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Crispels
- PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
- DESCRIPTION: Round pastries basted in honey
- ORIGINAL RECEIPT:
- 171. Crispels. Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oþer in grece; and þe remnaunt, take hony clarified and flamme þerwith. Alye hem vp and serue hem forth.
- - Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
- GODE COOKERY TRANSLATION:
- Crispels. Take and make a sheet of good pastry as thin as paper; carve it out with a saucer & fry it in oil; or in grease; and to finish them, take clarified honey and baste there-with. Do them up and serve them forth.
- INGREDIENTS:
- Pastry dough
- Olive oil
- Honey
- DIRECTIONS: Roll out the pastry as thin as possible; cut into circles. Fry the pastry in a little olive oil until lightly brown & crisp. Drain well. Place the honey in a saucepan and slowly bring to a boil, skimming off any scum that rises. Brush the pastries with the hot honey and serve forth!
For to make chireseye
- PERIOD: England, 14th century | SOURCE: Diuersa Servicia | CLASS: Authentic
- DESCRIPTION: Cherry pudding decorated with flowers
- ORIGINAL RECEIPT:
- For to make chireseye, tak chiryes at þe feast of Seynt Iohn þe Baptist, & do awey þe stonys. Grynd hem in a morter, & after frot hem wel in a seue so þat the ius be wel comyn owt; & do þan in a pot & do þerein feyre gres or botor & bred of wastel ymyid, & of sugur a god perty, & a porcioun of wyn. & wan it is wel ysodyn & ydessyd in dyschis, stik þerin clowis of gilofre & strew þeron sugur.
- - Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
- GODE COOKERY TRANSLATION:
- For to make Cherries, take cherries at the feast of Saint John the Baptist, & do away the stones. Grind them in a mortar, and after rub them well in a sieve so that the juice be well coming out; & do then in a pot and do there-in fair grease or butter & bread of wastel minced, & of sugar a good part, & a portion of wine. And when it is well cooked & dressed in dishes, stick there-in clove flowers & strew there-on sugar.
- INGREDIENTS:
- Fresh cherries - pits removed. The Feast of St. John the Baptist was June 25th - these would have been cherries picked at this time.
- Cherry juice - to use only if you don't get enough juice from the cherries themselves.
- Butter - very soft or melted. Medieval butter was creamier than modern varieties.
- Unseasoned bread crumbs or finely minced white bread - "wastel" bread was a very fine white bread.
- Sugar
- Wine - a semi-sweet red or white. If alcohol is a problem, try using grape juice with a little red wine vinegar added.
- Small pink flowers - for decoration only. Be sure to use something non-poisonous - candy flowers will work fine if nothing else is available.
- DIRECTIONS: Purée the cherries by either finely mashing or using a blender or food processor. Place in a large pot and add enough cherry juice to make a very wet mixture. Blend in butter and wine. Beat in bread, enough to thicken the cherries to a thick pudding-like consistency. Add sugar to taste - it should be sweet. Bring the cherries to a soft boil, then reduce heat and cook for several minutes, stirring often to prevent sticking. Place the pudding in serving dishes, decorate with the flowers, sprinkle sugar on top, then serve.
Hattes
PERIOD: England, 15th century | SOURCE: An Ordinance of Pottage | CLASS: Authentic
DESCRIPTION: Small meat-filled pastries that resemble medieval hats
ORIGINAL RECEIPT:
112. Make a past of paryd floure, knodyn with yolkes of eyroun; & make a stuf of vele & porke, sodyn & groundyn, with yolkes of eyron; mary dysed, & datys mynsyd; corauns; sigure, safron & salt & poudyr; & medyll al togedyr. & make youre past on round foyles of the brede of a saucer, as thyn as may be drawn. Turne hem doble, that the brerdys may come to the medyll of the foyle; then turne hem togedyr that the brerdys on the more side mete al aboute, & the lasse brerde turne upward withoutyn in the maner of a hat. & close well the egges that they hold well. Fyll theron thy stuff. Have a bature of yolkes of eyroun & whete floure in the opyn syde that ys toward. Loke theryn the stuf be closyd, & set hit yn hote grece upryght. When the bature ys fryed, thu may ley hym down & fry hym al overe.
- Hieatt, Constance B. An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. London: Prospect Books Ltd, 1988.
