Cunnan - User contributions [en]

Raisin and fig cream (recipe)

2006-02-23T16:05:18Z

69.72.66.151: Corrected title of modern recipe: adaptation

''Taken from: Chapter 2, '''The Medieval Cookbook''', Maggie Black''

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=== ''Original Recipe'' ===
Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, [[bray]] hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; [[alay]] it vp with flour of rys, and colour it with [[saundres]]. Salt it, seeth it & [[messe]] it forth.
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=== ''Adaptation'' ===
*125g well-soaked dried figs
*125g stoned raisins
*275ml red wine
*Good pinch of ground black pepper
*1/3 teaspoon ground cinnamon
*1/8 teaspoon ground cloves
*Soft dark brown sugar to taste
*3 teaspoons rice flour or cornflour
*A drop or two of red food colouring
*Salt to taste

#Drain the figs, reserving the soaking liquid.
#Discard the stalk ends of the fruit and put them in a saucepan with the raisins and wine.
#Add the spices and a teaspoon of sugar and bring to the boil. Take off the heat and cool slightly.
#Turn the mixture into an electric blender and process until smooth. Add a little of the soaking water if the mixture is stubbornly solid.
#Cream the rice flour or cornflour with a little more soaking water or wine and brighten the tint with a drop of food colouring.
#Blend the 'cream' into the dried-fruit puree.
#Return the whole mixture to the saucepan and simmer until it thickens slightly. Season with salt and a little extra sugar if you wish.

Can be served hot or cold over a sweet cereal dish, firm stewed fruit or - best of all- ice cream. Some versions in other manuscripts are stiffer and make a good filling for tartlets or fried puffs. One encloses the filling in pastry to make dumplings.

[[category:recipes]]

Category:Recipes

2006-02-23T15:58:31Z

69.72.66.151: more exact description of what is really here

The [[Special:Categories|category]] lists [[recipes]] on [[Cunnan]], mostly [[redaction|redacted]] or worked up from period sources, though for some there is no period source, or else only the period form of the recipe is given.

[[Category:food]]

Daryoles (recipe)

2006-02-23T15:45:37Z

69.72.66.151: citation of other dariole recipe on cunnan

Austin, Thomas. ''Two Fifteenth-Century Cookery-Books''. London: Early English Text Society, Oxford Series, No. 91, 1888.

'''Original recipe:'''
Daryoles. Take wine & Fresh broth, Cloves, Maces & Marrow, & poweder of Ginger & Saffron & let all boil together & put thereto cream (& if it is clotted, draw it through a strainer) & yolks of Eggs, & mix them together, & pour the liquor that the Marrows was seethed in thereto; then make fair coffins of fair paste, & put the Marrow therein, & mince dates & strawberries in time of year, & put the coffins in the oven, & let them harden a little; then take them out & put the liquor thereto, & let them bake, & serve forth.

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'''Redaction:'''

* 3/4 cup [[cream]]
* 1/4 cup [[wine]]
* 1/4 cup [[milk]]
* 5 [[egg]] yolks + 1 egg
* 1 pint [[strawberries]], cleaned and cut
* 1/2 cup chopped [[date]]s
* 1/2 cup [[honey]]
* 1/4 tsp [[saffron]]
* 1/4 tsp [[ginger]]
* 1/8 tsp each [[mace]] and ground [[clove]]s
* 2 baked [[pie]] shells

# Take the milk, cream, wine, saffron and other spices, and bring to the boil.
# Remove from heat. Beat egg yolks and honey together and pour into cream mixture.
# Place the cut strawberries and dates in baked pie shells and pour cream mixture over fruit and into the shells. Bake at 400°F (205°C) for 45 minutes.

--------------

'''Analysis'''

In modern times, darioles are baked in dariole molds, which are small and deep. In period sources they are sometimes paired in menus with <I>leschefrites</I> or lechefres: broad, shallow tarts with fillings akin to custard, which take their name from dripping pans. This suggests that the period dariole was seen as a different kind of pastry from lechefres, which might lend some credibility to the assumption that it was small, deep, and narrow like its modern counterpart. Some support for deep darioles in period is found in [[daryols (recipe)|this recipe]].

