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What did Panunto eat on New Year's day?

What did Panunto eat on New Year's day? An interesting question isn't it? This menu may answer that question. In the previous month, we are advised that the banquet will be served "a la francais", meaning all of the dishes would come to the table at the same time. A guest was expected to help themselves from the serving dishes. This was the formalized method of eating from the middle ages which became very popular in the Baroque period.

This menu, along with the corresponding recipes, will be published on my Patreon as the VIP gift for the months of January through March.

Come explore the past with me and join me on this new adventure, exploring “La” Singolare Dottrina Di. M. Domenico Romoli Sopranominato Panunto, dell'ufficio dello Scalco - published in the mid- 1500's.

patreon.com/Giveitforth

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Harleian MS. 279 (AB 1430) - Lyode Soppes - Bread "pudding", or Milk Toast

Lyode Soppes - a 15th century boiled custard served over sops of bread, evocative of a luxurious milk toast. Sweet, creamy, and delicious. This would make an excellent camp breakfast, spiced with a little bit of sweet powder, it could fill in as an appetizer, or add fruit and serve it as a dessert. I hope you give this versatile dish a try.

https://giveitforth.wixsite.com/giveitforth

Lyode Soppes - a 15th century boiled custard served over sops of bread, evocative of a luxurious milk toast. Sweet, creamy, and delicious. This would make an excellent camp breakfast, spiced with a little bit of sweet powder, it could fill in as an appetizer, or add fruit and serve it as a dessert. I hope you give this versatile dish a try.

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Harleian MS. 279 (ab 1430) - Blaundysorye, Blamange, Blaunche de ferry & Cawdelle Ferry.

Blawmange - the quintessential medieval dish of chicken and rice, and its variant recipes, Blaundysorye, are presented here.

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Harleian MS. 279 (AB 1430) - LVIJ - Charlet A-Forcyd Ryally - Charlet Reinforced Royally

Original Recipe

.lvij. Charlet a-forcyd ryally.—Take gode Mylke of Almaunde; take tender Porke, an hew it smal, an bray it on a morter; take eyroun, an draw þorw a cloþe; temper vppe þin flesshe þer-with, an caste on þe potte; take þe mylke, an sette it ouer þe fyre; sesyn it wyth Salt an Safroun caste þer-on; boyle it, an when yt komyth on hy, a-lye it with wyne, an sette it a-doun; take vppe an ley it on a cloþe, an presse it a lytil; ondo it a-ȝen, & caste þer-on pouder Gyngere, Galyngale, Sugre y-now; menge it to-gederys, presse it a-aȝen, seþe þe broþe wyl; take styf Almaunde mylke y-temperyd with Freysshe brothe, & caste þer-on Saffroun an Sugre y-now, an a lytil Salt, & boyle it, þan take and set it owt; leche now þin mete, & ley þer-of in a dysshe; take þe sewe, & ley a-boue; take Maces & Sugre, & caste þer-on, & serue forth.

Interpreted Recipe

57. Charlette Reinforced Royally - Take good milk of almond; take tender pork, and cut it small and grind it in a mortar; take eggs, and draw through a cloth; temper up the flesh there-with, and caste on a pot; take the milk, and set it over the fire; season it with salt and saffron caste there on; boil it and when it cometh on high, mix it with wine, and set it down; take up an lay it on a cloth, and press it a little, and do it again, and caste there-on powder ginger, galingale, sugar enough; mix it together, press it again, cook the broth well: take stiff almond milk mixed with fresh broth, and caste there-on saffron and sugar enough, and a little salt, and boil it, then take and set it out; slice now your meat, and lay there-of in a dish; take the sauce and lay above; take mace and sugar and caste there-on and serve forth.

To learn how to create the dish above:

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HARLEIAN MS. 279 (AB 1430) -.LVJ. CHARLETTE - PORK CUSTARD

Charlette - An early medieval dish that consists of meat, eggs & milk, cooked to a hard custard and served in a flavorful broth like sops. Fit for a King!

charlet(ten. - Prob. OF char laitée meat with milk

Todays culinary adventure from Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin is a dish consisting of meat cooked in milk.

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Harliean MS 279 (AB. 1430) - Cawdelle Ferry - Wine Sauce or Wine Pudding

Cawdelle Ferry - A 15th Century sauce (or pudding) made from wine, thickened with eggs. It is delicious, and suitable for modern taste.

