Syseros
Lemon Ginger Chicken
Globuli
Payn Ragoun
Alawder de beef
Bukenade
Hotchpot de Poullaine
Russian Christmas Ham
Russian Cabbage Soup
Moroccan Chicken
Pine Nut Candy
Hais
Turnip Kugel

Title:

Syseros

Instructions:

Soak chickpeas over night in salt water. Drain off salt water. In a saucepan over low heat, whisk briskly together oil, lemon juice, salt, cinnamon and sage. Add chickpeas, toss until well coated. Place everything into a foodprocessor (or blender). Add extra oil if needed to make a mayo consistency. Transfer to a bowl and garnish with parsley. Serve with toast points or pita bead.

Description:

15th century French recipe for a chickpea puree

Number of Servings:

2 cups

Ingredients:

3/4 cup raw chickpeas, 2 tbsp peanut oil, 3 tbsp lemon juice, 1/4 tsp salt, 1 tsp ground cinnamon, 1 1/2 tsp fresh chopped sage, 2 tbsp fresh chopped parsley

Time to Prepare:

About 20 minutes (minus the soaking)

Unredacted Recipe:

Recipe Source:

Chiquart's 'On Cookery', A fifteenth-Century Savoyard Culinary Treatis, New York, Berne & Frankfurt, 1986

Title:

Lemon Ginger Chicken

Instructions:

1)  Cut up the chicken into large pieces (e.g. cut a breast into 6 pieces).  Mix together lemon juice, garlic and fresh ginger in a bowl and marinate chicken for 2 hours.
2)  In a clean plastic bag, mix the flour, ground ginger, paprika, salt and pepper.  Put the chicken pieces into the bag and shake to coat them with the mixture.
3)  Sauté the chicken and chopped onions until browned in the oil.  Place in a baking pan and sprinkle with brown sugar.
4)  Pour the chicken stock and marinade over the chicken and cover with slices of lemon.
5)  Bake about 40 minutes in a 350 F. oven.

Description:

See above

Number of Servings:

Serves four

Ingredients:

1 lb. boneless chicken
1 C. flour
2 tsp. ground ginger
1 tsp. paprika
1 tsp. salt
1 tsp. black pepper
2 onions, chopped into larger pieces
1 C. lemon juice (fresh squeezed is best)
4 tsp. fresh ginger, finely chopped
4 cloves garlic, minced (optional, or use garlic powder to taste)
2 tsp. oil
¼ C. chicken broth
¼ C. brown sugar
1 lemon, sliced paper thin

Time to Prepare:

Unredacted Recipe:

Recipe Source:

Title:

Globuli

Instructions:

Press curd cheese through sieve or let it hang in cheese cloth until it's drained well. Mix with the semolina into a loose dough. Let it sit for a few hours. (Have a sip of the Caroenum while you wait). With wet hands form the mixture into dumplings. Quickly fry them in olive oil for a few minutes. Drain and roll in honey.

Description:

Fried Cheese Balls

Number of Servings:

A bunch

Ingredients:

Curd cheese, 500 g or about 1lb A cup of semolina honey olive oil

Time to Prepare:

2 hours

Unredacted Recipe:

Roman origin, unredacted recipe not available

Recipe Source:

Interwebs

Title:

Payn Ragoun

Instructions:

I have made the recipe before and felt it didn’t have enough ginger flavor, I have doubled the ginger and tripled the amount of pine nuts to suit my tastes.  Yummy!!

Cook sugar, honey and water together, stirring frequently, over a fairly low heat, until the syrup reaches the soft-ball stage (235).  Cool it a little and then beat it until it begins to stiffen and change color.  Add pine nuts and ginger and stir together.  Pour out on waxed paper or on to a buttered plate.  When hardened, slice and serve.

