While wearing your noble medieval clothes, you can get the total feeling of what life was like to live in 15th
century Spain by trying a noble feast. You might be surprised at how old our modern day recipes are.
These recipes were taken from "Libro de Cozina" of Master Ruperto de Nola, 1529 edition. Senior Vincent
F. Cuenca of St. Louis translated and copyrighted the entire manuscript into English.
The manuscript is from the Spanish area Catalina, which is located under the Pyrenees mountain range
along the western seaboard and Balearic Sea (Northern part of the Mediterranean Sea), and is home to
Barcelona and Tarragona.
Beat the cold and flu the medieval way!
Medieval folks had quite a different approach to beating the common cold. They used gold pieces,
roosters, and cauldrons, just to name a few of the oddities. Use your imagination should you want to try to
make these and let us know of your successes!
Distilled Torte for Invalids
You should take a chicken that is well plucked and cleane and cut it into pieces, and chop it up on a cutting
board bones and all; and when it is well chopped, mix with it a quarter ounce of cinnamon and another
quarter ounce of cloves and a quarter ounce of hite saunders and muscatelines, and more that a water
glass full of endive and bugloss and borage, and all this should be well shopped and mixed, and placed in
an alembic of glazed pottery or of glass which should be distilled over a slow fire; and a very clear water will
come out; this is so cordial and so singular that it would bring a dead man back to life, and this torte
should only be given to those who cannot eat.
A Very Singular distilled Broth for the Sick and Debilitated
Take a well plucked and cleaned chicken; and cut it into pieces in such a way that they can fit through the
neck of a flask; and break the bones very well in such a way that their substance can easily come out; and
once the pieces are in the flask add to each chicken a glass of rose water; and fifteen or twenty cloves; and
put it all in the flask; and then close up the flask very tightly, so that none of the substance of the chicken
with its mixture of rosewater can escape; and then take a caldron full of water with a handfull of barley straw
or hay on the bottom; and put the flasks on top of the straw and set it all on the fire to cook and when the
water in the caldron boils the flask will boil as well; and the boiling should not be vigorous, but gentle; and
cook it in this way for three and a half hours; and there will remain in the flask a reasonable quantity of
broth; and this broth is a very singular thing for those that are sick; and the straw should be placed in the
caldron so that the flask does not touch the bottom of the caldron, because otherwise, the flask would run
much risk of breaking as the caldron boils; and if it did not break, the broth would take on the flavor of the
caldron.
And if you wish to make this broth of greater substance for those who are very sick and consumptive, you
can add juices from a roast leg of mutton; and it shoul not be well done, but only a bit more than half
cooked, giving it some cuts with a knife that go all the way to the bone; and press it out vigorously between
two cutting boards so that all the juice of the aforementione leg comes out; and falls into the serving dish
with the distille broth; and add som verjuice of sour fruit well crushed with few leaves of basil and this broth
is a very marvelous thing; of very great substance; and if you wish to make it of extremely fine substance
which will revive those bodies that are half dead and the end of their lives, toss into live coals or charcoal,
fifty pieces of gold which should be very fine; and when these pieces are very bright, remove them with
some very clean tongs and add them to the broth; and if you do this two or three times, the broth will be of
the highest virtue, and the more times you do it, its virtue will be multiplied, and this broth is of such
excellence that is beyond price nor can its value be estimated.
Casserole for Invalids
Take a hen or chicken and kill it the night before and cut it into pieces and then take bitter orange juice and
rose water so that the juice is not too strong and then take a small casserole and put it in the chicken or
rooster in with good fat from the egg sac or regular fat with the aforementioned juice and then put it in the
oven; and when it is almost cooked take a pair of fresh eggs and beat them with orange juice and rose
water and add it to the casserole and then return the casserole to the oven and let it remain there for the
space of a Credo and remove it and give it to the invalid who has lost the desire to eat.
