Recipes In The Middle Ages
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Recipes In The Middle Ages







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    Recipes In The Middle Ages Recipes In The Middle Ages Presentation Transcript

    • Recipes in the middle ages Mª Victoria Martín Zorrilla Maria Jesús Gómez Gutiérrez 1 BS2
    • Lemon salad
      • Ingredients:
      • 4 large lemons
      • 6 Tbsps sugar (raw sugar works best, if you can find it)
      • preparation:
      • After washing and drying the lemons, use a vegetable peeler and remove narrow strips of peel lengthwise.
      • Half an inch apart, and reserve.
      • Slice the lemons as thinly as possible. Remove seeds.
      • Arrange the slices on a platter in an X pattern
      • Sprinkle the sugar over them, and garnish with the lemon peel.
      • Pass a bowl of additional sugar when serving for guests who prefer a sweeter flavor.
    • Herb and flower salads
      • Ingredients:
      • 1 small head of butter lettuce
      • 1 cup watercress
      • 1/4 cup fresh mint leaves
      • 1/4 cup fresh tarragon leaves
      • 1/2 cup flower petals (you can use roses, primroses, nasturtiums, chive blossoms,violets, or calendulas, but be sure they haven't been sprayed with insecticides)
      • 1 cucumber, pared and sliced
      • 2 hard boiled eggs, sliced
      • 4 Tbsp olive oil
      • 3 Tbsp white wine vinegar
      • 1/2 tsp salt
      • 1/8 tsp pepper
      • 1/2 tsp brown sugar
      • Preparation:
      • Wash the lettuce, watercress, and herb leaves in cold water and pat dry or use a salad spinner; refridgerate.
      • Rinse the flower petals in a bowl of cold water and gently pat dry; refridgerate.
      • Tear the lettuce into bite size pieces and combine with the watercress and herb leaves.
      • Mix together the oil, vinegar, salt, pepper, and sugar; stir until blended.
      • Add dressing to the salad and toss until well coated. Gently mix in the flower petals.
      • Top the salad with the egg slices and garnish with the reserved flower petals.
    • blank-mang, a chicken and rice dish
      • ingredients:
      • 2 large, boneless capon or chicken breasts
      • 2 1/2 cup water
      • 1 1/4 tsp salt
      • 1/2 cup blanched almonds
      • 2 Tbsp ice water
      • 1 tsp salt
      • 1 cup rice
      • 1 Tbsp butter
      • 4 tsp brown sugar
      • garnish:
      • candied anise (I've never found it, but I'm told it exists)
      • toasted slivered almonds
      • Preparation:
      • Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken.
      • Covered, for 15 minutes or until done.
      • Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth.
      • To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally.
      • Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar.
      • Meanwhile, dice the chicken breasts. Just before the rice is done, add the chicken.
      • Stir to distribute the chicken pieces, and finish cooking the rice. Just before serving, garnish with the toasted almonds.
    • Mushrooms and leeks
      • Ingredients:
      • 8 small leeks, sliced into rings and carefully washed (white part only)
      • 3 Tbspbutter
      • 1 1/2 lbs mushrooms, quartered
      • 1 cup vegetable or chicken stock
      • 1/2 tsp brown sugar
      • pinch of saffron threads
      • 1/2 tsp fresh ginger, minced
      • 3 Tbsp butter
      • 3 Tbsp flour
      • salt and pepper to taste
      • Preparation:
      • Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt.
      • Add the mushrooms and toss to coat.
      • Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes.
      • While the dish is simmering, melt the remaining butter in a small skillet and add the flour.
      • Cook until thickened and a golden brown.
      • Add this roux to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed.
      • Add salt and pepper to taste.
    • Cherry pottage
      • Ingredients :
      • 2 lbs ripe red cherries
      • 1 1/2 cups white wine
      • 3/4 cup sugar
      • 4 Tbsp butter
      • 1 cup breadcrumbs
      • pinch of salt
      • garnish:
      • flower heads of clove pinks (optional)
      • sugar, preferably raw sugar if available
      • Preparation:
      • Wash the cherries and remove the stems and stones.
      • Puree the fruit in a blender with 1/2 cup of the wine and half the sugar.
      • Add a little more wine as needed to get a smooth puree.
      • Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt.
      • Simmer, stirring often, until the puree is very thick.
      • Pour into a serving bowl, cover, and let cool.
      • The cherry pottage should be the consistency of a thick apple sauce.
      • Refridgerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish.
    • Mutton in beer
      • Ingredients:
      • 2 lb leg of lamb or mutton (this recipe also works well with beef)
      • 1 pint dark beer or ale
      • 2 onions, thinly sliced
      • 1 tsp salt
      • pepper to taste
      • 2 Tbsp butter
      • Preparation:
      • Bone the lamb, trimming off any skin or excess fat.
      • Cut into thin slices across the grain.
      • Place in a heavy pan with the beer and onions, cover and simmer for an hour.
      • Add the salt, pepper and butter and continue simmering for 30 minutes, or until tender.
      • Though it's not in the recipe, I've found that adding 1/2 tsp or so of malt vinegar or cider vinegar really sparks up the dish.
      • Serve with fingers of fried bread.
    • Spinach tart
      • Ingredients:
      • 2 10 oz packages frozen chopped spinach
      • 3/4 cup sour cream
      • 2 Tbsp butter, melted
      • 2 tsp sugar
      • 1 tsp salt
      • 1/4 tsp pepper
      • pastry for a 9-inch two-crust pie
      • 1-2 Tbsp granulated sugar
      • Preparation:
      • Cook the spinach according to package directions.
      • Placed cooked spinach in a colander and allow to drain and cool.
      • When cool, take handfulls of spinach and gently squeeze to remove remaining water.
      • Place in a large bowl, and blend in the next 5 ingredients.
      • Roll out half the pastry and line a 9-inch pie pan.
      • Spread the spinach mixture evenly in the unbaked pie shell.
      • Roll out the remaining pastry to make the top crust.
      • Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape.
      • Sprinkle granulated sugar evenly over the top.
      • Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.
    • Magic spell of witches
      • Two black snakes
      • Three pink worms
      • Four black spiders
      • A few hair of mouse
      • Abracadabra tail of goat, you are turned into a pig!