Difference between revisions of "Cookery"

Revision as of 13:02, 30 September 2016

Medieval and renaissance cookery varies a lot, from the weird, the wonderful and the absolutely delicious. Phoenix Rise has feasts quarterly where a theme is chosen, either by period and region, or food theme, and then new recipes are tried in order to expose people to the flavours of the medieval and renaissance world.

These feasts began where three dishes were chosen and cooked for up to eight people, with one recipe being chosen, reviewed and published in Stormscroll. As cooking skills in the group improved, and the group got larger, more formal feasts began with published menus and over twenty people attending. Not all of our larger feasts are represented here as some were potluck, so there is no standing menu and recipe collection.

Phoenician Feasts

First Phoenix Rise Feast

Foul Fowl Feast

Survivore 1

Phoenix Rise Long Hall

Italian Feast c.1400

Survivore 2

Recipe Reviews

Samon roste in Sauce.

Blawmanger

Capon Crowned with Eggs

Recipes and Redactions

These are all recipes that have been used for Phoenician feasts, some are redacted by group members and others are by other people.

A freshly cut wheel of Wensleydale made by Lady Auicia, this is a cheese first made by Cistercian monks in the 12th century

A freshly cut wheel of Wensleydale made by Lady Auicia, this is a cheese first made by Cistercian monks in the 12th century

• Agliata a Ceruo
• Bacon and apple pottage
• Barley Porridge
• Berry Pancakes
• Blawmanger
• Boor in Brasey
• Buttermilk Cheese
• Capon Crowned with Eggs
• Ceci con cipolla sofritta
• Chikens yn Pasty
• Codogniato bono vantagiato
• Composte
• Compost
• De' blanmangieri
• Del cascio arrostito
• Del Paparo
• Del pastello dei capretti
• Del pastello de le trote
• Del Pastello Romano
• De la ova piene
• De le lasagne
• Eggs in mustard sauce
• Egurdouce
• Fesaunt Rost
• Fritelle de pome per quaressima
• Ham hock and pea soup
• Honey Roasted Apples
• Honeyd root vegetables
• Lasagna per Quaressima
• Non-Skyr
• Pane Piatto
• Pikkel pour le Mallard
• Rafioli commun de herbe vantazati
• Rafioli friti
• Ranciata bona e delicata
• Roasted chicken
• Samacays
• Skause
• Skreiđ
• Syrosye
• Tourteletes in Frytour
• Venysoen
• Vivanda bona

Resources

Late Medieval English Recipe Resources List of printed manuscripts with links to those accessible online.

Spices in Late Medieval England Discussion of the ways in which spices were used in cookery and what this meant.

Gode Cookery, great website for redacted recipes and discussions of food.

Libro della Cucina

Libro della Cucina, translation into English of Libro della Cucina.

[| Libro di cucina/Libro per cuoco]

Libro di cucina, translation into English of Libro di cucina/Libro per cuoco.

An Andalusian Cookbook