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Fretoure (Harleian MS 279; Austin): Take wheat flour, ale yeast, saffron, and salt and beat everything together as thick as batters should be made on days when meat is permitted. Offer available only in the U.S. (including Puerto Rico). The new Christian rulers of Spain and Sicily recognized that these advanced Islamic cultures provided useful paradigms for Christendom going forward and, for a time, protected and preserved them. The course always included hippocras, named for the ancient Greek physician Hippocrates, the putative “father” of humoral medicine. We depend on ad revenue to craft and curate stories about the world’s hidden wonders. Offer subject to change without notice. The feast started with one of these, Badinjan Muhassa, served with bread. Project of the Pine Needles Foundation of New York, on When the West First Tasted the Cuisines of the East, When the West First Tasted the Cuisines of the East. Miller emphasizes specifically cultivated ingredients in the recipes, rigorous preparation of ingredients in the recipes, and the use of aroma and presentation as especially characteristic of the cuisine. During what might be called the long twelfth century, Christian Europe, long an isolated, ignorant backwater of squabbling fiefdoms, was experiencing an economic and  political awakening along the Mediterranean, where long-dormant trading networks were being reestablished, leading to knowledge exchanges and  the emergence of vibrant cultures in northwestern Spain, Provence, and the Italian maritime city states. For our Morgan dinner I opted for a cheese tart and, for fun, used a recipe with the word Bry (Brie) in the title, which is virtually identical to the recipe for the cheese tart called lese fryes in Harleian MS 4016 (in Austin). MS Buhler 36, 15th century English cookbook, Morgan Library. Not much is known about the scribe who put this book together, though Nasrallah notes in her introduction that the author’s nickname, “al-Warrāq,” likely points to the fact that he was in Baghdad’s book industry. Bring the broth to a simmer and skim it well. Add pine nuts lightly fried in oil and salt. The 10th-Century Baghdad Cookbook That’s a Poetic Tome to Food. This sauce is similar to several outlined in the ancient Roman cookbook attributed to Apicius, though none of the Roman sauces contain cinnamon, which Apicius seems barely to know. Languishing in yellow, like flowers and sprouting grass in spring. Hieatt speculates that the mysterious refles in the third course of the MS Cosin menu may designate some sort of fritter. In the making of both dishes, the braising medium is cooked down until the meat begins to fry in its own fat, whereupon almond milk or coconut milk is added to bloom a sauce. Most, though, are outlined in medical recipe books, including sugar work (fondant, taffy, and hard candy), gingerbread (nothing like today’s gingerbread), gum paste, dragées, candied citrus peel, and crystallized flower petals and herb leaves. Şərbət ist ein in Westasien, Indien und Indonesien verbreitetes Getränk, welches aus Früchten oder Blütenblättern hergestellt wird. My source for the MS Cosin menu and many of the recipes I prepared was Curye on Inglisch, a collection of four medieval English recipe manuscripts, with extracts from several others, compiled and edited by Constance B. Hieatt and Sharon Butler (Oxford, 1985). Loosely following the recipe above, I poached salmon in white wine, white wine vinegar, and seasonings, and then stiffened the broth with packaged gelatin. Set a pot on the fire, add some oil, and pour the mixture in it, and stir carefully and keep it from burning, and add ground ginger, cinnamon, and galingale and whole cloves, cinnamon, and mace. It’s remarkable in how it also doubles as a how-to guide for everything from remedies for burnt foods to the humoral properties of cold foods. Serve it forth, decorated with red or white anise comfits and almonds fried in oil. In addition to ogling the luxury goods of twelfth-century Spain and Sicily, the Christian travelers tasted their cuisines. Ibrâhîm ibn Abî Sa’îd al-Maghribî al-‘Alâ’î, 12th century book of simples Muslim Heritage. Tauris 2013). England and the rest of Europe learned about marzipan from the Italians, who loved it. (The phrase “þerwith cometh” on the MS Cosin menu likely indicates that two dishes were meant to be set on the table at the same time, not that they were meant to be eaten together.) Annals of the Caliphs’ Kitchens, written around the 10th century by Ibn Sayyar al-Warrāq, is the earliest-known of these cookbooks. This pollen-based candy comes from the marshes of southern Iraq. The recipes from Annals of the Caliphs’ Kitchen hold up, too. Series. Alternately known as Winning a Lover’s Heart and Sparing Him the Need for a Doctor, the book meticulously documents every detail important to making delectable meals for friends and distinguished guests. Sign up for our email, delivered twice a week. I intended it for the lamb roast. For various reasons, explained below, the menu that we actually served differed somewhat from the MS Cosin menu: Þe fyrste cours: creteyne to potage & pygges in sawse sauge þerwith, mouton with frumente, sawse camelyne, smale checkones ibake with black sauce. Sign up for our newsletter and enter to win the second edition of our book. The advent of the new haute cuisine in England can be dated with fair assurance to circa 1180, when a consortium of merchants dealing in the importation of spices and sugar was formed under the name of the London Pepperers and sugar is listed for the first time in the household accounts of the English king. When a late fourteenth-century English manuscript cookbook known as Forme of Cury was first printed, in 1780, the myriad spices and the sugar with which its dishes are seasoned incited bafflement and revulsion in many readers—a reaction still echoed today in the seemingly unkillable myth that medieval spices served to camouflage the taste of rotten meat, as though the princes and wealthy merchants who, alone, were privileged to taste medieval haute cuisine had only rotten meat at their disposal. Following the two (or three) principal courses a little digestive course was served, consisting of the sweetened, spiced wine called hippocras and sweetened, spiced iron-baked wafers. The word, according to Terrence Scully, is French and designates a large pastry crust in medieval French sources. Hieatt believes that the name derives from Anglo-Norman canel, meaning cinnamon, though others connect the name to the sauce’s brown color, like that of a camel. It took centuries to come out of obscurity, however. Regardless, it’s clear that whoever commissioned al-Warrāq to write the book wasn’t just interested in step-by-step instructions on how to make, say, raisin wine. Boil almond milk and [whole] cubebs, mace, and cloves together. Online Cookbooks Menu Menu. Es kann in konzentrierter Form mit einem Löffel verzehrt oder mit Wasser verdünnt getrunken werden. It is clear that one of these elements was the seasoning of foods with spices, sometimes in combination with sugar, a pervasive feature of medieval eastern cuisines and likewise pervasive in all manner of late-medieval European dishes, from meats, to fish, to vegetables, to pastas. How food travels around the world fascinates me The Medieval Islamic dish: Luqam Al Qadi. “At this time it attracted all the world’s riches, material, spiritual, and intellectual alike,” writes Lilia Zaouali in the preface to her book Medieval Cuisine of the Islam World. “We’ve been cooking all these dishes, and there were people a thousand years ago … who were cooking the same thing.”. The Italians got it from the East. The “good pastry” indicated is actually pasta dough, for which I substituted egg roll skins. I substituted pork tenderloin for the pigs and decorated the dish with the whites of the eggs, a garnish suggested in several medieval English recipes. Home; Recipes; Menus; Search; Books; FAQ; Contact ; A list of texts freely available online relating to medieval food and cooking. Medieval Islamic culinary culture mirrored the territorial expansion of the Islamic empire. 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