and bake at 350 F for 45 minutes. Uncover, sprinkle with brown sugar, and bake uncovered for an additional 15 minutes.

Khushkananaj (period baklava)


Redaction from Cariadoc’s A Miscelleny

Take fine white flour, and with every ratl mix three uqiya of sesame-oil, kneading into a firm paste. Leave to rise; then make into long loaves. Put into the middle of each loaf a suitable quantity of ground almonds and scented sugar mixed with rose water, using half as much almonds as sugar. Press together as usual, bake in the oven, remove.

2 C. white flour

1 C. whole wheat flour

½ C. untoasted sesame oil

6 oz almonds

additional flour for rolling out dough

1½ C. sugar

1 Tb. rose water

½ C. water and ½ C. sourdough

Mix the flour, stir in the oil. Mix the water and the sour dough starter together. Add gradually to the flour/oil mixture, and knead briefly together. Cover with a damp cloth and let rise about 8 hours in a warm place, then knead a little more.

Divide in four parts. Roll each one out to about 8"x16" on a floured board. Grind almonds, combine with sugar and rose water. Spread the mixture over the rolled out dough and roll up like a jelly roll, sealing the ends and edges (use a wet finger if necessary). You may want to roll out the dough in one place and roll it up in another, so as not to have bits of nuts on the board you are trying to roll it out on. You can vary how thin you roll the dough and how much filling you use over a considerable range, to your own taste. Bake at 350 deg. about 45-50 minutes.


Shrewsbury Cakes (Shortbread)

John Murrell, A Delightfull Daily Exercise for Ladies and Gentlewomen, 1621

Redaction from Cariadoc’s A Miscelleny

Take a quart of very fine flower, eight ounces of fine sugar beaten and sersed, twelve ounces of sweete butter, a Nutmegge grated, two or three spoonefuls of damaske rose-water, worke all these together with your hands as hard as you can for the space of halfe an houre, then roule it in little round Cakes, about the thicknesse of three shillings one upon another, then take a silver Cup or glasse some foure or three inches over, and cut the cakes in them, then strowe some flower upon white papers & lay them upon them, and bake them in an Oven as hot as for Manchet, set up your lid till you may tell a hundreth, then you shall see them white, if any of them rise up clap them downe with some cleane thing, and if your Oven be not too hot set up your lid again, and in a quarter of an houre they will be baked enough, but in any case take heede your Oven be not too hot, for they must not looke browne but white, and so draw them foorth & lay them one upon another till they be could, and you may keep them halfe a yeare, the new baked are best.

¼ C sugar

½ C butter

1 C flour

1½ tsp nutmeg

½ tsp vanilla

Sift flour with sugar and nutmeg, then cut in the butter and sprinkle the rosewater over the resulting dough. Knead, then roll out ¼-inch thick and cut out three-inch circles. Bake at 350 for 15 minutes.

White Gingerbread

A Delightfull Daily Exercise for Ladies and Gentlewomen

Redaction from Cariadoc’s A Miscelleny

Take halfe a pound of marchpaine past, a quarter of a pound of white Ginger beaten and cerst, halfe a pound of the powder of refined sugar, beate this to a very fine past with dragagant steept in rose-water, then roule it in round cakes and print it with your moulds: dry them in an oven when the breade is drawne footh, upon white papers, & when they be very dry, box them, and keepe them all the yeare.

½ lb. almond paste

1½ Tb. water

½ Tb. rosewater

1 tsp gum tragacanth

½ C sugar

1 Tb. ground ginger

Combine the water and gum, then mix with the almond paste and sugar. Roll out into small balls, flatten into molds, remove, and place on parchment paper. Bake at 200 for 20 minutes, then turn off the oven and let sit for 15 minutes more.


Quynces or Wardones in paast

Two Fifteenth-Century Cookery-Books, T. Austin (ed.)

Take and make rounde coffyns of paast; and take rawe quynces, and pare hem wit a knyfe, and take oute clene the core; And take Sugur ynog, and a litull pouder ginger and stoppe the hole full. And then couche ij. or iij. quynces or wardons in a Coffyn, and keuer hem, And lete hem bake; or elles take clarefied hony in-stede of sugur, if thou maist none sugur; And if thou takest hony put thereto a litull pouder peper, and ginger, and put hit in the same maner in the quynces or wardons, and late hem bake ynog.