Original Recipe

.xlvij. Cawdelle Ferry. — Take plkys of eyi-oun Raw, y-tryid fro the whyte ;• jmn take gode wyne, and warme it on j^e potte on a fayre Fyre, an caste ]7er-on plkys, and stere it wyl, but let it nowt boyle tylle it be ]7ikke ; and caste jjer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde smal, & flowre of Canelle; & whan ]>ovf dressyst yn, caste blanke ponder ))er-on.

Interpretated Recipe

47. Caudell Ferry - Take yolks of eggs, raw, separated from the white, then take good wine and warm it on the pot on a fair fire, and caste there-on yolks, and stir it well, but let it not boil till it be thick, and caste there-to sugar, saffron, and salt, maces, gillyflowers and galangal ground small, and flour of cinnamon, and when you dress in, cast white powder there-on. Recipe can be found here:

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A 15th-century meal featuring Blandissorye, Buttered Wortes & Rys. Delicious and surprisingly modern. Curious about the recipes? You can find them at https://www.patreon.com/Giveitforth

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Come join me on Patreon at Give it Forth: Historic Cooking for Modern Cooks. Here is what you can look forward to this week: VIP Perks - Two well-researched historically accurate menus from 1546, complete with recipes for a service for 8 from "The Singular Doctrine of M. Domenico de Romoli Nicknamed Panunto" - 19 recipes in total (6 for the evening meal, 13 for the luncheon)

What do Blandissorye and Blamange have in common with Tanye? How are they related to Caudel Ferry?

Saturday the Quistrouns ($5.00) and above will know as they receive access to new content from Harleian MS 279, 1430.

Retro-Wednesday's recipe will feature another pottage from Harleian MS 279 - Soupes Jamberlayn (Sops Chamberlain), available for our Nibblers ($2.00) and up.

Thursday we visit Japan and the Ryōri Monogatari, the oldest Japanese cookbook, written in 1643.

Namazu Kabayaki, Gohan, & Gari - Catfish Kabayaki, Rice, and Pickled Ginger.

I'm looking forward to visiting Italy, Japan, and England with you this week and exploring these historic recipes with you.

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HARLEIAN MS. 279 (AB 1430) - .XXIIJ. Nomblys of Þe Venyson- Numbles of the Venison

Numbles of Venison - A delightfully archaic term referring to the offal of an animal, including heart, liver, lungs, etc. This dish is similar to garbage, which is made of chicken offal. Not pleasant to look at, however, this sweet and sour dish is fit for a king.

https://giveitforth.wixsite.com/giveitforth/post/harleian-ms-279-ab-1430-xxiij-nomblys-of-%C3%BEe-venyson-numbles-of-the-venison

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Membership Drive

If you’ve enjoyed my work, you have my patrons to thank at least in part; Patreon makes an important contribution to helping me continue researching culinary history and sharing that edible history for everyone to enjoy! So Thank you so much to everyone supporting me there. Come join us for as little as $2.00 a month.

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16th Century German Sausage - Zervelat

Zervelat from Das Kuchbuch der Sabina Welserin, interpreted by Lady Avelyn Grene, a sausage made from pork, bacon and cheese.

https://giveitforth.wixsite.com/giveitforth/post/german-wie-man-zerw%C3%BAlawirstlach-machen-soll-zervelat

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15th Century Bratwurst Recipe

Bratwurst - A 16th Century recipe from Das Kochbuch der Sabina Welserin for bratwurst. Made from Pork & Beef, spiced and smoked.

https://giveitforth.wixsite.com/giveitforth/post/german-weltt-jr-g%C3%BAtt-prattwirst-machen-if-you-would-make-good-bratwurst

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Come join me as we explore a Muromachi period (1336–1573) Honzen Ryori Style Meal created for Crown Tournament in 2019. I had a ton of fun learning how to cook this style of food. I hope you enjoy the journey as much as I do revisiting it.

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FUKUJINZUKE (RED PICKLES FOR CURRY) - Japanese pickles - one of several pickles that were served at the Crown Tournament 2019 Muromachi Period (1336–1573) Honzen Ryori (本膳料理) Style Feast. These are delicious and a must-try, excellent to take with you camping, or to serve on the side of a curry, or another spiced dish.

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Delicious marzipan with quinces and almonds, which can be flavored with rosewater or cinnamon. Learn how to revive this recipe here. 

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Here you go! This recipe is no longer early access on Patreon. Three 15th Century recipes for fish served with sauce. The methodology is the same, but the dishes are uniquely different, and all were delicious. Learn more about the recipes here.