Recipes in the middle ages Mª Victoria Martín Zorrilla  Maria Jesús Gómez Gutiérrez 1 BS2
Lemon salad <ul><li>Ingredients:   </li></ul><ul><li>4 large lemons </li></ul><ul><li>6 Tbsps sugar (raw sugar works best,...
Herb and flower salads <ul><li>Ingredients: </li></ul><ul><li>1 small head of butter lettuce </li></ul><ul><li>1 cup water...
blank-mang, a chicken and rice dish <ul><li>ingredients:   </li></ul><ul><li>2 large, boneless capon or chicken breasts </...
Mushrooms and leeks <ul><li>Ingredients: </li></ul><ul><li>8 small leeks, sliced into rings and carefully washed (white pa...
Cherry pottage   <ul><li>Ingredients : </li></ul><ul><li>2 lbs ripe red cherries </li></ul><ul><li>1 1/2 cups white wine <...
Mutton in beer   <ul><li>Ingredients: </li></ul><ul><li>2 lb leg of lamb or mutton (this recipe also works well with beef)...
Spinach tart <ul><li>Ingredients:   </li></ul><ul><li>2 10 oz packages frozen chopped spinach </li></ul><ul><li>3/4 cup so...
Magic spell of witches <ul><li>Two black snakes </li></ul><ul><li>Three pink worms </li></ul><ul><li>Four black spiders </...
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Recipes In The Middle Ages

