Soutil Brouet d’Angleterre: c. 1300

Yesterday was the 954th anniversary of the Battle of Hastings, which was fought on 14th October 1066. But of course you knew that already, didn’t you? I bet you spent the whole day wishing everyone a Merry Battle of Hastings and couldn’t wait to see what William had left under the tree. Personally I think Battle of Hastings Day gets more and more commercialised every year, but my daughter loves it so we carry on with the tradition.

Fun fact: as well as being a hell of a year, 1066 is also the code to every school gate everywhere in the world. Okay, maybe not every school gate, but most of them. Two of them, at least. My sister used to play county badminton and would spend every weekend competing in school sports halls around the country. Usually these halls were opened before the athletes arrived but one day my dad and sister pulled up to find a gaggle of kids and parents standing forlornly outside the hall, locked out. The lights were on and inside there were the sounds of people warming up (competitors who had locked their competition out in an effort to forfeit the match?) but no one could get the door open.

My dad, a teacher himself and never one to let common sense or law stop him, marched through the crowd and stood in front of the locked door. He paused and then punched in the code 1-0-6-6. The lock clicked open and a surge of tracksuited kids rushed past him, followed by their parents – all of them ignoring the legality of what had just happened in favour of a styrofoam cup of instant coffee.

I know how this sounds, but it’s completely true. It was like a scene from an action movie, only the hero was a frazzled middle-aged man who just wanted to get in and sit down, and the adoring crowds watching him were mostly kids who needed a wee. Still, I think he probably had some sort of epic soundtrack playing in his head when the door swung open.

Once mum had forced him to explain himself and call the caretaker to suggest they update their security, he told us it was because his school used the same code and he thought it “might be worth a try.”*

Back to the battle?

You all know the story, let’s not pretend here – Bayeux Tapestry, arrow in the eye (or was it?) yada yada.

In an effort to keep this post to a reasonable length, you can find out here why most of the stuff you think you know about the Battle of Hastings is wrong. In short – Harold might not have been killed with an arrow and the Bayeux Tapestry uses a huge amount of artistic license with many of the events of the battle.

Not a real part of the tapestry but still a good excuse to post my favourite meme ever.

Once Harold had been suitably dispatched (be it by arrow, sword or death squad), William sat on the battlefield and had his first meal as Conqueror. Accounts tell us it was roasted meat, possibly mutton or beef, which he ate among the bodies of the dead and dying, having left the English soldiers to rot on the battlefield. Not quite what you’d call fine dining.

William was crowned King of England on Christmas Day 1066. Apparently the crowd cheered so loudly during his coronation that the Norman guards outside Westminster Abbey thought a fight had broken out, and set fire to Anglo Saxon houses in retaliation. It set an appropriate tone for William’s early years as king, and he wasted no time in enforcing his will over his new kingdom.

As the current Norman England GCSE spec will tell you, Norman lords replaced most of the Anglo Saxon nobility, the language of the rich became French, and motte and bailey castles were erected in most major towns as a both an enduring symbol of Norman power and a method of ensuring the English population behaved themselves. But though these changes had huge and long term effects on the country as a whole, day to day life for the average peasant didn’t change that much. There was still ploughing to be done and animals to be fed, it was just that now their local lords were all called Jean or Henri and there was a faint whiff of smoke in the air as William’s (or should that be Guillaume’s) soldiers burned rebellious towns to the ground in an effort to maintain Norman control.

Food in Norman England

It might be easy to think that, almost 1000 years later, we English are finally free of Norman influences. Sure, we might still visit the odd castle when we need to check our eyesight, but the everyday effects of William’s conquest have long gone, right?

Well, not quite. Not when it comes to food at least.

One popular theory for why we have words such as ‘pork’ today is that the French equivalent ‘porc’ was brought over to England after 1066 and used at the dining tables of the rich (who were usually French themselves, or otherwise Anglo Saxons trying to curry favour with their continental counterparts.) As time went on these Norman words filtered down the social classes to become part of everyday language, even in people who could not usually afford to eat meat regularly. There’s been a lot written about this theory online but I couldn’t find definitive ‘proof’ of it, so if anyone knows anything more about this etymological aspect of history please let me know!

What I did find evidence of was that consumption of pork increased in England in the years following 1066. A recent study concluded that though the Anglo Saxon diet of vegetables, cereals and meat such as beef and mutton remained largely intact, and that cooking methods among the poor remained virtually unchanged, certain foods such as pork and chicken rose in prominence.

It was this discovery that spurred me on to find a medieval French pork recipe in honour of 1066, the Battle of Hastings and our Norman overlords – and it was typing that last sentence that made me realise what a suck up I am; if I’d been around in 1066 I reckon I’d have been waiting at Pevensey Bay for William to arrive, holding a banner saying “WELCOME TO ENGLAND, PLEASE HELP YOURSELF!”

Subtle English Brouet

Soutil brouet d’Angleterre. Prené chastaingnez cuitez et pelés, et moiaux de eufs cuis et ung pou de foie de porc; broier tout ensemble, destrampés d’un pou de eaue tiede, coulez; affinez gingembre, canelle, garingal, poivre long, graine, de saffren; fetez boullir ensemble.

Subtle English brouet. Grind together chestnuts that have been cooked and peeled, egg yolks cooked in wine, and a little pork liver, moisten this with a little warm water and strain it. Grind ginger, cinnamon, cloves, long pepper, grains of paradise, galingale, spikenard, and saffron for colour, and boil everything together.

The Viander of Taillevent, An Edition of All Extant Manuscripts. Edited by Terence Scully.

The recipe comes from the early 14th century French work Le Viandier de Taillevent, which exists in four surviving manuscripts. It is generally attributed to Guillaume Tirel, master cook to Charles V of France, but the earliest version of the manuscript dates to around 10 years before Tirel’s birth, calling into question the true authorship.

There are a few pork recipes in Le Viandier and I pondered over which one to pick. Should I go for something simple, like roasted pork in a verjuice sauce or something a bit more ‘out there’, like boiled pork tripe? I know – it was a tough one.

A quick scan of the pork tripe recipe ensured my curiosity was cut short when I read that, once cooked, it would “smell of dung”. But another recipe underneath caught my eye: subtle English brouet.

From a 15th century version of Le Viandier. Credit here.

The recipe

It seemed fitting for the context: a French recipe with a possible English connection (incidentally, if anyone knows what the connection actually is, I’d be grateful if you could let me know!)

In this case the word ‘subtle’ didn’t relate to any complexity of the dish, but instead was intended to highlight how easy the dish was to digest. During this time the theory of the 4 humours was prevalent, (the belief that the body contained four liquids which, when imbalanced, caused illness), and foods were described as subtle to tell the reader they were not likely to cause a humoural imbalance. Could it have been that this dish was intended for invalids or those considered particularly vulnerable to illness? A medieval French dish to stave off sickness made on the 954th anniversary of the Battle of Hastings during a global pandemic – surely there had never been a more timely meal?!

Terence Scully went on to explain that the composition of the dish, with its finely ground and blended ingredients, would ensure a fairly homogeneous result. This might also account for the term ‘subtle’ – to distinguish it from other brouets which had chunks of meat or bread in them.

So what was a brouet? There are several brouet recipes in Le Viandier alone. The Middle English Compendium describes brouet as a meat or fish broth, sauce or stew. The addition of saffron in this particular recipe suggested I was looking to end up with a fairly smooth yellow soup.

The method

I began by poaching two egg yolks in white wine. While they were cooking, I blitzed some pork liver with some cooked and peeled chestnuts. When the eggs had cooked almost all the way through, I added them to the mixture.

I have to say that it did not look pleasant or fill me with hope. A combination of liver, eggs and nuts may have been considered subtle 700 years ago, but it seemed pretty bloody outrageous to my modern sensibilities. Nevertheless I persevered.

The whole mixture was tipped into a pan and I added a bit of water to loosen everything up – after all, this was meant to be some sort of broth. To this I added ground ginger, cinnamon, cloves, long pepper, ground grains of paradise, galangal paste, and saffron. The only thing I couldn’t get hold of in the original recipe was spikenard (no, I had no idea either), which seemed to be sold only as an “essential oil” on dubious websites, and since I didn’t fancy poisoning myself I decided to skip it. I left the lot to boil and hoped it would mellow out.

Left to right: grains of paradise, galangal paste, long pepper, saffron, cinnamon, ginger, cloves.

It seemed very stodgy in the pan, no matter how much water I added. I read through the recipe again and saw I was supposed to strain the liver mixture to ensure a very smooth, thin soup. So, once it was cooked, I dutifully mashed the lot through a sieve, which led to a thin broth collecting in the bowl alongside an amount of very smooth meat paste. The paste and broth were mixed together and I called my unsuspecting husband to lunch.

The verdict

Mmm…pungent offal broth.

Let’s face it: this dish wasn’t exactly a looker. In its favour, though, was the fact it did both smell and look like a broth for invalids – in that it was the sort of thing no well person would ever want to try.

“It’s very…medieval”, my husband said, pinching his nose.

I tried it. Despite its somewhat lacklustre appearance it wasn’t anywhere near as bad as I’d been expecting. I’m not an offal fan at all, but I found the taste of this quite bearable. The meat flavour was less intense and much sweeter than I’d expected, possibly because it was being masked by the chestnuts. It was still obviously offal, but in a relatively inoffensive way. The consistency was thin and smooth, but grainy – a bit like homemade pea and ham soup.

The second taste I noticed were the spices as a mixture of warming pepper and ginger gave way to saffron and cloves. Having such warming spices in the dish would have been a deliberate choice by the cook; in the 4 humour theory, pork was considered a cold and wet food, and spices such as ginger and pepper were hot and dry. Therefore the two ingredients were needed to balance each other out and ensure no one type of humour became corrupted – and therefore cause illness – once the dish was eaten.

Weirdly I think I liked this more than my husband did. That’s not to say I was slurping ladlefuls of the stuff, just that I could see how it would have been a warming and even comforting dish for the 14th century. My empathy only got me so far, though – after a few spoons I was done, and I don’t think I’d make it again in a hurry. Pungent offal broth, no matter how surprisingly sweet and spicy, just isn’t on my list of favoured foods.

And so another Battle of Hastings Day drew to a close. The decorations were returned to the attic for another year, the costumes were hung up at the back of the wardrobe. My daughter played with her new bow and arrow set, aiming for our eyes as we swung at her with swords and later we all settled down to look at pictures of the Bayeux Tapestry together. Classic.

E x

*This was a few years ago so the codes should have been updated now. Hopefully. It’ll be on someone’s To Do list at least.

Soutil Brouet d’Angleterre

2 egg yolks
150g cooked and peeled chestnuts
200g pork liver
White wine for poaching
Ground ginger
Ground cinnamon
Ground cloves
Ground long pepper
Ground grains of paradise
Ground galangal
Few strands of saffron

  1. Poach the egg yolks in the white wine.
  2. While the eggs are cooking, blend the liver and chestnuts together to form a paste.
  3. Once the egg yolks have almost cooked through, add them to the liver and chestnuts.
  4. Add some warm water to the mixture and blend together to form a smooth paste.
  5. Add the mixture to a pan and add the spices. Cook for 5-8 minutes or so, until the mixture is bubbling and hot throughout. Add more water if you think it’s getting too thick.
  6. Push the mixture through a sieve to get a thin consistency and serve.

Compost: 1390

Sometimes you just have to try things even though you already know they won’t end well, don’t you?

Today’s experiment is from the medieval stalwart Forme of Cury – the cookbook of Richard II’s own cooks. Designed to be a comprehensive instruction manual, the work contains no fewer than 196 recipes ranging from the simple (common pottage) to the alarming (porpoise frumenty.)

Despite it’s off-putting name, Compost isn’t inherently dreadful and sits comfortably in the centre of the simple/alarming scale. The word “compost” in a medieval sense meant a stew, or preserved mixture of cooked fruit or veg. It was probably meant to be an accompaniment to main dishes, rather than a dish on its own.

Forme of Cury.

The recipe in Forme of Cury is only one of about half a dozen medieval recipes for Compost, and no two versions are the same. Whilst Forme of Cury‘s version is clearly savoury, others aren’t. This suggests the title denotes a type of dish, rather than a set meal – a bit like how modern “crumble” can be apple, or blackberry, or rhubarb. A fifteenth century recipe for “Perys en Composte“, for example, instructs cooks to boil wine, cinnamon and sugar together before adding sliced dates and pears and stewing them in the mixture. Actually, that one sounds a bit nicer than the one I did…

Some useful context for why my husband isn’t currently talking to me.