Smooth Sauce for Poultry in a Pot
Set chickens or capons to cook in a pot, and when they are cooked take two and remove the breasts; and
all the white meat from the chest and grind it well in such a way that none of the substance is lost; and then
take peeled almonds and grind them separately in a mortar; and then strain them and then thin the meat
grinding it with the milk; and then strain it again and put it in the pot where it will cook; and when it has
boiled a little, add verjuice or juice of oranges or lemons or white vinegar; and ground white ginger, and you
can add gratings of ginger of pieces about the size of a die, soaked a bit in broth or the bitter juices from
the pot, and then take cinnamon , and whole cloves, and put them in the pot tied with a thread in such a
way that you can remove them when they have lost their flavor, and you should know that with the white
meat from two chickens and one pound of almonds you can make ten serving dishes, and this sauce is
served with cooked chickens or capons; and make sure it is of high color; and there is no need for saffron
in it for it will be yellow.
Order of servings
A part of the manuscript states which order the courses, also called removes, should be served.
On the table, the first thing that should be placed is the saltcellar, and then the table clothes and the knives,
and this is after the lord has washed his hands, and the towel on which he wiped his hand has been
removed, with a graceful reverence and a well-made knee, on a plate put the bread and the table napkin,
and a knife, kissing it if it is for a titled lord to which one must pay homage, and if other knights dine at his
table give each one his napkin and bread without making reverence to any of them, unless eating with him
are important heirs of great nobles, because reverence must be made to them, and serve their plates
covered.
The lord's napkin must be removed each time that he drinks, his plates must be brought out covered, and
the napkin is given, the plate must be uncovered at the same time, and kiss the napkin, and give it to him.
Also napkins should be given with each pottage, and give out the foods degree by degree which is thus:
First the fruit, and after it a pottage, then the roast, then another pottage, then a stew after the pottage,
unless it is blancmange, which should be given in the beginning after the fruit. There are some lords who
eat the stew first, and then the roast, if there are rissoles or pancakes they should be given as dessert, as
it were, and then the other fruit, and this is the form and manner of service, according to the custom of the
court of the king my lord.
Pottage of Onions Called Cebollada
Very delicious!
I followed this as closely as I could and it is fabulous. I couldn't find Aragon cheese at my local store, so I
substituted in Fetta cheese.
Take peeled onions, well washed and clean and cut them in thick slices and put them in a pot of water
which should be boiling, and once given a boiling, take them out and press them between two wooden
cutting boards (I skipped the boards) and then sweat them with good fat bacon sprinkled with the fat of
bacon (I cooked bacon and then added the onions into the same pan), moving them around with a spatula
and stirring them in the pan with the spatula which should be made of wood (I shredded the bacon in pan
while stirring) and if the onions should dry out somewhat, add some good beef broth which should be fatty
until the onions are well cooked and then take almonds which should be well peeled and white and grind
them well in a mortar (food processor), and then thin them with good beef broth and strain them (I left the
ground nuts in), and then add the almond milk to the pot with the onions and mix them well (I added
everything back into the pot which I boiled the onions), and then cook them well until the onions are cooked
with the almond milk, and add good grated Aragon cheese to the pot, and stir it well with a spatulas as if it
were gourds and once it is well mixed with the cheese and you see that it is well cooked, prepare the
serving dishes, adding a pair of egg yolks to the pot for every serving dish, and scatter sugar and cinnamon
over the dishes if you wish (I skipped the sugar and cinnamon), and it is good.
Blancmange in its Briefest Form
(Very Sweet Chicken and Rice)
Take a pound of rice and grind it; pass it through a sifter and take the breast of a chicken that has been
killed recently and cook it; and then shred it and put it in a pot; and take a little milk and mix it well; then take
the ground rice and add it and beat it, and for a pound of rice add one chicken breast and 2.02 liters (1
azumbre) of milk and a pound of sugar, and put it all together in the pot; and set it to cook so the fire heats
the middle; and once it has thickened add fat from the pot very quickly, and beat it well with the fat, and then
remove it to a few embers; and then add sugar in the serving bowls.