Pastizi de Pome Codogne

The Neapolitan Recipe Collection, Terence Scully

Aparaghia la pasta como he dito de li altri pastelli; poi habi pome codogne bene mondate he nette he cacia fora quello duro de mezo, he che lo buso dove haverai cazato fora el duro non passi da banda in banda; et in quello busso ponerai de bona medula de bove cum zucaro he canella assai; et li diti pomi aconzaralli in li ditti pastizi sopragiongendoli de la ditta medula dentro he de fora; he fa ch'el non sia tropo salato; poi mettili de sopra una pasta, facendolo cocere secondo l'ordine de li altri pastelli.

Quince Pie

Prepare the dough as I have said for the other tarts; then get peeled quince and remove the hard part in their centre, and do not let the hole you make to remove it go all the way through; into this hole put good beef marrow with plenty of sugar and cinnamon; and lay the quince in the pies, adding the marrow to them inside and out; mind that it is not too salty; put another crust on top, cooking it as with the other tarts.


Dinner Menu


Bread with Olive Oil

Baked Cheese Toasts

Stuffed Eggs with Raisin Sauce

Neapolitan Pizza (marzipan tarts with raisins & nuts)

Salad of Several Greens

Baked Ham, sliced, served with Pears and Olives

Mustard Balls & Green Garlic Sauce

Grape Juice & Hot Cider



Squash Torte

Pork Tenderloin with Pomegranate Sauce & Applesauce

Chicken in Verjuice with Grape Sauce

Kidney Beans with Caramelized Onions



Grape Tarts

Gorgonzola, Provolone, Parmesan, & other Cheeses

Pistachio Nuts

Candied Peels & Comfits


Dinner Recipes

Inspired primarily by The Neapolitan Recipe Collection (Cuoco Napoletano), 15th Century Italian recipes translated by Terence Scully, with additional recipes by the related collections in Epulario and Platina.


All dinner redactions Mistress Michaele del Vaga (Shelley Stone ©1993, ©2003) unless otherwise noted.




Platina states: "In serving food there is an order that should be observed. For the first course it is recommended that one have all those things that act as a laxative and which are light and not filling, such as a few apples and pears and other such mild and pleasant things. In addition, one may serve lettuce and such, either raw or cooked with vinegar and oil; also eggs, especially soft-cooked, and some other confections which we call sweets, made from spices and pine kernels and either honey or sweet juice. These are to be served to the guests first of all."


Ova Piene

Maestro Martino da Como, Libro de Arte Coquinaria, 15th Century

Boil your fresh eggs in clean water until they are well cooked and hard. Then shell them and cut them in half so you can take out all the yolks, being careful not to break the whites; pound some of the yolks with a small quantity of raisins, a little good vintage cheese and a little fresh cheese as well. Add parsley, marjoram and mint, all finely chopped, mixing in a little bit of egg white according to the quantity you wish to make, with sweet or hot spices according to taste. And after you have mixed all these things together, you shall color the mixture yellow with saffron and fill the above-mentioned whites with it, then fry them very slowly in oil. To make a suitable sauce to go over them, take a few leftover yolks mixed with raisins and pounded well together, dilute them with a small amount of verjuice and sapa (that is cooked wine); rub through a sieve, adding a little ginger, a few cloves and a lot of cinnamon, and boil this sauce for a while. When you wish to send the eggs to the table, pour the sauce over them.


Stuffed Eggs

The Neapolitan Collection

Boil fresh eggs whole in water until they are quite hard; shell them carefully, cut them in half and then lift out the yolk without breaking the white; of the yolks, grind a part with a few raisins, a little old and new cheese, parsley, marjoram, and finely chopped mint, adding in two egg whites with mild spices depending upon the amount you are making; mix all of this together with saffron and fill up the hollows left by the yolks, and fry the eggs gently in good oil; see that a lot of cloves and cinnamon are in the filling; when they are fried, serve them.


Stuffed Eggs

(To serve 12 to 16)

1 dozen eggs hard-boiled

¾ cup ricotta1/2 cup chopped raisins

¼ cup Parmesan

¼ cup farmers or mozzarella cheese

2 to 3 tsp marjoram

1 tsp mint

½ tsp white pepper

½ tsp salt

2 Tb. chopped fresh parsley

Saffron for color

Slice eggs length-wise. Set aside the yolks. Combine 9 egg yolks and 2 - 3 egg whites (depends on your success at slicing) with 1/2 cup of chopped raisins, the three cheeses, and all the spices. If you need the mixture to be creamier, add more ricotta or some white wine vinegar. Mound mixture in the egg whites using a spoon or a pastry bag. Save the remaining egg yolks for the raisin sauce. You will probably have left over egg mixture which can be used as a spread.