GODE COOKERY TRANSLATION:
Make a pastry dough of prepared flour, kneaded with yolks of eggs; & make a stuffing of veal & pork, boiled & ground, with yolks of eggs; marrow diced, & dates minced; currants; sugar, saffron & salt & spices; & mix all together. And make your pastry on round foils of the breadth of a saucer, as thin as may be drawn. Turn it double, that the edges may come to the middle of the foil; then turn it together that the edges on the bigger side meet all about, & the smaller side turn upward without in the manner of a hat. And close well the edges that they hold well. Fill there-on your stuffing. Have a batter of yolks of eggs & wheat flour in the open side that is toward. Look there-in the stuffing be closed, & set it in hot grease upright. When the batter is fried, you may lay it down & fry it all over.
INGREDIENTS:
Make a thick batter of egg yolks and flour; set aside.
Roll out the pastry, and cut it into medium-sized circles. Take a circle of pastry, and fold it in half, with the middle of the fold on top; then, fold back the round edges of the circle up to the middle of the fold. You'll see that a small pocket or cavity is formed at the end opposite the folded middle - this is the bottom of your "hat." Make sure that the side edges of the pastry are well sealed so that the hat will stay together - use a bit of egg yolk or white as "glue" if necessary. Stuff the cavity with some of the meat mixture (this will round out the pastry into more of a hat-shape), then cover the entire bottom of the hat with batter, sealing the meat in completely. Set the hat bottom down in hot oil, cooking until the batter is done and the filling is completely sealed within, then cook the entire pastry in the oil until done - the pastry will become puffy and will lightly brown. Remove from the oil, drain well, and serve.
This recipe makes a meat-stuffed pastry which looks like a small Robin Hood-style hat. Decorate this treat with a feather and the picture will be perfect!
DESCRIPTION: Small meat-filled pastries that resemble medieval hats
ORIGINAL RECEIPT:
112. Make a past of paryd floure, knodyn with yolkes of eyroun; & make a stuf of vele & porke, sodyn & groundyn, with yolkes of eyron; mary dysed, & datys mynsyd; corauns; sigure, safron & salt & poudyr; & medyll al togedyr. & make youre past on round foyles of the brede of a saucer, as thyn as may be drawn. Turne hem doble, that the brerdys may come to the medyll of the foyle; then turne hem togedyr that the brerdys on the more side mete al aboute, & the lasse brerde turne upward withoutyn in the maner of a hat. & close well the egges that they hold well. Fyll theron thy stuff. Have a bature of yolkes of eyroun & whete floure in the opyn syde that ys toward. Loke theryn the stuf be closyd, & set hit yn hote grece upryght. When the bature ys fryed, thu may ley hym down & fry hym al overe.
- Hieatt, Constance B. An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. London: Prospect Books Ltd, 1988.
GODE COOKERY TRANSLATION:
Make a pastry dough of prepared flour, kneaded with yolks of eggs; & make a stuffing of veal & pork, boiled & ground, with yolks of eggs; marrow diced, & dates minced; currants; sugar, saffron & salt & spices; & mix all together. And make your pastry on round foils of the breadth of a saucer, as thin as may be drawn. Turn it double, that the edges may come to the middle of the foil; then turn it together that the edges on the bigger side meet all about, & the smaller side turn upward without in the manner of a hat. And close well the edges that they hold well. Fill there-on your stuffing. Have a batter of yolks of eggs & wheat flour in the open side that is toward. Look there-in the stuffing be closed, & set it in hot grease upright. When the batter is fried, you may lay it down & fry it all over.
INGREDIENTS:
- Flour - "prepared" probably means "sifted."
- Egg yolks - raw & beaten.
- Veal - boiled and ground.
- Pork - boiled and ground.
- Marrow - diced.
- Dates - minced.
- Currants
- Sugar
- Saffron
- Salt - use to taste.
- Spices - any period spices you'd prefer: cinnamon, pepper, clove, mace, cardamom, ginger, cubeb, etc.
Make a thick batter of egg yolks and flour; set aside.
Roll out the pastry, and cut it into medium-sized circles. Take a circle of pastry, and fold it in half, with the middle of the fold on top; then, fold back the round edges of the circle up to the middle of the fold. You'll see that a small pocket or cavity is formed at the end opposite the folded middle - this is the bottom of your "hat." Make sure that the side edges of the pastry are well sealed so that the hat will stay together - use a bit of egg yolk or white as "glue" if necessary. Stuff the cavity with some of the meat mixture (this will round out the pastry into more of a hat-shape), then cover the entire bottom of the hat with batter, sealing the meat in completely. Set the hat bottom down in hot oil, cooking until the batter is done and the filling is completely sealed within, then cook the entire pastry in the oil until done - the pastry will become puffy and will lightly brown. Remove from the oil, drain well, and serve.
This recipe makes a meat-stuffed pastry which looks like a small Robin Hood-style hat. Decorate this treat with a feather and the picture will be perfect!
