Cunnan - User contributions [en]

Canterbury Faire A.S. XLI Feast

2007-07-09T23:45:35Z

132.181.4.133: /* Second Course */

===First Course===
*Pyes (A Propre new booke of Cokery, 1545)
*cold roast pork and cold roast venison with Sauce of dry proins (Epulario, or, the Italian Banquet, Giovanne de Rosselli, 1545)
*Sallets for fish daies. Another. (shrimp salad) (The Good Huswifes Jewell, Thomas Dawson, 1596)
*Custard (The Good Huswifes Jewell, Thomas Dawson, 1596)
*Sallet of all kinde of hearbes (The Good Huswifes Jewell, Thomas Dawson, 1596)
*Bread ([[Adele's Manchet]])
*Spermyse (a soft [[cheese]])
*Poached fruit (Terese's recipe)

===Second Course===
*Mutton with Carrets (The good Huswifes Handmaide for the Kitchin, John Partridge, 1594)
*roast chicken with veal stuffing
*Tart of Ryce (rice with egg and orange juice)(The Good Huswifes Jewell, Thomas Dawson, 1596)
*[[Claret Jelly]]
*salmon with greens and lemon butter sauce (The Good Huswifes Jewell, Thomas Dawson, 1596)
*Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609)

===Third Course===
*old cheese
*preserved cherries
*comfits
*wafers
*marzipan

Antonia's Manchet

2007-04-15T21:43:22Z

132.181.4.133:

This is the tasty, white-but-not-too-white bread served by the [[Peerless Kitchen]] at some feasts. It's '''not''' a recipe from a period source, just an adaptation of a modern recipe that may reproduce some the taste of Medieval white bread by combining refined white flour with wheat germ, whole wheat flour and malt.

==Ingredients==
*2c. water
*30g lard (or whatever kind of solid fat you have on hand)
*1 sachet or 1 scant tbsp dry yeast
*1/4c. warm water
*1 tbsp malt syrup
*1 tsp salt
*1/4-1/3c. flaked wheat germ
*3/4c. stone ground whole wheat flour
*up to about 6c bread flour

==Method==
Heat the water and fat until the fat is melted. Cool to lukewarm.

Combine the malt syrup and 1/4c. water, and sprinkle the yeast into this mixture. Let stand 10-15 minutes.

Combine the water and fat mixture with the yeast, and stir in the salt, wheat germ, and whole wheat flour. Add white flour until you have a soft dough. Knead '''thoroughly''' (approximately 300 strokes, or until very springy and satiny). Put the dough in an oiled bowl, cover with a teatowel and let rise in a warm place until doubled in bulk (approximately 1-1/2 hours). Punch the dough down, turn it out of the bowl and knead it back a few strokes. Shape and place on greased baking trays. Preheat the oven to 210C for rolls or 200C for small loaves. Cover and let rise for another 45 minutes. Bake 10 minutes for very small rolls, 15 minutes for larger rolls, or 20-25 minutes for loaves. (These times are approximate-- if they have a good brown crust and sound hollow when tapped, they're done.)

'''Yield:''' 2-1/2 doz very small rolls '''or''' 20 average rolls '''or''' 8 very small loaves.

==See Also==
[[Peerless Kitchen]]
[[Category:Recipes]]

Fresh Cheese

2007-04-15T21:42:07Z

132.181.4.133:

This makes a very soft mild white cheese, good for sweet or savoury dishes, or to accompany fruit as a dessert.

==Ingredients==
*1l cultured buttermilk
*10l skim (trim) milk, fresh or from powder
*7ml fresh liquid rennet (Renco)
*1 tbsp salt (preferably uniodised)

==Method==
'''2-3 days ahead:'''
Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.

====1-2 days ahead====
Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.

====To make the curd:====
Raise the temperature of the milk to 32C. Combine the rennet with 1c of water and add it to the milk. Stir the milk with a whisk for at least 5 minutes. Leave the milk to curdle until it makes a clean break.* Cut the curd into roughly 2cm dice by running a knife through it vertically and diagonally. Slowly raise the temperature of the curds and whey to 42C, stirring gently. You can do this in a large double boiler or very carefully on the stove top. It is very important not to let the curds on the bottom get overcooked, so keep it all moving gently from bottom to top. (You can do this with a spoon, or, better still, your immaculately clean hand-- it will help you keep the temperature even.) Gently break up any large lumps of curd. When the temperature reaches 42C, turn off the heat, and let the curd rest for 30min. Then strain the curds and whey though cheesecloth. Drain the curds for 15-30min. When you think it's drained enough, tranfer the curds to a bowl and sir in the salt. Let it stand an hour before serving-- consume within 3 days. Makes 1.5-2kg.