Description:

This is a fudge type candy made with pine nuts
I have no clue as to what thriddendele is, nor does the author of Pleyn Delit where I took the recipe from

Number of Servings:

Ingredients:

2 cups sugar
3 tbsp honey
2/3 cup water
¾ cup pine nuts
1 rounded tsp powdered ginger

Time to Prepare:

Unredacted Recipe:

Take hony and sugar cipre and clarifie it togydre, and boile it with esy fyre, and kepe it wel fro brenning.  And whan it hath yboiled a while, take up a drope perof wid yr fyngur and do it in a litel water, and loke if it hong togydre; and take it fro the fyre and do perto pynes the thriddendele and powdour gyngever, and stere it togyder till it bygynne to thik, and cast it on a wete table; lesh it and serve forth with fryed mete, on flesh dayes or on fysshe dayes.

Recipe Source:

Pleyn Delit

Title:

Alawder de beef

Instructions:

Have ready: (3 or 4) 3/8” thick flank or round steaks. Trim the edges. Season with and pound in:
1 tsp kosher salt
1/8 tsp paprika
¼ tsp dry mustard
1/8 tsp ginger

Melt:
¼ Cup butter

Add and sauté until golden:
4 T chopped shallots or onion
4 T chopped crimini mushrooms

Add:
1 Cup bread crumbs or dressing crumbs
1 tsp fresh chopped rosemary
¼ tsp kosher salt
A few grains paprika
1 slightly beaten egg
3 boiled egg yolks, crumbled
¼ Cup cider vinegar, or verjuice

Spread this dressing over the steak, roll loosely and use a sprig of woody rosemary to skewer closed (or wrapping with twine will do).

Select a 12-inch Dutch oven and start 21 briquettes. Heat 3 T oil in Dutch oven. Sear the rolled steak on all sides in the hot oil. Remove to a plate and cover. Stir 2 T flour into the oil in the Dutch oven.

Add:
1 Cup stock
1 Cup dry red wine
¼ tsp kosher salt
When thickened, add rolled steaks and stir to coat. Bake covered for about 1-½ hours at 300º F (14 T/7 B). Add seasoning if required.

Description:

Stuffed Beef Rolls

Number of Servings:

Ingredients:

(3 or 4) 3/8” thick flank or round steaks. Trim the edges. Season with and pound in:
1 tsp kosher salt
1/8 tsp paprika
¼ tsp dry mustard
1/8 tsp ginger
¼ Cup butter
4 T chopped shallots or onion
4 T chopped crimini mushrooms
1 Cup bread crumbs or dressing crumbs
1 tsp fresh chopped rosemary
¼ tsp kosher salt
A few grains paprika
1 slightly beaten egg
3 boiled egg yolks, crumbled
¼ Cup cider vinegar, or verjuice
1 Cup stock
1 Cup dry red wine
¼ tsp kosher salt

Time to Prepare:

Unredacted Recipe:

Recipe Source:

Baroness Toline Rosalinde of Arundel

Title:

Bukenade

Instructions:

Select 12 inch Dutch oven and start 14 coals. Heat lard or oil in Dutch oven over 14 coals. Brown meat on all sides. Add minced onion, stir. When onion is translucent, add spices and water (beef broth/wine). Bring to a boil, replenish charcoal as needed. Remove 10 briquettes to reduce heat to a simmer and stir occasionally. Simmer, for 45 minutes or until meat is tender. Remove ½ cup of the broth-wine liquid from the heat. When the broth has cooled, add some of it to the beaten egg yolks. Stir. Add the egg mixture to the rest of the broth. Stir. Cook over low heat (4 coals) until the mixture is thickened. Do not boil. Ladle into serving bowls. Serve hot. (I’ve come to the realization that when the un-redacted recipe calls for you to “serve it forth” or to “give it forth” the means to serve it at once and not to allow it to stand. This is especially true of sauces that are thickened using eggs. These are lovely, smooth with the right consistency directly from the heat, but allowed to stand and the texture changes as the eggs congeal. The flavor is unchanged, but the the appearance and presentation suffer.)

