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Yonnie Travis
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What? Wortys? Oh..those Brassica's! - The first reccipes from Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin dedicated to the humble members of the Brassica family; cabbage, kale, mustards, collards, kohlrabi, cauliflower, broccoli rabe, turnips and rutabaga. Some recipes will be very familiar, and others will introduce you to knew flavors. I hope you enjoy!
What? Wortys? Oh..those Brassica's!
What? Wortys? Oh..those Brassica's!
giveitforth.blogspot.com
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This paper represents my very first competition & research paper. Be kind with your constructive criticism, offer solutions and suggestions along with your critique. I welcome it, I wish to improve not only research but my writing.

It answer's the question “What dietary theories were used in period?”, “How can we apply the dietary practices of the time period we are emulating to our feasts?”, and “Is this feasible?” This paper will explain how to create a modern “Medieval” menu using the dietary theories and practices that were prevalent during the 14th and 15th Centuries specifically in England.
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Harleian MS. 279 (ab 1430) - .xxxxix. Sardeyneȝ - Sugared and Spiced Nuts - An unusual confection which creates a delicious caramalized nut, flavored with ginger, cinnamon, mace and spicy cubebs and dusted with sugar. Simple, easy to make and a must for any food enthusiast!
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What to Drink? Four Drink Syrups for Recreation Feasts - When a site is dry and folks want something to drink what do you serve? There are four drink syrups that I use when cooking a banquet; sekanjabin, a Persian mint drink made with vinegar and sugar, A Syrup of Pomegranites, cinnamon spiced pomegranate syrup, A Syrup to Cool the Stomach and to Allay Chollor, a refreshing citrus based drink syrup that may or may not use rosewater at the cook's perogative and lastly, an Apple Syrup, spiced or not, this delicious drink made with apples is just the thing on a hot summer day. Because they do not require refridgeration, these syrups are perfect to take camping--just add water to your taste and enjoy.
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Here I present five recipes from the 15th and 16th centuries featuring apples; A candy made of apples simmered in sugar syrup and allowed to dry, Apple Muse, and apple and rice milk sauce or pudding, Apple Moyle, a similar recipe to Apple Muse resulting in a sweet apple porridge, Applade Ryalle-three different versions of apple soup, creamy and delicious an unusal starter for any meal, and lastly A Potage of Roysons, apples and raisins are offset by spicy ginger in this simple porridge of rice.
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Recipes for the feast that was served, many of which are my one interpretations of recipes found in Robert May's "The Accomplisht Cook"; Brawn with Mustard, A Grand Sallet, A Hash of Beef (one of the first recipes I have come across that feature vegetables other then onions in a beef soup), An Oatmeal Pudding, Otherways, A Made Dish of Chicken and Sausages, Soops of Turnips, Cauliflower and Cabbage, A Peascod Dish, Two Ways (almond pastries and quince, apple and pear pastries), A Made Dish of Curds (a very early cheese pastry) and other sweets. Drinks included Sekanjabin, An Orange, Lemon and Pomegranite drink and an Apple Drink.
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Five Sweet, Savory and Fried Custards found in Harleian MS 279 (~1430)- a selection of dishes featuring milk thickened with eggs; Pictured is Roasted Milk, a hard custard sliced and roasted or fried in grease, An Early Bread Pudding, a sop of bread floating in a pool of sweet custard, A Savory Cheese Soup, flavored with sage and parsley, Papyns, a soft custard that was used to feed infants and the elderly, lastly, Boil Creamed, sweet, creamy and delicious, everything you would want in a custard.
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Looking to add a late Medieval flare to your breakfast? These five hearty recipes will do just that. Just click on the link and you will be taken to the post. I hope you enjoy.
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Wondering what to eat during the Lenten season? Here is a list of five dishes appropriate for Lent that were enjoyed in the 15th Century; Sturgeon in broth, Creamed Leeks with Fish and Rice, White Peas in Gravy, Rice Porridge with Dates and lastly a delicious butter or creamed cheese substitute made from almond milk. I hope you enjoy.
Five Medieval Lenten Dishes
Five Medieval Lenten Dishes
giveitforth.blogspot.com
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Five simple and delcious vegetable dishes from the late medieval period. This list features .xxx. Soupes dorroy, .v. Whyte wortes., Compost , Canabenys with Lekys, .Cxlv. Blaunche Perreye. and a bonus recipe for .iij. Joutes. - Braised Spring Greens with Bacon. I hope you enjoy!
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