====Variation 1====
If you want a more solid cheese, the curds can be put in a mold and pressed lightly.

====Variation 2====
If you want a softer curd that's good as a dessert, do not let the temperature rise above 39C. Stir in 300ml cream along with the salt and serve plain, with fruit, or with honey. 

==Notes==
A clean break is achieved when the curd has solidified and seperated from the whey. If you push your finger into the top of the curd, it should seperate cleanly around it, and your finger should come out clean. If it still seems mushy, let it sit a little longer.

==See Also==
[[Peerless Kitchen]]
[[Category:Recipes]]

Fresh Cheese

2007-04-15T21:41:09Z

132.181.4.133:

This makes a very soft mild white cheese, good for sweet or savoury dishes, or to accompany fruit as a dessert.

==Ingredients==
*1l cultured buttermilk
*10l skim (trim) milk, fresh or from powder
*7ml fresh liquid rennet (Renco)
*1 tbsp salt (preferably uniodised)

==Method==
'''2-3 days ahead:'''
Open the buttermilk, put the lid back on, and leave it outside the refrigerator for at least 24 hours.

===1-2 days ahead===
Put the milk in a clean pot and add the buttermilk. Leave it outside the refrigerator for at least 24 hours.

===To make the curd:===
Raise the temperature of the milk to 32C. Combine the rennet with 1c of water and add it to the milk. Stir the milk with a whisk for at least 5 minutes. Leave the milk to curdle until it makes a clean break.* Cut the curd into roughly 2cm dice by running a knife through it vertically and diagonally. Slowly raise the temperature of the curds and whey to 42C, stirring gently. You can do this in a large double boiler or very carefully on the stove top. It is very important not to let the curds on the bottom get overcooked, so keep it all moving gently from bottom to top. (You can do this with a spoon, or, better still, your immaculately clean hand-- it will help you keep the temperature even.) Gently break up any large lumps of curd. When the temperature reaches 42C, turn off the heat, and let the curd rest for 30min. Then strain the curds and whey though cheesecloth. Drain the curds for 15-30min. When you think it's drained enough, tranfer the curds to a bowl and sir in the salt. Let it stand an hour before serving-- consume within 3 days. Makes 1.5-2kg.

===Variation 1===
If you want a more solid cheese, the curds can be put in a mold and pressed lightly.
===Variation 2===
If you want a softer curd that's good as a dessert, do not let the temperature rise above 39C. Stir in 300ml cream along with the salt and serve plain, with fruit, or with honey. 

*A clean break is achieved when the curd has solidified and seperated from the whey. If you push your finger into the top of the curd, it should seperate cleanly around it, and your finger should come out clean. If it still seems mushy, let it sit a little longer.

==See Also==
[[Peerless Kitchen]]
[[Category:Recipes]]

Peerless Kitchen

2007-04-15T21:30:02Z

132.181.4.133:

The '''Peerless Kitchen''' is a small, [[cooking]]-focussed [[household]] hailing from the [[New Zealand|Eastern Isles]] of [[Lochac]]. Its members are:
*[[THL|T.H.L.]] Terese de la Maunch ([[Southron Gaard]])
*[[Lady|L]]. Adele de Maisieres (Southron Gaard)
*[[Lady|L]]. Francesca Martini ([[Dartonshire]])

== [[Recipe]]s ==
*[[Loseyns (recipe)]]
*[[Jumbals]]
*[[Adele's Manchet]]
*[[Claret Jelly]]
*[[Fresh Cheese]]

==Sample Menus==
*[[Canterbury Faire A.S. XLI Feast]]

== External Links ==
* [http://peerlesskitchen.livejournal.com/profile Peerless Kitchen Livejournal]

[[category:households (SCA)]]

Canterbury Faire A.S. XLI Feast

2007-03-28T23:09:37Z

132.181.4.133:

===First Course===
*Pyes (A Propre new booke of Cokery, 1545)
*cold roast pork and cold roast venison with Sauce of dry proins (Epulario, or, the Italian Banquet, Giovanne de Rosselli, 1545)
*Sallets for fish daies. Another. (shrimp salad) (The Good Huswifes Jewell, Thomas Dawson, 1596)
*Custard (The Good Huswifes Jewell, Thomas Dawson, 1596)
*Sallet of all kinde of hearbes (The Good Huswifes Jewell, Thomas Dawson, 1596)
*Bread ([[Adele's Manchet]])
*Spermyse (a soft [[cheese]])
*Poached fruit (Terese's recipe)