We’re in the process of trying to sell our house. I haven’t eaten breakfast for days because no-one knows where the cereal’s kept now. We can’t move from room to room without knocking over half a dozen vases of flowers on the way. All of my daughter’s neon plastic tat has been shoved under the bed tidied away so that when people come round they will think she only plays with demure grey wooden blocks and that we are a demure grey wooden family, or something. Everything we’ve done has been to give off the impression of sophistication and elegance in the hopes that people will fall over themselves to buy our house.

Do you know what doesn’t give off the impression of sophistication and elegance? The smell of pickled turnip. I haven’t seen the form that estate agents ask viewers to fill in when giving feedback on a property, but after today I would expect to see “smelled of vinegar” high up on the list of negatives.

Compost in Forme of Cury.

Take rote of parsel & pasternak of rasenns. Scrape hem waisthe hem clene. Take rapes & caboches ypared and icorne. Take an erthen panne with clene water & set it on the fire. Cast all þise þerinne. Whan þey buth boiled cast þerto peeres & parboile hem wel. Take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto & lat alle þise thinges lye þerin al nyzt oþer al day. Take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool & grynde powdour of canel powdour douce & aneys hole & fenell seed. Take alle þise thynges & cast togyder in a pot of erthe and take þerof whan þou wilt & serue forth.

Take parsley root and parsnips [or carrots]. Peel them and wash them. Take turnip [or radish] and cabbage and carve into pieces. Take an earthen pot, fill with water and set it over the fire. Cast all these therein. When they have boiled, cast thereto [chopped] pears and parboil them. Take these things up and let it cool on a cloth and thereto add salt when it is cold. In a vessel, take vinegar, powder and saffron and add thereto and let all the things lie therein all night (over a day). Take Greek wine and clarified honey together with French mustard and whole currants and powdered cinnamon, powder douce and whole anise and fennel seeds. Take all these things and cast together in an earthen pot and take thereof when you will and serve forth.

Forme of Cury. Translation is my own attempt.

The word “pasternak” gave me some confusion as others seemed to believe it meant a carrot whilst the online Middle English dictionary translated it as “parsnip”. The carrot museum (a thing, apparently) cleared up my confusion: “[The 17th century botanist John Gerard] gives daucus as a name for carrot in Galen, but notes that many Roman writers called it pastinaca or other names. [Parsnips and carrots] were not confused on purpose, but since we have in many cases only the written word, if the Medieval writer referred to “pastinaca”, it is impossible to know if they were carrots or parsnips.”

Similarly, the M.E. dictionary suggested the word “rapes” could mean turnip or radish. Feeling generous, I added both.

The method.

I began on Thursday evening by preparing a variety of root vegetables and herbs: parsley, turnip, parsnip, radish and pear, which I boiled together. At this point my husband commented that it smelled – fittingly, for its name – “a bit vegetable-y” in the kitchen. “Will it have gone by the time the people look round tomorrow?” has asked anxiously.

I promised him it would.

Once the vegetables had boiled for a while, I strained them and lay them out on a sheet of greaseproof paper to cool. To the cooled vegetables I then added salt and spices and white wine vinegar. As with all good medieval recipes there were no specific measurements. However, given that the dish was meant to be pickled, I kept adding vinegar until a small pool of it had formed under the veg, unaware that with each shake of the bottle I was slowly but surely devaluing my house.

Looks great, smells beastly.

The tray of vinegar veg sat uncovered in a cold oven overnight. The next morning I was alarmed to find a layer of condensation on the oven door. I tried to wipe it off; it didn’t budge. I realised the droplets were on the inside and that the vinegar veg must have been releasing moisture all night.

Trapped inside, with no ventilation, the smell had run rampant. A mist of vinegar condensation lined not only the door, but the walls of the oven too. My eyes began to water and an acidic taste filled my throat with each breath that made me splutter.

I had four hours to clear the smell. Every window in the house was flung open, every candle was lit. The candles were quickly blown out when we realised the only thing worse than an overpowering scent of vinegar was an overpowering scent of vinegar mixed with knock-off Yankee “vanilla latte”.

While my husband fumed for Britain, I carried on to the bitter end by draining most of the vinegar off the veg. Then, I boiled white wine and honey in a pan, along with mustard, star anise and fennel seeds. Once this had heated and the spices had infused a little, I tipped the pickled veg into the wine mixture and stirred. The Compost was done. Well, technically the phrase “cast in an earthen pot and take thereof what you will” implies it was meant to be left to preserve further, like a pickle or chutney today, but we tucked in straight away.

If only my house was as nicely presented as this.

The verdict.

By now, the house smelled less awful. Still very much like we lived downwind of Branston, but less vinegary and more spicy. It was a scent I was familiar with, coming from a family who spent every autumn pickling and preserving anything that stood still for long enough. I was confident that whilst it might not be the traditional freshly baked bread smell that viewers would expect, it also wouldn’t strip them of their nostril hair anymore, which was about as much of an improvement from last night as I could expect.

We tried a small bowl of it, my husband somewhat begrudgingly. In terms of taste, it was pretty decent. Because I’d drained the vinegar off the veg earlier, the taste of it wasn’t overpowering. In fact, it worked well with the sweetness of the honey wine mixture.

Admittedly the veggies had lost most of their individual subtle flavours and instead had developed overall tastes – the pears just tasted slightly sweet, the radishes were a bit spicy, for example. But this wasn’t a bad thing, because it meant that the qualities of each one altered the flavour of the pickling liquid they sat in, so each mouthful was slightly different.

As the vinegar/veg/honey flavours died away, the aftertaste was of saffron and spices – actually quite pleasant. Though you wouldn’t want to eat a whole bowl of this on its own (not that the original would have been eaten alone anyway), with a jacket potato or bit of bread and cheese this would work very, very well.

But did they buy the house in the end?

Ha, no. Of course they bloody didn’t!

Though my husband’s adamant it’s because of the vinegar smell, I’m not so sure. Maybe it was because I’d forgotten to take down the joke sign I’d stuck on the oven that said “WARNING: FUMIGATION NEEDED!” Or perhaps it was because when the estate agent opened a cupboard up to demonstrate how much storage there was, everyone was suddenly engulfed in a tsunami of cereal, flowers and neon plastic toys.

Who knows?

E x

Compost

A large handful of parsley
3 turnips
2 parsnips
7 or 8 radishes
A small white cabbage
3 pears
3 tablespoons of salt
A pinch of saffron
A teaspoon powder forte
400ml white wine vinegar
40g currants
500ml sweet white wine
4 tablespoons honey
1 teaspoon dijon mustard
1/4 teaspoon ground cinnamon
1/2 teaspoon powder douce
1 star anise
1/2 teaspoon fennel seeds

  1. Peel and chop the vegetables.
  2. Bring a pan of water to boil, then add all the veg apart from the pears. Boil until just turning soft.
  3. Add the chopped pears and boil for a further 3 or 4 minutes.
  4. Drain the water and tip the veg out onto a lined baking tray.
  5. Pour the vinegar over the veg.
  6. Add the salt, powder forte and saffron to the veg and leave overnight, or for 12 hours.
  7. Drain the veg, leaving no more than a tablespoon of vinegar. Put the vegetables in a bowl.
  8. In a pan, heat the wine and honey.
  9. When the honey has dissolved, add the mustard, star anise, fennel seeds, cinnamon and powder douce. Heat on low for about 15 minutes. You can leave the mixture to steep for longer if you prefer a stronger taste.
  10. Pour the wine mixture over the vegetables and serve.


Chastletes: 1390

Ever wondered what it would be like to have dinner and dessert at the same time? Don’t lie, of course you have – what child hasn’t?

What about instead of just serving the two courses at the same time, you served both of them in the same bowl?

What if the bowl was actually a four turreted, freestanding pastry castle?

What if the castle was on fire?

I imagine these are just some of the questions that went through the head of Richard II’s master chef when he designed Chastletes and committed this frankly bizarre but brilliant dish to the pages of Forme of Cury. Settle in because this post is a long one…

According the the British Library, Chastletes translates as “little castles”. Essentially, it was a recipe for an open-top pork filled pie, with battlements cut along the edge, and four open-top pies surrounding it, each filled with a different filling: almond cream, ginger marzipan, fruit puree and egg custard. What was slightly confusing was the term “little”; Forme of Cury seemed to suggest that the pastry be rolled out to a foot in length and width before being shaped into castles, which didn’t scream “little” to me.

By the way, if you use incorrect terminology when discussing castles you’ll give a lot of nerds terrible migraines.

And as I’m vying to become Queen of the Nerds I can’t have that, so here’s a crash course.

Put incredibly simply: the earliest form of castle in Britain was the motte and bailey, for which we have the Norman invasion of 1066 to thank. You may remember this type of castle from school when your mum built a model of one for your homework and it sat at the back of the classroom for two terms before mysteriously vanishing, never to be seen again.

These castles were simple, quick to build wooden towers (the keep) which were constructed on the top of man-made hills (the motte). Mottes provided an excellent vantage point to spot approaching enemies and gave an elevated position for the keep to sit on; an enduring symbol of Norman oppression over the Anglo-Saxon population. A wooden fence (the palisade) ran around the bottom of the motte, forming a courtyard (the bailey), which was often big enough to house several small buildings in which soldiers, provisions, animals – anything, really – could be kept.

This famous section of the Bayeux Tapestry, showing a motte and bailey castle being built, documents the gentrification of Hastings. The next scene shows the construction of a Starbucks.

After a few years, castle builders realised that though wooden keeps were relatively cheap and quick to build, they had several major flaws: they rotted over time, they were susceptible to arson (or just wayward candles), and they couldn’t be build too large. From the 12th century aristocrats began to update their wooden castles and replaced them with stone ones (known as stone keep castles). These were an improvement in defense, thanks to the incredibly thick, inflammable walls.

By the start of the 13th century, those with stone keep castles realised that, yes, things were generally less aflame since they’d upgraded, but there was still work to be done. The motte, for example, provided invading forces with ample opportunity to tunnel under and up, thus undermining the keep’s foundations. The palisade, even if upgraded to stone, was often a weak, easily breached structure. A new defensive strategy slowly took over, moving the focus from the keep to gatehouses and fortified walls, sometimes more than one.

From the 14th and 15th centuries onwards, as the threat of invasion diminished, new castles became less about fortification and more about comfort for the families who owned them. Palace-fortresses, as they became known, were the epitome of luxury for anyone who could afford the astronomical renovation bills. Whatever you kitchen extension cost – triple it, easily. New quadrangular castles had no keeps – the buildings and rooms were built into towers at the four corners that connected the curtain walls and enclosed a central courtyard. These castles were predominantly for show – their owners rarely anticipated invasion or siege, and as such made use of features such as large windows to bring in more light.

Yeah, that’s enough about castles now.

Here’s more if you want it.

According to Professor Chris Woolgar, given its castle shape and brightly coloured fillings, Chastletes fits in with a type of dish called an entrement: a dish that arrived at a banquet table in between courses and was designed to entertain and delight guests. The entrement was a status dish; usually highly decorated and coloured, it could only be eaten by certain social classes and was intended to highlight wealth and show off the skill of the cook. By the end of the 13th century some entrements had become set pieces that conveyed certain messages. One apparently popular entrement depicted a knight (a grilled capon) with a paper helmet and lance sitting astride a roast piglet. I don’t know exactly what message that one was meant to convey, but I bet it was both hilarious and thought-provoking if you were a medieval lord.

Anyway – the design of Chastletes seemed to be a mash up of a quadrangular castle – thanks to the four towers at the corners – with an additional stone keep. This also fits in with the time frame; Forme of Cury was compiled around 1390 – right on the cusp of the 15th century when quadrangular castles were at their most popular. The recipe is very vague and open to interpretation, though, so it’s possible that multiple versions existed.

Take and make a foyle of gode past with a rollere of a foot brode, & lynge by cumpas, make IIII coffyns of þe self past uppon þe rollere þe gretnesse of þe smale of þyn arme, of VI ynche depnesse, make þe grettust in þe myddell, fasten þe foile in þe mouth upwarde, & fasten þee oþere foure in euoury syde, kerue out keyntlyche kyrnels aboue in þe maner of batelyng, and drye hem harde in an ovene, oþer in þe sunne.

Take and make a sheet of good pastry, using a rolling pin, one foot wide and long by computation, make four coffins of the same pastry upon the rolling pin, the size of your wrist and six inches deep. Put the greatest in the middle, fasten the sheet in the mouth upwards, and fasten the other four on each side. Carefully carve out the battlements above in the manner of parapets and dry them hard in an oven or in the sun.