Raisin Sauce

½ cup chopped raisins

3 egg yolks

½ cup verjuice and/or wine vinegar and grape juice to dilute

½ tsp ginger

¼ tsp cloves

½ tsp cinnamon

Mix ingredients together and bring to a slow boil. Add more liquid so sauce is pourable. Remove from heat and cool slightly. Drizzle over ½ of the stuffed eggs, and serve the remainder on the side.



Torta Detta Marzapane

Platina. De Honest Voluptate, 1474.

The cake known as "marzipan" is made as follows. For a night and a day leave in cold water some almonds which have been peeled with as much care as possible. Then pound them, continuing to add a little water so they will not give out oil. If you wish the cake to turn out excellent, add an amount of sugar equal to the almonds. When you have pounded everything well, dilute it with rosewater, and put it into a pan lined with a thin sheet of pastry, moistening again with rosewater, and then put it in the oven and once more moisten it continually with rosewater so it will not become too dry. It may be cooked over the fire if you follow the cooking with care so that the cake does not end up burnt rather than cooked. This cake must be flat, not too thick, if it is to be good. I do not recall ever having eaten anything more delicious with my friend Patrizio the elder. Indeed, it is very nourishing, quite digestible, is good for the chest, the kidneys and the liver, and it makes the sperm grow, stimulates one to the pleasures of Venus and refreshes the urine.


Per Fare Torta Con Diverse Materie, Dai Napoletani Detta Pizza

To Make A Pie With Various Ingredients, Which The Neapolitans Call Pizza

Bartolomeo Scappi. Opera, 1570.

You must have six ounces of shelled almonds and four ounces of soaked pine nuts and three ounces of fresh dates without the stones, and three ounces of fresh figs, three ounces of sultanas and you pound every thing in the mortar, sprinkling on rosewater so the mixture becomes like a paste. Add to these ingredients eight raw fresh egg yolks, six ounces of sugar, one ounce of crushed cinnamon, one and a half ounces of mostaccioli [small hard biscuits with candied fruit and grape must] ground to a powder, four ounces of rosewater, and when all this is well blended, cover a tart dish with marzipan, line the edges all around with a twist of the paste (not too thick), and put the mixture into it, mixed with four ounces of butter, making sure that it is not more than one inch high. Bake it in the oven without covering it, and serve it hot or cold as desired. Almost any spiced thing may be put on this pizza.



1 lb blanched almonds (about 4+ cups)

1 lb superfine sugar (2+ cups) or 1 lb powdered sugar (4 cups)

¼ cup rose water, orange water or plain water, more or less.

Blanch almonds (boil for 10 minutes and then cool in water; the skins should just pop off. If not, boil again.) Dry almonds overnight or dry in a 275º oven for 20 minutes, turning so they do not brown. Grind almonds and sugar together. Moisten with rosewater to form a paste. When baked as a crust, it will rise. 350º for 25 minutes or until brown.


Fruit Paste

Follow the directions given by Bartolomeo Scappi using a scale for measurements. You may substitute different nuts and fruits, candied citrus fruit and Italian biscuits if you wish or use what is available to you.



Baked Cheese, Bread, etc.

The Neapolitan Collection

Get bread, remove the crust, slice it thin and toast it on the fire to color it, then coat the slices with fresh butter and put sugar and cinnamon on top; then get slices of creamy cheese and put them on the toast with sugar and cinnamon on top; then put the slices into a torte pan and put this on the coals with its lid on and coals on top; when the cheese has melted, serve it quickly.


Baked Cheese Toasts

Sliced bread


Soft cheese like mozzarella or cream cheese

Sugar & cinnamon

Good Cured Ham for Keeping, Cooked

The Neapolitan Collection

Test the cured ham, shoving a knife into the middle of it: if the knife smells clean, the cured ham is good, and vice versa; then get equal quantities of wine and water or vinegar – but it would be better without water – and cook it, but not too much; then take it off the fire and add sage and rosemary into the mortar in which it is cooked, and let it stand until it is cool. Like that it will keep for ten days.



Cooked, sliced ham



Verjuice with Garlic

The Neapolitan Collection

Get a little garlic, fresh fennel and basil,grind this with a litte pepper and distemper it with good verjuice.


