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#502 From: "The Henson's" <mhenson@...>
Date: Thu Apr 5, 2012 8:34 pm
Subject: Recipe of the Week, April 5th, 2012
whocares98392
Send Email Send Email
 
Pease porridge hot
Pease porridge cold
Pease porridge in the pot, nine days old.

For April I thought a few pea recipes might be interesting.  BTW As I
write this, pea sized hail is falling in my yard.

The pea is one of the oldest cultivated vegetables.  Peas have been
found at archealogical sites in the Middle east dated as early as
6-7,000 BC and at European sites as early as 3,000 BC.  Peas were well
known to the Greeks and Romans and several recipes for peas can be found
in de re coquinaria, the cookbook commonly attributed to Apicius.  Dried
Peas were a staple all over Europe and eaten both on fast days, (when
pea broth stood in for meat broths and other liquids) and on feast days
when they were often combined with meat, particularly bacon.

In this final week of Lent we will start with a couple of recipes for
White peas. Both are from English sources.

The first comes from Fourme of Curye, John Rylands University Library,
English MS 7 as transcribed by Daniel Myers available on MedievalCookery.com


3/.lxx. Pesoun of almayne.

Tak white pesoun, waysche
hem, seeth hem a grete while,
take hem & cole hem throw
a cloth, waische hem in colde
watur tyl the hulles go of
cast hem in a pot & cover hem that
no breth go out & boyle hem
ryght wel & cast therinne gode
mylke of almaundes, & a pertye
of flour of rys with poudour
ginger, safroun and salt.

The second hails from the end of our period and
The Second part of the good Hus-wiues Iewell.
AT LONDON
Printed by E. Allde for Edward
White, dwelling at the little North
doore of Paules Church at
the signe of the Gun,
1597.


For White pease pottage.
   4/ Take a quart of white Pease or more & seeth them in faire water
close, vntill they doe cast their huskes, the white cast away, as long
as any wil come vp to the topp, and when they be gon, then put into the
peaze two dishes of butter, and a little vergious, with pepper and salt,
and a little fine powder of March, and so let it stand till you will
occupy it, and thē serue it vpon sops. You may soe the Porpose and Seale
in your Pease, seruing it forth two peeces in a dish.

Good Cooking
Rycheza

#503 From: Zachary Smith <griffonvert@...>
Date: Thu Apr 5, 2012 11:30 pm
Subject: Re: Recipe of the Week, April 5th, 2012
griffonvert
Send Email Send Email
 
I favor porridges, so thanks for sharing these. The term powder of March is a new one and I can make arguments for several spice blends in this context. Does anyone of you have an explanation to share?
 
Thanks,
Edmund Graham

From: The Henson's <mhenson@...>
To: DLCulinaryGuild@yahoogroups.com; Antir_culinary@yahoogroups.com
Sent: Thursday, April 5, 2012 1:34 PM
Subject: [Antir_culinary] Recipe of the Week, April 5th, 2012

 
Pease porridge hot
Pease porridge cold
Pease porridge in the pot, nine days old.

For April I thought a few pea recipes might be interesting. BTW As I
write this, pea sized hail is falling in my yard.

The pea is one of the oldest cultivated vegetables. Peas have been
found at archealogical sites in the Middle east dated as early as
6-7,000 BC and at European sites as early as 3,000 BC. Peas were well
known to the Greeks and Romans and several recipes for peas can be found
in de re coquinaria, the cookbook commonly attributed to Apicius. Dried
Peas were a staple all over Europe and eaten both on fast days, (when
pea broth stood in for meat broths and other liquids) and on feast days
when they were often combined with meat, particularly bacon.

In this final week of Lent we will start with a couple of recipes for
White peas. Both are from English sources.

The first comes from Fourme of Curye, John Rylands University Library,
English MS 7 as transcribed by Daniel Myers available on MedievalCookery.com

3/.lxx. Pesoun of almayne.

Tak white pesoun, waysche
hem, seeth hem a grete while,
take hem & cole hem throw
a cloth, waische hem in colde
watur tyl the hulles go of
cast hem in a pot & cover hem that
no breth go out & boyle hem
ryght wel & cast therinne gode
mylke of almaundes, & a pertye
of flour of rys with poudour
ginger, safroun and salt.

The second hails from the end of our period and
The Second part of the good Hus-wiues Iewell.
AT LONDON
Printed by E. Allde for Edward
White, dwelling at the little North
doore of Paules Church at
the signe of the Gun,
1597.

For White pease pottage.
4/ Take a quart of white Pease or more & seeth them in faire water
close, vntill they doe cast their huskes, the white cast away, as long
as any wil come vp to the topp, and when they be gon, then put into the
peaze two dishes of butter, and a little vergious, with pepper and salt,
and a little fine powder of March, and so let it stand till you will
occupy it, and thē serue it vpon sops. You may soe the Porpose and Seale
in your Pease, seruing it forth two peeces in a dish.

Good Cooking
Rycheza



#504 From: Johnna Holloway <johnnae@...>
Date: Thu Apr 5, 2012 11:38 pm
Subject: Re: Recipe of the Week, April 5th, 2012
johnnaellynl...
Send Email Send Email
 
See Charles Perry's explanation here:


"Ground celery seed (if indeed that is what is meant by "fine powder of March" -- "march" is an old name for wild celery) adds a wild, herbal flavor that cuts the stodginess of split peas."

Johnna

On Apr 5, 2012, at 7:30 PM, Zachary Smith wrote:

fine powder of March


#505 From: Zachary Smith <griffonvert@...>
Date: Fri Apr 6, 2012 5:28 pm
Subject: Re: Recipe of the Week, April 5th, 2012
griffonvert
Send Email Send Email
 
Thanks, Johnna.
 
Not to doubt my lady, is there any corraboration besides an article in the LA Times?

From: Johnna Holloway <johnnae@...>
To: Antir_culinary@yahoogroups.com
Sent: Thursday, April 5, 2012 4:38 PM
Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012

 
See Charles Perry's explanation here:

http://articles.latimes.com/2004/feb/18/food/fo-hampton18/2

"Ground celery seed (if indeed that is what is meant by "fine powder of March" -- "march" is an old name for wild celery) adds a wild, herbal flavor that cuts the stodginess of split peas."

Johnna

On Apr 5, 2012, at 7:30 PM, Zachary Smith wrote:

fine powder of March




#506 From: wheezul@...
Date: Fri Apr 6, 2012 6:30 pm
Subject: Re: Recipe of the Week, April 5th, 2012
jillwheezul
Send Email Send Email
 
This may or may not corroborate what is powder of march, but in the Bald's
Leechbook of the 9th century there is more than one remedy calling for
ground seeds of marche.  THE OED also has quite a few references to march
as
"Wild celery, Apium graveolens.
In some quots. perh. denoting other related plants of the family Apiaceae
( Umbelliferae), more usually referred to with distinguishing word, as
Stanmarch"

The link for the Leechbook is here.  I have never heard of it before (not
surprising), but it seems pretty fascinating - especially for an earlier
persona.

http://archive.org/details/leechdomswortcun02cock

Johnna probably will have a much better answer.

Katherine

> Thanks, Johnna.
>  
> Not to doubt my lady, is there any corraboration besides an article in the
> LA Times?
>
>
> ________________________________
>  From: Johnna Holloway <johnnae@...>
> To: Antir_culinary@yahoogroups.com
> Sent: Thursday, April 5, 2012 4:38 PM
> Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012
>
>
>
>  
>
> See Charles Perry's explanation here:
>
>
> http://articles.latimes.com/2004/feb/18/food/fo-hampton18/2
>
> "Ground celery seed (if indeed that is what is meant by "fine powder of
> March" -- "march" is an old name for wild celery) adds a wild, herbal
> flavor that cuts the stodginess of split peas."
>
> Johnna
>
>
>
> On Apr 5, 2012, at 7:30 PM, Zachary Smith wrote:
>
> fine powder of March
>
>

#507 From: Johnna Holloway <johnnae@...>
Date: Sat Apr 7, 2012 12:18 am
Subject: Re: Recipe of the Week, April 5th, 2012
johnnaellynl...
Send Email Send Email
 
Actually it was more than just an LA Times article. It was by Charles Perry
who is a rather well known food historian. He's retired now, so we can't read his
historical notes on a weekly basis.

As Katharine mentioned, OED does list the first entry for march with these forms

Forms:  eOE merici, OE merce, OE merece (Northumbrian), OE meric (Northumbrian), OE myrce, OEeME merc, OEeME merice, lOE mearce, ME merch, ME15 marche, ME16 merche, lME merege, 15 18 march
Etymology:  Cognate with Old Saxon merk , merka (in glosses; Middle Low German merk ), Old High German merc (compare also Old High German merrich ; German Merk ), Old Icelandic merki , Norwegian merke , Old Swedish mrke , merkie (Swedish mrke ), Danish mrke (in Danish, and sometimes in Swedish, denoting water parsnip, which was formerly included in the genus Apium); the North Germanic forms may represent loans from a West Germanic language. 

Also attested in place names, as Merceham (1086; now Marcham, Oxfordshire), Merceode (1086), Merchewude (1254; now Marchwood, Hampshire), and in compounds,  

  Wild celery, Apium graveolens.In some quots. perh. denoting other related plants of the family Apiaceae ( Umbelliferae), 

Not only does one find it in the earlier manuscripts but it turns up in even the printed 16th century literature.