Forme of Cury. Translation by Christopher Monk.

I couldn’t find much evidence online for what my version of Chastletes should look like for sure. The kitchen gurus at Hampton Court Palace recreated a version of the recipe for Chastletes in 2016, but they opted for circular towers throughout in a nod to the Henrician Device Forts – 16th century stone circular castles built during the reign of Henry VIII.

By the 14th century, entrements were known as subtleties (this term would later refer exclusively to sugar paste models). Though the medieval term subtlety meant clever or surprising rather than understated, I still couldn’t help but snort when I read this; there was nothing subtle about Chastletes.

An example of a Renaissance era sugar banquet with sugar subtleties on a table.

To start with, it was over a foot long and tall. In a slightly foreboding jolt of realisation, I realised I’d made a subtlety in the shape of a building before – when I attempted a marzipan model of old St Paul’s. It hadn’t quite gone to plan and rather than a towering sugar cathedral I’d ended up with a model of what St Paul’s might have looked like if bulldozers had existed in the 17th century.

In order to avoid a repeat of the marzipan fiasco, and as it would be just me and my family sampling this dish, and not the worthy guests at a king’s banquet, I scaled it down a little and started by making the main keep. As usual, there were no instructions in the recipe for pastry making, other than it should be “good”. The use of pastry in medieval England is quite complex. Traditionally, it’s believed that the pastry crusts on medieval pies were nothing more than flour and water and weren’t intended to be eaten, instead just acting as vessels for meat and gravy, but recently that theory has been challenged as some recipes for pastry used ingredients designed to enrich the dough, like eggs, which implies the mixture should be edible. Medieval pastries didn’t use fat, such as butter or lard, however, so getting a lovely flaky melt-in-your-mouth pie crust was unlikely for this experiment.

For this “good” pastry I chose to use flour and egg yolk, which yielded a strong dough that was robust enough to hold its shape well and baked into a hard structure – ideal for holding the fillings – as well as being something that could be eaten without too much complaint.

I used a mould to create the main keep. When I say “mould”, I don’t mean I had a handy castle-shaped frame to push the dough into (although I’ve literally just caught sight of my daughter’s bucket and spade in the garden…), I mean I draped the dough over a small upturned lasagne dish. It probably wasn’t 100% authentic, but it was the only way I could ensure straight, even edges. Once shaped and any excess dough trimmed, I cut out squares from the top edge for the battlements. I moved the keep to a sunny area of the garden to dry out a bit before baking, and got on with the turrets.

Who’s to say Richard II’s cooks didn’t use upturned buckets and bowls to help them create the right moulds?

In all honesty, these were the bits I was most daunted by. How was I going to ensure I created four equally sized turrets? How were they going to support themselves? How could I ensure they were watertight for when the various mixtures were poured into them? Designs like these turrets have contributed to a belief that medieval pastry, especially when it had to be freestanding, was incredibly thick, but some argue that the idea of medieval pastry being inches thick comes from 18th century pie making techniques and perceptions of the medieval world as being unrefined.

If the turrets, which were smaller than the main keep, were supposed to be filled with stuffings and custards then it seemed to me that cooks wouldn’t want what little space they had to fill them taken up with thick pastry. Given how robust the keep had turned out, I was confident I could create a reasonably thin – certainly thinner than an inch – pastry wall, thus maximising the amount of space inside to pour the fillings into.

I began to experiment first by freestyling the turret and shaping it by hand. Though this worked to an extent, the turrets weren’t very uniform and looked a little like they’d been designed by Gaudi. Amazing architect though he was, he wasn’t in business during the 14th century so I rolled them up and started again.

This time I had the idea to shape them round something, which is actually what Forme of Cury seemed to suggest, if I’d bothered to double check. The rolling pin proved a bit cumbersome and it was difficult to achieve flat bottoms on the turrets, but then I hit on a solution: spice jars. They were almost the perfect width and height – the only issue was how to get the jar out its pastry casing before baking. I buttered the jars and wrapped them in greaseproof paper and wrapped the pastry round them. It seemed to work, and by leaving a little tuft of greaseproof paper exposed I could fairly easily pull the jar out of its pastry casing, leaving a hollow space behind.

In another life I could have been an engineer.

“Why is there butter all over the cinnamon? And the nutmeg? And the ginger?” my husband asked later.

“It was for the pastry turrets, obviously.” I told him.

It’s a testament both to his patience and how resigned my family has become to this hobby of mine that he didn’t ask any further questions.

With four turrets completed and the keep nicely dried out it was time to blind bake the castle in the oven for twenty minutes or so, just to help it set. At this point I realised that the keep could have done with being a couple of inches taller to make the proportions more even, but by this point it was too late. A tip for next time perhaps (as if!)

God, I’ve never been so smug and self satisfied as I was when this all came together.

Once the pastry was baked and cooling, I began work on the fillings:

In þe myddel coffyn do a fars of pork with gode powdour & and ayroun raw with salt & colour hit with safroun, and do þi a noþer creme of almaundes, and held in anoþer creme of cowe mylke with ayroun, colour hyt with saundres. In a noþur manere: fars of fyges, of raysouns, of apples, of peres & holde hit broune. In a noþer manere, do fars as to frytours blaunche, and colour hyt grene, put þis in þe ovene & bake hyt wel & serue hit forth with ew ardaunt.

In the middle coffin put a forcemeat of pork, made with good powder and raw egg and salt, and colour it with saffron; and do thee another with almond cream; and put in another a cream [custard] of cow’s milk with eggs; colour it with sanders. In another, differently: a forcemeat of figs, raisins, apples and pears; and colour it brown. In another, differently: put a forcemeat like that for frytour blaunched, and colour it green; put this in the oven and bake well and serve it forth with brandy.

Forme of Cury. Translation by Christopher Monk.

Forcemeat of figs

This was by far the easiest of the fillings to recreate: figs, apples, raisins and pears went into a blender and were blitzed until they resembled something akin to baby food. Or rather, something akin to what my daughter left for me in her nappy after eating baby food. Not pleasant. Thankfully, however, it smelled nothing like baby food (pre or post digestion) and tasted perfectly pleasant. There were no spices to be added so it wasn’t out-of-this-world, game-changingly tasty, but it made a pretty decent palate cleanser. Although the easiest to make, it was also possibly the hardest to recreate accurately, given that I was unable to get hold of any of the original varieties of apple or pears that grew in England in the 14th century. Descriptions of apples from this time period use the word “sweet” a lot, so I opted for a Royal Gala apple to try and emulate the original flavours.

Almond cream

What was this? Cream mixed with almonds? I checked elsewhere in Forme of Cury and found a recipe for créme of almaundes that said that, yes, essentially it was. Okay, it didn’t specify cream per se, just that the almonds should be blaunched and then ground to form a thick paste. In order to create an extra creamy version of these, I blitzed some whole almonds and added them to warm whole milk – just enough to form a thick pap. The recipe then said to add a sprinkle of vinegar and sugar so I added the tiniest amount of vinegar – less than half a teaspoon – and a teaspoon or so of sugar and stirred.

Forcemeat of frytour blaunched

Frytour blaunched appears in Forme of Cury as small pastries fried in honey and wine, stuffed with an almond, ginger and sugar paste – like a spiced marzipan. This sounded lovely, and I dutifully prepared the filling that would go into the third tower. Slightly less lovely, however, was the instruction to “colour it green”. The vibrant colour would have delighted guests and might have been procured from crushed parsley or other green plants. Professor Woolgar highlights that though medieval people rarely mixed colours to achieve the necessary shade, green was a bit of an exception; it was discovered that if saffron was mixed with, say, parsley, a much brighter shade could be produced. The English called this “gaudy green” and it helps go someway to disproving the notion that colours were muted affairs in medieval cooking. I tried making my own green shade out of spinach leaves and though it was partially successful, I worried that adding too much would alter the flavour of the marzipan so, choosing style over substance (which, given the essence of the dish wasn’t a totally anachronistic choice to make), I added a few drops of green dye to help the mixture along.

Creme of cowe milk

Custard, to you and me. Again, this was pretty straightforward despite not having a comprehensive recipe to work from, other than it should contain egg yolk. I added three yolks to double cream and whisked over a low heat. A spoon of sugar was added, to enhance the flavours and provide a little sweetness. Once it was beginning to thicken, I coloured it red (again, using a combination of beetroot juice and a drop of food dye) and poured it into the first turret…

…where it promptly seeped out of the bottom.

In a panic, I poured it from the first turret into a second one, hoping this wasn’t going to be a recurring problem. Success! This time the custard stayed put and the pastry walls remained unbreached. The other three turrets were slowly filled and then the whole structure was popped back into the oven to resume baking for another half an hour or so until the pastry was cooked and the fillings had baked.

Pork forcemeat

Meanwhile I began work on the main pork stuffing. This was a fairly straightforward recipe of pork mince, powder fort, saffron and salt. There seemed to be nothing else, but I remembered from making Tartlettes – another Forme of Cury recipe that used a forcemeat of pork, salt and saffron – how well currants had worked in the mixture, so I chucked in a handful, confident they’d complement the various fruit and nut elements of the dish. The pork mixture was coloured yellow and then, once it had fried for a while, was added to the keep and baked along with the rest of the fillings.

And that was that – after a full day’s cooking I had a recognisable castle filled with five different coloured fillings ready to serve to my family.

Except. Except.

That little two word phrase right at the end of the recipe: “ew ardaunt.” What did it mean? The answer came back: probably that the whole thing, having been lovingly and painstakingly created over several hours, should now be doused in brandy and set alight. I felt my blood pressure rise as I recalled how, a few hours earlier, I’d fashioned thirty six individual tin foil hats to protect the pastry battlements from burning in the oven. And now I was expected to set them on fire on purpose?

Having never flambéed anything before, I was advised to watch a few videos on YouTube of Christmas puddings being set alight in preparation. The blurb for one – that I shouldn’t try this at home and that the demonstrator was a “combustion physicist” – didn’t fill me with confidence, but I was sure I’d seen my dad (very much not a combustion physicist) do a flaming pud before, so I invited my parents round for dinner on the understanding he’d do the pyrotechnics.

The scene was set, half a bottle of brandy was heating in a pan, mum was standing by with a huge jug of water: it was time. The pan of brandy lit up beautifully and was dutifully poured over the castle, but the pork stuffing sucked it up like a sponge, meaning that the overall effect was of an underwhelming year 7 chemistry experiment rather than a glorious towering inferno. I managed to capture the first few seconds of the torching, but have had to turn the sound off to block out my dad’s voice repeatedly ordering us to “stand back!” followed by muttered disappointed obscenities when he saw the limited extent of the blaze.

Once the fire had abated I carved the castle up. I was delighted to see that the fillings of the turrets had all set, even the custard, and held their shape nicely. The egg custard was a clear favourite and tasted just like a slightly less-sweet custard tart from today, despite it’s vaguely alarming pinky hue.

The next favourite was the green marzipan, which had a subtle gingery kick to it. Less smooth and sweet that modern marzipan, it was everyone’s second favourite filling and being baked gave the whole thing a nicely toasted taste.

The almond cream had set into a fairly firm, sliceable mixture after cooking. It was creamy but not sweet, and slightly gritty. I could imagine it going well with a stronger flavour – maybe drizzled over coffee ice cream, for example – but on its own it was a little bland and uninspiring.

Baking had done little to improve the forcemeat of figs’ overall appearance, apart from solidify it into a more meaty looking mass. In fact when I served this, everyone expected it to be some sort of sausagemeat stuffing. The consistency was still very smooth, like purée, and wasn’t as sweet as you might expect a dish of just fruit to be.

Obviously what everyone was most intrigued by was pork stuffing which took pride of place in the centre keep. Despite being a fairly impressive golden yellow, it was, unfortunately a little under seasoned and therefore slightly bland. This was my fault – the recipe had made it clear that salt should be added, but I’d been too restrained in my interpretation of how much. The flavours of the powder fort were present such as cloves and nutmeg, for example, but not overwhelming and more of an aftertaste at the back of the throat. Given the rate at which the forcemeat had sucked up the flaming alcohol, one of the initial flavours was, unsurprisingly, brandy – which maybe explained why my husband went back for seconds!

In the end there were several elements of this dish that wouldn’t be out of place on modern dining tables; the lurid colours were reminiscent of brightly decorated cakes and the presentation of it was on par with the showmanship of Crêpes Suzette being served tableside. The castle shape might be a quintessentially medieval design but the idea of shaping food into quirky designs is still popular today; it’s only been a few decades since the rise of the cheese and pineapple hedgehog, for example.