Sauce for Peiouns

Ashmole MS 1429, 14th Century

Take percely, oynouns, garleke, and salt, and mynce smal the perceley and the oynouns, and grynde the garleke, and temper it with vynegre y-now: and mynce the rostid peiouns and cast the sauce ther-on a-boute, and serue it forth.


Garlic Sauce

1 C parsley

1 small onion

5 cloves of garlic or to taste

¼ C wine vinegar

Salt to taste

Chop the parsley and onion small, and crush the garlic. Combine all of these with the salt in a blender or food processor, and purée them. Add the vinegar, and continue to purée until the sauce is smooth. Serve over roasted fowl, cut into small pieces. Yields one cup of sauce.



Balled Mustard for Trips

The Neapolitan Collection

Get mustard seed and, when it has steeped a day, grind it up with a handful of raisins, cloves, cinnamon, and a little pepper; and with this paste form balls, small or as large as a walnut; then set them to dry on a board; when dry, you can take them when you go riding; to distemper them, use verjuice or must or wine or vinegar.



Mustard seeds, freshly ground

Red wine vinegar


Pinch of cloves, cinnamon, pepper




"Now it is time to pass on to the course which I call the second and principal one. For there it is a question of the meats, which are better and more healthful and have more nourishing force than any other food." Platina.


To Make A Greene Tarte After The Manner Of Bolognia

Epulario, Or, The Italian Banquet.  1516.

Take as much Cheese as aforesaid (two pounds of good new Cheese), and  grate it somewhat great, then take Parsely, Margerum, and other good hearbes chopped very small and mixe them with the Cheese, & stamp them in a  morter, adding thereto Egges, Pepper, and a little Saffron with sweet butter,  then make a crust for it and bake it.  And when it is halfe baked, colour it  ouer with the yolke of an Egge and a little Saffron, and when the upper  crust riseth it is baked, then take him from the fire.


Squash Torte

The Neapolitan Collection

Get a good squash, scrape and grate it, and bring it to a boil in fat broth or milk; get a pound of new and old cheese; along with half a pound of sugar, ginger, cinnamon, with a beaker of milk and eight eggs; when the squash is cooked in the broth; take it out and strain it; make the mixture yellow with saffron and put it in a pan with a moderate fire above and below; when it looks half done, put small lasagne on top; when it is well done, put sugar and rosewater on top.


Squash Quiche

1 C. ricotta

¼ cup Parmesan

2 eggs

3 Tb. fresh chopped parsley

1 tsp. fresh marjoram

2 tsp. fresh oregano

½ tsp. salt

¼ tsp. pepper

Boiled lasagne noodles

Line a pie shell with boiled lasagne noodles. Puree all the other ingredients and fill the pie shell.  Bake at 350 degrees for 35 to 40 minutes until done (slightly brown and not runny.)



Salt Loin of Pork

The Neapolitan Collection

Salt loin of pork should not be too fat, it should be red and cooked as just described for ham.


Pork Tenderloin

5 lbs. pork tenderloin

4 Tb oil

½ C flour

1 C stock

Preheat oven to 350. Melt butter in a Dutch oven or cast iron skillet. Dredge roast in flour, sear on all sides in oil. Pour stock around roast, Cover tightly and bake for 2 to 3 hours until tender. Raise heat to 450, uncover, and return roast to oven for 10 minutes to brown. Serve cold with the following sauces. Serves 5.


A Sauce Called Peach Blossom

The Neapolitan Collection

Get peeled almonds and grind them with a crustless loaf of white bread, a little ginger and cinnamon, and distemper with verjuice, pomegranate juice, and sandalwood, and strain everything; it will be good.


Pomegranate Sauce

Ground almonds, fresh bread crumbs, whole gingerroot, pinch cinnamon, pomegranate juice.



Cockerels Boiled in Verjuice

The Neapolitan Collection

They should be boiled with salt pork; when they are half cooked, get whole verjuice grapes and cut them in half, remove the seeds and put the grapes to cook with the cockerels; when cooked, add in finely chopped parsley, and pepper and saffron; after this is cooked, serve it up with fine spices on top.


Pollo In Agresto (Chicken In Verjuice)

Platina. On Honest Indulgence.

Cook down a chicken with some salt flesh; when it is half-cooked, put into your warm pot grapes with the seeds removed. Add parsley and finely chopped mint, pepper and saffron powdered together. Put all these into the kettle. When the chicken is cooked, fill the plates immediately. B. Poggius enjoys this dish often with me as his guest; and there is nothing more healthful, for it is greatly nourishing, easily digested, good for the stomach, the heart, the liver and the kidneys, and checks the bile.