1525   Herball sig. A.iv,   Apium is an herbe that men do call Smalache, other Merche [?1543 Marche].

The Middle English Dictionary under the entry merch(e (n.) Also marche, (early) merc(e, (late) merege[OE merece]

(a) Any of several celery-like plants; celery (Apium graveolens), wild celery, smallage, etc.; merche(s sed, seed of the plant; merches wirtrume, root of the plant; (b) ?in place names [see Smith PNElem. 2.39].

Hope this helps,

Johnna

On Apr 6, 2012, at 1:28 PM, Zachary Smith wrote:


Thanks, Johnna.
 
Not to doubt my lady, is there any corraboration besides an article in the LA Times?

From: Johnna Holloway <johnnae@...>
To: Antir_culinary@yahoogroups.com 
Sent: Thursday, April 5, 2012 4:38 PM
Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012

 
See Charles Perry's explanation here:


"Ground celery seed (if indeed that is what is meant by "fine powder of March" -- "march" is an old name for wild celery) adds a wild, herbal flavor that cuts the stodginess of split peas."

Johnna

On Apr 5, 2012, at 7:30 PM, Zachary Smith wrote:

fine powder of March






#508 From: Zachary Smith <griffonvert@...>
Date: Sun Apr 8, 2012 9:11 pm
Subject: Re: Recipe of the Week, April 5th, 2012
griffonvert
Send Email Send Email
 
Thank-you, that makes me feel much better about it.
 
Edmund

From: Johnna Holloway <johnnae@...>
To: Antir_culinary@yahoogroups.com
Sent: Friday, April 6, 2012 5:18 PM
Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012

 
Actually it was more than just an LA Times article. It was by Charles Perry
who is a rather well known food historian. He's retired now, so we can't read his
historical notes on a weekly basis.

As Katharine mentioned, OED does list the first entry for march with these forms

Forms:  eOE merici, OE merce, OE merece (Northumbrian), OE meric (Northumbrian), OE myrce, OE–eME merc, OE–eME merice, lOE mearce, ME merch, ME–15 marche, ME–16 merche, lME merege, 15 18 march
Etymology:  Cognate with Old Saxon merk , merka (in glosses; Middle Low German merk ), Old High German merc (compare also Old High German merrich ; German Merk ), Old Icelandic merki , Norwegian merke , Old Swedish märke , merkie (Swedish märke ), Danish mærke (in Danish, and sometimes in Swedish, denoting water parsnip, which was formerly included in the genus Apium); the North Germanic forms may represent loans from a West Germanic language. 
Also attested in place names, as Merceham (1086; now Marcham, Oxfordshire), Merceode (1086), Merchewude (1254; now Marchwood, Hampshire), and in compounds,  

  Wild celery, Apium graveolens.In some quots. perh. denoting other related plants of the family Apiaceae ( Umbelliferae), 

Not only does one find it in the earlier manuscripts but it turns up in even the printed 16th century literature.

1525   Herball sig. A.iv,   Apium is an herbe that men do call Smalache, other Merche [?1543 Marche].

The Middle English Dictionary under the entry merch(e (n.) Also marche, (early) merc(e, (late) merege[ OE merece]
(a) Any of several celery-like plants; celery (Apium graveolens), wild celery, smallage, etc.; merche(s sed, seed of the plant; merches wirtrume, root of the plant; (b) ?in place names [see Smith PNElem. 2.39].
Hope this helps,

Johnna

On Apr 6, 2012, at 1:28 PM, Zachary Smith wrote:


Thanks, Johnna.
 
Not to doubt my lady, is there any corraboration besides an article in the LA Times?

From: Johnna Holloway <johnnae@...>
To: Antir_culinary@yahoogroups.com 
Sent: Thursday, April 5, 2012 4:38 PM
Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012

 
See Charles Perry's explanation here:

http://articles.latimes.com/2004/feb/18/food/fo-hampton18/2

"Ground celery seed (if indeed that is what is meant by "fine powder of March" -- "march" is an old name for wild celery) adds a wild, herbal flavor that cuts the stodginess of split peas."

Johnna

On Apr 5, 2012, at 7:30 PM, Zachary Smith wrote:

fine powder of March








#509 From: Zachary Smith <griffonvert@...>
Date: Sun Apr 8, 2012 9:12 pm
Subject: Re: Recipe of the Week, April 5th, 2012
griffonvert
Send Email Send Email
 
Thank you, too. I'm working down the chronological list.
 
Edmund

From: "wheezul@..." <wheezul@...>
To: Antir_culinary@yahoogroups.com
Sent: Friday, April 6, 2012 11:30 AM
Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012

 
This may or may not corroborate what is powder of march, but in the Bald's
Leechbook of the 9th century there is more than one remedy calling for
ground seeds of marche. THE OED also has quite a few references to march
as
"Wild celery, Apium graveolens.
In some quots. perh. denoting other related plants of the family Apiaceae
( Umbelliferae), more usually referred to with distinguishing word, as
Stanmarch"

The link for the Leechbook is here. I have never heard of it before (not
surprising), but it seems pretty fascinating - especially for an earlier
persona.

http://archive.org/details/leechdomswortcun02cock

Johnna probably will have a much better answer.

Katherine

> Thanks, Johnna.
>  
> Not to doubt my lady, is there any corraboration besides an article in the
> LA Times?
>
>
> ________________________________
> From: Johnna Holloway <johnnae@...>
> To: Antir_culinary@yahoogroups.com
> Sent: Thursday, April 5, 2012 4:38 PM
> Subject: Re: [Antir_culinary] Recipe of the Week, April 5th, 2012
>
>
>
>  
>
> See Charles Perry's explanation here:
>
>
> http://articles.latimes.com/2004/feb/18/food/fo-hampton18/2
>
> "Ground celery seed (if indeed that is what is meant by "fine powder of
> March" -- "march" is an old name for wild celery) adds a wild, herbal
> flavor that cuts the stodginess of split peas."
>
> Johnna
>
>
>
> On Apr 5, 2012, at 7:30 PM, Zachary Smith wrote:
>
> fine powder of March
>
>




#510 From: "The Henson's" <mhenson@...>
Date: Mon Apr 16, 2012 6:55 pm
Subject: Recipe of The Week April 12th, 2012
whocares98392
Send Email Send Email
 
yes, I know the 12th was last week. Sorry to be late.

Often our recipes for peas tell us the same can be done with beans as
these first two recipes indicate. Both beans and peas were generally of
the dried variety, but not always. Fresh peas are sometimes specifically
indicated in recipes and our Parisian Gentleman also mentions peas that
are to be eaten still in the pod, as we can see in some of the extensive
notes below from the Menagier de Paris as translated by Janet Hinson.

   But first From Martino as translated by Jeremy Parzen in /the art of
Cooking The First Modern Cookery Book

Fried Peas with Salt-cured Meat.
Take some unshelled peas and boil. Take some marbled salt-cured meat and
thinly slice into pieces half the size of your finger and lightly fry;
add the peas to the salt-cured meat. Add a little verjuice, some sodden
wine, or some sugar, and a bit of cinnamon, Beans can also be fried in a
similar fashion

Book of Cookrye, AT LONDON
Printed by Edward Allde. 1591.
1/ To boyle yong Peason or Beanes.
First shale them and seethe them in faire water, then take them out of
the water and put them into boyling milk, then take the yolks of Eggs
with crumbs of bread, and ginger, and straine them threw a strainer with
the said milk, then take chopped percely, Saffron and Salt, and serve it
forth for Pottage.


Le Menagier de Paris Translated by Janet Hinson

And first a SOUP of OLD PEAS. It is appropriate to shell them, and to
find out from the people the place the nature of the peas of the area
(for commonly peas do not cook well in well-water: and in other places
they cook well in spring-water and in river water, as in Paris, and in
other places, they do not cook at all in spring-water, as at Besiers)
and this known, it is appropriate to wash them in a pan with warm water,
then put in a pot with warm water on the fire, and boil them until they
burst. Then separate the liquid from the solid, and put the liquid
aside, then fill the pea-pot with warm water and put on the fire and
separate a second time, if you wish to have more liquid: and then put
back without water, for they will produce enough. and boil in it; and it
is not appropriate to put the spoon in the pot after the separating, but
shake the pot and the peas together, and little by little feed them with
warm water or a little more than warm but no cold, and boil and cook
completely before you add anything except hot water, be it meat or
anything else: do not add salt, nor bacon, nor absolutely anything
whatsoever until they are fully cooked. You can add bacon water or meat
stock, but you must not add any salt, nor even the tip of the spoon,
until they are well cooked; you can always stir them by moving the whole
pot.

On meat days, you should, after the separating, add water from bacon and
from meat, and when it is almost cooked, you can put bacon in; and when
you remove the bacon from these peas, you must wash it with meat-stock,
so that it looks nicer to put in slices on the meat and so that it does
not appear to have peas stuck to it.

On a fish day, when the peas are cooked, you should have onions which
have been cooked as long as the peas in a pot and like the bacon cooked
separately in another pot, and as with the bacon water you may nourish
and serve the peas, in the same way; on fish days, when you have put
your peas on the fire in a pot, you must put aside your minced onions in
another pot, and with onion water serve and nourish the peas; and when
all is cooked fry the onions and put half of them in the peas, and the
other half in the liquid from the peas of which I spoke above, and then
add salt, And if on this fish day or in Lent there is salted whale-meat,
you must do with the whale-meat as with the bacon on a meat day.