I tried making this -- by a short cut version.
1/2 frozen chicken breast
1 1/2 c. instant rice
Milk and butter
Cook the rice as directed on the box. Boil the chicken until cooked. Into a food blender, put the chicken, rice
and sugar. Blend until smooth. Put it into a pot on low heat and add milk and butter until it is rather thick.
Tuna in a Crust (a medieval Hotpocket)
*Saffron is worth its weight in gold. It can be substituted with a tiny bit of red food coloring if you like. The
gourmet cook may notice the difference.
The tuna should be fresh and cut into thin rounds the size of three fingers; and then wash it very well and
scatter pepper and salt and ginger and a little saffron over the rounds, and all this should be well ground
and then prepare the crusts and add a little oil to them and cover them; and take them to the oven, and if
they wish to eat these cold remove the broth, as I have said in other sections, because with the juice they
do not keep well.
And tuna is commonly eaten this way.
I tried a short cut version of this recipe but it leaves the hotpocket very dry.
Make a pie crust enough for one crust of a pie and use canned tuna instead of fresh. Mix the tuna and
spices as stated above and put into small cut-outs of the crust. I used a drinking glass to cut out the crust.
Fold in half the crust rounds and bake at 350 degrees. I used canned tuna in water so maybe canned tuna
in oil won't leave the hotpockets as dry.
I translated most of these recipes into English along with converting some of the measurements to our
standards.
*Almond milk can be made from equal parts almonds in water for a few hours.
**Saffron is worth its weight in gold. It can be substituted with a tiny bit of red food coloring if you like. The
gourmet cook may notice the difference.
De Pomada
Apple Juice)
Ingredients:
5 sour apples (granny smith)
5 sweet apples (golden white)
½ liter almond milk
1 ounce sugar
3 cloves
1 sm stick cinnamon
½ cup rose water
ground cinnamon
4 pieces of ginger root
Peal the apples and quarter. Boil in the rose water. Stir once in awhile while cooking. Put a lid on it. Pass
the water into another pot through a colander. Mash the pulp of the apples. Mach the pulp until it is fine. In
the water in the other pot, add cloves, cloves, cinnamon and ginger root. Add sugar.
Bring it to tepid then stir a lot when in a good boil. Return water to the pulp. Separate the pulp. Cool and
serve.
Limonada
Lemonade
Ingredients:
100 gr. crushed almonds
125 gr. plump raisins
60 gr. sugar
4 lemons
ginger shavings
Scald the almonds and peel, chop up in the mortar and in the pot. Beat very good the raisins in the mortar.
Combine both into the pot with water and let stand and soak for 12 hours and let pass continually through
a sieve. Remove the pulp with the almonds and in the pot cook the sugar and ginger and stirring every
minute with a spoon. After 20 minutes of cooking, squeeze the juice of the lemons; boiled five minutes
more. Serve with a little powdered sugar on top.
Salsas for a King
These Sauce ingredients can be used to vary almost any type of sauce used in different recipes. Here is a
tomato sauce to try with chips.
The manuscript does not specifically mention to serve the sauce with chips. Who knows what Spaniard or
Mexican saw a chip on the table and decided it needed to be dipped?
Heat 2 tablespoons of oil in a pan. Add 1 chopped onion, cook ,stirring until soft. Add 2 red bell pepper
seeded and chopped and 2 large tomatoes seeded and chopped. Cook leniently until thick.
Salsa Fina (Fine Sauce)
.88 ounce ginger
.17 ounce cinnamon
.11 ounce white pepper
3/4 gram chopped nuts; walnuts
3/4 gram mace
.11 ounce clove
.17 ounce saffron
Salsa Comun (Common Sauce)
120 gr. ginger
90 gr. cinnamon
30 gr. white pepper
15 gr. chopped nuts; walnuts
15 gr. mace
15 gr. clove
7.5 gr. saffron
Polvora Duque (Fireworks or Gunpowder Duke)
75 gr. cinnamon
75 gr. ginger
18.75 gr. clove
400 gr. sugar
Manjar Blanco De Gallina
Hen and Gravy
Ingredients:
30 pound hen
1 onion
1 liter almond milk*
6.5 ounces rice flour
1 cup rose water
1 ounce powdered sugar
I haven't tried this one. Here's the direct translation for you to try in your kitchen. Let us know how it turned
out.