Adapted by: Lord David of Caithness

Description:

Number of Servings:

Ingredients:

1 lb (3 lbs)boneless beef chuck steak, cut into 1 inch cubes
½ lb (1lb) boneless pork roast, cut into 1 inch cubes
1 T (2 T) lard or oil (Crisco™)
1 (2) medium onion, minced
2 C water (here is where we really varied; we omitted the water & used 2 cans of beef broth and 2 cans’ measure of red wine-“Two Buck Chuck”)
1 tsp salt (omitted)
dash pepper (pinch of whole cubebs and pinch of whole white peppercorns, ground together with motar/pestle
pinch leaf thyme
1 tsp sage powder
2 (8)egg yolks, beaten
(2 pinches fresh rosemary)

Time to Prepare:

Unredacted Recipe:

Nym fresh flesh, what it cuere be. Seth hit with goud beof, cast therto mynsed oyions & good spicerie, & lie hit with eyren, & gif hit forth.

The good spicerie and fresh flesh, what it euere be in the original give us plenty of options in this recipe. [And so we took the liberties noted in parentheses ( ) ]

Recipe Source:

“Take a Thousand Eggs or More- A Collection of 15th Century Recipes”, 2nd Ed Volume One, ©1997, ISBN 0-9628598-4-2; by Cindy Renfrow

Title:

Hotchpot de Poullaine

Instructions:

Select a 12-inch Dutch oven and start 25 briquettes. Using the inverted oven lid as a griddle, toast the breadcrumbs and soak in the wine and broth (the longer, the better). Finely Mince the chicken liver and add it to the wine/broth mixture (Omitted). Reserve to use as a thickening. Set up the 12-inch Dutch oven with 16 briquettes underneath and 4 on top, preheating the oven. (Remove the skin from the chicken thighs) Brown the chicken pieces in a heavy Dutch oven or casserole. Add the breadcrumb mixture, salt and pepper. Cover and simmer, until the meat is just barely tender (about 30 minutes). (Closely check your rate of simmering. Adjust the number of briquettes underneath to maintain the simmer but to prevent a rolling boil.) Stir the verjuice into the remaining spices and stir this mixture into the sauce in the pot. Cover, and continue cooking until the meat is falling of the bones. (At this point, we removed the bones and allowed the shredded chicken to remain in the sauce; because it was falling off the bones.) Take out the chicken and arrange nicely on a serving plate. Boil the sauce until it is dark, glossy, and very thick. (We intended to serve this nice, thickly sauced Casserole over Couscous.) Spoon it over the chicken and serve. (When cooking with verjuice or vinegar where it is allowed to simmer or boil for a length of time; always taste and adjust the seasonings just before serving by adding a drop or two more verjuice if needed to obtain the desired level of tartness.)

Adapted by: Lord David of Caithness

Description:

Chicken Casserole

Number of Servings:

2 cups

Ingredients:

2 slices bread (¾ Cup of bread crumbs)
4-5 lb roasting chicken, cut in pieces (keep the liver) (We used two bags of ice-glazed chicken thighs ~ so no liver; also kept the cost down.)
1 Cup red wine
¾ Cup beef broth
2 T butter or vegetable shortening
Salt and pepper
2 T verjuice (2 T Balsamic vinegar)
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp grains of paradise (seeds of 1 pod of cardamom crushed substituted)

Time to Prepare:

About 20 minutes (minus the soaking)

Unredacted Recipe:

Take your chicken, dismember it, and fry it lighty in lard. Take a bit of grilled bread and some chicken livers, steep in wine and beef broth, and boil with your meat. Grind ginger, cassia and grains of paradise, and steep in verjuice. It should be clearish black and not too thick.

Recipe Source:

Chiquart's 'On Cookery', A fifteenth-Century Savoyard Culinary Treatis, New York, Berne & Frankfurt, 1986

Title:

Russian Christmas Ham

Instructions:

1. Preheat the oven to 325 degrees F.
2. Using a sharp knife, score the skin of the ham in a diamond pattern.
3. Mix together the mustard, brown sugar, and salt and spread all over the
ham.
4. Sprinkle with paprika (if desired).
5. Place the ham on a rack in a roasting pan, add the remaining ingredients.
Roast, basting with the juices, until a meat thermometer reads 170 degrees F or
the juices run clear when you insert a skewer into the thickest part of the
roast, about 3 hours.
6. Let the roast stand, covered with foil. for 15 minutes.

