Your SlideShare is downloading. ×
Recipes In The Middle Ages
Upcoming SlideShare
Loading in...5

Thanks for flagging this SlideShare!

Oops! An error has occurred.


Introducing the official SlideShare app

Stunning, full-screen experience for iPhone and Android

Text the download link to your phone

Standard text messaging rates apply

Recipes In The Middle Ages


Published on



Published in: Education, Self Improvement

  • Be the first to comment

  • Be the first to like this

No Downloads
Total Views
On Slideshare
From Embeds
Number of Embeds
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

No notes for slide


  • 1. Recipes in the middle ages Mª Victoria Martín Zorrilla Maria Jesús Gómez Gutiérrez 1 BS2
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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.
  • 7. 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.
  • 8. 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.
  • 9. 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!