However, using normal 9" pie pans, if not accurate, is at least a practical adaptation.

[[Category:recipes]]

Daryols (recipe)

2006-02-23T15:39:58Z

69.72.66.151: /* Notes */ link to notes to other dariole recipe

Daryoles (recipe)

2006-02-23T15:35:53Z

69.72.66.151: Brief analysis of evidence for shape of darioles

Austin, Thomas. ''Two Fifteenth-Century Cookery-Books''. London: Early English Text Society, Oxford Series, No. 91, 1888.

'''Original recipe:'''
Daryoles. Take wine & Fresh broth, Cloves, Maces & Marrow, & poweder of Ginger & Saffron & let all boil together & put thereto cream (& if it is clotted, draw it through a strainer) & yolks of Eggs, & mix them together, & pour the liquor that the Marrows was seethed in thereto; then make fair coffins of fair paste, & put the Marrow therein, & mince dates & strawberries in time of year, & put the coffins in the oven, & let them harden a little; then take them out & put the liquor thereto, & let them bake, & serve forth.

----

'''Redaction:'''

* 3/4 cup [[cream]]
* 1/4 cup [[wine]]
* 1/4 cup [[milk]]
* 5 [[egg]] yolks + 1 egg
* 1 pint [[strawberries]], cleaned and cut
* 1/2 cup chopped [[date]]s
* 1/2 cup [[honey]]
* 1/4 tsp [[saffron]]
* 1/4 tsp [[ginger]]
* 1/8 tsp each [[mace]] and ground [[clove]]s
* 2 baked [[pie]] shells

# Take the milk, cream, wine, saffron and other spices, and bring to the boil.
# Remove from heat. Beat egg yolks and honey together and pour into cream mixture.
# Place the cut strawberries and dates in baked pie shells and pour cream mixture over fruit and into the shells. Bake at 400°F (205°C) for 45 minutes.

--------------

'''Analysis'''

In modern times, darioles are baked in dariole molds, which are small and deep. In period sources they are sometimes paired in menus with <I>leschefrites</I> or lechefres: broad, shallow tarts with fillings akin to custard, which take their name from dripping pans. This suggests that the period dariole was seen as a different kind of pastry from lechefres, which might lend some credibility to the assumption that it was small and narrow like its modern counterpart.

However, using normal 9" pie pans, if not accurate, is at least a practical adaptation.

[[Category:recipes]]

Coleslaw (recipe)

2006-02-23T15:15:05Z

69.72.66.151: stronger warnings about the apparently modern nature of this recipe

[[category:recipes]]

'''Coleslaw''': a recipe of uncertain age and dubious credentials

1 bag shredded [[cabbage]] or 3/4 head of cabbage

Dressing:
*3/4 cup [[olive oil]]
*1/3 cup wine [[vinegar]]
*1/3 cup dry white [[wine]]
*2 1/2 teaspoons [[worcestershire sauce]]
*1/4 teaspoon [[cumin]]
*[[pepper]]
*2 1/2 teaspoons [[caraway]] seed
*1/4 teaspoon crushed [[coriander]]
*3 sliced green [[onion]]s
*1 teaspoon [[sugar]]

In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated.

'''Source for Recipe Presented'''
''How to Cook Forsoothly''. Mistress Katrine de Baillie du Chat, O.L.; 1979. Raymond's Quiet Press (I don't think it is available any longer. Note that many of the recipes in this book, apparently including this one, do not make a serious effort to represent period cuisine.)

[[Category:recipes]]

Worcestershire sauce

2006-02-23T14:56:29Z

69.72.66.151: initial version

'''Worcestershire sauce''' is thought to have been formulated and introduced in the 1830s by Lea & Perrins, using ingredients from various parts of the British Empire. Because it contains anchovies, it has sometimes been used as a substitute for liquamen, AKA garum, an ancient Roman sauce that was probably more like Asian fish sauces. It is made from a modern recipe and is unlikely to contribute to the authenticity of any dish.