===Second Course===
*Mutton with Carrets (The good Huswifes Handmaide for the Kitchin, John Partridge, 1594)
*roast chicken with veal stuffing
*Tart of Ryce (rice with egg and orange juice)(The Good Huswifes Jewell, Thomas Dawson, 1596)
*[[Claret jelly]]
*salmon with greens and lemon butter sauce
*Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609)

===Third Course===
*old cheese
*preserved cherries
*comfits
*wafers
*marzipan

Cheese

2007-03-28T23:04:50Z

132.181.4.133:

'''Cheese''' has been known for a long time but there was a large improvement in cheese making during the [[Middle Ages]]. Many of the modern varieties of cheese available exist because of the innovation of [[monks]] during [[period]]. During the [[Renaissance]] cheese lost some of its popularity and was thought by many to be unhealthy.

Cheese is one of the few [[food]]s that are safe to eat after developing mould. You are advised to cut off the mould, unless of course, it is a [[mould cheese]].

To recognize good cheese: 
Not at all white like Helen, 
Nor weeping, like Magdalene. 
Not Argus, but completely blind, 
And heavy, like a buffalo. 
Let it rebel against the thumb, 
And have an old moth-eaten coal. 
Without eyes, without tears, not at all white, 
Moth-eaten, rebellious, of good weight. - From [[Le Menagier de Paris]] 

There is iiii. sortes of chese ... grene chese, softe chese, harde chese or spermyse. Grene chese is not called grene by the reason of colour, but for the newnes of it, for the whay is not half pressed out of it, and in operacion it is colde and moyste... Spermyse is a chese the which is made with curdes and with the iuce of herbes. (Andrew Boorde, Compendyous Regyment, 1542)

See also:
* [[Wikipedia:Cheese]]
* [[recipes]]

[[category:food]]

Peerless Kitchen

2007-03-28T22:59:03Z

132.181.4.133:

The '''Peerless Kitchen''' is a small, [[cooking]]-focussed [[household]] hailing from the [[New Zealand|Eastern Isles]] of [[Lochac]]. Its members are:
*[[THL|T.H.L.]] Terese de la Maunch ([[Southron Gaard]])
*[[Lady|L]]. Adele de Maisieres (Southron Gaard)
*[[Lady|L]]. Francesca Martini ([[Dartonshire]])

== [[Recipe]]s ==
*[[Loseyns (recipe)]]
*[[Jumbals]]
*[[Adele's Manchet]]
*[[Claret Jelly]]

==Sample Menus==
*[[Canterbury Faire A.S. XLI Feast]]

== External Links ==
* [http://peerlesskitchen.livejournal.com/profile Peerless Kitchen Livejournal]

[[category:households (SCA)]]

Loseyns (recipe)

2007-03-28T22:54:56Z

132.181.4.133:

== Period Recipe ==
From the [[Forme of Cury]].
:'''''LOSEYNS''. XX.II. IX.'''

:Take gode broth and do in an erthen pot, take flour of payndemayn and make therof past with water. and make therof thynne ''foyles as paper'' with a roller, drye it harde and seeth it in broth take ''Chese ruayn'' grated and lay it in disshes with powdour douce. and lay theron loseyns isode as hoole as thou ''mizt''. and above powdour and chese, and so twyse or thryse, & serue it forth.

=== Notes ===
* ''Loseyns''. Vide in Gloss.
* ''foyles as paper''. ''Leaves'' of paste as thin as ''paper''.
* ''Chese ruyan''. 166. Vide Gloss.
* ''mizt''. Might, i.e. can.

== Modern Recipe ==

From the [[Peerless Kitchen]]

=== Ingredients ===
*Enough wide [[lasagne]] noodles for five layers in a 9x9 square baking pan.
*200g mild rich [[cheese]] (provolone, asagio, young gouda, etc.)
*2tsp [[powder douce]]
*1 tsp [[butter]]
*[[stock]] to boil the noodles in

=== Method ===
Boil the lasagne noodles in stock until done to your liking. Grate the cheese. Cut the butter into small bits and put them in the bottom of a 9x9" baking pan. Arrange the first layer of noodles in the bottom of the pan and sprinkle with cheese and powder douce. Continue layering until you have used all of the ingredients (end with cheese and powder douce). Bake at 150C (300F) until heated through and bubbly. Makes 9 small or 4 large serves.