Having said that, there was much that was very medieval about this dish. The flavour combinations – sweet and savoury in the same dish – were jarring to my modern palate. Certain spices were dominant throughout – ginger, saffron, cloves – in a way that they aren’t perhaps in food today. And the pastry, though perfectly edible, wouldn’t fare well in a competition against modern flaky or shortcrust.

“It’s an odd little thing,” my dad, ever the philosopher, declared at the end. I’m not sure Richard II would have appreciated this opinion but I had to agree; “odd” was a fitting description. My daughter, who was offered some non-alcoholic parts of the leftovers, had a much blunter judgement: “Yuck. Can I have a yoghurt?” Clearly the subtleties of this particular subtlety were lost on my family, but I still felt a sense of achievement for trying it anyway.

Overall, if anyone’s looking for a medieval themed challenge then Chastletes, with its five differently coloured fillings, freestanding shape and serving suggestion: “on fire”, is the dish for you. Just make sure you’ve roped someone else into helping you clean the kitchen after.

E x

P.S. My neverending thanks go once again to Dr. Chris Monk for introducing me to Chastletes, sharing his notes with me, and giving up his free time without complaint to offer expert advice and patient reassurance every time I contacted him with queries. An absolute legend.

Chastletes

For the castle:
700g plain flour
6 egg yolks
Water

For the pork forcemeat:
500g pork mincemeat
Powder fort
Saffron
30g currants
Salt
(Yellow food dye if needed)

For the fig forcemeat
4 figs
1 sweet apple (I used Royal Gala)
1 pear
30g raisins

For the almond cream
100g ground almonds
2 or 3 tablespoons of whole milk
1/2 teaspoon of white wine vinegar
1 teaspoon of sugar

For the frytour blaunched
100g blanched whole almonds
1/2 teaspoon of ground ginger
2 teaspoons of sugar
A splash of water
Greed food dye (or spinach water)

For the creme of cowes milk
3 egg yolks
175ml of double cream
2 teaspoons of sugar
Red food dye (or beetroot juice)

  1. Combine the pastry ingredients and knead into a stiff dough. Using 400g of the dough, roll it out into a large sheet and drape over an upturned rectangular dish, approx. 20cm x 12cm in measurement.
  2. Trim off excess dough and carve out small battlements along what will be the top of the pastry case. Place somewhere warm and dry to firm up.
  3. Divide the remaining dough into quarters and shape each one into a tower. I did this by rolling the dough out, wrapping an standard spice jar in greaseproof paper and rolling the dough around this, before closing the bottom off to create a watertight well. The jar can then be removed from the dough by pulling the greaseproof paper up and out of the pastry case, leaving a deep indentation in the dough.
  4. Make sure all seams are pinched tightly closed and carve out battlements in the towers.
  5. Flip the rectangular structure over so that the battlements are pointing upwards. Without removing the rectangular dish, place the structure on a non-stick baking tray and attach the towers to each edge – try to get it so the seams of the towers are pressed against the corners of the keep and therefore hidden.
  6. Blind bake for 10 to 15 minutes at 180 degrees C until solid.
  7. Begin on the fig forcemeat. Combine the fruit in a blender and blitz until a purée forms. Pour this mixture into the first tower once it is out of the oven and slightly cooled.
  8. Begin on the almond cream. In a pan, combine almonds and milk until a thick paste, the consistency of wall paper paste, forms. Stir in the vinegar and sugar and add to the second tower.
  9. Begin on the frytour blaunched. In a blender combine almonds, ginger and sugar. Blitz until a marzipan like consistency is reached (you can add a few spoons of water if needed). Add the food dye and spoon into the third turret (make sure to press this one down.)
  10. Begin on the creme of cowes milk. Combine egg yolks, cream and sugar in a pan and heat slowly until the mixture just starts to thicken. Colour it red and pour the mixture into the final turret (cross fingers it doesn’t leak!)
  11. Place the castle, with the filled towers, back in the oven at 180 degrees C and bake for about 30 – 40 minutes, or until the custard seems set. You may want to place tin foil over the battlements to stop them from burning in the heat.
  12. Begin the pork forcemeat. In a blender, combine pork, powder fort, salt and currants and blitz until the consistency of sausagemeat. Fry this in a pan and add a few strands of saffron that have soaked in a little water to release the colour. If the colour doesn’t turn a deep enough yellow, add a few drops of food dye. Once the pork is almost cooked through, add it to the centre of the castle in the oven to finish off cooking with the rest of the fillings.
  13. When the fillings are all cooked, remove from the oven and set aside. In a pan, heat a few tablespoons of brandy until very hot in a metal saucepan or metal ladle.
  14. Once the brandy is hot, set fire to it while still in the pan or ladle and pour over the main section of the castle.

Leche Lumbarde: 15th century

My husband had an important work call to make on Tuesday morning. You know the kind – the ones you have to put in your calendar so you absolutely do not forget about them. The kind people ask “are you all ready for it? Let me know if you need anything.” The kind that you spend weeks worrying about and might, just might, treat yourself to some sort of calorie laden confection as congratulations for getting through it once it’s over.

In my husband’s case, this was an extra large bag of Haribo. He’d bought it a week or so ago in anticipation of The Call and lovingly stashed it at the back of the cupboard behind the beans and spaghetti hoops where it waited patiently for its time to come.

Unfortunately, that time actually came three days too early when, in a fit of sudden dinnertime anxiety about our terrible eating habits, I raided the cupboard looking for rice, wholewheat pasta or lentils to make something wholesome and disappointing with. As I pushed aside a jar of alarmingly red tikka sauce I saw the Haribo bag lurking in the shadows, hoarding its gummy bears, fizzy cola bottles and sour cherries.

It wouldn’t be decent to describe what happened next. Needless to say, my husband ate a plate of wholewheat spaghetti on his own as for some reason I wasn’t too hungry anymore.

And that was the end of that. Until Monday evening, when my husband turned to me with gleaming anticipation in his eyes and told me how much he was looking forward to devouring the Haribo after he’d got through The Call in the morning. They were really helping him focus on the prep work, he said. He didn’t know what he’d do without them as a motivator, he said. If something, anything, should happen to them, he’d be utterly destroyed.

Okay, maybe not as dramatic as that. The point was, he was an earnest and very nervous man and I was a terrible wife.

Obviously I replaced the bag (I’m not a total monster), and The Call went well. But it got me thinking about how I could crowbar it into this blog and the answer came thusly: make some medieval sweets.

Yeah nice one, not a tenuous link at all.

In my defense, when reading through the recipe for these I was struck by how they might pass as a medieval version of gummy sweets. So not totally tenuous..?

Medieval people knew very well about the setting properties of gelatin: recipes in Forme of Cury describe the process of cooking pig’s feet, ears and snouts – along with calve’s feet – in a mixture of wine, water and vinegar to make an enticing dish called Gele of Flessh. What I couldn’t find any evidence of, however, was sweet jellies. And if there were no sweet jellies then it wasn’t too much to assume that gummy sweets were out of the question as well.

Forme of Cury, not telling me how to make jelly babies.

I knew that by the end of the 16th century marmalade was being made that resembled something akin to gummy sweets (rather than our modern version); Hugh Platt’s 1600 recipe for orange marmalade was supposed to be so thick it could be served in jellied lozenges. Likewise, the popular 17th century sweet quiddany – quince paste – was supposed to be so solid it could be set in moulds and turned out without losing its shape. But I couldn’t find much evidence of this type of solid-set jam being made in England during the middle ages. A medieval dish from Forme of Cury called Connate came close to these 17th century pastes, but it used lard and raw egg yolk to set it, rather than pectin alone.

What I did find was Leche Lumbarde. Thinking back to my year 9 Spanish lessons I was fairly confident, before reading the whole recipe, that this would include milk – so I almost didn’t bother, thinking it wouldn’t be anything like what I was searching for. In reality, the Leche Lumbarde I found contained no milk, but plenty of dates and sugar (or honey) cooked in wine and set into slices. Okay, it wasn’t a jelly baby or a fizzy cola bottle but it was about as close as I could get.

Other medieval recipes for Leche Lumbarde included meat, such as the 15th century version from Thomas Awkbarow’s Recipes which started off by boiling brawn to a pulp, and the Forme of Cury version, which involved ground pork. It may have been that the makers of Haribo tried an edition of brawn or pork flavour gummy worms, but the packet that my husband had been so looking forward to seemed to rely mostly on fruit flavours, so I skipped these versions in my search.

The recipe I used came from Two Fifteenth Century Cookery Books: Harleian MS. 279 & Harl. MS. 4016. Harlein MS. 279 seems to date from around 1430 and Harlein MS. 4016 dates from around 1450. The recipes within these manuscripts were heavily influenced by continental (especially French) cookery and many of the titles of the recipes have bastardised English names – the milk-based recipe Letlardes, for example, is clearly based off an earlier French one: Layt Lardé.

I still couldn’t shake the idea of the Spanish sounding name, though. And the more I thought about it, the more annoyed I was that I’d spent all that time in Spanish lessons only for history to deny that milk didn’t belong in recipes entitled “leche”. If many of the recipes in Two Fifteenth Century Cookery Books were based on recipes from France, then surely it wasn’t outside of the realms of possibility that some Spanish influence had crept in too? There must be a connection, I thought – there must be an original, milk-based Spanish recipe for Leche Lumbarde that had somehow become muddled on its way to England.

A 13th century Spanish cookbook called The Anonymous Andalusian Cookbook had a recipe for “A Sweet of Dates and Honey”, which was almost near identical to the recipe I had for Leche Lumbarde. Unfortunately, this recipe didn’t contain any milk, so wasn’t all that helpful in proving the milky origins of the dish. Furthermore, given that 13th century Andalucía wasn’t the region referred to as Andalucía today, but instead referred to all the regions in Spain under Arab Muslim control, it was likely that the original name of this dish (which had been lost) would have been Arabic, so unlikely to contain the Spanish word leche, anyway.

After hours of research I still couldn’t find anything. And then, in desperation, I stopped pushing the very limited Spanish and access to medieval Spanish cookbooks I had beyond their extremes and banged “leche” into the online Middle English Compendium to see if it could point me in the direction of anything I’d overlooked.

Leche” it sang back to me. “Of lesche, laiche, leske ‘a thin strip, a slice’. Cook. (a) A strip, slice; (b) any of a number of jellylike dishes prepared from various ingredients and usually cut into strips or slices.”

Oh.

I’d spent an afternoon chasing the belief that I was about to unearth the global transformation of a dish from its milky Spanish origins to a milk-less English sweet – a discovery that as far as I could see, no one else had made. For good reason, it turned out, because it didn’t bloody exist.

In this particular context, “leche” was truly nothing to do with milk at all. If I’d paid attention to the other, meaty versions of Leche Lumbarde I’d have seen that they too avoided milk. “Leche Lumbarde” was just another way of saying “sweet slices in the Lombardy fashion”. What the original Lombardy recipe that had inspired the 15th century English version looked like was anyone’s guess; I was too crushed to begin that particular treasure hunt and already on the way to the shop to buy yet more, consolatory, Haribo.*

What a fantastic waste of time. Are you going to cook now?

It was all turning into a bit of a disaster; I’d spent so much time chasing a misguided hunch that I had very little accurate history to talk about. In fact, I was at risk of having to include my dead-end research in lieu of proper information about the dish…

But onto the actual cooking. Milk or no milk, Leche Lumbarde was pleasingly easy to whip up and contained relatively few ingredients: dates, sugar, white wine and spices. Though the original recipe made it seem like there were lots of steps involved, in reality the last few sentences were guidance for what to do if the dish didn’t set properly; mine did, so I didn’t need to follow the end points.

Leche lumbarde. Take Dates, and do awey the stones; and seth hem in swete wyne; and take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynour with a litull swete wyne and sugur; and caste hem in a potte, and lete boyle til it be stiff; and then take hem vppe, and ley hem vp apon a borde; and then take pouder ginger, Canell, and wyn, and melle al togidre in thi honde, and make it so stiff that hit woll be leched; And if hit be not stiff ynowe, take hard yolkes of eyren and creme thereon, or elles grated brede, and make it thik ynogh; take Clarey, and caste thereto in maner of sirippe, whan thou shall serue hit forthe.

