{"id":103,"date":"2023-11-22T17:56:30","date_gmt":"2023-11-22T17:56:30","guid":{"rendered":"https:\/\/heinrichvonholstein.com\/?p=103"},"modified":"2023-11-25T18:55:40","modified_gmt":"2023-11-25T18:55:40","slug":"feast-under-a-fae-moon","status":"publish","type":"post","link":"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/22\/feast-under-a-fae-moon\/","title":{"rendered":"Feast Under a Fae Moon"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">April 16th, 2022 &#8211; Barony of Lochmere, Kingdom of Atlantia<\/span><\/p>\n<p><span style=\"font-weight: 400;\">By Heinrich von Holstein<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-65\" src=\"http:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/05\/15thc_english_feast_course1.jpg\" alt=\"\" width=\"1201\" height=\"904\" \/><\/p>\n<h2><span style=\"font-weight: 400;\">Menu<\/span><\/h2>\n<p><b>Winter Course<\/b><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Pudding in Eggs<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Pudding in a Turnep root<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Tarte of Cheese<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Dried Fruit and Nuts<\/span><\/li>\n<\/ul>\n<p><b>Spring Course<\/b><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Salat<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Brawne and Mustard (pork loin with honey mustard sauce)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Capon (chicken) Stued in Lemmons<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Sops (toasted bread)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Potage of Cherries<\/span><\/li>\n<\/ul>\n<p><b>Summer Course<\/b><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Ielly (wine jelly)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Roast Pork<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Balls of Mutton (substitute: beef)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Sops (toasted bread)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Baked Orenges<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Boyled Yong Peason (pea pottage)<\/span><\/li>\n<\/ul>\n<p><b>Fall Course<\/b><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Marchpaine (marzipan)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Fridays Pye (beat and apple pie)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Baked Small Meats (pear pie)<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Feast Description<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">The courses are loosely themed for the four Faerie courts in some legends, which correspond to the four seasons: winter, spring, summer, and fall.\u00a0 I have chosen recipes primarily from <\/span><i><span style=\"font-weight: 400;\">A Book Of Cookrye, Very Necessary for all such as delight therin <\/span><\/i><span style=\"font-weight: 400;\">[1] circa 1591 England, as appropriate for the event&#8217;s Shakespearian theme.\u00a0 While the book does have its own prescribed feast menu, it describes an all-day event instead of just one dinner service.\u00a0 The feast dishes of this period lean heavily towards sweet flavors, with nearly every one containing sugar and\/or fruit.\u00a0 There is no real distinction between desserts and &#8220;main&#8221; courses, so each course of mine contains some dessert-like elements.\u00a0 The nobility of the time did not seem very fond of vegetables, or at least didn&#8217;t bother to write much about them, so I also added in an herb salat which does not appear in either of my sources.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Recipes and Redactions<\/span><\/h2>\n<h3><span style=\"font-weight: 400;\">A Pudding in Egges<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Take and boyle your Egges hard, and blanch them, and cut off the Crowne of them, and take then of the yolks and chop them, Beetes boyled, and yolkes of hard egges, grated Bread, and Corance, Salte Sugar, Sinamon, and Ginger, and then put the yolkes of rawe Egges, and mingle them altogither, then put in your Egges, then for your broth take a little Mutton broth, Corance, Dates, Sugar, a little salt and butter, thicken it with yolks of Egs, vergious and a little sugar, so serve it in. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hard boiled eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled beets<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Breadcrumbs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dried currants<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dates<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lemon Juice<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Split the eggs and remove the yolks.\u00a0 Mix the yolks with the beets, chopped, breadcrumbs, currants, and spices.\u00a0 The original recipe calls for serving this in a broth, but this is very unusual for modern diners.\u00a0 I have opted instead to serve it with a sauce with a similar composition: currants, dates, sugar, spices, butter, and a little vinegar and lemon juice as a substitution for verjuice.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">How to make a Pudding in a Turnep root<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Take your Turnep root, and wash it fair in warm water, and scrape it faire and make it hollow as you doo a Carret roote, and make your stuffe of grated bread, and Apples chopt fine, then take Corance, and hard Egs, and season it with Sugar Sinamon, and Ginger, and yolks of hard egs and so temper your stuffe, and put it into the Turnep, then take faire water, and set it on the fire, and let it boyle or ever you put in your Turneps, then put in a good peece of sweet Butter, and Claret Wine, and a little Vinagre, and Rosemarye, and whole Mace, Sugar, and Corance, and Dates quartered, and when they are boyled inough, then willl they be tender, then serve it in. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Turnips<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Apples<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Breadcrumbs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hard boiled eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Currants<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dates<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rosemary<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wine<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Hollow the turnips.