Salsa Di Uva (Grape Sauce)

Platina. On Honest Indulgence.

Grind up dark grapes in a mortar with white bread crumbs and then blend in a small amount of verjuice or vinegar so that this is not sweeter then need be. Let this boil on the hearth for half an hour; add ground cinnamon and ginger. When is has cooled, pour it into dishes. This is agreeable to the stomach and liver, fattens the body, nourishes well and is easily digested.


Chicken with Grapes

Arrange chicken pieces in a baking dish. Baste with olive oil if you feel it is necessary. Season with a mix of parsley, mint, pepper and saffron. Bake at 375º for l hour or until done. When half done, add some grapes to the pan. Serve with grape sauce.


Grape Sauce

¾ cup dark grapes, chopped

2 Tb bread crumbs

3 Tb verjuice or grape concentrate

2 Tb red wine vinegar

½ tsp cinnamon

½ tsp ginger

 Bring grapes, bread crumbs and juice and/or vinegar to a boil. Cook slowly for 1/2 hour. Add more juice, vinegar or water if necessary so it does not become jelly. Mix in cinnamon and ginger. Cool before serving. The sauce should not be sweet.




The Neapolitan Collection

Get almonds, grind them thoroughly and make milk, then get ten or twelve cooked apples, grind them up, and sieve them, mix them with the almond milk and a little rosewater and sugar, and cook the mixture until it is thick; then take it off the fire and make up dishes of it.



Apples, sugar, cinnamon, nutmeg, wine (Please note: we chose to use wine – as in several English medieval recipes -- rather than almond milk so as to lessen the number of nut recipes in this meal.)



Kidney Beans

The Neapolitan Collection

Cook the kidney beans in pure water or in good broth; when they are cooked, get finely sliced onions and fry them in a pan with good oil and put these fried onions on top [of the beans] along with pepper, cinnamon, and saffron; then let this sit a while on the hot coals; dish it up with good spices on top.


Kidney Beans with Caramelized Onions

16 oz. canned kidney beans, drained

1 qt. vegetable broth or water

3 large onions, sliced

Pinches of pepper, cinnamon, and saffron.

Sauté onions until caramelized. Reheat beans in water or broth with saffron. When cooked through, top with onions and season with pepper and cinnamon.




 "Enough has been said about what should be eaten as first and second course; it will be told successively and briefly what should be consumed as a third course, in conclusion, to seal the stomach. If it happens that you have eaten meat, roasted or boiled according to the time of year, eat either apples or pears, especially the sour ones, because they drive from the head the vapors of the food taken earlier. ... A bit of very hard cheese is thought to seal the stomach and to keep fewer vapors from reaching the head and brain. Likewise it very aptly takes away squeamishness due to food that is very rich or sweet." Also one was to eat nuts whose force is cold and dry, sometimes taken with sugar or honey. Platina.


To Make Tartes Of Red Cherries or Grapes


Take the reddest Cherries that may bee gotten, take out the stones and stampe them in a morter, then take red Roses chopped with a knife with a little new Cheese and some old Cheese well stamped with Sinamon, Ginger, Pepper, and Sugar, and all this mixed together, adde thereto some egs according to the quantity you will make, and with a crust of paste bake it in a pan, and being baked straw it with Sugar and Rosewater.


Cherry Torte

The Neapolitan Collection

Get red cherries or the darkest available, remove their pit and grind them in a mortar; then get red roses and crush them well… get a little new and old cheese with a reasonable amount of spices, cinnamon, and good ginger with a little pepper and sugar, and mix everything together, adding in six eggs; make a pastry crust for the pan with half a pound of butter and set it to cook giving it a moderate fire; when it is cooked, put on sugar and rosewater.


Cherry or Grape Tart

Pie crust (½ C shortening, 2 sticks butter, 2½ C flour, ½ C ice water, 1 tsp salt, 1 tsp. sugar)

1 C puréed grapes or cherries

1½ C ricotta cheese

½ C cream

Dash rosewater

½ tsp pepper

1 tsp salt

1 tsp cinnamon

1 Tb. sugar

2 eggs, beaten

Purée cherries or grapes. Add cheese, spices, and beaten eggs. Slightly grease and flour your springform pan (not necessary when using a standard pie pan. Roll out enough crust to fill your pan. Pour mixture into your pie shell. Bake at 350 degrees for 35 to 45 minutes. The pink color will turn to rose-brown when done and will start to crack slightly. Sprinkle with sugar and rosewater.