Flap and make the hen good and limp. Cook it in 3 liters of water and onion continually. When cooked, let
cool and remove meat from bones. Separate the skin and the feathers. Put the meat in a sivv and sprinkle
the rose water on it.
In the first pot, reduce the broth to 1.2 liter. If it has a lot of grease, remove it. Add the almond milk and bring
it to a suave boil. Little by little, stir in with a wooden spoon the rice flour. Stir until smooth. Add the meat
and sugar and cook 8 to 10 minutes more.
Serve in flat rimmed plate or wide bowl.
Sprinkle with powdered sugar if you prefer.
Broete De Madama
Ingredients for 6 people:
1 liter almond milk
1 liter chicken broth
25 grams pine nuts
5 eggs
1 cup vinegar
Herbs & Spices:
ginger
pepper
saffron
parsley
oregano
salt
Combine almond milk and chicken broth and heat. When it comes to a boil, add the spices and herbs.
Turn down the heat to cook leniently for 20 minutes.
Stir and add pine nuts. Bring to another boil for 5 minutes. Add beaten eggs and vinegar. Remove from
heat and let eggs cook.
Lady Diana and Lord Sylgar Du Coe held their “Feast of Fools” dinner party at their home in Washington,
IL. Lady Diana kindly shared her recipes with us to pass onto you. She supplemented these with loaves of
bread, white and red grapes and three cheeses.
Torte of Spinage
from French Food of the Renaissance: 14th to 17th Centuries
Take spinage leaves, cleanse and blanch them; after they are blanched, darine them, and mince them very
small, after they are minced, allay them with some melted butter, salt, sugar, and the weight of the a
macaron of stamped almonds, then put it in all your sheet of paste and bake it; after it is baked, serve it
surgred, and if you will, garnish about the dish with lemon peel preserved.
1/3 c slivered almonds
6T butter
1 commercial or homemade single pie crust
½ t salt
20 oz frozen spinach
1 ½ t sugar
preserved lemon peel or fresh lemon slices for garnish
Cobages
Cabbage and Almond Soup
Slowly simmer all ingredients, except peas and garnish for 20 minutes. Add peas and simmer for another
10 minutes. After ladling into soup bowls, garnish each with candied anise strewn on the surface of the
soup.
1 head of cabbage
1 c coarsely shopped almonds
6 cups of beef broth
4 tablespoons honey
½ teaspoon salt
½ teaspoon dried sweet basil
2 cups fresh peas
garnish: 2 T grated candied red anise or grated red or black licorice
Leche Lumbarde A Wined Date Confection
Gently boil dates in wine, 10-12 minutes. Pour off half the liquid. (Reserve the wine for later mixing with
ricotta cheese as a sauce for fish.) Add sugar to the dates and return to low heat for 2-4 minutes until
mixture is thick and stiff. Remove mixture from pot and place on a bread board or strong kneading surface,
lightly floured. On the dates evenly sprinkle the ginger, cinnamon, eggs and one cup of the grated bread.
Moisten hands with warm water and knead mixture. Shape into a cylinder or log. Roll log in remaining
bread crumbs to coat evenly. Chill in refrigerator for three hours. With sharp, moistened knife, slice or leech
the cylinder into rounds, ¼ to ½ inche thick, and serve.
1 pound dates, pits removed
2 cups sweet wine, ¼ cup brown sugar, 3T flour, ¾ teaspoon cinnamon
½ teaspoon ginger
4hard boiled eggs, mashed or crumbled
2 cups hard brown bread, grated of crumbed
century Spain by trying a noble feast. You might be surprised at how old our modern day recipes are.
