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Recipes for Leonete to eat

My persona project gets a little harder because while Leonete may be able to eat anything that she could get in Lyon in 1480, I have more strict dietary issues. I am trying to come up with a meal I could eat that is wheat and soy free, and preferably legume and grain free.

Obviously, this has been…. exciting.

I have found 2 vegetable dishes I can have, now I just need to figure out where cress might be available in my area. I’ve never seen it at the grocery store, certainly.

Cress in Lent with Milk of Almonds

Menagier p.M14

Take your cress and parboil it with a handful of chopped beet leaves, and fry them in oil, then put to boil in milk of almonds; and when it is not Lent, fry in lard and butter until cooked, then moisten with meat stock; or with cheese, and adjust it carefully, for it will brown. Anyway, if you add parsley, it does not have to be blanched.

Lenten version:

2 c cress = 1/3 lb
1/2 c beet leaves (or spinach)
1 T olive oil
1/2 c almond milk
1/4 c parsley = 1/2 oz
pinch salt

Fish-day version:

2 1/4 c cress = 6 oz
1 1/2 c (2 ounces) beet leaves
2 T butter
1 1/2 oz brick cheese
(3 sprigs parsley)
(1/8 t salt)

Meat-day version:

2 1/4 c cress = 6 oz
1 1/2 c (2 ounces) beet leaves
2 T lard and/or butter
1 1/2 oz brick cheese
(3 sprigs parsley)
(1/8 t salt)

Chop the cress and beet leaves. Dump them into boiling water, let the water come back to a boil, then drain them (about 2 minutes total in water). Heat oil or lard or butter in a skillet, add drained greens (and chopped parsley if you are using parsley). Stir fry for about 3 minutes. For Lenten version, add almond milk, let boil with greens about a minute. For fish-day version, add cheese, chopped up and stir until cheese is melted into the greens. For meat-day version, add meat stock and cook down 2-3 minutes. Add salt, serve.

Notes: Greens should be measured pressed down in the measuring cup. Use a mild cheese such as brick cheese. Substitute spinach for beet leaves if necessary; the Menagier regards spinach as a kind of beet leaf. We have tried several ratios of cress to beet leaves; all seem to work reasonably well.

Mustard Greens

Anthimus p. 37

Mustard greens are good, boiled in salt and oil. They should be eaten either cooked on the coals or with bacon, and vinegar to suit the taste should be put in while they are cooking.

1 1/4 lb mustard greens (including smaller stems)
1 t salt
3 T oil
4 slices bacon
4 t vinegar

Wash mustard greens. Boil stems two minutes, then add leaves, boil 6 more minutes and drain. Fry bacon (6 minutes in microwave). Heat oil, add greens and stir, then add salt and cook five minutes. Crumble bacon and put over greens with vinegar. Stir it all up and cook another 3 minutes.

 

These are recipes from Cariadoc’s Miscellany. The Miscellany is Copyright (c) by David Friedman and Elizabeth Cook, 1988, 1990, 1992.

 
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Posted by on January 15, 2013 in Uncategorized

 

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Things I Never Knew About Peas

“And first a SOUP of OLD PEAS. It is appropriate to shell them, and to find out from the people the place the nature of the peas of the area (for commonly peas do not cook well in well-water: and in other places they cook well in spring-water and in river water, as in Paris, and in other places, they do not cook at all in spring-water, as at Besiers) and this known, it is appropriate to wash them in a pan with warm water, then put in a pot with warm water on the fire, and boil them until they burst. Then separate the liquid from the solid, and put the liquid aside, then fill the pea-pot with warm water and put on the fire and separate a second time, if you wish to have more liquid: and then put back without water, for they will produce enough. and boil in it; and it is not appropriate to put the spoon in the pot after the separating, but shake the pot and the peas together, and little by little feed them with warm water or a little more than warm but no cold, and boil and cook completely before you add anything except hot water, be it meat or anything else: do not add salt, nor bacon, nor absolutely anything whatsoever until they are fully cooked. You can add bacon water or meat stock, but you must not add any salt, nor even the tip of the spoon, until they are well cooked; you can always stir them by moving the whole pot.

On meat days, you should, after the separating, add water from bacon and from meat, and when it is almost cooked, you can put bacon in; and when you remove the bacon from these peas, you must wash it with meat-stock, so that it looks nicer to put in slices on the meat and so that it does not appear to have peas stuck to it.”

Source: Le Menagier de Paris

 

I wonder what the modern explanation for the peas not cooking well in various types of water is.

This sounds like a pretty easy recipe to try, and pretty much like modern split pea soup, at least the way I cook it.

 
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Posted by on October 16, 2012 in Cooking, Persona Research

 

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Housewifery and Cooking

As I expand this project, I hope to begin adding what I have learned to my in-person SCA experience. I am setting myself a goal of Spring Crown Tourney to pack a lunch that is accurate to what Leonete would have packed for a tourney or festival day. I hope to do some tryout runs of different recipes and redactions before then.

So far, thanks to my resourceful facebook friends, I have collected the following manuscripts to read:

Ouverture de Cuisine printed in 1604, it is a little late for my time period, but I am told that much of it is still relevant.

Du fait de cuisine – 15th century

Le Managier de Paris – More of a household handbook, which I am excited to read, as I think that it will help put me more in the mindset of Leonete. I have ordered a translation off of Amazon, but will also read the online one.
le Viandier de Taillevent – 14th century cookery. Slightly earlier than Leonete, but again, good reference.

My wonderful friends have more suggestions for me on the way, but I think that these four will put me off to a good start towards Leonete’s meals being accurate and appetizing.

 
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Posted by on October 12, 2012 in Persona Research

 

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