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Recipes In The Middle Ages

  1. 1. Recipes in the middle ages Mª Victoria Martín Zorrilla Maria Jesús Gómez Gutiérrez 1 BS2
  2. 2. Lemon salad <ul><li>Ingredients: </li></ul><ul><li>4 large lemons </li></ul><ul><li>6 Tbsps sugar (raw sugar works best, if you can find it) </li></ul><ul><li>preparation: </li></ul><ul><li>After washing and drying the lemons, use a vegetable peeler and remove narrow strips of peel lengthwise. </li></ul><ul><li>Half an inch apart, and reserve. </li></ul><ul><li>Slice the lemons as thinly as possible. Remove seeds. </li></ul><ul><li>Arrange the slices on a platter in an X pattern </li></ul><ul><li>Sprinkle the sugar over them, and garnish with the lemon peel. </li></ul><ul><li>Pass a bowl of additional sugar when serving for guests who prefer a sweeter flavor. </li></ul>
  3. 3. Herb and flower salads <ul><li>Ingredients: </li></ul><ul><li>1 small head of butter lettuce </li></ul><ul><li>1 cup watercress </li></ul><ul><li>1/4 cup fresh mint leaves </li></ul><ul><li>1/4 cup fresh tarragon leaves </li></ul><ul><li>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) </li></ul><ul><li>1 cucumber, pared and sliced </li></ul><ul><li>2 hard boiled eggs, sliced </li></ul><ul><li>4 Tbsp olive oil </li></ul><ul><li>3 Tbsp white wine vinegar </li></ul><ul><li>1/2 tsp salt </li></ul><ul><li>1/8 tsp pepper </li></ul><ul><li>1/2 tsp brown sugar </li></ul><ul><li>Preparation: </li></ul><ul><li>Wash the lettuce, watercress, and herb leaves in cold water and pat dry or use a salad spinner; refridgerate. </li></ul><ul><li>Rinse the flower petals in a bowl of cold water and gently pat dry; refridgerate. </li></ul><ul><li>Tear the lettuce into bite size pieces and combine with the watercress and herb leaves. </li></ul><ul><li>Mix together the oil, vinegar, salt, pepper, and sugar; stir until blended. </li></ul><ul><li>Add dressing to the salad and toss until well coated. Gently mix in the flower petals. </li></ul><ul><li>Top the salad with the egg slices and garnish with the reserved flower petals. </li></ul>
  4. 4. blank-mang, a chicken and rice dish <ul><li>ingredients: </li></ul><ul><li>2 large, boneless capon or chicken breasts </li></ul><ul><li>2 1/2 cup water </li></ul><ul><li>1 1/4 tsp salt </li></ul><ul><li>1/2 cup blanched almonds </li></ul><ul><li>2 Tbsp ice water </li></ul><ul><li>1 tsp salt </li></ul><ul><li>1 cup rice </li></ul><ul><li>1 Tbsp butter </li></ul><ul><li>4 tsp brown sugar </li></ul><ul><li>garnish: </li></ul><ul><li>candied anise (I've never found it, but I'm told it exists) </li></ul><ul><li>toasted slivered almonds </li></ul><ul><li>Preparation: </li></ul><ul><li>Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken. </li></ul><ul><li>Covered, for 15 minutes or until done. </li></ul><ul><li>Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth. </li></ul><ul><li>To make &quot;almond milk&quot;, combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally. </li></ul><ul><li>Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar. </li></ul><ul><li>Meanwhile, dice the chicken breasts. Just before the rice is done, add the chicken. </li></ul><ul><li>Stir to distribute the chicken pieces, and finish cooking the rice. Just before serving, garnish with the toasted almonds. </li></ul>
  5. 5. Mushrooms and leeks <ul><li>Ingredients: </li></ul><ul><li>8 small leeks, sliced into rings and carefully washed (white part only) </li></ul><ul><li>3 Tbspbutter </li></ul><ul><li>1 1/2 lbs mushrooms, quartered </li></ul><ul><li>1 cup vegetable or chicken stock </li></ul><ul><li>1/2 tsp brown sugar </li></ul><ul><li>pinch of saffron threads </li></ul><ul><li>1/2 tsp fresh ginger, minced </li></ul><ul><li>3 Tbsp butter </li></ul><ul><li>3 Tbsp flour </li></ul><ul><li>salt and pepper to taste </li></ul><ul><li>Preparation: </li></ul><ul><li>Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt. </li></ul><ul><li>Add the mushrooms and toss to coat. </li></ul><ul><li>Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes. </li></ul><ul><li>While the dish is simmering, melt the remaining butter in a small skillet and add the flour. </li></ul><ul><li>Cook until thickened and a golden brown. </li></ul><ul><li>Add this roux to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed. </li></ul><ul><li>Add salt and pepper to taste. </li></ul>
  6. 6. Cherry pottage <ul><li>Ingredients : </li></ul><ul><li>2 lbs ripe red cherries </li></ul><ul><li>1 1/2 cups white wine </li></ul><ul><li>3/4 cup sugar </li></ul><ul><li>4 Tbsp butter </li></ul><ul><li>1 cup breadcrumbs </li></ul><ul><li>pinch of salt </li></ul><ul><li>garnish: </li></ul><ul><li>flower heads of clove pinks (optional) </li></ul><ul><li>sugar, preferably raw sugar if available </li></ul><ul><li>Preparation: </li></ul><ul><li>Wash the cherries and remove the stems and stones. </li></ul><ul><li>Puree the fruit in a blender with 1/2 cup of the wine and half the sugar. </li></ul><ul><li>Add a little more wine as needed to get a smooth puree. </li></ul><ul><li>Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt. </li></ul><ul><li>Simmer, stirring often, until the puree is very thick. </li></ul><ul><li>Pour into a serving bowl, cover, and let cool. </li></ul><ul><li>The cherry pottage should be the consistency of a thick apple sauce. </li></ul><ul><li>Refridgerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish. </li></ul>
  7. 7. Mutton in beer <ul><li>Ingredients: </li></ul><ul><li>2 lb leg of lamb or mutton (this recipe also works well with beef) </li></ul><ul><li>1 pint dark beer or ale </li></ul><ul><li>2 onions, thinly sliced </li></ul><ul><li>1 tsp salt </li></ul><ul><li>pepper to taste </li></ul><ul><li>2 Tbsp butter </li></ul><ul><li>Preparation: </li></ul><ul><li>Bone the lamb, trimming off any skin or excess fat. </li></ul><ul><li>Cut into thin slices across the grain. </li></ul><ul><li>Place in a heavy pan with the beer and onions, cover and simmer for an hour. </li></ul><ul><li>Add the salt, pepper and butter and continue simmering for 30 minutes, or until tender. </li></ul><ul><li>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. </li></ul><ul><li>Serve with fingers of fried bread. </li></ul>
  8. 8. Spinach tart <ul><li>Ingredients: </li></ul><ul><li>2 10 oz packages frozen chopped spinach </li></ul><ul><li>3/4 cup sour cream </li></ul><ul><li>2 Tbsp butter, melted </li></ul><ul><li>2 tsp sugar </li></ul><ul><li>1 tsp salt </li></ul><ul><li>1/4 tsp pepper </li></ul><ul><li>pastry for a 9-inch two-crust pie </li></ul><ul><li>1-2 Tbsp granulated sugar </li></ul><ul><li>Preparation: </li></ul><ul><li>Cook the spinach according to package directions. </li></ul><ul><li>Placed cooked spinach in a colander and allow to drain and cool. </li></ul><ul><li>When cool, take handfulls of spinach and gently squeeze to remove remaining water. </li></ul><ul><li>Place in a large bowl, and blend in the next 5 ingredients. </li></ul><ul><li>Roll out half the pastry and line a 9-inch pie pan. </li></ul><ul><li>Spread the spinach mixture evenly in the unbaked pie shell. </li></ul><ul><li>Roll out the remaining pastry to make the top crust. </li></ul><ul><li>Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape. </li></ul><ul><li>Sprinkle granulated sugar evenly over the top. </li></ul><ul><li>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. </li></ul>
  9. 9. Magic spell of witches <ul><li>Two black snakes </li></ul><ul><li>Three pink worms </li></ul><ul><li>Four black spiders </li></ul><ul><li>A few hair of mouse </li></ul><ul><li>Abracadabra tail of goat, you are turned into a pig! </li></ul>

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