These recipes were taken from "Libro de Cozina" of Master Ruperto de Nola, 1529 edition. Senior Vincent
F. Cuenca of St. Louis translated and copyrighted the entire manuscript into English.
The manuscript is from the Spanish area Catalina, which is located under the Pyrenees mountain range
along the western seaboard and Balearic Sea (Northern part of the Mediterranean Sea), and is home to
Barcelona and Tarragona.
Beat the cold and flu the medieval way!
Medieval folks had quite a different approach to beating the common cold. They used gold pieces,
roosters, and cauldrons, just to name a few of the oddities. Use your imagination should you want to try to
make these and let us know of your successes!
Distilled Torte for Invalids
You should take a chicken that is well plucked and cleane and cut it into pieces, and chop it up on a cutting
board bones and all; and when it is well chopped, mix with it a quarter ounce of cinnamon and another
quarter ounce of cloves and a quarter ounce of hite saunders and muscatelines, and more that a water
glass full of endive and bugloss and borage, and all this should be well shopped and mixed, and placed in
an alembic of glazed pottery or of glass which should be distilled over a slow fire; and a very clear water will
come out; this is so cordial and so singular that it would bring a dead man back to life, and this torte
should only be given to those who cannot eat.
A Very Singular distilled Broth for the Sick and Debilitated
Take a well plucked and cleaned chicken; and cut it into pieces in such a way that they can fit through the
neck of a flask; and break the bones very well in such a way that their substance can easily come out; and
once the pieces are in the flask add to each chicken a glass of rose water; and fifteen or twenty cloves; and
put it all in the flask; and then close up the flask very tightly, so that none of the substance of the chicken
with its mixture of rosewater can escape; and then take a caldron full of water with a handfull of barley straw
or hay on the bottom; and put the flasks on top of the straw and set it all on the fire to cook and when the
water in the caldron boils the flask will boil as well; and the boiling should not be vigorous, but gentle; and
cook it in this way for three and a half hours; and there will remain in the flask a reasonable quantity of
broth; and this broth is a very singular thing for those that are sick; and the straw should be placed in the
caldron so that the flask does not touch the bottom of the caldron, because otherwise, the flask would run
much risk of breaking as the caldron boils; and if it did not break, the broth would take on the flavor of the
caldron.
And if you wish to make this broth of greater substance for those who are very sick and consumptive, you
can add juices from a roast leg of mutton; and it shoul not be well done, but only a bit more than half
cooked, giving it some cuts with a knife that go all the way to the bone; and press it out vigorously between
two cutting boards so that all the juice of the aforementione leg comes out; and falls into the serving dish
with the distille broth; and add som verjuice of sour fruit well crushed with few leaves of basil and this broth
is a very marvelous thing; of very great substance; and if you wish to make it of extremely fine substance
which will revive those bodies that are half dead and the end of their lives, toss into live coals or charcoal,
fifty pieces of gold which should be very fine; and when these pieces are very bright, remove them with
some very clean tongs and add them to the broth; and if you do this two or three times, the broth will be of
the highest virtue, and the more times you do it, its virtue will be multiplied, and this broth is of such
excellence that is beyond price nor can its value be estimated.
Casserole for Invalids
Take a hen or chicken and kill it the night before and cut it into pieces and then take bitter orange juice and
rose water so that the juice is not too strong and then take a small casserole and put it in the chicken or
rooster in with good fat from the egg sac or regular fat with the aforementioned juice and then put it in the
oven; and when it is almost cooked take a pair of fresh eggs and beat them with orange juice and rose
water and add it to the casserole and then return the casserole to the oven and let it remain there for the
space of a Credo and remove it and give it to the invalid who has lost the desire to eat.
