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Chike Endored Chike Endored 15th Century, England Silver Desert Championship and Feast: Preparation Test Original: Take a chike, and drawe him, and roste him, And lete the fete be on, and take away the hede; then make batur of yolkes of eyroun and floure, and caste there-to pouder of ginger, and peper, saffron and salt, and pouder hit faire til hit be rosted ynogh. [Two Fifteenth Century Cookery Books] Translation: Take a chicken, and roast it, And let the feet be on, and take away the head; then make a batter of yolks of eggs and flour, and caste into it Ginger Powder, and Pepper, Saffron and Salt and cover (?) it faire until roasted enough. Ingredients: Chicken pieces (4 Chicken Thighs/Legs used) 1 tsp Parsley 1 tsp Sage 1 tsp Oregano 1 tsp Basil Olive Oil Salt 6 Egg Yolks 2 Tbsp Flour 1/4 tsp Powdered Ginger 1/4 tsp Pepper ½ tsp Saffron 1 tsp Turmeric 1/4 tsp Salt Redaction: Arrange the Chicken on the sheet and rub them lightly with Olive Oil.  Sprin...

Cerdo Asado con Salsa de Ciruelas Secas Cerdo Asado con Salsa de Ciruelas Secas 15th Century, Catalan Silver Desert Championship and Fest: Feast Preparation Original:   Salsa de ciruelas secas (Spanish) Tomas las ciruelas y ponlas a remojo en vino tinto, y quitales los huesos, y muelelas muy bien con unas pocas almendras sin pelar, y un poco de pan tostado, o asado, puesto a remojo en el vino donde esteban las ciruelas. Y todas estas cosas las moleras juntas y con un poco de agraz, y ese vino, y un poco de arrope, o bien azucar, que seria mucho mejor, y las destemperaras y pasaras por la estamena poniendoles dentro buenas especias, especialmente canela. Para hacer la pebrada lo veras donde se trata en el capitulo anterior; y seguiras cuanto alli se contiene. [Libro de Arte Culinaria, Capitulo III #104, Maestro Martino da Como] Sapor de progna secche (Italian) Sapor de progna secche. Habi le progne e mittile a moglio nel vino rosso, et cavvagli fora l’o...

Chike Endored Chike Endored (Roast Chicken with Glaze) 15th Century England Original: Take a chike, and drawe him, and roste him, And lete the fete be on, and take away the hede; then make batur of yolkes of eyroun and floure, and caste there-to pouder of ginger, and peper, saffron and salt, and pouder hit faire til hit be rosted ynogh. [Two Fifteenth Century Cookery Books] Translation: Take a chicken, and roast it, And let the feet be on, and take away the head; then make a batter of yolks of eggs and flour, and caste into it Ginger Powder, and Pepper, Saffron and Salt and cover (?) it faire until roasted enough. Ingredients: 1 Whole Chicken or Chicken pieces (4 Chicken Thighs used) 3 Egg Yolks 1 Tbsp Flour 1/8 tsp Powdered Ginger 1/8 tsp Pepper ½ tsp Saffron ½ tsp Turmeric 1/8 tsp Salt The Paste: Egg Yolks, Flour, and spices Redaction: Roast Chicken. Beat together the Egg Yolks and Flour until it forms a paste then add in the rest ...

Andalusian Stuffed Eggs 13th Century, Andalusia Original: Original Transcription Needed [An Anonymous Andalusian Cookbook of the 13 th Century] Translation: Take as many eggs as you like, and boil them whole in hot water; put them in cold water and split them in half with a thread. Take the yolks aside and pound cilantro and put in onion juice, pepper and coriander, and beat all this together with Murri, oil and salt and knead the yolks with this until it forms a dough. Then stuff the whites with this and fasten it together, insert a small stick into each egg, and sprinkle them with pepper, God Willing. ----- Translation by Charles Perry Ingredients: 8 Eggs 1/4 tsp Cilantro 2 tsp Onion Juice 1/8 tsp Pepper 1/8 tsp Coriander Murri (Subst: Soy Sauce) 2 1/2 Tbsp Oil 1/4 tsp Salt Redaction: Hard Boil the Eggs. After they have cooled, slice the Eggs down the center and remove the Yolks. Make sure to keep the paired halves together. Mix the Yolk...

Sopas Doradas 5/30/2013 Sopas Doradas (Golden Soup) 1529, Catalan Original: Tomar un pan y hacerlo rebanadas: y tostarlas de buena manera que no se quemen, y tomar buen caldo y cocerlo en una olla aparte con todo su recaudo; y despumarlo bien, y después tener aparejado queso rallado, y cuando quisieren comer, tomar algunas yemas de huevos, y desatarlas con el mejor caldo de vaca gordo de la olla; y echarle un poco de gingibre y después tomar aquellas tostadas, y remojarlas con el caldo; y desque sean acabadas de remojar quitarlas de aquel caldo; y hacer escudillas de aquellas tajadas de pan o rebanadas; y echar sobre ellas del caldo de los huevos; después echarles el queso, y estas se llaman sopas doradas. [ Libro de guisados de Ruperto de Nola ] Translation: Take a loaf of B read and slice it : and toast them in a good way so they don't burn, and take good stock and cook it in a pot; Keep an eye on it and grate some Cheese , and when they want to eat, take...

Beef y-Stywyd with Rice Beef y-Stywyd (Stewed Beef) 15th Century England Original:   Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth. [Two Fifteenth Century Cookery Books] Translation: Take fair Beef of the ribs of the forequarters and smite in fa...

Chicken in the French Fashion, Robert Bay, 1665 To boil Capons, Chickens, Pigeons, or any Land Fowls in the French Fashion (Chicken in the French Fashion) 16th-17th Century, England/France Original: Either the skin stuffed with minced meat, or boned, & fill the vents and body; or not boned and trust to boil, fill the bodies with any of the farsings following made of any minced meat, and seasoned with pepper, cloves, mace, and salt; then mince some sweet herbs with bacon and fowl, veal, mutton, or lamb, and mix with it three or four eggs, mingle all together with grapes, gooseberries, barberries, or red currans, and sugar, or none, some pine-apple-seed, or pistaches; fill the fowl, and stew it in a stewing-pan with some strong broth, as much as will cover them, and a little white wine; being stewed, serve them in a dish with sippets finely carved, and slic't oranges, lemons, barberries, gooseberries, sweet herbs chopped, and ma...