When you have NEW PEAS, sometimes they are cooked on a meat day both in
meat stock and with ground parsley, to make green soup, and this is on a
meat day; and on a fish day, you cook them in milk, with ginger and
saffron in them; and sometimes "a la cretonnee" of which I shall speak
later.

With all these peas, whether old or new, you can force them through a
sieve, or a fine or horsehair mesh; but the old peas must be yellowed
with ground saffron of which the water may be put to boil with the peas
and the saffron itself with the liquid from  the peas.

There are other peas which are left in the pod with bacon added.

Good Cooking Rycheza

#511 From: "The Henson's" <mhenson@...>
Date: Thu Apr 19, 2012 7:49 pm
Subject: Recipe of the Week April 19th
whocares98392
Send Email Send Email
 
Continuing with sojourn in the pea green boat....
   Our German Sources give us several versions of a roast made of peas.

EIN BUCH DE GUTTER SPISE  -Translation and notes by Alia Atlas

   Take boiled peas (Probably dried peas soaked before boiling.) and
pound them through a sieve. Beat as many eggs thereto, as there are
peas. And boil it in butter not all too fat. Let it cool. Cut it in
pieces. And put them on a spit. Roast them well. And cover them with
eggs and with herbs. Give them out.

Meister Eberhard,a text that belongs into a south German context, most
likely associated with the court of Bayern-Landshut, contibutes this
version

6/  Item a meal of roasted peas
Take boiled peas and pass them through a cloth or through a sieve. Stir
as much egg into it as there is peas and fry it in butter. Then place it
on a spit and roast it well, cover it with egg and greens and serve it
forth. Do not oversalt it.

Inntalkochbuch  An early 16th century recipe collection from Bavaria
translated by Giano Balestriere. Gives us two versions of the spit
roasted peas.

Roast peas on a spit
   8/ Pass peas through a cloth, break many eggs into them and fry them
with (in?) lard or butter. Cut them into pieces, roast them on a spit,
basting with eggs, and serve them.
Fried peas

9/ Take cold water and boil the peas in that, remove the skins and then
boil them till done. Pound in a mortar, season with honey, and add
grated bread with 6 egg yolks and lard. Take a wooden spit and shape a
roast. Place it by (the fire) and roast it till done. Baste it with hot
lard.

Good Cooking
Rycheza

#512 From: Patrick Cauldwell <patrick.cauldwell@...>
Date: Thu Apr 19, 2012 7:54 pm
Subject: Re: Recipe of the Week April 19th
pcauldwe
Send Email Send Email
 
I tried this one over the fire last year. It was messy, but fun. :)

Refr

On Thu, Apr 19, 2012 at 12:49 PM, The Henson's <mhenson@...> wrote:

Continuing with sojourn in the pea green boat....
Our German Sources give us several versions of a roast made of peas.

EIN BUCH DE GUTTER SPISE -Translation and notes by Alia Atlas

Take boiled peas (Probably dried peas soaked before boiling.) and
pound them through a sieve. Beat as many eggs thereto, as there are
peas. And boil it in butter not all too fat. Let it cool. Cut it in
pieces. And put them on a spit. Roast them well. And cover them with
eggs and with herbs. Give them out.

Meister Eberhard,a text that belongs into a south German context, most
likely associated with the court of Bayern-Landshut, contibutes this
version

6/ Item a meal of roasted peas
Take boiled peas and pass them through a cloth or through a sieve. Stir
as much egg into it as there is peas and fry it in butter. Then place it
on a spit and roast it well, cover it with egg and greens and serve it
forth. Do not oversalt it.

Inntalkochbuch An early 16th century recipe collection from Bavaria
translated by Giano Balestriere. Gives us two versions of the spit
roasted peas.

Roast peas on a spit
8/ Pass peas through a cloth, break many eggs into them and fry them
with (in?) lard or butter. Cut them into pieces, roast them on a spit,
basting with eggs, and serve them.
Fried peas

9/ Take cold water and boil the peas in that, remove the skins and then
boil them till done. Pound in a mortar, season with honey, and add
grated bread with 6 egg yolks and lard. Take a wooden spit and shape a
roast. Place it by (the fire) and roast it till done. Baste it with hot
lard.

Good Cooking
Rycheza




--
Patrick Cauldwell, KE7PDC
patrick@...
http://www.cauldwell.net/patrick/blog


#513 From: "Mandy" <landverhuizer@...>
Date: Sun Apr 22, 2012 4:46 am
Subject: Re: Recipe of the Week April 19th
nitty_kitty
Send Email Send Email
 
--- In Antir_culinary@yahoogroups.com, Patrick Cauldwell <patrick.cauldwell@...>
wrote:
>
> I tried this one over the fire last year.  It was messy, but fun. :)
>
> Refr
>

I found the easiest one to cook, or keep together as a roast was when it was
basted with egg...

Considered it for a German feast I did several years ago but yeah, the work and
the potential for mess ruled it out, that and I wasn't sure that it would be
enjoyed much (many people who don't like peas, go figure).
There was an interesting one where the pea mash was used as a batter for fruit,
believe it was German, so the fruit was most likely pears... can't remember
where I found it though

Mandy
(SCA: Mergriet)

#514 From: "The Henson's" <mhenson@...>
Date: Sun Apr 22, 2012 11:23 pm
Subject: Re: Re: Recipe of the Week April 19th
whocares98392
Send Email Send Email
 
The pear fritter in the pea batter is in the Sabina.  I was working with
it when I entered the fruit fritters  from Sabina at A&A a few years back.


Rycheza

On 4/21/2012 9:46 PM, Mandy wrote:
>
>
> --- In Antir_culinary@yahoogroups.com, Patrick
Cauldwell<patrick.cauldwell@...>  wrote:
>>
>> I tried this one over the fire last year.  It was messy, but fun. :)
>>
>> Refr
>>
>
> I found the easiest one to cook, or keep together as a roast was when it was
basted with egg...
>
> Considered it for a German feast I did several years ago but yeah, the work
and the potential for mess ruled it out, that and I wasn't sure that it would be
enjoyed much (many people who don't like peas, go figure).
> There was an interesting one where the pea mash was used as a batter for
fruit, believe it was German, so the fruit was most likely pears... can't
remember where I found it though
>
> Mandy
> (SCA: Mergriet)
>
>

#515 From: Julilla Sempronia <julillasempronia@...>
Date: Tue Apr 24, 2012 7:53 pm
Subject: Something besides cuisine... May Crown!
julillas
Send Email Send Email
 
Greetings, my fellow chefs, I'm taking a moment to interrupt our savoury discourse with a commercial announcement ;)

With apologies to the Bard of Avon, now is the winter of our discontent made glorious Spring in the Inlands! Wildflowers are on the hills, skies are bright and temperatures are warm. It is now just 3 1/2 weeks to Crown!

We are preparing space for YOU at May Crown. Site layout is commencing and  amenities are being inspected and ordered (there are SHOWERS at Crown and a few flushies as well!)

Fighters!

Pre-registration for yourself and your inspiration are now underway. Get in touch with Lists mistress Jenae at antir_lists@...  directly and provide her with the following:

. Fighter information:
SCA name and fighting title (if squired, knight's name)
Modern name
Membership number
Main fight practices attending
. Inspiration information:
SCA name
Modern name
Membership number

Artisans!
Did you know that there will be a meet and greet at Crown? Apprentices are also invited to bring items for largesse for the first Apprentice Largesse competition.

Campers!
Start preparing your packing lists now for those much-needed items. There will be water available on-site, as well as recycling.

Merchants!

Did you know that May 1 is a mere SEVEN days away? In addition to being the birth of Anno Societatus 47, it is the deadline for pre-registration for May Crown!

We have contracts or confirmation for the following merchants:

Cat & Candle
Hawk & Dove
Intriguing Designs
Meditrina Massage
Pastiche
Red Wolf
Ring Weaver Crafts
Samurai Gardens
The Little Things

You too could be on this list! Contact Merchantcrat Dubheasa Cambuil now to reserve your space (NO charge, just a contribution to largesse)!

For more information, be sure to visit the May Crown web site. We now return you to our regularly scheduled programme.
--
Julia Sempronia, JdL, GdS (Sara Urdahl)
Event Steward, May Crown XLVII
Hosted by Dregateshire and friends







#516 From: "Alanus" <alanus@...>
Date: Thu Apr 26, 2012 4:14 am
Subject: Group Purchase of New Cookbook: from Stone Age to Vikings
alan.andrist
Send Email Send Email
 

Is anyone interested in putting together a group order for this book and share the shipping cost? While the book costs about $25 each, the shipping is another $25.

I’d be happy to coordinate the purchase.

 

-- Alanus/Alan Andrist

206-391-4053


#517 From: "Alanus" <alanus@...>
Date: Thu Apr 26, 2012 6:41 am
Subject: RE: Group Purchase of New Cookbook: from Stone Age to Vikings
alan.andrist
Send Email Send Email
 

I forgot to include their website

http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone-age-to-vikings Recipes based on archaeological soil samples. One of the authors, Sabine Karg, archaeologist, botanist and guest researcher at the University of Copenhagen’s Saxo Institute, explains how they managed to figure out which raw materials people used in ancient times.

 

-- Alanus

 

From: Antir_culinary@yahoogroups.com [mailto:Antir_culinary@yahoogroups.com] On Behalf Of Alanus
Sent: Wednesday, April 25, 2012 9:15 PM
To: Antir_culinary@yahoogroups.com
Subject: [Antir_culinary] Group Purchase of New Cookbook: from Stone Age to Vikings

 

 

Is anyone interested in putting together a group order for this book and share the shipping cost? While the book costs about $25 each, the shipping is another $25.