\u00a0 Make a mixture of chopped apples, breadcrumbs, currants, chopped eggs, cinnamon, ginger, and sugar.\u00a0 Fill the turnips.\u00a0 Make a &#8220;broth&#8221; of wine, butter, vinegar, rosemary, mace, sugar, currants, and dates.\u00a0 Boil the stuffed turnips until tender.\u00a0 If turnip size\/availability doesn&#8217;t allow for stuffing, serve the pudding on slices of turnips and bake or steam them.\u00a0 Reduce the ingredients for the &#8220;broth&#8221; into a sauce and sever one top.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">To make a Tarte of Cheese<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Take good fine paste and drive it as thin as you can.\u00a0 Then take cheese, pare it, mince it, and braye it in a morter with the yolks of Egs til it be like paste, then put it in a faire dish with clarified butter, and then put it abroade into your paste and cover it with a faire cut cover, and so bake it: that doon, serve it forth. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cheese<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Egg yolks<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pastry dough<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Mix the cheese and egg yolks into a paste.\u00a0 Coat with melted butter, then place on pastry dough.\u00a0 Add a cover (or fold) and seal.\u00a0 Bake and serve.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">To Stue a Capon in Lemmons\u00a0<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Slice your Lemmons and put them in a platter, and put to them white Wine and Rosewater, and so boile them and Sugar til they be tender.\u00a0 Then take the best of the broth wherin your Capon is boyled, and put thereto whole Mace, whole pepper &amp; red Corance, barberies, a little time, &amp; good store of Marow.\u00a0 Let them boile well togither til the broth be almost boiled away that you have no more then will wette your Sops.\u00a0 Then poure your Lemmons upon your Capon, &amp; season your broth with Vergious and Sugar, and put it upon your Capon also. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lemons<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">White wine<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rosewater<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chicken (thighs)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mace<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Currants<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Barberries (omitted: difficult to find)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Marrow (omitted: difficult to find, complicated to cook for this sort of sauce)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lemon juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Slice the lemons and gently simmer in the wine, rosewater, and sugar, until they are tender, about an hour maybe.\u00a0 This is very similar to making candied lemons.\u00a0 Boil the chicken.\u00a0 Reserve some of the broth, adding the mace, pepper, currants, barberries, marrow, vinegar, lemon juice (these two as a substitute for verjuice) and sugar.\u00a0 Reduce to 1\/10th of liquid.\u00a0 Pour the reduced sauce on the chicken, then pour the candied lemons (and any sauce) on as well.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">To make pottage of Cherries<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Fry white bread in butter til it be brown and so put it into a dish, then take Cherries and take out the stones and frye them where you fried the bread then put thereto Sugar, Ginger, and Sinamon, for lacke of broth, take White or Claret Wine, boyle these togither, and that doon, serve them upon your Tostes. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">White bread<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cherries<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wine<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Fry bread slices in butter, layer on the serving dish.\u00a0 Fry the rest of the ingredients in the same pan\/butter, adding wine only if it becomes too thick.\u00a0 If cherries are out of season, can substitute cherry pie filling and maybe some tart cherry juice to counteract the sweetness (and do not add sugar).<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">To make Ielly<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Take Calves feete and fley them, and faire washe them, and set them on to seethe in faire licour, and faire scum them, and when they be tender sod, faire straine out the licour, and see your licour be verye cleere, and put your licour into a pot, if there be a pottle of it, put a pottle of claret wine unto it, and two pound Sugar, a quartern of sinamon, half a quartern of ginger, an ounce of Nutmegs, an ounce of grains, some long Pepper, a fewe Cloves whole, a few Coliander sads, a little salt, Isonglasse being faire washed and laid in water a day before, Turnsole being aired be the fier and dusted, and when they be wel sod, let it run through a bag, and put two whites of Egs in the bag. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Powdered gelatin<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wine<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Whole cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Whole ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Whole nutmeg<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Grains of paradise (omitted: hard to find)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Long Pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Whole cloves<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Whole coriander seeds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">The first half of this recipe is the procedure for making gelatin.\u00a0 As this is a time-consuming process, I have opted to use modern gelatin powder, and diluting the wine by 50% with water.