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    You are in: Home / Cookbooks / Medieval/SCA recipes
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    22 recipes in

    Medieval/SCA recipes

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    Posted to the SCA_recipes LiveJournal community. Can be made with rabbit, hare, veal or chicken, depending on preference and availability. Documented to 7th century England.

    Recipe #340566

    Posted to the SCA_recipes LiveJournal community. Soy sauce is a simple substitute for murri naqi. "Take the meat of a young, plump lamb. Cut it in little pieces and put it in a clean pot with salt, pepper, coriander, a little juice of pounded onion, a spoonful of fresh oil and a sufficient amount of water. Put it over a gentle fire and be careful to stir it; put in meatballs and some peeled, split almonds. When the meat is done and has finished cooking, set the pot on the ashes until it is cooled. He who wants this tafaya green can give it this color with cilantro juice alone or with a little mint juice."

    Recipe #340557

    Posted to the SCA_recipes LiveJournal community.

    Recipe #340301

    Posted to the SCA_recipes Livejournal community. The vinegar is not in the original recipe, but gives the sauce a bit of spark. From "A Proper Newe Book of Cokerye," 1572. "Take a legge of mutton and cot it in small slices, and put it in a chafer, and put therto a pottell of ale, and scome it cleane then putte therto seven or eyghte onions thyn slyced, and after they have boyled one hour, putte therto a dyshe of swete butter, and so lette them boyle tyll they be tender, and then put therto a lyttel peper and salte."

    Recipe #340296

    Posted to the SCA_recipes LiveJournal community. Originally from the Forme of Cury, the oldest cookbook published in English.

    Recipe #340291

    Posted to the SCA_recipes LiveJournal community. This is a Portuguese reinvention of a Moorish dish; a real Muslim dish would not have bacon. "Cut up a fat hen and cook on a mild flame, with 2 spoons of fat, some bacon slices, lots of coriander, a pinch of parsley, some mint leaves, salt and a large onion. Cover and let it get golden brown, stirring once in a while. Then cover hen with water and let boil, and season with salt, vinegar, cloves, saffron, black pepper and ginger. When chicken is cooked, pour in 4 beaten yolks. Then take a deep dish, lined with slices of bread, and pour chicken on top."

    Recipe #340287

    Posted to the SCA_recipes LiveJournal community. "Pass almonds that have been well cleaned and ground through a strainer with milk and rosewater. And to these add the breast of a chicken, boiled and ground separately, and blend in well some meal, two or three egg whites, and sugar. When this has been prepared, as you wish, fry them either in oil or liquamen."

    Recipe #340281

    Posted to the SCA_recipes LiveJournal community. A recipe from Andalusia in Spain. Soy sauce is used in place of recipe #340253; if you want it to be accurate, make that first. "Cut chicken in two, put in the pot, throw in onion pounded with cilantro, salt, spices, a spoon of vinegar and half a spoon of murri; fry until it smells good; then cover with water and cook till almost done: make meatballs from the chicken breast, and throw in the pot; dot with egg yolks and cover with the whites and pounded walnuts and saffron; ladle out and sprinkle with pepper and cinnamon and serve, God willing."

    Recipe #340259

    Posted to the SCA_recipes LiveJournal community. Soy sauce is used in place of recipe #340253; if you want it to be accurate, make that first. "Take the flesh of a young fat lamb, put in the pot with salt, onion, coriander seed, pepper, caraway, two spoons of oil and one of murri naqî '; put on a moderate fire and then take cabbage, its tender "eyes"; take off the leaves and chop small with the heads, wash, and when the meat is almost done, add the cabbage. Then pound red meat from its tender parts and beat in the bowl with eggs and the crumb [that is, everything but the crust] of bread, almonds, pepper, coriander and caraway; cover the pot with this little by little and leave on the coals until the sauce dries and the grease comes to the top and serve."

    Recipe #340249

    Posted to the SCA_recipes LiveJournal community. This sauce can be stored, tightly bottled, at room temperature for up to 2 days.

    Recipe #340247

    Posted to the SCA_recipes LiveJournal community. Redacted from the Harleian manuscript MS4016 by Siobhan Medhbh O'Rourke.

    Recipe #340292

    Posted to the SCA_recipes LiveJournal community. Garbage, in this sense, refers to the chicken organ meats. Adapted from a recipe in "Two Fifteenth-Century Cookery Books." "Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem clene; caste hem into a faire potte, And caste fressh broth of Beef, powder of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small; then take brede, stepe hit in + e same brothe, Drawe hit thorgh a streynour, cast thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, And a litull Safferon, And serve hit forthe."

    Recipe #340260

    A substitute for murri naqi, the medieval Arabic fermented barley paste. Recipe courtesy of Duke Cariadoc of the Mists, mka David Friedman.

    Recipe #340253

    A medieval drink given to the ailing.

    Recipe #336019

    A recipe for an almost-white bread, attempting to approximate the bread eaten by the well-to-do commoner in the High Middle Ages. The very well-off and royalty would have eaten manchet bread, which was very similar to white breads of today. The malt syrup helps mimic the flavor of ale barm, which was the commonest form of yeast. The wheat germ and whole wheat flour mimic the not-quite-fine texture of the less-expensive flours. (The ice cube treatment is definitely not period, but helps ensure a shatteringly crisp crust.)

    Recipe #332098

    SOURCE Shadows An 18th century flavor treat.

    Recipe #201420

    A "medieval-style" recipe based on an anonymous 13th century Welsh cookbook. Given to me by Wee Jimmie (Chef James Mackintosh). Any combination of wild mushrooms totaling 8 lbs can be used.

    Recipe #321419

    Recipe #321417

    Recipe #321340

    Provenance unknown. Quantities scaled for a feast.

    Recipe #321333

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