I’d be happy to coordinate the purchase.

 

-- Alanus/Alan Andrist

206-391-4053


#518 From: Patrick Cauldwell <patrick.cauldwell@...>
Date: Thu Apr 26, 2012 3:52 pm
Subject: Re: Group Purchase of New Cookbook: from Stone Age to Vikings
pcauldwe
Send Email Send Email
 
Yes, I'd be interested.

Refr

On Wed, Apr 25, 2012 at 11:41 PM, Alanus <alanus@...> wrote:

I forgot to include their website

http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone-age-to-vikings Recipes based on archaeological soil samples. One of the authors, Sabine Karg, archaeologist, botanist and guest researcher at the University of Copenhagen’s Saxo Institute, explains how they managed to figure out which raw materials people used in ancient times.

-- Alanus

From: Antir_culinary@yahoogroups.com [mailto:Antir_culinary@yahoogroups.com] On Behalf Of Alanus
Sent: Wednesday, April 25, 2012 9:15 PM
To: Antir_culinary@yahoogroups.com
Subject: [Antir_culinary] Group Purchase of New Cookbook: from Stone Age to Vikings

Is anyone interested in putting together a group order for this book and share the shipping cost? While the book costs about $25 each, the shipping is another $25.

Id be happy to coordinate the purchase.

-- Alanus/Alan Andrist

206-391-4053




--
Patrick Cauldwell, KE7PDC
patrick@...
http://www.cauldwell.net/patrick/blog


#519 From: wheezul@...
Date: Thu Apr 26, 2012 4:05 pm
Subject: Re: Group Purchase of New Cookbook: from Stone Age to Vikings
jillwheezul
Send Email Send Email
 
Hi Alanus,

I can't seem to get this link to work...

Katrine

> Yes, I'd be interested.
>
> Refr
>
> On Wed, Apr 25, 2012 at 11:41 PM, Alanus <alanus@...> wrote:
>
>> **
>>
>>
>> I forgot to include their website****
>>
>>
>>
http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone\
-age-to-vikingsRecipes
>> based on archaeological soil samples. One of the authors, Sabine
>> Karg, archaeologist, botanist and guest researcher at the University of
>> Copenhagen’s Saxo Institute, explains how they managed to figure out
>> which raw materials people used in ancient times.****
>>
>> ** **
>>
>> -- Alanus ****
>>
>> ** **
>>
>> *From:* Antir_culinary@yahoogroups.com [mailto:
>> Antir_culinary@yahoogroups.com] *On Behalf Of *Alanus
>> *Sent:* Wednesday, April 25, 2012 9:15 PM
>> *To:* Antir_culinary@yahoogroups.com
>> *Subject:* [Antir_culinary] Group Purchase of New Cookbook: from Stone
>> Age to Vikings****
>>
>> ** **
>>
>>   ****
>>
>> Is anyone interested in putting together a group order for this book and
>> share the shipping cost? While the book costs about $25 each, the
>> shipping
>> is another $25.****
>>
>> Id be happy to coordinate the purchase. ****
>>
>>  ****
>>
>> -- Alanus/Alan Andrist****
>>
>> 206-391-4053****
>>
>> ****
>>
>>
>>
>
>
>
> --
> Patrick Cauldwell, KE7PDC
> patrick@...
> http://www.cauldwell.net/patrick/blog
>

#520 From: Sara Urdahl <julillasempronia@...>
Date: Thu Apr 26, 2012 4:45 pm
Subject: Re: Group Purchase of New Cookbook: from Stone Age to Vikings
julillas
Send Email Send Email
 
Nor I.


On Apr 26, 2012, at 9:05 AM, wheezul@... wrote:

 

Hi Alanus,

I can't seem to get this link to work...

Katrine

> Yes, I'd be interested.
>
> Refr
>
> On Wed, Apr 25, 2012 at 11:41 PM, Alanus <alanus@...> wrote:
>
>> **
>>
>>
>> I forgot to include their website****
>>
>>
>> http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone-age-to-vikingsRecipes
>> based on archaeological soil samples. One of the authors, Sabine
>> Karg, archaeologist, botanist and guest researcher at the University of
>> Copenhagen’s Saxo Institute, explains how they managed to figure out
>> which raw materials people used in ancient times.****
>>
>> ** **
>>
>> -- Alanus ****
>>
>> ** **
>>
>> *From:* Antir_culinary@yahoogroups.com [mailto:
>> Antir_culinary@yahoogroups.com] *On Behalf Of *Alanus
>> *Sent:* Wednesday, April 25, 2012 9:15 PM
>> *To:* Antir_culinary@yahoogroups.com
>> *Subject:* [Antir_culinary] Group Purchase of New Cookbook: from Stone
>> Age to Vikings****
>>
>> ** **
>>
>> ****
>>
>> Is anyone interested in putting together a group order for this book and
>> share the shipping cost? While the book costs about $25 each, the
>> shipping
>> is another $25.****
>>
>> Id be happy to coordinate the purchase. ****
>>
>> ****
>>
>> -- Alanus/Alan Andrist****
>>
>> 206-391-4053****
>>
>> ****
>>
>>
>>
>
>
>
> --
> Patrick Cauldwell, KE7PDC
> patrick@...
> http://www.cauldwell.net/patrick/blog
>




--
Julilla Sempronia





#521 From: "Alanus" <alanus@...>
Date: Thu Apr 26, 2012 4:48 pm
Subject: RE: Group Purchase of New Cookbook: from Stone Age to Vikings
alan.andrist
Send Email Send Email
 

I just tried the link as well and it doesn’t work. I suspect they may have closed site due to a huge number of hits. I just spoke to Asha at Pastiche to see if she can stock the book. Neither of us has received responses to our email inquiries so Asha may have a friend of hers in Denmark track down the authors since they appear to be the ones selling the book.

 

More later

 

-- Alanus

 

From: Antir_culinary@yahoogroups.com [mailto:Antir_culinary@yahoogroups.com] On Behalf Of wheezul@...
Sent: Thursday, April 26, 2012 9:05 AM
To: Antir_culinary@yahoogroups.com
Subject: Re: [Antir_culinary] Group Purchase of New Cookbook: from Stone Age to Vikings

 

 

Hi Alanus,

I can't seem to get this link to work...

Katrine

> Yes, I'd be interested.
>
> Refr
>
> On Wed, Apr 25, 2012 at 11:41 PM, Alanus <alanus@...> wrote:
>
>> **
>>
>>
>> I forgot to include their website****
>>
>>
>> http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone-age-to-vikingsRecipes
>> based on archaeological soil samples. One of the authors, Sabine
>> Karg, archaeologist, botanist and guest researcher at the University of
>> Copenhagen’s Saxo Institute, explains how they managed to figure out
>> which raw materials people used in ancient times.****
>>
>> ** **
>>
>> -- Alanus ****
>>
>> ** **
>>
>> *From:* Antir_culinary@yahoogroups.com [mailto:
>> Antir_culinary@yahoogroups.com] *On Behalf Of *Alanus
>> *Sent:* Wednesday, April 25, 2012 9:15 PM
>> *To:* Antir_culinary@yahoogroups.com
>> *Subject:* [Antir_culinary] Group Purchase of New Cookbook: from Stone
>> Age to Vikings****
>>
>> ** **
>>
>> ****
>>
>> Is anyone interested in putting together a group order for this book and
>> share the shipping cost? While the book costs about $25 each, the
>> shipping
>> is another $25.****
>>
>> I’d be happy to coordinate the purchase. ****
>>
>> ****
>>
>> -- Alanus/Alan Andrist****
>>
>> 206-391-4053****
>>
>> ****
>>
>>
>>
>
>
>
> --
> Patrick Cauldwell, KE7PDC
> patrick@...
> http://www.cauldwell.net/patrick/blog
>


#522 From: "The Henson's" <mhenson@...>
Date: Thu Apr 26, 2012 5:17 pm
Subject: Viking cook book
whocares98392
Send Email Send Email
 
Thanks Alan for bring this to our attention.  My name will probably be
on the list when we get some confirmation.

Rycheza

#523 From: "The Henson's" <mhenson@...>
Date: Thu Apr 26, 2012 5:28 pm
Subject: Recipe of the Week April 26th, 2012
whocares98392
Send Email Send Email
 
Everybody likes a little pie at the end of things. Heres two intriguing
recipes for pies featuring peas.

The Good Huswifes Jewell, 1596

Transcription by Daniel Myers - December 20, 2008
(c) 2008  MedievalCookery.com
   downloaded August 2011, LJH

   6/  To make a close Tart of greene Pease.
Take halfe a peck of greene Pease, sheale
them and seeth them, and cast them into
a cullender, and let the water go from them
then put them into the Tart whole, & season
them with Pepper, saffron and salte, and a
dishe of sweet butter, close and bake him al-
most one houre, then drawe him, and put to
him a little Vergice, and shake them and set
them into the Ouen againe, and so serue it.

Martino as translated by Jeremy Parzen in The Art of Cooking, The First
Modern Cookery Book

How to make a vine shoot torte (This recipe does not specify peas
shoots, merely shoots of a vine, but why not? Peas grow on vines.)

Take the shoots produced by a vine and simmer them after first chopping
and crushing with a knife; the same can be done with red roses, take
some good fresh cheese, and a well-boiled veal udder, and chop together
well.  If you prefer, in place of the udder, you can use rendered lard
or butter, adding ginger and cinnamon and sugar as necessary. Place this
mixture in a pan, with a crust below and on top. When it is almost done,
pierce or make holes in the top crust, almost throughout. When it is
finished cooking, top with some sugar and roe water, in generous amounts
as needed.

