Medieval Monday – Hykonys In Bruette / Hykony I Bruette

A chicken with a spicy sauce recipe from 1450 found at
One Year and Thousand Eggs
Heading

Medieval Monday - Hykonys In Bruette / Hykony I Bruette

Saara who runs One Year and Thousand Eggs writes: You can use the whole chicken with giblets if you desire. If you do so, chop the chicken into quarter. About 400 g chicken with the bones should be enough per person. I used legs because they are cheap and easy to get hold of.

000_england_recipe_marker_nytraditional badge historic000_norway_recipe_marker_ny

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Medieval Monday – 15th Century Roasted Milk / 1400talls Stekt Melk

Some content on this page was disabled on April 6, 2017 as a result of a DMCA takedown notice from Kim Connor. You can learn more about the DMCA here:

https://en.support.wordpress.com/copyright-and-the-dmca/

Medieval Monday – 15th Century Gingerbread / 1400talls Krydderkake

Some content on this page was disabled on April 6, 2017 as a result of a DMCA takedown notice from Kim Connor. You can learn more about the DMCA here:

https://en.support.wordpress.com/copyright-and-the-dmca/

Kuwaiti Traditional Tea / Kuwaitiske Tradisjonell Te

A traditional hot beverage recipe from the Middle East
found on allrecipes.com
Kuwaiti Traditional Tea_post

This is the typical tea you will find in regular housed in Kuwait. Its deliciously aroma and the spices give it a rich taste.

000_england_recipe_marker_nytraditional badge beverage2000_norway_recipe_marker_ny

Saffron- and Caraway Pretzels / Safran- og Karvekringler

A double recipe found in “Gjærbakst” (Yeast Bakery)
published by Hjemmets Kokebokklubb in 1979

safran og karvekringler_post

A recipe for two kinds of pretzels made with the same dough.
The trick lies in the seasoning – Ted  😉

000_recipe_eng  traditional badge baking_flat  000_recipe_nor

Medieval Monday – Savoury Rice Pudding / Velsmakende Rispudding

A rice recipe from 1390 found on theguardian.com
Medieval Monday_headingsavoury rice pudding_post

Rice might be commonplace today, but once it was an expensive import found only on the tables of kings. This dish – unlike its modern cousin – is unsweetened and cooked with beef broth

Cookery writer Dorothy Hartley wrote in Food in England (1954) that “East End women make a rice pudding using broth … when cooked it is finished under the joint of Mutton.” This is very similar to the “Ryse of Flesh” recipe found in The Forme of Cury (1390):

Take Ryse and waishe hem clene. And do hem in erthen pot with gode broth and lat hem seeþ wel. Afterward take Almaund mylke and do þer to. And colour it wiþ safroun an salt, an messe forth.

The Forme of Cury, ed. Samual Pegge, c.1390

000_recipe_eng000_recipe_nor

Koussa Mehché – Stuffed Courgettes / Fylte Courgetter

A recipe from the Middle East found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970.

midt-østen_koussa mehché_post

000_recipe_eng000_recipe_nor

In context

The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber, squash and melon. It is the most popular Courgettes-2_crvegetable of the squash family, being extremely versatile, tender and easy to cook. Just don’t boil them! They have a deep green skin with firm pale flesh and are also known as zucchini.

Availability Courgettes are at their best from June until September. Choose the best Choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, squishy courgettes.

Prepare it Courgettes do not need peeling. Slice off each end and prepare as recipe directs. It’s best not to boil, as they will become mushy and lose their flavour. Instead lightly sauté in butter or oil and a small amount of water.

Store it Refrigerate in a vegetable storage bag in the crisper compartment and eat within 2-3 days.

Cook it Try courgettes sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips.

Alternatives Try squash or marrow.

Saffron Buns with Custard / Safranboller med Vaniljekrem

A delicious juicy bun recipe found on godt.no
Safranboller med vaniljekrem_godt_post

Yeast baking with saffron looks great and smells wonderful and is certainly not reserved just for “lussekatter” the traditionally Scandinavian cakes made for Saint Lucy’s Day. Here you got big round saffron buns filled with custard. The taste of saffron and vanilla goes very well together, so this is a very successful combination.

000_recipe_eng000_recipe_nor