Or little pies, really. . .
While cookbooks were certainly written during the Medieval period, they are few and far between compared to the amount produced during the early modern, or “Renaissance” period. And because those later Europeans had similar tastes, by reading their recipes we can learn a lot about the way people ate centuries before them as well.
And like we’ve said before, what people ate was pies. Or tarts. Similar really.
Think of just about any old world ingredient, and you can bet there’s a Medieval recipe for baking it into a pie. With such a wealth of options, it was almost impossible to choose just four, and I feel like I’m leaving some key representations of the period off the table… perhaps there will be a tart flight part 2 in the future…
Until then, I present a humble few. . .
An Apple and Gruyere Tart…
A Marzipan Torte…
An onion tart, or an early version of quiche as we know it today…
And a peach, cherry, and red wine pie
These mainly 16th Century recipes are not all sweet pies, or rather not only sweet. They blur the line between savory foods and desserts, and would be on the table at any time alongside any kinds of other courses.
To get started, we’ll need to make a big batch of pastry crust. . .
Continue reading “Medieval Tart Flight”
This was a fun one. I don’t normally make purely authentic recipes on this blog. As all the posts the last two years show, I prefer taking inspiration from the past rather than trying to recreate it. But with so many primary recipe sources written during the late middle ages, I figured I should probably try some of them.
This recipe comes from Le Menagier de Paris, a kind of instructional manual for a housewife of 1393. I picked it because it felt particular evocative of the era to me. Poultry Broth, thickened with almonds and heavily spiced? I mean what sounds more Medieval than that?
BROUET DE CANELLE
Cut up your poultry or other meat, then cook in water and add wine, and fry: then take raw almonds with the skin on unpeeled, and a great quantity of cinnamon, and grind up well, and mix with your stock or with beef stock, and put to boil with your meat: then grind ginger, clove and grain, etc., and let it be thick and yellow-brown.
Mm, thick and yellow brown! We’re subbing in black pepper for the grains of paradise which I don’t have access to, but otherwise I followed this recipe pretty much to the letter, even the “great quantity of cinnamon”. Eep. The end product is definitely unusual to my modern palate, but not bad at all! It tastes more like Indian food than European to me, but for the late middle ages, that’s to be expected.
My interpretation of this recipe is 1 part ground almonds, 2 parts chicken meat, 4 parts chicken broth, and then like .5 parts of the cinnamon and spices. Your quantities may vary.
Continue reading “Cinnamon Soup”