\u00a0 Furthermore, &#8220;isonglasse&#8221; is difficult to find and was used here perhaps as a clarifying agent for the wine and perhaps as an additional thickener.\u00a0 &#8220;Turnsole&#8221; seems to be a period purple dye.\u00a0 Perhaps this was made with white wine for a lighter color, but I have decided to just use red wine and leave out dyes, period or otherwise.\u00a0 Lastly, adding eggs is also sometimes seen as a period procedure for clarifying wine.\u00a0 As store-bought wine is perfectly clear, the eggs are also unnecessary.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Prime the gelatin in some warm water, as directed.\u00a0 Boil the remaining ingredients together, with the whole spices in a cheesecloth bag.\u00a0 When the alcohol has boiled away and the wine is mulled to taste, remove the spices and add in the gelatin.\u00a0 When the gelatin is fully dissolved, pour the mixture into your molds and chill for three or four hours.\u00a0 When set, turn out of the molds and serve.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">To Make Balls of Mutton<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Take your Mutton and mince it very fine with Suet.\u00a0 Then season it with Sugar, sinamon, Ginger, Cloves &amp; Mace, Salt, and raw Egges.\u00a0 Make it in round balles.\u00a0 Let your broth seeth ere you put them in.\u00a0 Make your broth with Corance, dates quartered, whole Mace and salt.\u00a0 Thick it with yolkes of Egges, and Vergious, and serve it upon Sops. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ground lamb (substitute: ground beef), fatty if possible<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Clove<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mace<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Currants<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dates<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Mix the meat with the eggs, sugar, salt, and spices. Form into meatballs.\u00a0 Make a &#8220;broth&#8221; with currants, dates, mace, and salt.\u00a0 Boil the meatballs in the broth.\u00a0 Reserve some of the broth, thicken with egg yolks and reduce to a sauce.\u00a0 Serve upon sops (toasted bread).<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">How to bake Orenges<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Faire peele your Orenges, and pick away all the white that is under the peele, and so lay them in fine paste, and put into them Sugar, very little Sinamon or none at all, but a little Ginger and bake them very leisurely. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oranges<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pastry dough<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Peel the oranges and separate the slices.\u00a0 Place the slices into small pieces of pastry dough.\u00a0 Sprinkle it with sugar, cinnamon, and ginger.\u00a0 Bake slow, at low temperature.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">To boyle yong Peason or Beanes<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">First shale them and seethe them in faire water, then take them out of the water and put them into boyling milk, then take the yolks of Egs with crums of bread, and ginger, and straine them thorow a strainer with the said milk, then take chopped percely, Saffron and Salt, and serve it foorth for Pottage. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Peas (or beans)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Milk<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Egg yolks<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Breadcrumbs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Parsely<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Milk<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Saffron<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Using fresh or frozen peas, we can skip the first part.\u00a0 Put the peas into boiling milk.\u00a0 Add ginger, parsley, saffron, and salt to taste. Thicken with egg yolks and breadcrumbs to desired consistency.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">How to make a good Marchpaine<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">First take a pound of long smal almonds and blanch them in cold water, and dry them as drye as you can, then grinde them small, and put no licour to them but as you must needs to keepe them from oyling, and that licour that you put in must be rosewater, in manner as you shall think good, but wet your Pestel therin, when ye have beaten them fine, take halfe a pound of Sugar and more, and see that it be beaten small in pouder, it must be fine sugar, then put it to your Almonds and beate them altogither, when they be beaten, take your wafers and cut them compasse round, and of the bignes you will have your Marchpaine, and then as soone as you can after the tempering of your stuffe, let it be put in your paste, and strike it abroad with a flat stick as even as you can, and pinch the very stuffe as it were an edge set upon, and then put a paper under it, and set it upon a faire boord, and lay lattin Basin over it the bottome upwarde, and then lay burning coles upon the bottom of the basin.\u00a0 To see how it baketh, if it happen to bren too fast in some place, folde papers as broad as the place is &amp; lay it upon that place, and thus with attending ye shal bake it a little more then a quarter of an houre, and when it is wel baked, put on your gold and biskets, and stick in Comfits, and so you shall make a good Marchpaine.\u00a0 Or ever that you bake it you must cast on it fine Sugar and Rosewater that will make it look like Ice. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Marzipan<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pastry dough<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Candied fennel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Rosewater<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">The first part of this recipe is the procedure for making marzipan.\u00a0 With limited time and help, I decided to buy pre-made marzipan.\u00a0 Cut into round slices.\u00a0 Place on pastry dough.