Two Fifteenth Century Cookbooks

First I heated dates in a pan of white wine – I chose a Pinot Grigio as the recipe specified “sweet” (though I’m not a big wine drinker and in reality it all tastes very similar to me; sorry!) The dates simmered for a couple of minutes until they were softened and just starting to fall apart. I added them – without the wine – to a blender and blitzed.

Why couldn’t it have been milk instead of wine?!

Once suitably pulverized, I added a spoonful of the now syrupy wine back to the dates, poured most of rest of the wine away (I set a couple of spoons aside for the final part of the recipe), and returned the dates to the pan. The recipe called for sugar to be added at this point but, like all medieval recipes, didn’t specify how much. I ended up settling for just under half the weight of the dates, aware that this was meant to be a sweet and should therefore be, well, sweet.

The date and sugar mixture was stirred into a thick paste and then heated until it bubbled. Though there was no indication of what temperature to cook it for other than until it was “stiff”, I checked with a food thermometer and took it off the heat at about 106 degrees C, to be sure it had at least passed the setting point of jam. In all honesty, it looked pretty thick and stiff before it reached this temperature but I wanted to make sure.

Once it was off the heat, I added a pinch of powdered ginger and a pinch of cinnamon, stirred it through and turned the whole lot out onto a covered board. It was still boiling hot, so rather than use my hands, as suggested, and risk melting the skin on my palms, I patted it into a rectangle with the flat side of a spatula.

It seemed like it was already thick enough to slice but if it wasn’t the recipe provided some strikingly helpful pointers, by medieval standards. To thicken up the mixture, it suggested, one could crumble in hard egg yolk or grated bread which would provide some additional setting qualities. As it was I only had to cool mine an hour before cutting it into slices (and shaping it into cola bottles).

So similar it’s like “Where’s Wally?” but with Haribo.

The final part of the recipe called for clarey – a type of spiced wine sweetened with honey – to be drizzled over the finished slices like a syrup. I added a spoon of honey to what was left of the date-infused wine I’d set aside earlier, added a little ginger and heated it. Once the honey had dissolved I let it cool a bit so it didn’t melt the sweets and drizzled a couple of teaspoons over the slices.

Did these taste like Haribo? No, not at all. Did they feel like Haribo? Also no. They were much stickier and softer than gummy sweets, so fans of very chewy sweets would be disappointed. In terms of taste, they were sweet but not painfully so; most of the flavour came from the dates, so it was a very sticky, jammy type of sweetness. It almost felt like eating the inside of a fig roll.

The wine made them richer and somehow smoother, but there was no discernible alcoholic taste. Similarly, the spices – ginger especially – gave each piece a kick, but it was a subtle heat rather than a strong flavour.

In the end I’d made a relatively small batch, enough for four medium/large slices (or leches, I guess.) It turned out that this size was right – pleasant as these date sweets were, they weren’t an acceptable replacement for real gummy bears or cola bottles and we found it hard to finish them in a way we’d never struggled with before with Haribo. I guess, if anything, this experiment taught me that replications, no matter how interesting, can never replace the authentic thing.

Oh – and that unless you have half a day to waste shouting at Google Translate and listening to the Spanish national anthem “to get into the right mindset”, it’s best to leave the proper research up to the experts.

E x

* If it turns out that I’ve made yet another mistake and that “Lumbarde” doesn’t, in fact, mean “in the Lombardy fashion” please be sure to highlight this by writing me a letter and popping it straight in the bin. Or, if you must let me know, email theforeignpantry@gmail.com along with a subscription to a years supply of Haribo.

Leche Lumbarde

100g pitted dates
200ml white wine
40g caster sugar
1/4 teaspoon powdered ginger
1/4 teaspoon ground cinnamon
(optional: tablespoon honey)
(optional: breadcrumbs or egg yolk)

  1. Heat the dates in simmering wine until they are soft.
  2. Remove dates from the wine and blend to a pulp. Set aside 3 tablespoons of wine and pour the rest away.
  3. Place dates back into the pan and add 1 tablespoon of the wine. Add the sugar and stir until all incorporated.
  4. Heat the date and sugar until it is thick and bubbling and can hold its own shape (about 105 degrees C.)
  5. Remove from heat and stir in the spices.
  6. If you don’t think the mixture is thick enough to cut when cooled, add in 50g of breadcrumbs or one hard boiled egg yolk, crumbled, and mix in thoroughly.
  7. Tip mixture onto a non stick surface and shape into a rectangle a couple of cm thick. Allow to cool entirely.
  8. Slice and, if adding the sauce, heat the remaining tablespoons of wine with a tablespoon of honey. Add a pinch of ground ginger and then drizzle over the slices.

A Bengali Meal: 16th century

Today’s post is weirdly long and personal, so if you’d prefer to switch off now I won’t blame you. We always think people are more interested in our backstories than they actually are, and I’ve definitely fallen into that trap with this post. Go and watch the TV. Go outside and enjoy the sun. Hell, lie down and stare at the ceiling for 10 minutes – I can guarantee it will be a more interesting use of your time.

For hardcore fans (hi dad), or those too lazy to click off – don’t say I didn’t warn you.

My grandad was born in India, in West Bengal in the 1930’s. Back then it wasn’t called West Bengal; it wasn’t until 1947 that Bengal was partitioned, with the Eastern section becoming part of the newly created Pakistan and the Western section, the part my grandad’s family lived in, remaining in India. Grandad used to say he remembered sitting on the roof of his parents’ house watching a seemingly never ending line of Hindu migrants – his family – who had found themselves on the “wrong” side of partition, walking down the road towards the house and wondering what on earth they were going to do. All these displaced aunts, uncles, cousins…where would they sleep? Would there be enough food? Would they be staying long?

Grandad aged 8 and getting ready for a festival. Have you ever seen a less excited child?

A few years later he moved to Britain to do post-grad research having already graduated from the University of Calcutta. The post-grad also allowed him to avoid the threat of an arranged marriage he didn’t want to be a part of. In Britain he worked as an inventor and sent sketches of his inventions to be turned into blueprints at the draft department of the company he worked for. After a year or so, one of the draughtswomen made a mistake with the measurements and he visited the department to help fix it. Six months later he was engaged – this time of his own volition – to the draughtswoman who had cocked up the measurements (though she maintained it was his dodgy drawing that was at fault.) The rest of his time was spent convincing his new mother in law that a mixed marriage wasn’t the end of the world and that yes, actually, people with darker skin and foreign names (the horror!) could be just as intelligent, funny and kind as the white people she met with to drink tea and judge others. In his case, more so. Great grandma came round to having “one of those Indians” in the family eventually…

Britain wasn’t always hugely accepting of immigrants in the 50’s. Or 60’s. Or 70’s. Or… you get the picture. I know there were some dark periods for grandad and so, to try and lessen the target on him and his family he Anglicized as much of himself as he could. He changed his name to one that sounded more English. He rarely spoke Bengali again and didn’t teach it to his children. He accepted jobs at engineering firms that required him to regularly relocate to new countries in order to “get rid” of him while still benefiting from his labour. He took it all in his stride and ironically ended up with a work history so rich and international that by today’s standards it would be akin to that of a successful global businessman.

By the time he retired he had become a public serving and well respected member of the community and he began to revisit his Bengali roots. When my sister and I visited as children he’d tell us folk stories from his own childhood, play old Indian records for us and we’d try on my aunt’s bindis and saris. We’d have brilliant but bizarre “fusion” dinners of samosas, dal and spag bol followed by rasmalai and apple crumble and there were always plates of Bengali sweets bought from the Asian market which he’d encourage us to wolf down before our parents came to collect us. At the time I thought this was the greatest thing ever but now I’ve had a child and can imagine the sugar-hyped car journey home, it seems like an unbelievably evil thing to do to my mum and dad.

Adorable but irresponsible actions aside, I only knew him as grandad. Sweetie junkie, “Big Giant”, king of farting and blaming it on the dog – this one’s for you. Miss you.

Medieval India…

…was not like medieval England, I have realised (give me my PhD now.) I admit, this might seem obvious to everyone given the thousands of miles between Britain and India – not to mention the size difference in land mass. But it’s more than that. Even the term “medieval India” is problematic because from a British-centred world view it implies conformity with Western dates, which isn’t necessarily the case. What’s called “medieval India” spans from roughly the 6th-18th centuries CE, with numerous and complex eras as part of this lengthy time period.

Whereas post-10th century medieval England was ruled over by one king and one king only, the same was not true for India, which maintained local and regional dynasties throughout this period. Some historians, such as Ram Sharan Sharma, have drawn comparisons with the European feudal system; local Indian rulers were given power and land in exchange for service and loyalty to the dynasty. These dynasties were shaped and developed by various cultural traditions, including agriculture, but also by religion. It’s impossible to overstate the complexity of the history of religion in India, but if you thought religion in medieval and Renaissance England was fraught and exhausting, you’re going to want to take a breather before seeing what was going on in India at the same time.

It won’t be a surprise to learn that the cuisine of 16th century India wasn’t unified either. As a vast country benefiting from lots of different climates, the people of Bengal – which I’m focusing on – would have had access to different ingredients than the people of, say, Punjab.

Early 11th century texts such as the Charyapadas describe Bengal as being a region of fishing, hunting and of growing rice – but make no reference to dal at all. In fact, it’s not until the 15th century that dal is mentioned as a dish. Chitrita Banerji commented that the abundance of fish in Bengal made dal unnecessary as a source of protein and that its introduction to Bengali cuisine in the 15th century coincided with the Bengali emergence of the Vasishnava Bhakti sect – a branch of Hinduism that promotes vegetarianism.

Fortunate is the man whose wife serves him on a banana leaf some hot rice with ghee, mourala fish, fried leaves of the jute plant, and some hot milk on the side.

From the Bengali text Prakritapaingala, c. 1400

To this day Bengal remains a region devoted to rice, fish and sweets. There’s even a proverb: Machhe bhaate Bangali – a Bengali is made of rice and fish. Pre-colonial Bengali cuisine was also exceptional among other Indian cuisines because it evolved a set-course structure, with one dish being served after another, while other regions favoured serving dishes at the same time. A Bengali meal would generally start with Shukto: a bitter dish, followed by Shak: leafy veg, followed by Dal: pulses, followed by vegetable or meat dishes, followed by Chatni: chutney, before finishing with sweet dishes.

There are a few “medieval” Indian cookbooks – but most references to food and meals comes from literary works of the time such as the one I’m using today, the Chandimangal. The Chandimangal is a mangal kavya – a narrative poem about the deities as they established their cults on earth. The genre was hugely important to “medieval” Bengali literature and flourished during the 13th-18th centuries. In the Chandimangal there are literally hundreds of references to food – all described in vivid detail from the tantalising “jhasha fish in tamarind sauce” to the unappetizing “nasty porridge made from old rice-dust” to the downright confusing: “[Dhanapati] ate yogurt and treacle with a crunching noise.”

20th century painting of scenes in the Chandimangal by Ajit Chitrakar. Credit: V&A Museum.

It’s important to remember the foods of the Chandimangal represent the diet of the wealthy – the Brahmins and Kshatriyas of the Hindu caste system. Ordinary Hindus – Vaishyas and Shudras – wouldn’t have had everyday access to the wealth of meat, spices, fruit and sugar mentioned in the text (and the “untouchable” Dalits would never have had any access at all.) As is often the case in this time period, the voices of the poor have unfortunately been lost.

I really wanted to recreate some of the fish dishes but it was impossible to get hold of any of the fish mentioned in the Chandimangal in my area of the UK – I’m not even sure Heston Blumenthal has access to clownfish, which are lovely fried in mustard oil, apparently. In the end it was whittled down to seven dishes from the text – a 16th century Bengali feast in honour of my grandad.

Dal.

The first thing I wanted to get started was the dal. The Chandimangal recipe for red lentil dal was so simple I could have wept tears of joy. Red lentils, black gram, cardamom, cloves and a pinch of pepper. That was it!

When I make dal in ordinary circumstances I often add chopped onion but very early Indian texts don’t mention onions at all. Since 1500 BCE, onions, which had been introduced to India from South West Asia and Afghanistan, were seen as the food of hated rival tribal populations and foreigners and though they grew well in India, they weren’t mentioned in any of the Vedas at all. As Colleen Taylor Sen speculates, this may have been because they were associated with “despised indigenous people” or were seen as unclean because of their smell and eye watering properties. The avoidance of onions would continue well into the 16th century where they were used more often, but always with a whiff of taboo. A quick check of the Chandimangal showed me that onions were entirely absent in the text, so I knew it wasn’t a hidden ingredient to add at my discretion, but rather one which had been deliberately omitted.

