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Yonnie Travis
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Harleian MS. 279 (ab 1430) - .xxiij. Nomblys of þe venyson.- Numbles of the Venyson - liver, kidney or heart are cooked till tender in a flavorfol broth of wine, water and stock, seasoned with cinnamon, pepper and ginger, and sharpened with vinegar. A surprising dish for those who enjoy organ meats.

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Harleian MS. 279 (ab 1430) - .xxiij. Nomblys of þe venyson.- Numbles of the Venyson
 Harleian MS. 279 (ab 1430) - .xxiij. Nomblys of þe venyson.- Numbles of the Venyson Numbles (umbles, numlys, ombles, owmlys, humble) is an archaic cooking term that once refered to the back and loins of a deer (from lumbulus meaning the loin).  Approximate...

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Harleian MS. 279 (ab 1430) - .Cl. Cawdel out of lente. - Caudel out of Lent - a delicious drink, sauce or custard depending on cooks whim made from almond milk, eggs and sugar. Simple ingredients creating a delicious dish fit for a king.

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Harleian MS. 279 (ab 1430) - .Cl. Cawdel out of lente. - Caudel out of Lent
Harleian MS. 279 (ab 1430) - .Cl. Cawdel out of lente. - Caudel out of Lent When I came across this recipe 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...

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Cxlviij. Whyte Pesyn in grauey.- White Peas in Gravy - Yellow peas cooked in almond milk, seasoned with sugar and onion create a delcious and surprisingly delicate soup enjoyed by king's and peasants alike. I urge you to try it!

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Harleian MS. 279 (ab 1430) - .Cxlviij. Whyte Pesyn in grauey.- White Peas in Gravy
.Cxlviij. Whyte Pesyn in grauey.- White Peas in Gravy This is the second recipe that I intperpreted 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, & Dou...

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Harleian MS. 279 (ab 1430) - .Cxlv. Blaunche Perreye. - White Pea Soup - Very simple and humble ingredients come together to make great flavors in this 15th Century soup for a king.

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Harleian MS. 279 (ab 1430) - .Cxlv. Blaunche Perreye. - White Pea Soup
Harleian MS. 279 (ab 1430) - .Cxlv. Blaunche Perreye. - White Pea Soup It has been quite some time since I posted anything.  I've had some pretty major changes in the household; starting a new job, working out the old one etc.  It's not an excuse for not po...

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Harleian MS. 279 (ab 1430) - For to make Blawnche Perrye - Creamed Leeks with Rice - a delicious dish of leeks, cooked with almond milk and rice traditionally served with fish. Also a very brief look at medieval food preservation methods.

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Harleian MS. 279 (ab 1430) - For to make Blawnche Perrye - Creamed Leeks with Rice
Harleian MS. 279 (ab 1430) - For to make Blawnche Perrye - Creamed Leeks with Rice Just like venyson is served with furmenty we are instructed in   Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts ...
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