== Notes ==
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. -->
[[category:recipes]] [[category:Forme of Cury]]

==See Also==
[[Peerless Kitchen]]

Jumbals

2007-03-28T22:53:48Z

132.181.4.133:

==Original Recipe==
To make Jumbals more fine and curious than the former, and neerer to the taste of the Macaroon, take a pound of Sugar, beat it fine. Then take as much fine wheat flowre, and mixe them together. Then take two whites and one yolk of and Egge, half a quarter of a pound of blanched Almonds: then beat them very fine altogether, with half a dish of sweet butter and a spoonfull of Rose water, and so work it with a little Cream till it come to a very stiff paste. Then roul them forth as you please: and hereto you shall also, if you please, adde a few dryed Anniseeds finely rubbed, and strewed into the paste, and also Coriander seeds.
'''Gervase Markham, The English Hous-wife, 1615'''

==Redaction==

===Ingredients===
*4c flour
*2c sugar
*70g ground almonds (about 1/3c)
*180g unsalted butter, softened
*2 tsp rosewater
*1 whole egg + 1 egg white
*about 1/2-2/3c cream

===Method===
Preheat the oven to 190C (375F) and grease some baking sheets or cover them with baking paper. Combine the flour, sugar, and almonds in a bowl. Add the butter, egg, and rosewater and work everything together with a fork (or fingers) until it resembles crumbs. Add cream a little at a time until you have a fairly stiff dough. Roll the dough into "snakes" and shape into scrolls, spirals, knots or whatever you like. Bake 10-15 min, or until slightly browned, then cool on a rack. Makes 5 dozen.

==See Also==
[[Peerless Kitchen]]
[[Category:Recipes]]

Claret Jelly

2007-03-28T22:52:24Z

132.181.4.133:

==Redaction==
===Ingredients===
*2-3/4c. water
*2-1/2T. unflavoured gelatine
*1 bottle red wine (a light-bodied wine, preferably)
*1c. sugar
*pinch of salt
*one cinnamon stick
*one nutmeg, broken

===Method===
Optional: clarify the wine by pouring it through a coffee filter.
Soften the gelatin in one cup of cold water. Combine all ingredients and cook gently over low heat for 10 minutes or until all gelatin has dissolved. Remove spices, pour into a mold and chill until set.

'''Yield''': fills a six-cup jelly mold.

==See Also==
[[Peerless Kitchen]]

[[Category:Recipes]]

Claret Jelly

2007-03-28T22:51:31Z

132.181.4.133:

==Ingredients==
*2-3/4c. water
*2-1/2T. unflavoured gelatine
*1 bottle red wine (a light-bodied wine, preferably)
*1c. sugar
*pinch of salt
*one cinnamon stick
*one nutmeg, broken

==Method==
Optional: clarify the wine by pouring it through a coffee filter.
Soften the gelatin in one cup of cold water. Combine all ingredients and cook gently over low heat for 10 minutes or until all gelatin has dissolved. Remove spices, pour into a mold and chill until set.

'''Yield''': fills a six-cup jelly mold.

==See Also==
[[Peerless Kitchen]]

[[Category:Recipes]]

Claret Jelly

2007-03-28T22:50:51Z

132.181.4.133:

Claret Jelly

2007-03-28T22:49:39Z

132.181.4.133:

Claret Jelly

2007-03-28T22:48:31Z

132.181.4.133:

==Ingredients==
*2-3/4c. water
*2-1/2T. unflavoured gelatine
*1 bottle red wine (a light-bodied wine, preferably)
*1c. sugar
*pinch of salt
*one cinnamon stick
*one nutmeg, broken

==Method==
Optional: clarify the wine by pouring it through a coffee filter.
Soften the gelatin in one cup of cold water. Combine all ingredients and cook gently over low heat for 10 minutes or until all gelatin has dissolved. Remove spices, pour into a mold and chill until set.

Yield: fills a six-cup jelly mold.

category:recipes

Claret Jelly

2007-03-28T22:48:07Z

132.181.4.133:

Peerless Kitchen

2007-03-28T22:44:15Z

132.181.4.133:

The '''Peerless Kitchen''' is a small, [[cooking]]-focussed [[household]] hailing from the [[New Zealand|Eastern Isles]] of [[Lochac]]. Its members are:
*[[THL|T.H.L.]] Terese de la Maunch ([[Southron Gaard]])
*[[Lady|L]]. Adele de Maisieres (Southron Gaard)
*[[Lady|L]]. Francesca Martini ([[Dartonshire]])

== [[Recipe]]s ==
*[[Loseyns (recipe)]]
*[[Jumbals]]
*[[Adele's Manchet]]
*[[Claret Jelly]]

== External Links ==
* [http://peerlesskitchen.livejournal.com/profile Peerless Kitchen Livejournal]

[[category:households (SCA)]]