The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
A historic dinner recipe found on CookIt
The original recipe:
‘Take fayre buttys of vele and hewe hem,and grnd hem,and wyth eyroun(eggs); caste powder pepyr, gyngere, safroun, galingal and herbes also raysonys of coraunce. Sethe in a pan wyth fayre water. Than putte it on a spete round and lete hem rosty. Serve hem forth.’
A historic recipe found on One Year and Thousand Eggs
Take flour and eggs & knead together / take figs, raisins & dates & put out the stones & blanched almonds & good powder & bray together / make coffins of the length of a span / put thy stuffing therein, in every cake his portion/ fold them & boil them in water & afterward roast them on a griddle & give forth.
From Laud MS. 553, Volume I
Wikipedia: Spice cake is traditionally flavored with a mixture of spices. The cake can be prepared in many varieties. Predominant flavorings include spices such as cinnamon, cloves, allspice, ginger and nutmeg
As I mentioned the first time I posted from this book, food flavoured with coffee tends to be most popular among grown-ups. But who cares, as I concluded then, we are grown-ups aren’t we – Ted
A 17th century pie recipe found on historyextra.com
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates marlborough pie – a tasty pie that travelled to America in the 17th century.
Sam writes: English chef Robert May created this apple custard pie when compiling dishes for his 1660 recipe book The Accomplisht Cook.
As the English established colonies in the New World during the 17th century, settlers took the pie recipe with them. Since the 19th century it has become a favourite dessert in the US during holidays such as Thanksgiving.
These nuts seems just perfect for the Easter holiday. A glass of soda for the kids and a glass of decent port for the grown ups and those spicy nuts will be gone before you know it. Maybe you should make a few batches.
A great dip recipe found on diyprojects.com
Camping does not have to be all hot dogs and hamburgers. One should include a few family favorites when one head out into the great outdoors. This Campfire Spinach Dip is sure to become one of yours!
It’s a nice break from the traditional camping fare. Served with a sliced baguette it makes the perfect breakfast or light lunch. Creating a tin foil packet to encase the dip in makes cooking and clean up a breeze!
A Twelfth Night side dish recipe found on cookit.e2bn.org
This is a standard dish appearing in many variations over the centuries. It makes a lovely side dish, especially with strongly flavoured meats. It was a symbolic dish in winter, a sign that spring would come. It later came to be served as a festival dish on Twelfth Night (5th of January).
This is the original recipe:
‘To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; seethe it til it breste in water. Nym it up & lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkes of eyren rawe & saffroun & cast therto; salt it: lat it naught boyle after the etren ben cast therinne. Messe it forth.’
(Curye on Inglysch CI.IV.i.)
A great camp bread recipe found on jamieoliver.com
Jamie Oliver: “A cross between Indian naan breads and Mexican tortillas, these flatbreads are brilliantly simple.”
A Thai inspired beef recipe found on baltimoresun.com
Chef Chen Lin Chang at Bamboo Garden in Bel Air draws inspiration from across Asia. In his crispy beef dish, he focuses on the cuisine of Thailand. Thai food is known for its intense flavors, liberal use of fresh vegetables and — sometimes — extreme heat. Though the dishes often taste complex, they can be fairly simple to replicate at home.
The key to this dish is in the sauce — a sweet, salty, tangy mixture with a spicy twist. The preparation is straightforward, and the recipe is customizable. It works with many different cuts of beef, and the vegetables included (and their quantities) can be adjusted by preference and season. Thai crispy beef is a great way to make use of whatever is growing in your summer garden.
A medieval spice mix recipe found on Let Hem Boyle
The girl who runs Let Hem Boyle writes: Powder Fort also called powder forte, poudour fort, strong powder. Spice mixtures was very common in medieval cooking. “Forme of Cury” for example has lots of recipes that calls for powder douce or powder fort spice mixtures.
You will find lots of different versions of powder fort on internet and in books. The medieval recipes doesn’t usually tell the exact measures of the spices used in spice mixtures or what kind of spices to use. One way to look for the perfect combination of these spice mixtures is to read the recipes and collect the most suitable spices from other recipes in the same source. If you don’t have access to some of the spices, that doesn’t matter!
Powder fort is a strong and warm spice mixture.
Mulligatawny soup is an English soup with origins in the Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni and can be translated as “pepper-water”.
The recipe for mulligatawny has varied greatly over the years and there is no single original version. Later versions included British modifications that included meat but the local Madras recipe on which it was based most definitely did not. Early references to it in English go back to 1784. In 1827, William Kitchiner, wrote that it had become fashionable in Britain.
By the mid 1800s, “Wyvern”, the pen-name of Arthur Robert Kenney Herbert (1840-1916), wrote in his popular “Culinary Jottings” that “really well-made mulligatunny is a thing of the past.”