\u00a0 Optional: brush on sugar dissolved in water, with some rosewater, for a glaze.\u00a0 Bake on parchment paper for 15 minutes.\u00a0 Add candied fennel.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If time allows, I may try to color and flavor different batches of the marzipan with beet juice and rosewater or lemon juice and saffron.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">A Fridayes Pye, without eyther Flesh or Fish<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Wash greene Beetes cleane, <\/span><\/i><i><span style=\"font-weight: 400;\">picke out the middle string, <\/span><\/i><i><span style=\"font-weight: 400;\">and chop them small with two or three <\/span><\/i><i><span style=\"font-weight: 400;\">well relisht ripe Apples. Season it <\/span><\/i><i><span style=\"font-weight: 400;\">with Pepper, Salt, and Ginger: then <\/span><\/i><i><span style=\"font-weight: 400;\">take a good handfull of Razins of the <\/span><\/i><i><span style=\"font-weight: 400;\">Sunne, and put all in a Coffin of fine <\/span><\/i><i><span style=\"font-weight: 400;\">Paste, with a piece of sweet Butter, <\/span><\/i><i><span style=\"font-weight: 400;\">and so bake it: but before you serue it <\/span><\/i><i><span style=\"font-weight: 400;\">in, cut it vp, and wring in the iuyce of <\/span><\/i><i><span style=\"font-weight: 400;\">an Orenge, and Sugar [2]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Beets<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Apples<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Raisins<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pie crust<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Orange juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sugar<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Chop the beets and apples.\u00a0 Mix with pepper, salt, ginger, and raisins.\u00a0 Pour into pie crust and put a piece of butter on top.\u00a0 Bake.\u00a0 Before serving, lightly sauce with a mix of orange juice and sugar.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">To bake small meats<\/span><\/h3>\n<p style=\"padding-left: 40px;\"><i><span style=\"font-weight: 400;\">Take Egges and seethe them hard, then take the yolkes out of them and braye them in the morter, and temper them with Creme, and then straine them, and put to them Pepper, Saffron, Cloves, Maced, small raisins, Almonds blanched and small shred and grated bread. Take Peares also sodden in Ale, and bray and straine them with the same Licour, and put therto Bastard and Honny, and put it into a pan and stir it on the fire til it be wel sodden, then make little coffins and set them in the Oven til they be hard, and then take them out againe, and put the foresaid licour into them and so serve them forth. [1]<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boiled egg yolks<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cream<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Saffron<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cloves<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mace<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Raisins<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Almonds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Breadcrumbs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pears<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ale<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sweet wine<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Honey<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pie crust<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Soak the pears in ale.\u00a0 Meanwhile, mix the egg yolks, breadcrumbs, cream, spices, raisins, and almonds.\u00a0 Mash the pears, add wine and honey, and cook until soft.\u00a0 The recipe does not specify if the egg mix and pear sauce are to be mixed or layered, but either approach seems reasonable.\u00a0 Bake and serve.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Sources<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">[1] A Book Of Cookrye, Very Necessary for all such as delight therin.\u00a0 Gathered by A. W.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Printed by Edward Allde, London, 1591<\/span><\/p>\n<p><a href=\"http:\/\/jducoeur.org\/Cookbook\/Cookrye.html\"><span style=\"font-weight: 400;\">http:\/\/jducoeur.org\/Cookbook\/Cookrye.html<\/span><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">[2] A Nevv Booke of Cookerie.\u00a0 John Murrell<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Printed for Iohn Browne, London, 1615<\/span><\/p>\n<p><a href=\"https:\/\/www.uni-giessen.de\/fbz\/fb05\/germanistik\/absprache\/sprachverwendung\/gloning\/tx\/1615murr.htm\"><span style=\"font-weight: 400;\">https:\/\/www.uni-giessen.de\/fbz\/fb05\/germanistik\/absprache\/sprachverwendung\/gloning\/tx\/1615murr.htm<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>April 16th, 2022 &#8211; Barony of Lochmere, Kingdom of Atlantia By Heinrich von Holstein Menu Winter Course Pudding in Eggs Pudding in a Turnep root Tarte of Cheese Dried Fruit and Nuts Spring Course Salat Brawne and Mustard (pork loin with honey mustard sauce) Capon (chicken) Stued in Lemmons Sops (toasted bread) Potage of Cherries&hellip; <a class=\"more-link\" href=\"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/22\/feast-under-a-fae-moon\/\">Continue reading <span class=\"screen-reader-text\">Feast Under a Fae Moon<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-103","post","type-post","status-publish","format-standard","hentry","category-menus","entry"],"_links":{"self":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/comments?post=103"}],"version-history":[{"count":4,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/103\/revisions"}],"predecessor-version":[{"id":126,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/103\/revisions\/126"}],"wp:attachment":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/media?parent=103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/categories?post=103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/tags?post=103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}