Showing posts from 2014


Introduction: This entry is a re-creation of a recipe from A Proper New Booke of Cookery , entitled "Applemoyse". It is served primarily as a dessert. It is an Apple pudding served in a bowl. Recently we were graced with a large bag of apples that Dan and Ginger picked off their tree and I figured this was a good opportunity to try this recipe. Our daughter, Cate, liked it so much she went back for another big helping. Original: To make Applemoyse. Take a dosen apples and ether rooste or boyle them and drawe them thorowe a streyner, and the yolkes of three or foure egges withal, and, as ye strayne them, temper them wyth three or foure sponefull of damaske water yf ye wyll, than take and season it wyth suger and halfe a dysche of swete butter, and boyle them upon a chaffyngdysche in a platter, and caste byskettes or synamon and gynger upon them and so serve them forthe. [ A Proper New Booke of Cookery, William How, 1575] Related Recipes: Applemoyse, or Applem

Spanish Onion Soup

I came across this soup from a US chef living and working in Barcelona.  It is a twist on the classic French Onion Soup.  This is not a Medieval dish, But it is very tasty and captures the flavor of the area. Ingredients: 2 Large Onions 1/2 Cup Unsalted Butter or Olive Oil 2 Garlic Cloves (More if you like Garlic) 1/2 tsp Thyme 2 Fresh Thyme sprigs 1 Tbsp Paprika 1 Tbsp Flour Salt and Pepper 1 Cup White Wine 2 Quarts Homemade or Store bought Beef Broth 2 Bay Leaves Approx 10 oz Chorizo 1 Baguette 2 - 3 Cups shredded Gruyère Cheese (or something suitably melty) Take the two large Onions, slice them up, and place them in a large pot.  Add the Butter or Olive Oil.  Carmelize the Onions over low heat.  As the Onions carmelize, add the diced Garlic Cloves, Thyme, and Paprika.  Salt and Pepper to taste.  Sprinkle the Flour over the Onions and stir until combined.  Stir in the Wine and cook down until most of the wine has evaporated.  Take a pan and cook the Chorizo allowing the oils and co

Pastel de Cabrito

Pastel de Cabrito Original: Y si por caso fueren muy gordos los cabritos para asados, pueden hacer de ellos pedazos, y hacerlos pasteles o empanadas y puedes tomar salsa fina y perejil cortado, y ponlo en empanadas con un poquito de aceite dulce y vaya esta vianda al horno; y un poco antes que la saques del horno batir unos huevos con agraz o zumo de naranja y ponerlo dentro de laempanada por el espiradero del cobertor de la empanada y despues tornarlo al horno por espacio de tres paternostres y despues sacarlo y ponerlo este pastel delante del senor en un plato, y abrirlo y darselo. [ Ruperto de Nola, “Libre de Coch”, 1529, Recipe #48 ] Translation: And if by chance the kids are too fat to be roasted, you may cut them in pieces, and make them into pasteles or empanadas  And you may take fine spice and chopped parsley and put them in the empanadas with a little sweet oil and take this food to the oven; and a little before you remove it from the oven, beat some e


Kichernn - Chickpeas Kichernn Original: Die kichernn hiczenn vnd plewend vnd machenn prunczen vnd machenn den frawenn ire recht zu vier wochenn einß komenn, als es sein soll. Vnd spricht Auerrois, das sie prechenn den stein, der do leyt in den lendenn oder der do leit in der blosenn, vnd auch die brüe, mit der sie gesotenn werdenn. Vnd darczu sein die swarczen kichernn pesserr dann die weissenn. Vnd Galienus spricht, das bru von kichernn, so man sie seudt, die ist der lebernn gut, wann es reinigt sie vnd die nyren, do der stein wechst, den schleim vnd treibt vil vnflatz vonn dem menschenn. [Das Kochbuch des Meisters Eberhard, Mid-15th Century] Translation: Chickpeas heat up and cause gas and make much piss and make the women's right come up once every four weeks, as it should be. And Averroes says they break the stone that lies in the loins or in the bladder, and so does the broth that they are boiled in. And the black chickpeas are better for this than the white ones. And Gale