Medieval Fine Cakes Food

MEDIEVAL FINE CAKES

Medieval Fine Cakes image

I got this recipe from a Medieval website. I had to do a report on Medieval cooking everyone loved the cookies.

Provided by Monkeygirl1628

Categories Breads

Time 50m

Yield 100 fine cookies

Number Of Ingredients 5

Ingredients

6 cups soft butter
1 1/2 teaspoons salt
3 cups granulated sugar
1/2 tablespoon cinnamon
12 cups unbleached flour

Steps:

Cream together the sugar, salt, and butter.
Mix together the cinnamon and flour. Add this to the creamed mixture. Mix in water, as needed, to make the dough manageable.
Press dough into 2-3 baking sheets lined with baking parchment; prick all over with a fork at regular intervals.
Bake at 325 degrees F for 30 minutes; cut into 100 squares.

BUKNADE (MEDIEVAL ENGLISH POTTAGE)

Buknade (Medieval English Pottage) image

I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes. The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out. Also the original suggests chicken or veal as meat but I'll post it with chicken.

Provided by Mia in Germany

Categories European

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

Ingredients

3 sprigs parsley
3 sprigs hyssop
3 leaves sage
5 cups chicken stock
1 pinch mace, ground
1 pinch clove, ground
1 pinch saffron
salt
12 ounces chicken, cooked
3 egg yolks
1/2 teaspoon cider vinegar
white pepper, to taste
ground ginger, to taste

Steps:

Chop parsley, hyssop if available and sage leaves without stems.
Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
Shred chicken (without skin), add to simmering stock.
Beat egg yolks.
Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
Add vinegar, pepper, ginger and salt to taste.
Serve immediately.

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