I heated the spices in a little ghee to release the flavour while the lentils cooked in salted water. Once they were soft the whole lot was mixed and seasoned with a pinch of long pepper – a type of pepper native to India and which is sometimes called Bengal pepper; I took this as a pretty solid sign it would have been used in this dal. (Also I’d bought a tin of it for a previous experiment at a stupid price and wanted to prove to my husband that it hadn’t been “yet another expensive ingredient you’ll never use again.” I know he loves this hobby of mine really…)

Shukto.

Next it was the Shukto – the bitter dish usually served at the start of a meal. I heated asafoetida, fenugreek and cumin in ghee before frying broad beans and diced aubergine. The text also mentioned the addition of neem leaves, which I didn’t have, so I used curry leaves instead to mimic the appearance of neem leaves and moved on to the next dish. So far, so simple.

Mango Chutney.

After this it was time for mango chutney. All I had to go on in the text was that it was meant to be “yellow coloured”. “Well it’s just chutney,” I thought to myself. “How much could it have changed in the past 500 years, really?”

Turns out the answer is: a lot. Loads. There are over 28 million hits if you Google “mango chutney recipe”. I had to find a recipe that used only ingredients mentioned in the Chandimangal, or sort of make it up. I opted for a mix of both. After peeling and chopping two mangoes, I ground mustard seeds in a pestle and mortar until they were an oily mush, which I heated in a large frying pan. To this I added turmeric, fennel seeds and ginger that I’d pounded into a fibrous paste. Once it was heated through I added the mangoes, some salt and sugar and covered with a cup of water, leaving it to reduce for about an hour until it was a lovely thick golden yellow. This was the part of the meal I was looking forward to the most.

Liquid gold.

Shor Bhaja.

At least, it was the part I was looking forward to the most until I saw what I could make for pudding: Condensed. Milk. Sweets. These were mentioned numerous times and I got so excited when I saw them. People who know me for five minutes will know that I think of condensed milk as being a Very Positive – nay, an entirely necessary – part of life, but the milk sweets in the Chandimangal didn’t require any English condensed milk at all. It was a much more literal meaning – condensing a pan of milk down to cream by boiling the liquid off, exactly as shor bhaja are made today.

First I brought a litre of full fat milk to just simmering and as the cream floated to the surface I gently pushed it to the edge of the pan where it clung to the sides, drying. Once the creamy dregs stuck to the pan had dried out I scraped them out and onto a plate, where they sat like scrambled egg, congealing in a quiet and disgusting way. I couldn’t help notice that after twenty minutes I had the most minute scrapings on the plate and still a litre of milk to get through. Still, I was sure things would pick up soon.

Three and a half hours later I scraped off the last creamy dreg. My feet ached. My back ached. I hadn’t left the pan for longer than two minutes – it was 25 degrees out but in my little kitchen, with steam rising off the pan and a window that only half opened, it felt like 250 degrees. In the time it would have taken me to make eight trays of muffins (and eat them all), I had just enough cream solids to fit in my palm. What kind of sick culinary joke was this?

I angrily shaped the cream into a rectangle and cut out ten small squares, which were then dusted in rice flour and fried in ghee until golden brown. I ignored the alarming amounts of ghee seeping off the fried shor bhaja as they sat on sheets of kitchen paper, and got to work on the sugar syrup. As ancient Bengal had been famous for its superior quality of cane sugar, I mixed golden caster with water and added cardamom pods to flavour the syrup, which were mentioned in other sweets in the Chandimangal so may have been used here too.

Cream, fried in ghee, drowning in syrup. I do not see a problem with this.

Balls of coconut and molasses.

The next sweet dish mentioned was blessedly easy – coconut and molasses. To half a bag of desiccated coconut I added four teaspoons of molasses and rolled it into golf sized balls. I wasn’t sure whether they should be cooked or eaten raw so I tried one and winced at the pungent treacly flavour. I ended up baking them for 10 minutes or so to toast the coconut which I hoped would lessen the strength of the molasses.

Balls of syrup and fruit or nuts had been around for millennia and it’s likely that these coconut and molasses concoctions had been influenced by earlier dishes. From tablets dating to about 1750 BCE, we can see the existence of mersu – a popular ancient Babylonian dish of dates and nuts chopped up and rolled into balls. In 529 BCE the Achaemenid Persians took control of Babylon, formally ending the Babylonian empire. The Persians preferred to assimilate conquered civilisations into their empire rather than destroy them, so production of Babylonian food like mersu continued under early Achaemenid rule. As a form of taxation from the regions they conquered, Persian kings would insist on lavish banquets being laid out whenever they visited. Herodotus tells us that Xerxes demanded such lavish banquets wherever he went that if he stayed in one region for longer than a day he risked bankrupting the area (my kind of guy.) Herodotus also tells us that the Persians were excessive in their love of sweet food, so when Darius I invaded the Indus Valley in 518 BCE and incorporated parts of India into the Persian Empire, it’s likely he brought sweets like mersu with him, which may have been the inspiration for these coconut balls.

Though these were just coconut in sugar, somehow they still weren’t the sweetest thing on the table.

Sweet rice pancakes.

The final dish to be made was sweet rice pancakes. These were mentioned several times and it wasn’t always clear what their function was. Sometimes it seemed like they were being eaten as a dessert, sometimes as a snack and sometimes they were eaten with chutney. I decided to serve them with the other desserts, but they may have had multiple functions in a meal rather than just pudding.

Modern day Bengali rice flour pancakes are called patishapta and look a bit like crepes stuffed with coconut and thick milk filling. I’ve never tried one, but they sound delicious. The only thing stopping me making them for this experiment was that there was no mention of a pancake filling in the Chandimangal. In fact, from the references to being eaten with chutney it made me think that the pancake shouldn’t be too crepe-like, but more of a sturdy tool to scoop chutney and sauce up with.

The modern day malpua pancake seemed to fit this description and an early form of it called apūpa had been eaten by people since the Vedic period. Malpua are incredibly popular in West Bengal today and there are many variations of them. More importantly, malpua can be enjoyed with a variety of dishes, which fits in with the slightly ambiguous use of them in the Chandimangal.

In order to be as historically accurate as possible I mixed rice flour with a little barley flour, since barley and rice (not wheat) had been staple crops of Bengal since ancient times, then added milk, jaggery and fennel seeds and mixed it into a thick batter. After letting it rest for a couple of hours, I heated up yet more ghee in a deep frying pan until it was very hot and spooned a large dollop of malpua batter into the sizzling fat. Each side was fried for two minutes before being lifted out and left to drain on kitchen roll. Traditionally, malpua are served with syrup, but there wasn’t a reference to syrup being eaten with them in the Chandimangal, so I didn’t make one.

Delicious with or without chutney or syrup.

Going to tell us what it all tasted like?

I’ll try and wrap it up quickly.

It was all delicious.

Too quick?

Rather than serve the dishes one by one I chose to break Bengali tradition and served the savoury dishes all together, followed by the sweets. It just seemed easier and to be honest I’d chosen the hottest day of the year to spend in the kitchen over pans of boiling ghee and milk, so I didn’t have the energy to keep trotting back and forth with bowls of food.

Despite its moniker as “the bitter dish” the shukto wasn’t bitter at all. It was pleasant and aromatic, but bitter it certainly wasn’t. I wonder if aubergines of 16th century India were more strongly flavoured than they are today. Sprouts have famously been cultivated so that the bitter ones die out; could something similar have happened to aubergines? If anyone knows (or has any fancy theories), let me know.

The dal was glorious, as dals often are. I was worried it would be a bit bland but it wasn’t at all. Creamy, thick and rich with a lovely fragrant cardamom and clove heat to it, this was something we ended up eating cold the next day for lunch.

The mango chutney went particularly well with the dal. It was nothing like shop bought chutneys, which are often very sugary. This had a fruity sweetness to it and was much thicker than shop bought chutneys. It also packed a punch! There was a definite heat and firey aftertaste that built slowly at the back of the throat thanks to the mustard oil and a sprinkling of dried chili flakes. After making this it’s very obvious to me why chutney was served as a dish on its own; I could have eaten a whole bowl of it without needing anything extra.

A bowl of white rice with ghee made a good accompaniment to the meal and was mentioned numerous times in the Chandimangal. It’s unlikely the rice of 16th century Bengal would have been basmati rice, though, as basmati would struggle to grow in the Bengali climate, more likely it would have been boro or aman – neither of which were available to me.

So good I can’t even think of a funny thing to say.

Then it was time for the desserts.

The shor bhaja were obviously what I was most intrigued by – cream fried in butter with sugar syrup sauce? I made sure I had paramedics on speed dial for when the heart attack began, and took a bite. It was unlike any Western food I’d eaten. So hard to describe. Imagine taking the crust off clotted cream, then deep frying it (I know that’s already hard to imagine) so you get that buttery doughnut fried taste. Instead of rolling the shor bhaja in sugar like a doughnut, though, they were dipped into lightly cardamom spiced syrup which glazed each piece and oozed into every pore. Thank God the four hours’ work only yielded ten delicious pieces because these were literally lethal.

Baking the coconut and molasses balls had done little to alter the taste, but they were much drier than when raw. They weren’t unpleasant but were definitely an acquired taste, as treacle can be. I could only manage half a ball but my husband, who has invincible teeth, ate four in one go.

And finally: the rice flour malpua. These were a bit of a standout, actually. Faintly sweet but with a subtle anise-like flavour in the background, these pancakes were incredibly moreish. They were crisp and buttery on the outside but snapped open to reveal soft pillowy centres of sweet rice-y goodness. On their own they were delicious, but with mango chutney they were divine.

Heaven on two plates, at least.

So what would grandad have made of all this? Well, though he loved eating Bengali food, he wasn’t much good at cooking it himself. When my dad brought my mum home to meet his family for the first time, grandad said he’d cook a curry to mark the occasion. And he did – with a chicken and a jar of HP Curry Sauce.

Happy eating – I’m off to lie down for a week.

E x

Dal

320g red lentils
250g black lentils
7 or 8 cardamom pods
7 or 8 cloves
Ghee
Black pepper/Long pepper

  1. Cook the lentils in water until soft – about 20 – 25 minutes.
  2. While the lentils are cooking, heat the spices in a pan with the ghee to allow the flavours to mingle. Bash the cardamom pods a little to release the seeds.
  3. When the lentils are done and the spices have been heating gentle, add the lentils to the ghee. You may want to remove the spices from the ghee before hand to save you having to watch out for them during the meal.
  4. Sprinkle over a little pepper and serve.

Shukto

1 aubergine
500g broad beans (unpodded)
1 teaspoon asafoetida
1 teaspoon fenugreek
1 teaspoon cumin seeds
Ghee

  1. Heat the spices in ghee to release the flavours.
  2. Dice the aubergine and pod the broad beans (but keep them whole.)
  3. When the spices are heated, add the aubergine and broad beans and fry for 7 or 8 minutes.

Mango Chutney

2 mangoes
2 teaspoons mustard seeds
Thumb’s worth of ginger
1 table spoon vegetable oil
Fennel seeds
Turmeric
30g sugar
Salt
Water

  1. Peel and chop the mango into slices and cover with a pinch of salt.
  2. Crush the mustard seeds in a pestle and mortar to form a paste. Add the paste to a pan with the vegetable oil and fennel seeds and heat.
  3. Pound the ginger to a fibrous paste and add it to the mustard oil. Heat for 2 or 3 minutes.
  4. Add the mangoes and turmeric and cook for 10 minutes on a low flame.
  5. Add just enough water to cover the mangoes and add the sugar.
  6. Cook until the water has reduced and the chutney is the desired consistency.

Shor bhaja

1 litre gold top milk
250g sugar
150g water
4 or 5 cardamom pods
Plain flour (a tablespoon or so)
Ghee for frying

  1. Make a sugar syrup by boiling sugar, water and cardamom pods together until it reaches syrup consistency (about 110 degrees c). Set aside.
  2. Put the milk in a non stick pan and bring to just below simmering.
  3. As the cream rises to the top, gently push it to the sides of the pan so that it clings to the side and begins to dry out.
  4. Once dried, scrape the cream from the sides of the pan and transfer to a plate.
  5. Repeat the process until the milk has evaporated and you have a pile of cream solids. It will take approximately 3 – 4 hours. In between skimming the cream off and waiting for it to rise again, gently scrape a spoon along the bottom of the pan to help prevent milk from burning on the bottom.
  6. Once you have got all the cream solids, shape it into a rectangle and cut into small squares.
  7. Dust each square with a little flour.
  8. Heat ghee in a frying pan until very hot.
  9. Add the shor bhaja one at a time and fry on each side until golden brown.
  10. Transfer the cooked shor bhaja to a plate and drizzle over the sugar syrup.

