Archive for cinnamon

Aquapatys

Posted in late medieval, veganmofo 2009 with tags , , , , , , , on October 24, 2009 by hoveringdog

Aquapatys

Yes, I fail at Vegan MoFo, but perhaps another recipe from the fourteenth-century Forme of Cury will make up for my lapse. This one is basically a fairly simple recipe for whole boiled garlic cloves. Sure, you’ll stink after this, but I promise it’ll be worth the stench. The original reads, “Aquapatys. XX.III. XV. Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool.” My method was to first brown the whole garlic cloves in a bit of olive oil, add water and bring to a boil, simmer until they’re tender.

The “powdour fort,” or “strong powder,” bit requires a bit more imagination. Powder forte was a blend of spices that occurred in quite a few medieval and renaissance recipes, but the exact composition is a little obscure. Samuel Pegge, the eighteenth-century editor of Forme of Cury, speculated that it was a mixture “of the warmer spices, pepper, ginger, &c. pulverized: hence we have powder-fort of gynger, other of canel [cinnamon].” It probably included also a few spices that are today a bit hard to find, such as grains of paradise, a relative of cardamom, and cubeb pepper, sometimes called Java pepper.

For this incarnation, I just blended up the warmer spices I had on hand: cardamom, nutmeg, cinnamon, cloves, and loads of freshly ground black pepper. I added salt and a pinch of ground saffron, tossed the boiled and drained cloves in the mix until well coated, and then ate them spread on slices of baguette. The boiling really cuts the harshness of the garlic in case you’re a bit wary of eating whole cloves, and they become nicely creamy and spreadable. Good times.

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Late Night Gruel

Posted in late medieval, veganmofo 2009 with tags , , , , , , , , , , , , on October 12, 2009 by hoveringdog

Looks disgusting, I know. But forget oil painting or the printing press, this was the best thing ever to come out of the fifteenth century, perfect for when you’re laboring late on an autumnal evening over some tome of ancient lore:Late Night Gruel

Taylours. Take almondes, and grynde hem raw in a morter, and temper hit with wyne and a litul water; And drawe hit þorgh a streynour into a goode stiff mylke into a potte; and caste thereto reysons of coraunce, and grete reysons, myced Dates, Clowes, Maces, Pouder of Peper, Canel, saffron̄ a good quantite, and salt; and sette hem ouere the fire, And lete al boyle togidre awhile; And alay hit vp with floure of Ryse, or elles grated brede, and cast there-to sugur and salt, And serue hit forth in maner of mortrewes, and caste there-on̄ pouder ginger in þe dissh. (Harleian MS 4016)

The simplified, roughly translated version? Pour some almond milk in a small saucepan, add powdered cloves, mace, pepper, cinnamon, salt, a pinch of saffron. Throw in some raisins and chopped dates, bring the whole thing to a simmer for a bit. Then stir in a little rice flour. You don’t need a lot. I’d start with a tablespoon, maybe two, let it thicken for a minute, and then add more as needed. It turns into a gummy gruel fairly quickly. Stir in some sugar, sprinkle on some powdered ginger. Consume.

The end result is somewhere between hot cereal and a big steamy bowl of spiced cookie dough. It’s great in the morning as an alternative to oatmeal or cream of wheat, or in the evening if your insomnia makes it difficult to tell your dawn from your dusk…

Sauce Gamelyne

Posted in late medieval with tags , , , , , , , on June 15, 2008 by hoveringdog

I figured if medieval chefs could make their salted, preserved meats palatable with the copious addition of heavily-spiced sauces, I should be able to rescue tonight’s seitan disaster by a similar method. Granted, I long ago anesthetized my taste buds with relentless drunken curry nights, so your experience may well differ. Continue reading

Cinnamon and Sugar Parsnips

Posted in long eighteenth century with tags , , , , on June 3, 2008 by hoveringdog

As fascinating as the image may be of portly, bewigged dudes sitting around coffee shops being witty, I confess that as an English major I never found the literature of the “long eighteenth century” particularly interesting. But it did, admittedly, produce some of the most colorful characters of British history: A contemporary and frequent correspondent with Samuel Pepys, John Evelyn was a noted bibliophile, diarist, and gardener, and became in his elder years one of the first in early modern Europe to advocate for a diet of “wholsome Vegatables.” His book Acetaria: A Discourse of Sallets, both a compendium of horticultural lore and manual for vegetarian cookery, was written in part as a corrective to the current and unhealthful vogue for red meat (and, not unlikely, for the associated problem of the aforementioned portliness among the gentlemanly class).

Parsnips

I followed here Evelyn’s description of the preparation of parsnips, substituting a non-hydrogenated vegan-friendly margarine for butter, and dusting the finished product with a two-to-one mixture of sugar and cinnamon: “Take the large Roots, boil them, and strip the Skin: Then slit them long-ways into pretty thin Slices; Flower and fry them in fresh Butter till they look brown. The sauce is other sweet Butter melted. Some strow Sugar and Cinamon upon them. Thus you may accomodate other Roots.”