Good Cooking
Rycheza

And for May; Flowers.

#524 From: Patrick Cauldwell <patrick.cauldwell@...>
Date: Thu Apr 26, 2012 6:13 pm
Subject: Re: Recipe of the Week April 26th, 2012
pcauldwe
Send Email Send Email
 
There is also a pea torte in Scappi that uses both cooked and fresh peas (in their pods) ground and mixed with cheese and eggs. Scappi includes a variation using fresh fava beans as well.

Refr

On Thu, Apr 26, 2012 at 10:28 AM, The Henson's <mhenson@...> wrote:
Everybody likes a little pie at the end of things. Heres two intriguing
recipes for pies featuring peas.

The Good Huswifes Jewell, 1596

Transcription by Daniel Myers - December 20, 2008
(c) 2008 MedievalCookery.com
downloaded August 2011, LJH

6/ To make a close Tart of greene Pease.
Take halfe a peck of greene Pease, sheale
them and seeth them, and cast them into
a cullender, and let the water go from them
then put them into the Tart whole, & season
them with Pepper, saffron and salte, and a
dishe of sweet butter, close and bake him al-
most one houre, then drawe him, and put to
him a little Vergice, and shake them and set
them into the Ouen againe, and so serue it.

Martino as translated by Jeremy Parzen in The Art of Cooking, The First
Modern Cookery Book

How to make a vine shoot torte (This recipe does not specify peas
shoots, merely shoots of a vine, but why not? Peas grow on vines.)

Take the shoots produced by a vine and simmer them after first chopping
and crushing with a knife; the same can be done with red roses, take
some good fresh cheese, and a well-boiled veal udder, and chop together
well. If you prefer, in place of the udder, you can use rendered lard
or butter, adding ginger and cinnamon and sugar as necessary. Place this
mixture in a pan, with a crust below and on top. When it is almost done,
pierce or make holes in the top crust, almost throughout. When it is
finished cooking, top with some sugar and roe water, in generous amounts
as needed.

Good Cooking
Rycheza

And for May; Flowers.






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

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--
Patrick Cauldwell, KE7PDC
patrick@...
http://www.cauldwell.net/patrick/blog


#525 From: FV/Rafaella <rafaella13@...>
Date: Sat Apr 28, 2012 2:09 am
Subject: Re: Group Purchase of New Cookbook: from Stone Age to Vikings
rafaella13
Send Email Send Email
 
The link has wrapped and picked up the word "recipe", try this:
http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone-age-to-vikings

RdA


From: Sara Urdahl <julillasempronia@...>
To: Antir_culinary@yahoogroups.com
Sent: Thursday, April 26, 2012 9:45 AM
Subject: Re: [Antir_culinary] Group Purchase of New Cookbook: from Stone Age to Vikings



Nor I.


On Apr 26, 2012, at 9:05 AM, wheezul@... wrote:

 
Hi Alanus,

I can't seem to get this link to work...

Katrine

> Yes, I'd be interested.
>
> Refr
>
> On Wed, Apr 25, 2012 at 11:41 PM, Alanus <alanus@...> wrote:
>
>> **
>>
>>
>> I forgot to include their website****
>>
>>
>> http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone-age-to-vikingsRecipes
>> based on archaeological soil samples. One of the authors, Sabine
>> Karg, archaeologist, botanist and guest researcher at the University of
>> Copenhagen’s Saxo Institute, explains how they managed to figure out
>> which raw materials people used in ancient times.****
>>
>> ** **
>>
>> -- Alanus ****
>>
>> ** **
>>
>> *From:* Antir_culinary@yahoogroups.com [mailto:
>> Antir_culinary@yahoogroups.com] *On Behalf Of *Alanus
>> *Sent:* Wednesday, April 25, 2012 9:15 PM
>> *To:* Antir_culinary@yahoogroups.com
>> *Subject:* [Antir_culinary] Group Purchase of New Cookbook: from Stone
>> Age to Vikings****
>>
>> ** **
>>
>> ****
>>
>> Is anyone interested in putting together a group order for this book and
>> share the shipping cost? While the book costs about $25 each, the
>> shipping
>> is another $25.****
>>
>> I’d be happy to coordinate the purchase. ****
>>
>> ****
>>
>> -- Alanus/Alan Andrist****
>>
>> 206-391-4053****
>>
>> ****
>>
>>
>>
>
>
>
> --
> Patrick Cauldwell, KE7PDC
> patrick@...
> http://www.cauldwell.net/patrick/blog
>




--
Julilla Sempronia









#526 From: "adeliza@..." <adeliza@...>
Date: Sat Apr 28, 2012 3:48 am
Subject: CookBook Group Purchase
adeliza...
Send Email Send Email
 
Count me in
Adeliza from Aquaterra
425-530-8823

#527 From: "adeliza@..." <adeliza@...>
Date: Sat Apr 28, 2012 3:51 am
Subject: Re: Group Purchase of New Cookbook: from Stone Age to Vikings
adeliza...
Send Email Send Email
 
Please count me in.
Adeliza from Aquaterra
425-530-8823
--- In Antir_culinary@yahoogroups.com, "Alanus" <alanus@...> wrote:
>
> Is anyone interested in putting together a group order for this book and
> share the shipping cost? While the book costs about $25 each, the shipping
> is another $25.
>
> I'd be happy to coordinate the purchase.
>
>
>
> -- Alanus/Alan Andrist
>
> 206-391-4053
>

#528 From: Johnna Holloway <johnnae@...>
Date: Sat Apr 28, 2012 11:10 am
Subject: Re: Group Purchase of New Cookbook: from Stone Age to Vikings
johnnaellynl...
Send Email Send Email
 
Terry Morgan indicated on SCA Cooks that Potboiler Press was going to be carrying it.
(www.potboilerpress.com) . I wrote and asked. He had ordered copies but I still don't see them listed.

You might try a group order through that vendor.

Johnnae

On Apr 27, 2012, at 11:51 PM, 

--- In Antir_culinary@yahoogroups.com, "Alanus" <alanus@...> wrote:
>
> Is anyone interested in putting together a group order for this book and
> share the shipping cost? While the book costs about $25 each, the shipping
> is another $25.
>
> I'd be happy to coordinate the purchase.
>
>


#529 From: Marguerite fitz William <M_fitzWIlliam@...>
Date: Mon Apr 30, 2012 3:35 pm
Subject: RE: Group Purchase of New Cookbook: from Stone Age to Vikings
bedenhill
Send Email Send Email
 

Thank you for the corrected link.

 

Count me in.

 

Marguerite fitz William, JdL
Courtier to His Excellency Steinolf of Aquaterra 
Or, a natural panther stantant contourney
sable, on a chief invected vert, three plates

 

From: Antir_culinary@yahoogroups.com [mailto:Antir_culinary@yahoogroups.com] On Behalf Of FV/Rafaella
Sent: Friday, April 27, 2012 7:10 PM
To: Antir_culinary@yahoogroups.com
Subject: Re: [Antir_culinary] Group Purchase of New Cookbook: from Stone Age to Vikings

 

 

The link has wrapped and picked up the word "recipe", try this:

 

RdA

 


From: Sara Urdahl <julillasempronia@...>
To: Antir_culinary@yahoogroups.com
Sent: Thursday, April 26, 2012 9:45 AM
Subject: Re: [Antir_culinary] Group Purchase of New Cookbook: from Stone Age to Vikings

 



Nor I.

 

 

On Apr 26, 2012, at 9:05 AM, wheezul@... wrote:



 

Hi Alanus,

I can't seem to get this link to work...

Katrine

> Yes, I'd be interested.
>
> Refr
>
> On Wed, Apr 25, 2012 at 11:41 PM, Alanus <alanus@...> wrote:
>
>> **
>>
>>
>> I forgot to include their website****
>>
>>
>> http://www.pasthorizonspr.com/index.php/archives/03/2012/new-cookbook-from-stone-age-to-vikingsRecipes
>> based on archaeological soil samples. One of the authors, Sabine
>> Karg, archaeologist, botanist and guest researcher at the University of
>> Copenhagen’s Saxo Institute, explains how they managed to figure out
>> which raw materials people used in ancient times.****
>>
>> ** **
>>
>> -- Alanus ****
>>
>> ** **
>>
>> *From:* Antir_culinary@yahoogroups.com [mailto:
>> Antir_culinary@yahoogroups.com] *On Behalf Of *Alanus
>> *Sent:* Wednesday, April 25, 2012 9:15 PM
>> *To:* Antir_culinary@yahoogroups.com
>> *Subject:* [Antir_culinary] Group Purchase of New Cookbook: from Stone
>> Age to Vikings****
>>
>> ** **
>>
>> ****
>>
>> Is anyone interested in putting together a group order for this book and
>> share the shipping cost? While the book costs about $25 each, the
>> shipping
>> is another $25.****
>>
>> I’d be happy to coordinate the purchase. ****
>>
>> ****
>>
>> -- Alanus/Alan Andrist****
>>
>> 206-391-4053****
>>
>> ****
>>
>>
>>
>
>
>
> --
> Patrick Cauldwell, KE7PDC
> patrick@...
> http://www.cauldwell.net/patrick/blog
>

 

 

--

Julilla Sempronia

 





 


#530 From: Raphaella DiContini <raphaellad@...>
Date: Tue May 1, 2012 6:54 pm
Subject: Recipe options (surprise, Italian!) for Culinary guild May 2012
raphaellad
Send Email Send Email
 
Since I haven't had any requests we will be playing with testing recipes for my Sergeantry / Courtier trials coming up in September. :)  Some of these I have done before, and want to see how they would work together, and which might have sufficient "wow" factor for it to be the one recipe I do on site instead of in advance. I believe I have everything for these recipes, except shallots or onion.
As a reminder we will be gathering at 6:00, and starting to cook at 6:30 sharp, but it's totally okay if you come a little late. We will be wrapping up by 9:00 as 4:30AM comes painfully early.
Our address is:
1928 Martin Luther King Jr. Way, Tacoma, WA 98405
In joyous service,
Raffaella
Recipe options:
CVI. Torta de late.
Toy lo formazo e gratillo e toy ove e specie e herbe bone e disbati cum le ove e distempera con lo late e fay la crosta como è ditto de sopra.
CVI. Tart of milk
Take the cheese and grate and take eggs and spices and good herbs and beat with the eggs and temper with milk and make a crust like it has been said and above.
 