Coconut and Molasses Balls

600g desiccated coconut
4 or 5 teaspoons molasses

  1. Preheat an oven to 150 degrees C.
  2. Combine coconut and molasses in a bowl and rub together using your hands. You may find using a rubbing motion with fingers and thumbs helpful, as when making crumble topping.
  3. When the mixture can be rolled into balls, roll out golf ball sized portions and bake in the oven for no more than 12 minutes until the coconut is toasted.

Rice Pancakes

180g rice flour
90g barley (or plain) flour
1 1/2 teaspoons fennel seeds
300ml milk
45g sugar
Ghee for frying

  1. Combine flour, sugar and fennel seeds in a bowl.
  2. Gradually add the milk and combine until a thick pancake batter is formed.
  3. Heat ghee until very hot.
  4. Drop one dessert spoon of batter into the ghee and spread it out to the size of a small saucer.
  5. Fry on each side for 2-3 minutes until golden brown.

Tartlettes: 1390

I’ve recently become aware that a lot of my latest posts have focused on sweet treats and desserts and that I’ve rather overlooked the savoury elements of history.

I would apologise for this except that I’ve yet to meet anyone who, when offered a choice between stuffed dormouse or honey cake would pick the former. For me, cakes and desserts are the pinnacle of a meal; the main course is something to get through in order to qualify for the good stuff at the end. I’m very aware that people who prefer savoury to sweet exist – they’re the sort of degenerates who pick a cheese board for pudding – but I refuse to have anything to do with them. The same goes for people who think fruit salad counts as a proper dessert too, by the way. I had an aunt who, having been placed on pudding duty for a family meal, brought along a bowl of fruit salad. We were all very polite at the time but I made sure she was crossed off the Christmas card list before the starters were even served.

That seems unnecessarily harsh. Hurry up and get to the point.

The point is this blog can’t just be about sweet things. Much as I would have loved if it people in the past partook purely of parfait and profiteroles, I do have to admit there was an abundance of savoury foods too – even if lots of these sounded sweet (looking at you, pease pudding) and I feel a duty to try some of these savoury items too.

Savoury items such as Tartlettes. When I imagined these I thought of mini quiches, maybe with some caramelised red onion and goats’ cheese: delicious. In fact, a better way to think of them was like meaty pasta shells served in broth. Still delicious, but a bit of a shift from what I’d imagined.

The recipe is from Forme of Cury, which I’ve spoken about a little before in previous posts, but was the cookbook of Richard II’s master cook. When cooking for the king only the finest ingredients could be used, both for reasons of taste and status – woe betide anyone trying to serve him penny sweets and supermarket own-brand crisps.

Richard II shortly after being served a sub-standard cheese toastie. Not impressed. Credit here.

I started with the Tartlettes filling first and boiled some diced pork leg until I was sure it was cooked through. It didn’t take too long and though it wasn’t the most appetising thing to watch lumps of pinky grey meat bubbling round in a pot, I did my best not to think about all the medieval puddings I could have been making instead.

While the pork was boiling I read through the rest of the recipe. It’s a good job I did because it highlighted just how different medieval recipes were to modern ones and saved me a bit of headache later. After six months of running this blog I’d just about come to terms with the fact that a medieval recipe containing exact quantities and measurements was about as likely as Richard II himself supporting the peasants during the revolt of 1381. What I still hadn’t fully clocked was just how illogical medieval instructions could be. For instance, at the start of the the recipe the instructions said to grind the pork up with eggs and spices. But at the very end of the recipe, once all the ingredients had been used up, the author suddenly instructed the cook to take some leftover pork that hadn’t been mixed with eggs and spices and use it to make a broth, despite no indication that some of the pork needed to be set aside for said broth at the beginning of the recipe.

Anyway, because I’d checked ahead I set some boiled pork aside and began to blitz the rest of the pork with saffron, an egg and “raisons of couraunce” which several medieval cookery glossaries (online resources which I now spend more time on than Facebook) assured me were currants. To this I added powder forte, a very common medieval mixture of strong spices, for which there doesn’t appear to be a universal recipe. Dr Monk’s blog and this website offered a couple of versions of powder forte from Libro di cucina/ Libro per cuoco, a roughly contemporary European cookbook. I used black pepper, long pepper (which I had to order online), cloves and nutmeg to make my own powder forte and added it to the mixture.

Next, I made the dough. Maggie Black and other blogs I found which covered the same dish used filo pastry as their dough. While filo pastry was certainly around during the medieval era, I had my doubts that it was what the author intended; the recipe itself gave little indication that filo was the dough to use. For starters, filo pastry might not be super hard to make, but it does require a fair few steps: making the dough, portioning it out, rolling each portion to an incredibly thin sheet, coating each sheet in melted butter and placing each sheet on top of one another. The instructions didn’t mention any of these steps at all, apart from rolling out a (single) “foile of dowgh” and, while it’s true medieval pastry instructions were often vague, the author of Forme of Cury stands out as being concerned with making sure the recipes in their work were as clear as possible (for medieval standards). In short, despite Forme of Cury being a manuscript intended to highlight the wealth and lifestyle of the king, there does also appear to be a genuine effort made on the part of the author to make sure the recipes could be prepared and replicated in other wealthy households with care and accuracy. Surely if filo pastry was required, the author would have at least mentioned placing the sheets of dough on top of each other?

The second thing that made me doubt we were dealing with filo pastry was that the recipe for Tartlettes immediately followed a recipe for ‘Loseyns‘ – an early form of lasagne, which uses similar terminology (“thynne folyes”) when making dried pasta sheets. This was when I began to think I was dealing with a medieval stuffed pasta and I became convinced I was right after checking this website and seeing that the previously mentioned Libro di cucina/ Libro per cuoco cookbook had a very similar recipe (slightly off-puttingly called “Little tarts of Scabwort”) which, when translated, instructed a cook to take the prepared meat and egg paste and place it in “small tortelli in sheets of yellow pasta”. Tomayto, tomahto, tortelli, tortellini – right?

And finally, one hundred or so years after Tartlettes was written down in Forme of Cury, a recipe for ‘Ravioles‘ appeared in Recipes from John Crophill’s Commonplace Book which was near identical to the recipe for Tartlettes – mashed pork (with added capon this time), eggs and strong spices stuffed into a “paste” and served in broth – I mean, come on!

We get it – pasta not pastry. For goodness’ sake, move on.

Anyway, having not cut a long story short, I made pasta instead of filo pastry. I followed the same recipe in Forme of Cury for ‘Loseyns’, but added two egg yolks and some saffron because I figured if I was cooking for Richard II he’d want a richer pasta than just flour and water, and because the recipe in Libro di cucina/ Libro per cuoco talked about the pasta being yellow, which implied the addition of egg yolks and saffron.

I then attempted to stuff small teaspoon amounts of pork filling into the pasta and seal them closed. To start with I was aiming for nicely uniform circles but it quickly became apparent that I possessed neither the skills nor the patience for this and my pasta shells soon resembled a jumble of mismatched rejects from a ravioli factory. Though I’d tried very hard to roll my pasta out nice and thin, and not overstuff my shells, I ended up with more filling than pasta – so I froze what was left to use as stuffing mixture next time I do a roast. I’m sure my family will be delighted at the encroachment of my hobby into their everyday, non-history meals, or “safe-to-eat-meals” as they’ve started to call them.

Tartlettes made, I quickly whipped up the sauce using the leftover pork I’d so smugly put aside earlier. I call it sauce, but broth is far more accurate. It was made with a pint of homemade vegetable stock, a splash of white wine, some chopped herbs and the pork, which I diced. I then heated a pan of salted water until it was boiling, dropped the Tartlettes into the seething water and cooked them for 6 or 7 minutes. It was hard to tell when they were done but I followed the basic principle of cooking fresh pasta shells and figured they were cooked when they began to bob to the surface. I fished the Tartlettes out with a slotted spoon and dropped them into a bowl before being sprinkling them with powder douce and salt. A ladle or so of pork broth was poured over them and then they were ready to eat.

Soupy, porky, pasta goodness.

So, what did this taste like? In a word: heavenly. No, seriously – it was fantastic.

The Tartlettes themselves were slightly thicker than conventional pasta shells because of my poor rolling-out skills; we broke our rolling pin, I didn’t buy a new one and so had to use a wine bottle instead which wasn’t ideal. Despite the extra thickness, I don’t think they suffered for it. The pasta was rich and tasted pretty fragrant because of the saffron, so having a slightly thicker shell was no bad thing. Boiling them for 6 or 7 minutes was a good time because they weren’t rubbery or overdone either.

The pork filling was a mix of sweet and salty. It tasted very much like a sweeter version of Christmas stuffing – you know, the pork and apricot or pork and apple types. The currants gave it a sweet lift without any sugariness and the spices kept it grounded with just a little peppery heat. When you cut one open there was a surprisingly colourful effect from the saffron strands and ground currants. With the deep golden vegetable and pork broth the combination, both in terms of taste and aesthetics, was fabulous.

Little malformed dumplings, I’ll still love you even if the ravioli factory threw you out.

In fact, this was so good that once I’d finished my bowl my immediate thoughts were ones of disappointment that I hadn’t made more, rather than of anticipation at what was for pudding. Offer me a choice between a stuffed dormouse or a honey cake and I’ll still pick the honey cake. But offer me a choice between a stuffed Tartlette or a honey cake? Well now, that’s a tough one.

E x

Tartlettes

450g diced pork leg
30g currants
A good pinch of powder forte mixture (or a good few twists of black pepper, a couple of ground cloves and a little grating of nutmeg)
1 egg
Saffron
Salt

For the pasta:
200-250g white flour
2 egg yolks
Warm water
Saffron

For the broth:
1 pint of vegetable stock
Salt

  1. Boil the pork until cooked through. Depending on how large the chunks of meat are this might not take too long.
  2. Set aside about 1/3 of the pork to use for the broth later.
  3. Mince the remaining pork in a blender with the currants, saffron, salt, spices and egg until it forms a coarse paste.
  4. Begin on the pasta. Add the egg yolks to the flour and combine.
  5. Add the saffron to a little warm water until the colour seeps and then add the water, with the saffron strands, to the flour and eggs until a dry dough is formed. Knead the dough a little to ensure it is an even light yellow throughout. If you find the dough is too soft to roll out and cut easily you may need to add more flour.
  6. Roll the pasta out to as thin as you can – ideally no thicker than 2 or 3mm. If you have a pasta machine, use it – there’s no need to be a martyr here.
  7. Cut the sheet of pasta into rectangles – I made about 20 but the total number will depend on how thin you got your pasta, you might be able to make more.
  8. Place no more than a teaspoon of pork mixture onto one end of each pasta rectangle and seal it shut by pinching the edges. It’s really important it’s sealed all the way round otherwise the mixture will bubble out when you cook them.
  9. Begin on the broth. Add a pint of vegetable stock to a pan and simmer. Add a splash of white wine and some chopped herbs. I used parsley, thyme and sage.
  10. Dice the left over pork into small pieces and add to the simmering broth along with a good pinch of salt.
  11. Begin to cook the pasta. Heat a pan of well salted water until it’s bubbling. Add the pasta shells a few at a time for 6 or 7 minutes, or until they begin to bob up to the surface and have turned slightly more pale in colour.
  12. Remove cooked pasta shells from the pasta water with a slotted spoon and place in bowls. Sprinkle over a small pinch of salt and some powder douce and pour a ladle of the pork broth, with the diced pork, over the top.

Payn Ragoun: c.1390

It’s another medieval one! It’s another sweet one! It’s another one where I don’t really have much idea of what it is I’m supposed to be doing!

Right from the start I’m going to attribute at least half of today’s success to Dr. Christopher Monk – a man whose knowledge of medieval cuisine (particularly the cuisine in The Forme of Cury, from which this recipe is taken) is as impressive as his patience with over-enthusiastic amateurs contacting him with screen shots of recipes they don’t understand, begging for help. He could have said no. He could have done that thing where the message pops up in notifications but you ignore it forever because you don’t want to engage with such nonsense (don’t pretend you don’t know what I’m talking about – we’ve all done it. My husband’s still waiting for my response to a photo of him trying on something he called “dress shorts” in Debenhams changing room in 2017. He didn’t buy them in the end, which I guess shows that actually this approach can work sometimes.)