-THL Ilia

Description:

Roasted Ham

Number of Servings:

Ingredients:

1/3 cup Dijon mustard
1/3 cup dark brown sugar, packed
salt, to taste
2 cups beer
2 cup apple cider
5-10 cloves
4 bay leaves
fresh ground black pepper, to taste
Paprika, to taste

Time to Prepare:

10 Minutes

Unredacted Recipe:

Recipe Source:

I found it online, but am unable to find the site. Although not
necessarily a period recipe, all of the ingredients are within period. A
Gyldenholt Yule tradition!

Title:

Russian Cabbage Soup

Instructions:

In a large pot, saute the onions and garlic in oil till soft
Add broth and water, bring to a low boil
Add all vegetables but kraut, reduce to medium-low heat, cover.
Simmer for 1 hour
Add groats and kraut
Simmer for an additional hour, or until groats are soft.

Serve with a dollop of sour cream.

-THL Ilia

Description:

This soup was used year round, including fasting times.

Number of Servings:

Lots

Ingredients:

1 Large head of cabbage, chopped
1 C. Kale, coarse chopped
2 Carrots, sliced into coins
Handful of parsley, coarse chopped
1 C. Onion, chopped
2 tbs garlic
3 C. water
12 C. Vegetable broth
3 C. Bulgar Groats
1/2 C. Sour Kraut
Salt to taste
Sour Cream to taste

Time to Prepare:

15 - 30 Minutes

Unredacted Recipe:

Chop cabbage, greens, or a mixture of both very fine, then
wash them well. Boil or steam them for a long time. On meat days, put in red
meat, ham, or a little pork fat; add cream or egg whites and warm the mixture.
During a fast, saturate the greens with a little broth, or add some fat and
steam it well. Add some groats, salt and sour cabbage soup; then heat it.

Recipe Source:

The Domostroi - Rules for Russian Households in the Time of
Ivan the Terrible, translated by Carolyn Johnston Pouncy

Notes about my version: I left out the cream until ready to serve and winged a
few things: Adding sour cabbage soup, to make cabbage soup?! So I used kraut to
sour the flavor some.

Title:

Moroccan Chicken

Instructions:

1. In a large (5 qt) heavy pot, heat 2 Tbs oil over medium-high
heat. Season chicken on all sides with salt and pepper. Brown in batches,
turning once, about 10 minutes total per batch; add more oil as needed.

2. Add onion and ¼ c water [I use chicken stock] to pot; cooking, stirring to
loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook,
stirring occasionally, until onion is softened, about 5 minutes. Return chicken
to pot. Add 2 cups water [again, with the chicken stock] and half the prunes
[and apricots], bring to a boil. Reduce heat; partially cover and simmer until
chicken is cooked through and very tender, about 45 minutes.

3. [The orig. recipe says to remove the chicken here and to keep on a platter
until the sauce is ready, but I skip that, especially since I’m not using
bone-in pieces] Add remaining prunes [and apricots] to pot; raise heat to high.
Continue to cook until sauce has thickened, about 10 minutes. [If you removed
the chicken, pour the sauce back on top and serve]. Done! Sometimes I serve it
over rice, sometimes I don’t, an it tastes good hot or cold.

-Sidony le Pelerin

Description:

This is basically a modified tagine with chicken, prunes, and apricots.

Number of Servings:

6+

Ingredients:

4 Tbs olive oil
6 whole chicken legs (about 12 oz each), drumsticks and thighs attached, skin
removed [I use just boneless, skinless thighs, and I use 6-8 thighs depending on
size; I like a lot of sauce]
coarse salt
ground pepper
1 large onion, halved and thinly sliced [I use a bunch more . . . prob. around
2 onions per 6 thighs]
1 tsp turmeric
1 tsp ground ginger
½ tsp cinnamon
1 ½ c. large pitted prunes [I use a combo of prunes and apricots and fill a 2 c.
measuring cup to the top (above the 2 c. mark)]
[my addition: 2 ¼-2 ½ c. chicken stock; since I use more onions, I sometimes
need more liquid to deglaze the pan]

Time to Prepare:

1 hour, 20 minutes

Unredacted Recipe:

This is actually a modern recipe that is based on
traditional tagines which have been around quite a long time.