Smooth Sauce for Poultry in a Pot
Set chickens or capons to cook in a pot, and when they are cooked take two and remove the breasts; and
all the white meat from the chest and grind it well in such a way that none of the substance is lost; and then
take peeled almonds and grind them separately in a mortar; and then strain them and then thin the meat
grinding it with the milk; and then strain it again and put it in the pot where it will cook; and when it has
boiled a little, add verjuice or juice of oranges or lemons or white vinegar; and ground white ginger, and you
can add gratings of ginger of pieces about the size of a die, soaked a bit in broth or the bitter juices from
the pot, and then take cinnamon , and whole cloves, and put them in the pot tied with a thread in such a
way that you can remove them when they have lost their flavor, and you should know that with the white
meat from two chickens and one pound of almonds you can make ten serving dishes, and this sauce is
served with cooked chickens or capons; and make sure it is of high color; and there is no need for saffron
in it for it will be yellow.
Order of servings
A part of the manuscript states which order the courses, also called removes, should be served.
On the table, the first thing that should be placed is the saltcellar, and then the table clothes and the knives,
and this is after the lord has washed his hands, and the towel on which he wiped his hand has been
removed, with a graceful reverence and a well-made knee, on a plate put the bread and the table napkin,
and a knife, kissing it if it is for a titled lord to which one must pay homage, and if other knights dine at his
table give each one his napkin and bread without making reverence to any of them, unless eating with him
are important heirs of great nobles, because reverence must be made to them, and serve their plates
covered.
The lord's napkin must be removed each time that he drinks, his plates must be brought out covered, and
the napkin is given, the plate must be uncovered at the same time, and kiss the napkin, and give it to him.
Also napkins should be given with each pottage, and give out the foods degree by degree which is thus:
First the fruit, and after it a pottage, then the roast, then another pottage, then a stew after the pottage,
unless it is blancmange, which should be given in the beginning after the fruit. There are some lords who
eat the stew first, and then the roast, if there are rissoles or pancakes they should be given as dessert, as
it were, and then the other fruit, and this is the form and manner of service, according to the custom of the
court of the king my lord.
Pottage of Onions Called Cebollada
Very delicious!
I followed this as closely as I could and it is fabulous. I couldn't find Aragon cheese at my local store, so I
substituted in Fetta cheese.
Take peeled onions, well washed and clean and cut them in thick slices and put them in a pot of water
which should be boiling, and once given a boiling, take them out and press them between two wooden
cutting boards (I skipped the boards) and then sweat them with good fat bacon sprinkled with the fat of
bacon (I cooked bacon and then added the onions into the same pan), moving them around with a spatula
and stirring them in the pan with the spatula which should be made of wood (I shredded the bacon in pan
while stirring) and if the onions should dry out somewhat, add some good beef broth which should be fatty
until the onions are well cooked and then take almonds which should be well peeled and white and grind
them well in a mortar (food processor), and then thin them with good beef broth and strain them (I left the
ground nuts in), and then add the almond milk to the pot with the onions and mix them well (I added
everything back into the pot which I boiled the onions), and then cook them well until the onions are cooked
with the almond milk, and add good grated Aragon cheese to the pot, and stir it well with a spatulas as if it
were gourds and once it is well mixed with the cheese and you see that it is well cooked, prepare the
serving dishes, adding a pair of egg yolks to the pot for every serving dish, and scatter sugar and cinnamon
over the dishes if you wish (I skipped the sugar and cinnamon), and it is good.
Blancmange in its Briefest Form
(Very Sweet Chicken and Rice)
Take a pound of rice and grind it; pass it through a sifter and take the breast of a chicken that has been
killed recently and cook it; and then shred it and put it in a pot; and take a little milk and mix it well; then take
the ground rice and add it and beat it, and for a pound of rice add one chicken breast and 2.02 liters (1
azumbre) of milk and a pound of sugar, and put it all together in the pot; and set it to cook so the fire heats
the middle; and once it has thickened add fat from the pot very quickly, and beat it well with the fat, and then
remove it to a few embers; and then add sugar in the serving bowls.