XXXVIII.                Lasagne.
Se tu voy fare lansagne de quaressima, toy le lasagne e mitile a coxere, e toli noxe monde e ben pesta e maxenate, e miti entro le lasagne, e guardale dal fumo; e quando vano a tavola, menestra e polverizage de le specie, del zucharo.
XXXVIII Lasagne
If you want to make lasagne in lent, take the lasagne (wide pasta noodles) and put them to cook (in water and salt).  Take peeled walnuts and beat and grind them well.  Put them between the lasagna (in layers), and guard from smoke (while reheating).  And when they go to the table dress them with a dusting of spices and with sugar.
 
 XXXIX. Manzare de pomo bono e perfetto.
Toy le pome, e mondale e taili in quarto e fale lesare; quando eno apresso cocte, yeta via l’ aqua, poy le mete in lo grasso de la carne che tu cossi, e fale a quello modo che tu fay le zuche; e mitige bone specie dolze e ove sbatute como pare a tí.
XXXIX A perfect and good dish of apples
Take apples, peel them, cut them into quarters and put them to boil; when they are nearly cooked pour out the water.  Then add into them the fat of whichever meat that you choose (or have on hand) and make them in the same way that you make gourds.  Add good sweet spices and beaten eggs as you wish.
 
XL. Migliaciti bianchi e vantagiati, etc.
Se tu voy fare migliaciti bianchi per lo megliore modo che fare se poy per XII persone, toy tanto levato che sia un pan e mezo, toy aqua ben calda pocha e menalo molto questo levato tanto che faza file; e toy quatro chaxi freschi che sia ben grassi; e toy X ova, e toy do libre d’ onto frescho ben destruto con poco fogo ben colato. E quando el levato è ben menato, metige suso farina in quantitade de una scudella pizola, e mitige
anche acqua pocha, e mitige tri casi triti, e mitige le ove che tu ay, e fay che questo batuto sia longo e molle, e metilo in el testo caldo e non tropo e ben onto, e tritali suso li doi casi che tu ay ben triti, e l’ altra mitade del lardo che tu ay molto caldo, e falo cosere. E se voy fare per piú persone o per men, toy le çosse per quello modo.
XL A white and rich “migliaciti” (cake)
If you want to make white cake in the best way that you can for 12 persons.  Take enough leaven (fermenting bread dough) that is (for) about a bread and a half, take water that is a little hot and mix it with the leaven so that it makes strings (breaks up).  Take four fresh, good fat cheeses, ten eggs, two pounds of fresh lard that has been well rendered with little smoke and well strained.  And when the leaven is well working put it above flour in quantities of about a dish (scudella pizola a dish of a specific and constant size), and put in a a little water, and put in the chopped cheese (one of the three) and add the eggs that you have.  Make this batter/dough soft and tender, and put it into a hot but not too hot “testo” (pie dish designed to cook pies on the fire) which has been well greased.  And scatter above the two cheeses that you have chopped well, and above it add the hot strained lard that you have, and put it to cook.  And if you want to make for more persons or for less take the ingredients in the same way.
 
XXVI. Fritelle da Imperadore magnifici.
Se tu voy fare fritelle da Imperadore, toi la chiara de l’ ova e fete de formazo frescho, e battile cum la chiara de l’ ova, e mitige un pocho de farina e pignoli mondi. Toy la padella cum assay onto, falo bolire e fay le fritelle. Quando sono cocte, polverizali ben zucharo e tienli caldi, etc.
XXVI. Magnificent fritters of the Emperor
If you want to make fritters of the emperor, take the white of the egg and slices of fresh cheese, and beat with the white of the egg, and put a little flour and peeled pine nuts.  Take the frying pan with enough grease, make it boil and make the fritter.  When they are cooked, powder well with sugar and hold (serve) them hot, etc..
XXVI Magnificent Imperial Fritters
If you want to make Imperial fritters, take the whites of eggs and slices of fresh cheese.  Beat them (the cheese) with the white of the egg, and add a little bit of wheat flour and whole peeled pine nuts.  Take a frying pan with plenty of grease (oil) and put it to boil (heat) then make the fritters (fry in the fat).  When they are cooked sprinkle them with plenty of sugar and keep them hot, etc.
 
CII. Torta de schalogne o de cepolle, etc.
Se tu voy fare torta de queste do cosse, toy quale tu voy e fay ben allessare. Pone prima l’ aqua fuora ben con stamegna e po’ le bati finalmente e toy lardo fino e batillo bene; toy l’ ova e caxo frescho e zafarano e bati insiema e fay la torta.
CII.  Tart of scallions or of onions, etc.
If you want to make a tart of these things, take that which you want and let it well boil.  Take first the water out and then squeeze out the water and finally chop/mash them and take fine lard and beat well; take eggs and fresh cheese and saffron and beat all together and make the tart.
Possible re-testing options for Sergeantry trials:
C.Torta in balconata per dodeze persone.
Toy farina piú biancha che tu poy avere in quantità de tre libre o toy do onze de zucharo e toy       una libra de mandole e xxxvj noce bone e meza libra de uva passa e xxv datali e mezo quarto de garofali e toy bona quantità de late de mandole, toy la farina che tu ay destruta con aqua sì che sia ben spesso e toy la padella e onzella ben de olio e de questa farina fassi crosta ad una
polverizata de zucaro e delle dite specie, e toy le noce possa li datali minuzati e l’ uva passa ben lavata e garofali russi e tute queste croste  su chaschauna la suva parte e poni crosta sopra tute queste cose e sì che sia torta.
C.  Tart windowed for 12 persons.
Take the flour most what that you have in amount of three pounds and take two ounces of sugar and take a pound of almonds and 36 walnuts good and half a pound of currants and 25 dates and half a quarter of cloves and take a good quantity of almond milk; take the flour that you have mixed with water such that it is well thick and take the pan and grease well with oil and of this flour make a crust in it powder with sugar and the said spices, and take the nuts crushed and dates tiny (well chopped) and the currents well washed and cloves ground and all these in the crust over each one saves part of the crust and puts above all these things an it is a tart.
* This recipe actually tells you how to make a crust.  In this case a simple mix of flour and water, the pan is greased with oil the filling put within.
XVII.   Caponi ouer polastri impliti.
Se tu voy fare doy caponi per XII persone, toy doy casi freschi e XII ovi, e toy doy onze de specie dolze fine, toy meza libra de lardo fresco e toy li caponi ben lavati e mondi e fali alessare. Quando sono ben cocti, spoiali tutti e trane fura le ossa e servali, e bati le polpe con alquante foglie de presemolo, e menta, e persa, e de le ditte specie, e de caxo che tu a’ ben pesto, e de le oui che tu a’ tanto che bastano e de queste cosse fa uno bono batuto fino, e morbido, e ben zallo, e ben possiente de specie; e togli trite queste osse e revestelli zascheuno per si segondo che li choga in parte de questo batuto, e fai zaschuno per si in raisella de porche e frize in lardo. E quando sono sofriti, polveriza de le specie ditte, e toy torli overo bianchi de oui e specie, e zafarano destemperato, e sugo de uva ranze o de agresta o del brodo de li caponi, e di queste cosse fane uno bono brodeto, e mitilo a bolire. Quando vole metige queste osse repiene in questo brodeto a bolire; quando è fatto dallo per scutelle e li caponi per tayeri. Questa vivanda vole essere ben zalla e agra de agresta; se tu voy fare per piú persone o per meno, toy le cosse a questa mesura  medesma.
XVII Capons or hens stuffed
If you want to make two capons for 12 persons.  Take two fresh cheeses and 12 eggs and take two ounces of sweet spices, half a pound of fresh lard and take the capons well washed and skinned and let them boil.  When they are well cooked, strip all (of the flesh off) and pull out the bones and reserve.  And beat the meat with some leaves of parsley, and mint and marjoram, and of the said spices, and the cheese that has been well mixed to a paste, and enough of the eggs (to bind the paste).  Of these things make a good batter, fine and soft and well yellow, and good presence of spices.  Take chopped (broken up) these bones and redress each one for it is according that it nails in part of this batter (reform the meat paste around the bones).  And put each in rashers of pork and fry in lard.  And when they are fried, powder with the said spices.  Take strained egg yolks and whites and spices and saffron, temper with juice of grapes crushed or with verjuice or with the capon broth, and of this stuff make a good sauce, and put it to boil.  Then you want to put these bones stuffed in this boiling broth, when it is done serve it in a bowl and the capons in platters.  This dish wants to be well yellow (giallo) and sour of verjuice.  If you want to make it for more persons or for less take the things of this measure by same proportion.
I had a father (Edmund) & son (Ambrose), and P3H (Isebel) show up and jump in with enthusiasm. The dish was proclaimed delicious and would be a great (although fairly labor intensive) addition to a feast. I'll document what we did, and then what I think we should have done/ what I'll try next.
Because I didn't know how many people I'd be having I chose to go with chicken legs for consistancy and ease of serving as opposed to two whole chickens. This seemed to work fantastically. I also used two variations of meat to wrap it in as historically bacon often wasn't nearly as fatty as what we're used to today. We used both bacon and canadian bacon/ ham to test for flavor and workability differences.
Ingredients (what we actually used):
12 chicken legs = 3.44 lb bone in
2 "fresh cheeses"=1/2 lb Quark, 1 lb Ricotta
6 eggs
1 oz fresh italian parsley
1/4 oz fresh mint
1/4 oz dried margoram
1/2 oz sweet spices
1/2 pound bacon / 1/2 pound canadian bacon or ham                  
14 oz lard to fry in

