Hello
there. It's been over 3 months since I last posted here but then, who
has a mind for blabbing about food while human existence is now so
uncertain all over the world. But then perhaps it's not good
to abstain from everything so here is a post. It's about medieval
cuisine because - well, the plague. I mean, one just can't help
thinking about it.
 |
| Medieval peasants eating bread - 14th century |
Of
course, adapting rich people's food would not do in this case so I
looked for something less complicated. The
Forme of Cury,
which is the standard reference book on medieval cuisine, was not an
option since it was authored by the cooks of Richard II and
therefore addressed to the privileged classes. The source for today's
recipe is Le
Ménagier de Paris,
a book published three years later, in 1393. This
was a guide for young inexperienced wives, including advice not only
about food preparation and good housekeeping but also on how to
behave towards family and guests. In other words, it was addressed to free women instead of rich people's servants. The recipe I chose from this book is
crêpes (pancakes), featured in a chapter about entremets -that is, small dishes eaten between two courses:
"CRESPES.
"Prenez
de la fleur et destrempez des oeufs tant moyeux comme aubuns, osté
le germe, et les deffaite d' eaue, et y mettez du sel et du vin, et
battez longuement ensemble: puis mettez du sain sur le feu en une
petite paelle de fer, ou moitié sel [ou] moitié beurre frais, et
faites fremier; et adonc aiez un escuelle percée d'un pertuit gros
comme vostre petit doit, et adonc mettez de celle boulie dedans
l'escuelle en commençant ou milieu, et laissiez filer tout autour de
la paelle; puis mettez en un plat, et la pourdre de sucre dessus. Et
que la paelle dessusdite de fer ou d' arain tiengne trois choppines,
et ait le bort demy doy de haut, et soit aussi large ou dessus comme
en bas, ne plus ne moins; et pour cause."
CRÊPES
Like
in most cookbooks written before 1850, the reader is told nothing
about quantities. It seems the ratio between liquid and solid
ingredients was not much of a problem. Using the right kitchenware,
however, was very important - in this case, a griddle. The recipe below can be safely made without but if you have a special pan for crêpes, so much the better.
I
n g r e d i e n t s
1
cup all-purpose flour
1/2
cup blanc
sec
1/2
cup water
2
eggs
2tbsp
butter
pinch of salt
confectioner's
sugar
M
e t h o d
Sift
the flour and salt in a bowl. Whisk the eggs, blanc
sec
and water until frothy. Combine the mixtures and set aside. Melt the
butter in a pan. Drop the batter in spoonfuls and cook over gentle
heat. Transfer to plates and serve immediately, dusted with
confectioner's sugar.
V
a r i a t i o n
Use
1/2 cup rye flour, 1/2 cup wheat flour, 1 cup beer, 2 eggs, 1tbsp
lard, 1tbsp butter and pinch of salt to make the batter. Cook as instructed
above, then serve with honey for topping. Your pancakes will
(vaguely) remind of the modest flavors available to Middle Age
commoners.
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