I tried making this -- by a short cut version.
1/2 frozen chicken breast
1 1/2 c. instant rice
Milk and butter
Cook the rice as directed on the box. Boil the chicken until cooked. Into a food blender, put the chicken, rice
and sugar. Blend until smooth. Put it into a pot on low heat and add milk and butter until it is rather thick.
Tuna in a Crust (a medieval Hotpocket)
*Saffron is worth its weight in gold. It can be substituted with a tiny bit of red food coloring if you like. The
gourmet cook may notice the difference.
The tuna should be fresh and cut into thin rounds the size of three fingers; and then wash it very well and
scatter pepper and salt and ginger and a little saffron over the rounds, and all this should be well ground
and then prepare the crusts and add a little oil to them and cover them; and take them to the oven, and if
they wish to eat these cold remove the broth, as I have said in other sections, because with the juice they
do not keep well.
And tuna is commonly eaten this way.
I tried a short cut version of this recipe but it leaves the hotpocket very dry.
Make a pie crust enough for one crust of a pie and use canned tuna instead of fresh. Mix the tuna and
spices as stated above and put into small cut-outs of the crust. I used a drinking glass to cut out the crust.
Fold in half the crust rounds and bake at 350 degrees. I used canned tuna in water so maybe canned tuna
in oil won't leave the hotpockets as dry.
I translated most of these recipes into English along with converting some of the measurements to our
standards.
*Almond milk can be made from equal parts almonds in water for a few hours.
**Saffron is worth its weight in gold. It can be substituted with a tiny bit of red food coloring if you like. The
gourmet cook may notice the difference.
De Pomada
Apple Juice)
Ingredients:
5 sour apples (granny smith)
5 sweet apples (golden white)
½ liter almond milk
1 ounce sugar
3 cloves
1 sm stick cinnamon
½ cup rose water
ground cinnamon
4 pieces of ginger root
Peal the apples and quarter. Boil in the rose water. Stir once in awhile while cooking. Put a lid on it. Pass
the water into another pot through a colander. Mash the pulp of the apples. Mach the pulp until it is fine. In
the water in the other pot, add cloves, cloves, cinnamon and ginger root. Add sugar.
Bring it to tepid then stir a lot when in a good boil. Return water to the pulp. Separate the pulp. Cool and
serve.
Limonada
Lemonade
Ingredients:
100 gr. crushed almonds
125 gr. plump raisins
60 gr. sugar
4 lemons
ginger shavings
Scald the almonds and peel, chop up in the mortar and in the pot. Beat very good the raisins in the mortar.
Combine both into the pot with water and let stand and soak for 12 hours and let pass continually through
a sieve. Remove the pulp with the almonds and in the pot cook the sugar and ginger and stirring every
minute with a spoon. After 20 minutes of cooking, squeeze the juice of the lemons; boiled five minutes
more. Serve with a little powdered sugar on top.
Salsas for a King
These Sauce ingredients can be used to vary almost any type of sauce used in different recipes. Here is a
tomato sauce to try with chips.
The manuscript does not specifically mention to serve the sauce with chips. Who knows what Spaniard or
Mexican saw a chip on the table and decided it needed to be dipped?
Heat 2 tablespoons of oil in a pan. Add 1 chopped onion, cook ,stirring until soft. Add 2 red bell pepper
seeded and chopped and 2 large tomatoes seeded and chopped. Cook leniently until thick.
Salsa Fina (Fine Sauce)
.88 ounce ginger
.17 ounce cinnamon
.11 ounce white pepper
3/4 gram chopped nuts; walnuts
3/4 gram mace
.11 ounce clove
.17 ounce saffron
Salsa Comun (Common Sauce)
120 gr. ginger
90 gr. cinnamon
30 gr. white pepper
15 gr. chopped nuts; walnuts
15 gr. mace
15 gr. clove
7.5 gr. saffron
Polvora Duque (Fireworks or Gunpowder Duke)
75 gr. cinnamon
75 gr. ginger
18.75 gr. clove
400 gr. sugar
Manjar Blanco De Gallina
Hen and Gravy
Ingredients:
30 pound hen
1 onion
1 liter almond milk*
6.5 ounces rice flour
1 cup rose water
1 ounce powdered sugar
I haven't tried this one. Here's the direct translation for you to try in your kitchen. Let us know how it turned
out.
