Old Recipes (really old!!)

[Tournoire]

Mayweed, please tell me about Saffron pie...

When I talk with one of my French friends on the phone, sometimes we talk about how that so many things over here in America are relatively new, and how so many things in Europe and other places are so much older. Many Americans think of something from the 1800s or 1700s as really old until they consider Europe, or Asia or the Orient. Then people like me shut up for a minute and think, wow... I have not given much thought to old recipes from the Middle Ages and some even older. Maybe I can learn something about them here!! It sounds interesting and I would love to learn!!

[Mayweed]

Originally posted by Tournoire
Mayweed, please tell me about Saffron pie...

When I talk with one of my French friends on the phone, sometimes we talk about how that so many things over here in America are relatively new, and how so many things in Europe and other places are so much older. Many Americans think of something from the 1800s or 1700s as really old until they consider Europe, or Asia or the Orient. Then people like me shut up for a minute and think, wow... I have not given much thought to old recipes from the Middle Ages and some even older. Maybe I can learn something about them here!! It sounds interesting and I would love to learn!!

Well, if there's one thing I have quite a lot of it's medieval recipes.
The saffron pie is from 14'th century England, and I have it at home, so I'll post it when I get home from work. It's so easy to do, and it's rediculously good..
Oooh, and union chutney.. and bacon, mushroom and garlic 'mush'.

Hmm.. lots and lots more though!

I'll be back! *evil grin*

// May

[Mayweed]

First of all:
Niquie, gimme that recipe I've decided I love chutney!

now for saffron. Since I have now idea how to convert into lbs and cups and stuff (I could use a converter, but I'm lazy) I'm leaving that to you guys

For the pie dough you can actually do whatever pie dough you want, but we usually use this (according to my sis, who's the expert at food between the two of us...)

2 dl wheat flour
2 tbs sugar
75 grams of butter
2 tbs water

mix well, chill for a while and then put in uhu.. one of those umm.. things for pies.. (can't even remember the swedish word... damn wine..)

when you've covered the thing that I can't remember the name of, you put it in the oven at a 175°C for 15 mins so that it gets 'prebaked'

So, the filling.

6 egg yolks
4 dl milk/cream (take half of each, and considering the US there's prolly already something you can buy finished.. 'chuckles*)
0.5 grams of saffron (in sweden it's usually one package)
0,6 dl sugar
a pinch of salt

mix it up really good. the saffron you can mix with just a little bit of hot water first so that is dissolves a bit. That's not necessary though, but you'll get a lot of red stripes if you don't.
pour it in the pie thingy, and put it in the oven.
Seems like I never wrote down the rest of the recipe, but as far as I remember the oven is still at a 175-200°C and you keep it in there for 40 mins or so, until it smells so good you're going to die, and it's stabilized and gotten just a tad of coulour.

Eat.

// May - who typos more than ever

[Mayweed]

So, yeah.. this is mediterrenean medieval.
unfortunately it's for 100 people from the start (since we're having a banquett next weekend) so I've made it to 10 people (a bit little).

0.5 kg onions
1,5 dl port (wine(?))
a tad of balsamic vinegar
salt
peppar
olive oil

'fry' (not the right word) the onions in quite a lot of oilve oil until the onions are soft.
pour in port, balsamic vinegar, salt and peppar. boil until it tastes good

[Mayweed]

Recipes coming up after hmm.. not this weekend but the weekend after is:

A wonderful 'lunch' made out of chickpeas(?) and cream (and stuff)

minced meat sauce with onions, bacon, ginger, cinnemon, raisins and yolks (*prr*)

Brie pie (ya know, the cheese) (if it comes out nice )

cabbage soup with saffron (way better than it sounds)

and camelyn sauce (which is too good, but you can't take too much)

// May

[Tournoire]

Maybe you're thinking of a pie plate, or a pie pan.

I found a converter:

http://www.sciencemadesimple.net/conversions.html

But please help me, what is "dl" in your recipes?

The "mediterrenean medieval" thing is interesting too!! Is that like a soup, or what would you call it? I didn't figure you would just drink it, especially with the onions, and having boiled it and all...

I would also love to learn about:

"Oooh, and union chutney.. and bacon, mushroom and garlic 'mush'."



What is chutney? I've heard that name too but I have no idea about what it is.

Minced meat pie is pretty common here in the US, although maybe not as common as 20 or 30 years ago. But it's good, and I like it, and I never had any idea that it might be from medieval times...

Thank you for the recipes!!

[Mayweed]

Originally posted by Tournoire
Maybe you're thinking of a pie plate, or a pie pan.

I found a converter:

http://www.sciencemadesimple.net/conversions.html

But please help me, what is "dl" in your recipes?

The "mediterrenean medieval" thing is interesting too!! Is that like a soup, or what would you call it? I didn't figure you would just drink it, especially with the onions, and having boiled it and all...

I would also love to learn about:

"Oooh, and union chutney.. and bacon, mushroom and garlic 'mush'."



What is chutney? I've heard that name too but I have no idea about what it is.

Minced meat pie is pretty common here in the US, although maybe not as common as 20 or 30 years ago. But it's good, and I like it, and I never had any idea that it might be from medieval times...

Thank you for the recipes!!

Yep, prolly thinking of just that

dl - Deciliter

the 'mediterrenean medieval' thingy is onion chutney, from the middle ages from somewhere around the mediterrenean.. *chuckle*

Chutney is usually some type of sweet pickled fruit, like mango chutney. But you can make it out of a lot of things. It's just something you can serve with many other things

Just to clarify, I don't think Mayweed and Tournoire
are thinking of the same thing when she says 'minced meat'

Tournoire, I'm assuming you are referring to minced meat pies that are served on Thanksgiving for dessert, and so forth made from a canned fruit mixture. (Apples, etc)

While Mayweed, I assume is talking about beef. It's common to hear 'minced meat' by Scandinavians when referring to ground beef in English. (They're taught British English)

So far, I've not come across anyone here saying minced meat that meant the same thing an American generally thinks of.

I'm not sure, maybe she means the canned fruit mixture, but I just think it's best to make sure you're both talking about the same product.

[Mayweed]

Thanks for clarifying LaGirl. I've never thought about minced meat that way. As you say, we're taught british english, and it does vary a lot at times..

// May

[Tournoire]

Originally posted by Mayweed
First of all:
Niquie, gimme that recipe I've decided I love chutney!



// May - who typos more than ever

I wanted to do this as a reminder for Madame Niquie

[Tournoire]

Originally posted by LaGirl
Just to clarify, I don't think Mayweed and Tournoire
are thinking of the same thing when she says 'minced meat'

Tournoire, I'm assuming you are referring to minced meat pies that are served on Thanksgiving for dessert, and so forth made from a canned fruit mixture. (Apples, etc)

While Mayweed, I assume is talking about beef. It's common to hear 'minced meat' by Scandinavians when referring to ground beef in English. (They're taught British English)

So far, I've not come across anyone here saying minced meat that meant the same thing an American generally thinks of.

I'm not sure, maybe she means the canned fruit mixture, but I just think it's best to make sure you're both talking about the same product.

All this talk of food... I am sitting here getting hungry

I want to thank you very much too, LaGirl, I had not thought of that at all.

I'll be back next week!!