© Michaele del Vaga/Shelley Stone, 11/19/92



To Preserve Orenges (Candied orange peel)

Thomas Dawson, The Good Huswifes Jewell, 1596

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 Tb. 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.


The art of comfet-making (candied seeds)

Delights for Ladies

...Take a half a pound of anise, a quatrain and a half of fennel, a quatrain and a half of coriander, a quatrain and a half of caraway seed, which is a seed eaten in dragees…

1 cup fine sugar

½ C hot water

½ C seeds (coriander, anise, caraway, fennel)

Cook a sugar syrup to the soft ball stage. Spoon some over dry seeds and stir them around with a fork. Keep adding syrup and stirring the seeds to build up layers of candying. Let cool between layers.

Dinner Bibliography



Apicius. De Re Coquinaria (Concerning Culinary Matters). 1st C. A.D.? Printed copies: Venice, 1483. Milan, 1490. Venice 1503. English translations: Flower, Barbara, and Rosenbaum, Elisabeth, eds. The Roman Cookery Book, A Critical Translation of "The Art of Cooking" by Apicius.London: Peter Nevill, 1958.

Vehling, Joseph Dommers, ed. Apicius, Cookery and Dining in Imperial Rome. Chicago: Walter M. Hill, 1936. New York: Dover Publications, 1977. Anon.

Libro della Cocina (The Book of Cooking). Tuscany: 14th C. Reprinted Bologna: Arnaldo Forni, 1970. Anon.

Libro per Cuoco (The Book of the Cook). Venice: 14th C. Anon.

Liber de Coquina (The Book of Cooking). Charles II of Anjou, Angevin. Naples: 15th C.

Maestro Martino da Como. Libro de Arte Coquinaria (Book of Culinary Art) Rome: 15th C. (Recipes used by Platina, discovered in the 1930's).

Platina (Bartolomeo Sacchi). De Honesta Voluptate ac Valetudine. Rome: 1474. Venice: 1475. First printed cookbook. English translations: On Honest Indulgence (De Honesta Voluptate), Platina, Venice, L. De Aquilla, 1475. London, late 16th C: Mallinerodt Collection of Food Classics, Vol. V, trans: Elizabeth Buermann Andrews. Reprinted: Falconwood Press, 1989. Anon.

Epulario. 1516. English translation: A. I. Epulario, Or, The Italian Banquet. London, 1598. Reprinted: Falconwood Press, 1989.

di Messisbugo, Cristoforo. Banchetti, Composizione di Vivande et Apparecchio Generale (Banquets, Composition of Meals and General Equipment). Venice: 16th C. Ferrera: 1549. Reprinted Bologna: Arnaldo Forni, 1973.

Scappi, Bartolomeo. Opera di M. Bartolomeo Scappi, cvoco secreto di papa Pio Qvinto divisa in sei libri ... Venice, 1570. Reprinted Bologna: Arnaldo Forni, 1980.

Scully, Terence. The Neapolitan Recipe Collection (Cuoco Napoletano). The University of Michigan Press, Ann Arbor, 2000.

Cervio, Vincenzo. Il Trinciante (The Carver). Venice: 1581. Reprinted Bologna: Arnaldo Forni, 1980.


French Toast with syrup & jams


Hot Rice Cereal and/or Oatmeal

Coffee, tea, & orange drink





(Research provided by Lady Bryn & Dame Katja)

Payn Purdeuz (French Toast)

Harleian MS, 15th Century English

Take faire yolkes of eyren, and try hem from the white, and drawe hem thorgh a streynour; and then take salte, and caste thereto; and then take manged brede or paynman, and kutte hit in leches; and then take faire butter, and clarefy hit or elles take fressh grece and put hit yn a faire pan and make hit hote; And then wete the brede well there in the yolkes of eyren, and then ley hit on the batur in the pan, whan the buttur is al hote; and then whan it is fried ynowe, take sugur ynowe, and caste there-to whan hit it in the dissh. And so serve hit forth.



Mortress of Flesh (Ham)

Two Fifteenth Century Cookbooks (courtesy of A Miscelleny)

Take pork, and seethe it well; then take it up and pull away the swerde, and pick out the bones, and hack it …