Instructions as done: 
Skin and boil chicken (we reserved the skins to make broth)
once boiled shred chicken and mix with fresh cheeses, chopped herbs, sweet spices  
Take the chicken, cheese and spice batter and wrap in bacon, pin closed with toothpicks if needed. Fry in lard until done (outside is sufficiently browned and the inside reaches at least 160 by meat thermometer), this took approximately 10 minutes per side on my stove at about medium temperature. Allow to drain a bit, then serve hot with sauces on side

Sauce ingredients (as used for  both variations): 
2 cups liquid (homemade broth or verjuice) of which 1/3 cup each was held back for tempering
3 eggs separated into yolks and whites (the recipe calls for both, but that they be separated)
1/4 tsp fine spice mix for each
1/4 tsp sweet spice mix for each
1/16 oz saffron each

Instructions as done: 
Add separated eggs to reserved liquid. Broth blended better than verjuice. Add egg mix slowly to hot liquid while whisking constantly. Increase heat. Broth thickened quickly, verjuice became frothy. Plate and serve quickly with hot chicken.

The verdict:
Delicious and worth doing again. The flavor and mouth feel were both great. There was an even split on which version of the sauces were better with some favoring the zing of the verjuice over the meatier and more mellow broth, but everyone agreed they could do with more of the fine & sweet spice mixes, by about double. If considereing for a feast the broth version might be more cost effective, and there was one suggestion of doing it without the bone as a version of Cordon Blu, but I love the illusion food aspect of this recipe.  

What I'd do differently: 
I tried a new kind of historical cheese (Quark) that while wonderful, wasn't the best choice for this recipe. In the future, I'd stick with options like Ricotta, fresh mozarella, and cheve that are fresh and fairly soft, but not too soft. I think the batter would have possibly been better with fewer eggs as well as firmer cheese as it was a struggle to get it to stay in the wraps because of the consistency. 

For the sauces, we had too much for the ratio of meat. I'd cut down the liquid volume to 1 cup which would also make for a thicker sauce, unless we also reduced the amount of  eggs. I'd also double the amount of spices used, except for the saffron which seemed to be spot on.  
IV. Ambrosino bono e perfecto et cetera.
Se tu voi fare ambrosino per XII persone, toy VI caponi magretti e ij libre de mandole, e una libra de uva passa, e 1 datali, e una libra de brognole, e 1 ½ de genzevro fino, e una ½ entra noce moschate e garof. E zafarano intrego, e meza libra de specie dolçe fine, e toy li caponi e smenbrali e fane septe peze de l’ uno, e mitili a sofrizer in lardo desfato e colado in una cita. E quando sono ben sofriti, la prima cossa che tu gli mitti
sia lo zenzevro roto e le noce moschate taiate ben trite, e canella rota in bone peçe, e garofalli intrigi, e mandole intriege monde, e datali intrigi ben lavati, e meti dentro specie dolçe [in] gran quantità, e fay coxere un pocho; e quando è coto trai indrieto; quando è coto meti le prime mandole con le gusse non monde, e macenali e destempera con aceto pocho, e quando è cota la vivanda, cola li mandole e mettili sugo con specie e zafarano asay. Questa vivanda vuole essere agra e dolza e vermiglia e stretta, traila indietro e dala per scudelle e polveriza specie di sopra le scudelle.
IV. (4) Ambrosino (ambrosia) good and perfect and such. {Spicy chicken with dried fruit}
If you want to make ambrosino for 12 persons take 6 lean capons and 2 pounds of almonds and a pound of currants, and 1 (pound of) dates and a pound of prunes/damson plums (brognole) and 1 ½ of ginger fine and one ½ whole nutmeg and cloves and whole saffron, and half pound of sweet spices, and take the capon and cut into portions and make seven pieces of each, and put it to fry in lard rendered and strained in a pan.  And when it is well fried, the first thing that you must put in is the zenzevro rubbed and the nutmeg chopped well small, and cinnamon broken in good pieces and cloves whole, and almonds whole peeled, and dates whole well washed, and put in sweet spices in large amounts and let cook a little; and when it is cooked take it back (remove off the flame), when it is cooked first put in the almonds with the shell not peeled (unskinned) and grind and distemper (mix) with little vinegar and when it is cooked the dish, strain the almonds and put sauce with spices and enough saffron.  This dish wants to be sharp and sweet and scarlet and sparing take it back (off the fire?) and put it in a bowl and powdered spices over the bowl.
*  Brognole is translated in Florio as any prune or damson plum, given the context it is most likely to indicate prunes.
My interpretation:
Sauce just before plating- description in original source says "this dish should be sharp and sweet and red in color" and I think I managed to hit all three perfectly. :)

The final recipe (which was supposed to be for 2 but filled 3 people, with leftovers) was 1 whole chicken, cut as described above into 7 pieces, enough lard to sauté (my burner is a bit tilted so I wound up using about 3 tbsp), 4 oz skinless almonds divided in 1/2 (with one half kept whole and the other ground for almond milk), 2 oz red wine vinegar, 2 oz currants, 2 oz dates (I cut into rounds), 2 oz prunes (I cut into 1/4), 1/4 oz fresh ginger, 1/12 whole nutmeg freshly grated, 1/6 oz cloves, 1/6 oz saffron, 1 stick true cinnamon broken into large pieces.
Brown chicken pieces in lard, until well but not over browned (this took about 15-20 minutes each side), grind almonds for almond milk, soak ground almonds in 3times the volume of red wine vinegar, drain fat then return chicken to pan, strain solids from almond milk and add to pan with chicken, spices and fruit to simmer down for sauce- until chicken is done by meat thermometer &/or juices run clear (it took approx. 30 minutes). Plate chicken then top with sauce, skinless almonds and a sprinkle of sweet spice mix*
Final verdict was- delicious, but both testers prefer how I usually make this dish with boneless skinless chicken - usually just breasts or thighs (partially due to my beloved's lifelong dislike of eating meat off the bone), and more fruit. The sauce and flavor balance was wonderful! It was a little puckery, but the simmering and spices really brought out the sweetness of the fruit to help balance it. I and the other pork friendly taster had some of both versions and with how flavorful the sauce was there didn't seem to be any noticeable flavor difference between the two fats, or the two variations of almond milk. The sauce was dark enough in color that the strained almond skins didn't cause any noticeable visual variations either.
*the spice mix used is from this same source: LXXIV Sweet spices, enough for many good and fine things, which I have documented here and will go back and provide a link to later.
 
 

#531 From: Raphaella DiContini <raphaellad@...>
Date: Thu May 3, 2012 6:11 pm
Subject: Recipes and thanks from last night's culinary guild
raphaellad
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Thank you to everyone who came last night! It was great fun and I think we got some great work done. I've included the recipes from last night, including the chicken ambrosino that we tested, but didn't cook that night.
 
Lady Zoya, we were thinking of you last night, missing you and wishing you the best!
 