Flap and make the hen good and limp. Cook it in 3 liters of water and onion continually. When cooked, let
cool and remove meat from bones. Separate the skin and the feathers. Put the meat in a sivv and sprinkle
the rose water on it.
In the first pot, reduce the broth to 1.2 liter. If it has a lot of grease, remove it. Add the almond milk and bring
it to a suave boil. Little by little, stir in with a wooden spoon the rice flour. Stir until smooth. Add the meat
and sugar and cook 8 to 10 minutes more.
Serve in flat rimmed plate or wide bowl.
Sprinkle with powdered sugar if you prefer.
Broete De Madama
Ingredients for 6 people:
1 liter almond milk
1 liter chicken broth
25 grams pine nuts
5 eggs
1 cup vinegar
Herbs & Spices:
ginger
pepper
saffron
parsley
oregano
salt
Combine almond milk and chicken broth and heat. When it comes to a boil, add the spices and herbs.
Turn down the heat to cook leniently for 20 minutes.
Stir and add pine nuts. Bring to another boil for 5 minutes. Add beaten eggs and vinegar. Remove from
heat and let eggs cook.
Lady Diana and Lord Sylgar Du Coe held their “Feast of Fools” dinner party at their home in Washington,
IL. Lady Diana kindly shared her recipes with us to pass onto you. She supplemented these with loaves of
bread, white and red grapes and three cheeses.
Torte of Spinage
from French Food of the Renaissance: 14th to 17th Centuries
Take spinage leaves, cleanse and blanch them; after they are blanched, darine them, and mince them very
small, after they are minced, allay them with some melted butter, salt, sugar, and the weight of the a
macaron of stamped almonds, then put it in all your sheet of paste and bake it; after it is baked, serve it
surgred, and if you will, garnish about the dish with lemon peel preserved.
1/3 c slivered almonds
6T butter
1 commercial or homemade single pie crust
½ t salt
20 oz frozen spinach
1 ½ t sugar
preserved lemon peel or fresh lemon slices for garnish
Cobages
Cabbage and Almond Soup
Slowly simmer all ingredients, except peas and garnish for 20 minutes. Add peas and simmer for another
10 minutes. After ladling into soup bowls, garnish each with candied anise strewn on the surface of the
soup.
1 head of cabbage
1 c coarsely shopped almonds
6 cups of beef broth
4 tablespoons honey
½ teaspoon salt
½ teaspoon dried sweet basil
2 cups fresh peas
garnish: 2 T grated candied red anise or grated red or black licorice
Leche Lumbarde A Wined Date Confection
Gently boil dates in wine, 10-12 minutes. Pour off half the liquid. (Reserve the wine for later mixing with
ricotta cheese as a sauce for fish.) Add sugar to the dates and return to low heat for 2-4 minutes until
mixture is thick and stiff. Remove mixture from pot and place on a bread board or strong kneading surface,
lightly floured. On the dates evenly sprinkle the ginger, cinnamon, eggs and one cup of the grated bread.
Moisten hands with warm water and knead mixture. Shape into a cylinder or log. Roll log in remaining
bread crumbs to coat evenly. Chill in refrigerator for three hours. With sharp, moistened knife, slice or leech
the cylinder into rounds, ¼ to ½ inche thick, and serve.
1 pound dates, pits removed
2 cups sweet wine, ¼ cup brown sugar, 3T flour, ¾ teaspoon cinnamon
½ teaspoon ginger
4hard boiled eggs, mashed or crumbled
2 cups hard brown bread, grated of crumbed
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Medieval Recipes
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