Recipe Source:

Originally from Everyday Cooking

Title:

Pine Nut Candy

Instructions:

Melt the sugar in a clean, dry pan for approximately 10 minutes over medium high heat. Once the sugar has melted, add the nuts and stir to coat. Remove the pan from the heat and scoop into the centers of cut wax paper squares. Roll into cylinders.

Description:

A pine nut and caramel like consistancy, similar to peanut brittle

Number of Servings:

Ingredients:

1 cup pine nuts
1 cup brown sugar
Wax paper

Time to Prepare:

Unredacted Recipe:

Pine kernels are drawn from pine nuts, which hold resin when they are separated, and when eaten in food generate the best of humours, settle thirst, take away the imbalance of humors of the stomach and purge the urine... Sugar is melted, and pine nuts are rolled in it with a scoop and made into the shape of a pastille. (Milham, 177)

Recipe Source:

Original recipe from De honesta voluptate 1480

Title:

Hais

Instructions:

To your food processor add: The bread crumbs and dates and mix well. Add in pistachios and almonds and mix again till combined. Melt butter in a small pan and add slowly to bread mixture. Using a tablespoon or an ice cream scoop, make meatball sized cabobs and roll in the sugar.

-Ceara

Description:

Nut Balls 

Number of Servings:

Makes 2 dozen

Ingredients:

2 2/3 cup bread crumbs
2 cups pitted dates
1/2 cup ground almonds
1/2 cup ground pistachios
7 Tbsp melted butter or sesame oil

Time to Prepare:

20 minutes

Unredacted Recipe:

Take fine dry bread or biscuit and grind them up well. take a ratl of this, and three quarters of a ratl of fresh or preserved dates with the stones removed, together with three uqiya of ground almonds and piscachios. Knead all together very well with the hands. Refine two uqiya of sesame oil and pour over, working with the hand until it is mixed in. Make into cabobs, and dust with fine ground sugar. If desired, instead of sesame oil use butter. This is excellent for travelers.

Recipe Source:

A Baghdad Cookery Book Newly translated by Charles Perry, 2005

Title:

Polish Turnip Kugel

Instructions:

Preheat oven to 375

Prepare lentils, 2 cups water and one cup lentils, simmered for ten minutes. Let cool.

Prepare buckwheat grits: melt all butter in skillet, add all buckwheat and stir on a medium high heat until the kernels begin to brown. Add three cups water, bring back to a boil. Add 1 teaspoon salt, let simmer for 5 minuets, then set aside to cool. Do not stir too much.

While that is cooling, mix turnips, leeks, onion, poppy, vinegar, spinach, parsley, anise, ginger and mix together thoroughly. In a separate bowl, mix egg yolks and veggie stock together.

Beat egg whites until stiff, set aside for last step.

Once all ingredients are cool, mix altogether thoroughly with coarse bread crumbs.

add a little oil to the bottom of a large casserole dish, then spread out fine breadcrumbs to coat bottom of dish.

Fold egg whites into mixture carefully, transfer concoction to casserole dish, and bake covered for 40 minutes.

-Joshua

Description:

Jewish Caserole

Number of Servings:

6 servings

Ingredients:

3 to 5 teaspoons salt
1/4 cup vinegar
1/2 cup butter
1 1/2 cup buckwheat grits (any kind of rough ground buckwheat berries will do)
3 cups Turnips, parred and shredded
1 cup cooked lentils
1 cup cooked, drained spinach (original recipe calls for orache triplex hortensis)
1/2 cup minced parsley
1 cup chopped leek
5 tablespoons poppy seeds
3 teaspoons ground anise seed
1 teaspoon ground ginger
3 cup vegetable stock
5 to 6 eggs, separated
1/4 cup fine breadcrumbs
4 cups coarse breadcrumbs (tiny plain croutons may do)
1/4 cup chopped carmelized onion

Time to Prepare:

One Hour

Unredacted Recipe:

unavailable

Recipe Source:

Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past by Maria Dembinska