In joyous service,
Raffaella
 
 
Recipe options:
XXXIX. Manzare de pomo bono e perfetto.
Toy le pome, e mondale e taili in quarto e fale lesare; quando eno apresso cocte, yeta via l’ aqua, poy le mete in lo grasso de la carne che tu cossi, e fale a quello modo che tu fay le zuche; e mitige bone specie dolze e ove sbatute como pare a tí.
XXXIX A perfect and good dish of apples
Take apples, peel them, cut them into quarters and put them to boil; when they are nearly cooked pour out the water.  Then add into them the fat of whichever meat that you choose (or have on hand) and make them in the same way that you make gourds.  Add good sweet spices and beaten eggs as you wish.
Ingredients:
5lb of apples,
2 tbsp. Lardo/ clarified pork back fat
2 tsp. “sweet spices” mix from same manuscript
Two scrambled eggs (optional).  
Peel,  quarter & core apples, then boil. Once boiled, pour out the water and add fat (in this case 2 tbsp. pork back fat/ lardo), and spices. I also removed three apples worth and added two scrambled eggs. In the future I might try this again with mashing the apples and effectively making apple pancakes. I might also try adding homemade almond milk as is called for the in gourd recipe from the same manuscript.
For reference, here is a gourd dish from the same manuscript as this recipe tells you to “make them in the same way that you make gourds”.
CXXI.     Zuche.
A ffare bone zuche, toy le monete seche e fale lessare ben in olio non tropo; toy mandole monde e masenale e metelli entro le zuche e fay le bianche, o volo zalle e meti uva passa dentro.
CXXI.  Gourds.
To make good gourds, take the dried meat and let it boil well in oil not too much; take peeled almonds and grind (make almond milk) and put into the gourds and make it white, or if you want yellow and put in currants
 
CII. Torta de schalogne o de cepolle, etc.
Se tu voy fare torta de queste do cosse, toy quale tu voy e fay ben allessare. Pone prima l’ aqua fuora ben con stamegna e po’ le bati finalmente e toy lardo fino e batillo bene; toy l’ ova e caxo frescho e zafarano e bati insiema e fay la torta.
CII.  Tart of scallions or of onions, etc.
If you want to make a tart of these things, take that which you want and let it well boil.  Take first the water out and then squeeze out the water and finally chop/mash them and take fine lard and beat well; take eggs and fresh cheese and saffron and beat all together and make the tart.
Ingredients:
3 oz scallions
1 cup whole milk ricotta
½ cup parmesan reggiano                                                            
2tbps. Lardo/ clairified pork back fat
1 oz. fresh Italian parsley, 1/4 oz. fresh mint, 1/4 oz. fresh marjoram, 5 threads good saffron
1 pie crust
 
Preheat oven to 350. Peel & boil scallions, then chop by hand or in food processor. Add ricotta, herbs, lardo and parmesan last. Line pie tin with crust, then pour in filling and bake for 25-40 minutes (until filling is set), checking after 25. Once tart is done, let set for 10-15 minutes before cutting.  Good cold, but better hot. This was fantastic! I think I will dial back the mint a bit though, as the herbal flavor was lovely, but completely overwhelmed any shallot flavor. This was cheesey herbal goodness.

 
Possible re-testing options for Sergeantry trials:
XVII.   Caponi ouer polastri impliti.
Se tu voy fare doy caponi per XII persone, toy doy casi freschi e XII ovi, e toy doy onze de specie dolze fine, toy meza libra de lardo fresco e toy li caponi ben lavati e mondi e fali alessare. Quando sono ben cocti, spoiali tutti e trane fura le ossa e servali, e bati le polpe con alquante foglie de presemolo, e menta, e persa, e de le ditte specie, e de caxo che tu a’ ben pesto, e de le oui che tu a’ tanto che bastano e de queste cosse fa uno bono batuto fino, e morbido, e ben zallo, e ben possiente de specie; e togli trite queste osse e revestelli zascheuno per si segondo che li choga in parte de questo batuto, e fai zaschuno per si in raisella de porche e frize in lardo. E quando sono sofriti, polveriza de le specie ditte, e toy torli overo bianchi de oui e specie, e zafarano destemperato, e sugo de uva ranze o de agresta o del brodo de li caponi, e di queste cosse fane uno bono brodeto, e mitilo a bolire. Quando vole metige queste osse repiene
in questo brodeto a bolire; quando è fatto dallo per scutelle e li caponi per tayeri. Questa vivanda vole essere ben zalla e agra de agresta; se tu voy fare per piú persone o per meno, toy le cosse a questa mesura  medesma.
XVII Capons or hens stuffed
If you want to make two capons for 12 persons.  Take two fresh cheeses and 12 eggs and take two ounces of sweet spices, half a pound of fresh lard and take the capons well washed and skinned and let them boil.  When they are well cooked, strip all (of the flesh off) and pull out the bones and reserve.  And beat the meat with some leaves of parsley, and mint and marjoram, and of the said spices, and the cheese that has been well mixed to a paste, and enough of the eggs (to bind the paste).  Of these things make a good batter, fine and soft and well yellow, and good presence of spices.  Take chopped (broken up) these bones and redress each one for it is according that it nails in part of this batter (reform the meat paste around the bones).  And put each in rashers of pork and fry in lard.  And when they are fried, powder with the said spices.  Take strained egg yolks and whites and spices and saffron, temper with juice of grapes crushed or with
verjuice or with the capon broth, and of this stuff make a good sauce, and put it to boil.  Then you want to put these bones stuffed in this boiling broth, when it is done serve it in a bowl and the capons in platters.  This dish wants to be well yellow (giallo) and sour of verjuice.  If you want to make it for more persons or for less take the things of this measure by same proportion.
Because I didn't know how many people I'd be having I chose to go with chicken legs for consistency and ease of serving as opposed to two whole chickens. This seemed to work fantastically. I also used two variations of meat to wrap it in as historically bacon often wasn't nearly as fatty as what we're used to today. We used bacon and Canadian bacon/ ham to test for flavor and workability differences.
Ingredients (what we actually used):
9 chicken legs
2 "fresh cheeses"=15 oz. Ricotta, 1 oz. queso fresca + 2 tbsp.  Parmesan Reggiano
1 oz. fresh Italian parsley, 1/4 oz. fresh mint, 1/4 oz. fresh marjoram,
1tsp sweet spices
1/2 pound bacon / 1/2 pound Canadian bacon or ham
2 eggs                  
14 oz. lard to fry in

Instructions as done: 
Skin and boil chicken (we reserved the skins to make broth). Once boiled shred chicken and mix with fresh cheeses, chopped herbs, sweet spices .Take the chicken, cheese and spice batter and wrap in bacon, pin closed with toothpicks if needed. Fry in lard until done (outside is sufficiently browned and the inside reaches at least 160 by meat thermometer), this took approximately 10 minutes per side on my stove at about medium temperature. Allow to drain a bit, then serve.
 
I think this may be my "WOW" make on site dish. It's part illusion food as you  put the "meat" (i.e. cheese, cooked chicken, herbs, eggs, spices) back on the bone wrapped in pork then fried in lardo/ lard/ clairified bacon fat. I may partially pre-prep this and just cook a few in front of the judges.  
 
IV.          Ambrosino bono e perfecto et cetera.
Se tu voi fare ambrosino per XII persone, toy VI caponi magretti e ij libre de mandole, e una libra de uva passa, e 1 datali, e una libra de brognole, e 1 ½ de genzevro fino, e una ½ entra noce moschate e garof. E zafarano intrego, e meza libra de specie dolçe fine, e toy li caponi e smenbrali e fane septe peze de l’ uno, e mitili a sofrizer in lardo desfato e colado in una cita. E quando sono ben sofriti, la prima cossa che tu gli mitti sia lo zenzevro roto e le noce moschate taiate ben trite, e canella rota in bone peçe, e garofalli intrigi, e mandole intriege monde, e datali intrigi ben lavati, e meti dentro specie dolçe [in] gran quantità, e fay coxere un pocho; e quando è coto trai indrieto; quando è coto meti le prime mandole con le gusse non monde, e macenali e destempera con aceto pocho, e quando è cota la vivanda, cola li mandole e mettili sugo con specie e zafarano asay. Questa vivanda vuole essere agra e dolza e vermiglia e stretta,
traila indietro e dala per scudelle e polveriza specie di sopra le scudelle.
IV. (4) Ambrosino (ambrosia) good and perfect and such. {Spicy chicken with dried fruit}
If you want to make ambrosino for 12 persons take 6 lean capons and 2 pounds of almonds and a pound of currants, and 1 (pound of) dates and a pound of prunes/damson plums (brognole) and 1 ½ of ginger fine and one ½ whole nutmeg and cloves and whole saffron, and half pound of sweet spices, and take the capon and cut into portions and make seven pieces of each, and put it to fry in lard rendered and strained in a pan.  And when it is well fried, the first thing that you must put in is the zenzevro rubbed and the nutmeg chopped well small, and cinnamon broken in good pieces and cloves whole, and almonds whole peeled, and dates whole well washed, and put in sweet spices in large amounts and let cook a little; and when it is cooked take it back (remove off the flame), when it is cooked first put in the almonds with the shell not peeled (unskinned) and grind and distemper (mix) with little vinegar and when it is cooked the dish, strain the almonds and put
sauce with spices and enough saffron.  This dish wants to be sharp and sweet and scarlet and sparing take it back (off the fire?) and put it in a bowl and powdered spices over the bowl.
*  Brognole is translated in Florio as any prune or damson plum, given the context it is most likely to indicate prunes.
 
My interpretation:
2 lb. chicken (boneless skinless breasts or thighs chopped into bite size bits make for easier serving). enought lard to sautee (my burner is a bit tilted so I wound up using about 3 tbsp- you can easily substitute olive oil, but it will change the flavor), 4 oz skinless almonds divided in 1/2 (with one half kept whole and the other ground for almond milk), 2 oz red wine vinegar, 2 oz currants, 2 oz dates (I cut into rounds), 2 oz prunes (I cut into 1/4), 1/4 oz fresh ginger, 1/12 whole nutmeg freshly grated, 1/6 oz cloves, 1/6 oz saffron, 1 stick true cinnamon broken into large peices.
Brown chicken pieces in lard or oil, until well but not over browned (this took about 15-20 minutes each side), grind almonds for almond milk, soak ground almonds in 3times the volume of red wine vinegar, drain fat then return chicken to pan, strain solids from almond milk and add to pan with chicken, spices and fruit to simmer down for sauce- until chicken is done by meat thermeter &/or juices run clear (takes approx. 10-20 minutes). Plate chicken then top with sauce, skinless almonds and a sprinkle of sweet spice mix*
*the spice mix used is from this same source: LXXIV Sweet spices, enough for many good and fine things, which I have documented here and will go back and provide a link to later.
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