To put it bluntly, he could have told me to find a hobby that didn’t so often require at least some basic understanding of Middle English and other “extinct” languages. And believe me for I speak from bitter experience – knowing all the spells in Harry Potter only gets you so far with Latin. But instead he shared his translation and notes on the recipe and offered advice and encouragement. I’ve called on his expertise before and I’m sure I will again (unless he has the commonsense to block me on Twitter), so I make no apologies for the first section of this entry basically being a big thank you to Dr. Monk.

Payn Ragoun is a mystery in itself to me. Entitled “Pine Nut Candy” in Maggie Black’s The Medieval Cookbook, there is much in the original that confused me. The word “ragoun”, for example. What did it mean? Was a ragoun a style of cooking or was it a way of serving food? I wondered if it was just a word that had become lost with in time that used to mean a particular dish, like a pie, and medieval tables once groaned under the weight of strawberry ragouns and apples ragouns as well as pine nut ragouns. I decided to do a little etymological investigation, which basically meant typing “Ragoun: what does it mean?!” into Google like a madwoman until I hit on something useful. Or rather, I hit on something that just directed me right back to where I started. The University of Michigan Library’s online Middle English Compendium (yep, that’s a thing) had this explanation for the word “ragoun”:

“The name of a dish made with honey, sugar and bread.”

The associated quotations took me directly back to the recipe I was looking at, which didn’t do too much to clarify what this dish was meant to be. The compendium told me that the word “ragoun” possibly came from the Old French word “regon” meaning a mixture of wheat and rye. So, though I still felt a little nonplussed by what a ragoun was supposed to actually look like, my confidence levels rose as I turned to my husband, who hadn’t asked at all, and triumphantly exclaimed “well, at least I know it’s got bread in it.”

Reader, it did not contain bread. Let me explain…

The second thing that had confused me was the word “thriddendele” in the translation of the recipe I had. Maggie Black had explained this was a “mystery ingredient” (she translated the word “thriddendele” as meaning an anonymous “third item”) which she had taken to mean breadcrumbs. This seemed completely logical and fit in with my tenuous understanding of “ragoun” and the word “payn” in the dish’s title (meaning bread, from the French pain.) But this was where my lack of understanding of Middle English – and to be honest, modern English – came in handy. I had misread Maggie Black’s entry and thought she had meant that the word “thriddendele” was the word for the mystery ingredient itself. I wasn’t happy with my lack of knowledge of this ingredient – if it was going to be the third item in this dish I damn well wanted to know for sure what it was. And so, with all the puffed up indignation of a woman who has no idea what she’s doing but already spent money on most of the ingredients, I messaged Dr. Monk for help.

Firstly, he clarified, the dish seemed to be a type of soft toffee with pine nuts and ginger mixed in. There was a reference in the recipe to “take up a drop thereof with thy finger and put it in a little water and look if it hangs together” which indicated a method similar to the confectioner’s technique of checking when sugar has reached the “soft ball” stage for fudge.

Secondly, “thriddendele” wasn’t the name of an ingredient in its own right (as Maggie Black had also pointed out but I’d been too dense to realise) – it was from an Old English word meaning “third deal” as in part or portion. The instructions in my book may have translated “thriddendele” as an instruction to add breadcrumbs as the third part of the recipe because of how the original sentence was structured: “add thereto pine[nuts] the thriddendele (third part) & powdour gyngeuer.” However, word order wasn’t fixed in Old English, like it is today (this is also the case in Latin; Wand, Accio! would work just as well as Accio, Wand! by the way. As would Leviosa Wingardium, it just sounds a bit rubbish and means Hermione couldn’t do the special voice.) The shifting word order means that though the recipe was written “add thereto pine[nuts] the thriddendele (third part)” it could just as well read “add thereto the thriddendele (third part) pine[nuts].” Which actually makes much more sense as a cook – especially when you fall down the etymological rabbit hole and see that “thriddendele” can also mean one third of a whole – meaning, in this case, the word “thriddendele” sort of acts as two instructions; to add a final third ingredient (pine nuts) in a particular quantity (equal thirds to honey and sugar.)

Just in case you were wondering what would happen if you searched “thriddendele” in Google images.

The absence of bread and presence of pine nuts as the “thriddendele” becomes even more compelling after a quick analysis of modern understandings of the word “bread” versus medieval understandings of the word “bread”. To go back to the Middle English compendium, the word “payn” could mean a literal loaf of bread as we would recognise it today. But there was a secondary use of “payn” which just meant something of a breadlike consistency, such as pastry. Even more interestingly – that wasn’t a yawn, was it? – the compendium links this “breadlike consistency” use of the word “payn” back to the word “ragoun” as an example of a dish that matches this description. Payn Ragoun therefore wasn’t a dish made with bread; it was a dish that mimicked the consistency of bread, or bread dough.

I though this was meant to be a food blog, not an English blog?

Right. And before we move on – if there are any academics out there, or even just anyone who knows their stuff about words and… well, stuff, I guess, and thinks I’ve gone off on a huge incorrect tangent in my non-academic analysis, please let me know (nicely!) and I’ll correct it. If I can be bothered, that is, and if I can do it in a way that makes me look like I’ve grown to have the intellectual prowess of both Stephens combined (Hawking and Fry, FYI).

So, I knew I was working with equal parts honey, sugar and pine nuts. The question was how much was equal? “Thriddendele” could often mean one third of a gallon, which was about 1.5l. This was an obviously unacceptable amount for anybody who valued not having cavities in their teeth, so I scaled it down a bit and decided to switch to measurements in grams rather than ml which made everything a lot simpler.

I melted 250g of honey with 250g of sugar. This bit caused me some problems too, if I’m honest, as the recipe called for “Cyprus sugar”. This was the best quality available at the time, made in Cyprus, which had a thriving sugar industry during the 14th and 15th centuries and was considered the cream of the crop in England thanks to the many stages the cane went though to extract the molasses. The Forme of Cury was written by Richard II’s master cooks and though it was intended to be used as an instructional book for everyday dishes, it was also supposed to show off the king’s fabulous wealth and the skill of his cooks. Dishes such as “common pottages” were all well and good for the merely well off, but any dish requiring one third of a gallon of Cyprus sugar was firmly in the realm of the rich, thank you very much.

I was faced with a problem: did I stay true to the taste of the recipe – even if that meant using a non-regal unrefined sugar in an effort match the levels of refinement at the time – or did I try to copy the intent of the recipe and use the most highly processed white sugar I could? In the end I settled for an unrefined golden sugar made from 100% cane (not sugar beet). In all honesty, it was pretty much all the Co-op had on the shelf anyway, other than a packet of “Schwartz Hot Chilli Con Carne Mix” which I’m fairly sure had just been put in the wrong place.

Sugar and honey bubbling away, it was soon time to test the mixture. The author of the recipe had, presumably, a very dark sense of humour and advised dipping a finger into the seething mix of melted sugar to “take up a drop…in a little water” and see if it held its shape. I can imagine him laughing wickedly at the idea of trainee cooks taking his advice and screeching in pain as their flesh melded with molten syrup. In case you want to recreate this recipe yourself and it’s not obvious enough: do not touch boiling sugar with your fingers. Or hands. Or, (and I really shouldn’t have to spell this out), any part of your body at all, you absolute weirdo. I used a sugar thermometer – not technically authentic but far more likely not to land me in A&E and continued to boil the honey and sugar together until it reached the “soft ball” stage and registered 112 degrees C. I was a bit put out not to reach the vastly more amusing “soft crack” and “hard crack” stage but I think Richard II’s cooks were less immature than I am.

Once I’d reached the correct temperature, 250g of pinenuts were added, along with a good pinch of ginger, and stirred in. (I’m aware that is a hugely expensive amount and the fact I used a mixture of pine nuts from old open bags we had in already and a bag of specially bought ones might have skewed my perception on the overall cost of this dish, but it would still work with any similar cheaper hard nut.) The whole mixture was poured out onto a greaseproof paper lined baking tin and allowed to cool for a few hours.

I know, I was excited about this too.

The author of the recipe suggested serving this alongside “fryed meat, on flessh days or on fisshe days”, showing the medieval tradition of serving sweet foods alongside savoury, but we just decided to cut it into fudge like rectangles and eat it as it was instead.

My first thought were that it wasn’t as sweet as I’d expected. Obviously it was sweet, but it wasn’t that tooth-aching sweet you can get from fudge. It was quite woody because of the pine nuts, and very mellow. A bit like nougat is, but less smooth. The ginger was warm rather than overpowering and spicy, which worked really well. However, my results will be different from any others because a lot of the actual flavour came from the honey, which is dependent on local flowers and the nectar the bees use. Using a locally produced honey, my Payn Ragoun wasn’t overly floral or perfumed, but I can imagine that certain honeys would yield different results. Thyme honey, for example, would have a much stronger aromatic flavour.

I also think I should have cooked it for slightly longer. It held its shape when cut into rectangles, but in an oozy way. It would only take a hot afternoon to transform this back into liquid stickiness so cooking it to a “firm ball” stage (118-120 degrees C) might help a little more with that.

One for me and one for you…and one more for me.

In fact, I was sure this would be brilliant as a brittle. The instructions were vague at best about how long the mixture should boil for and, though the reference to testing a ball of mixture in water seems to correlate to the soft ball stage, there’s nothing to indicate it had to be that. It’s not outside of the realms of possibility that a cook got distracted (or had to go and plunge his hand into a bucket of cold water after trying the medieval soft ball method) and let the mixture bubble a bit longer. Furthermore, some of the recipes in Forme of Cury are similar to those found in the 14th century French/Italian cookbook Liber de Coquina, which had links to Arabic cooking. Why does that matter? Because centuries earlier Arabic cooks had been busy experimenting with sugar and were among the first to develop hard candy. By the 12th century there were clear signs of hard candy in some European recipes. While hard candy might not have been common in England by 1390, surely it would have been something the cooks of Richard II, who must have been reading other contemporary Arabic influenced works such as Liber de Coquina, would have known about? So I saved a bit of the mixture over and let it cook longer – to the hard crack (teehee) stage.

As expected, the brittle version of Payn Ragoun was even better than the fudge version. I love brittle, so didn’t mind that I was still chewing on a small piece of it two hours after I’d started, or that with each bite I could feel my teeth loosening from my gums. The brittle version seemed less sugary but more honeyed than the fudge version too, so if you prefer less sweet sweets, let your mixture boil for longer.

Just glorious.

Overall, this was a great sweet treat to make. It was surprisingly quick and easy to rustle up, if you don’t panic over melted sugar, and tasted very, very good. If you have honey and sugar in you should definitely try this – add pine nuts for a medieval version or experiment with other nuts – hazelnuts were used in medieval England too – or bits of fruit added at the last minute (just avoid super soft fruits like banana – though why would you add banana to anything anyway?!). I could even see a slab of this plain with flakes of sea salt scattered over the top of it as it cools working well too. I’d recommend the brittle version over the fudge, but it’s so easy to make you could just do two versions anyway.

Enjoy. And please, for the love of God, don’t stick your fingers in melted sugar. Just… don’t.

E x

Payn Ragoun

250g honey
250g golden caster sugar
250g pine nuts (or a combination of similar hard nuts such as almond
Pinch of ground ginger

  1. Line a small baking tray (I chose 28cm x 18cm) with greaseproof paper.
  2. Measure out all the ingredients before you start.
  3. Heat the honey and sugar in a pan over a low flame, swirling it occasionally to stop it clumping. Using a thermometer, or the cold water test, cook the sugar to 118 degrees C. If you want to make brittle keep cooking it until a thermometer reaches 146-1154 degrees C.
  4. When the sugar has reached the right temperature, take it off the heat and stir the pine nuts and ginger in until fully mixed. You will want to be a bit quick in doing this to stop the sugar and honey solidifying too soon.
  5. Pour the honey, sugar and pine nut mixture into the lined baking tray and leave to set somewhere cool, like a cupboard (not a fridge).
  6. After it is set, cut it into chunks with a sharp knife and enjoy. You should store it in greaseproof paper in an airtight container for lasting freshness.

Doucetes: 15th century

We were all in need of something that wasn’t chocolate this morning. Don’t get me wrong – no one loves the stuff more than me, but our cupboards were beginning to look like we were an accredited wholesaler to the Easter Bunny and when my daughter picked up a large mud covered pebble from our garden path and tried to eat it shouting “Egg!” I knew things had gone too far.

So – what to make that was 100% chocolate-free but was still as indulgent and delightful as a Dairy Milk bar you’d forgotten was in the bottom of an Easter Egg? Egg custard tarts, obviously!

Today’s treat is from Two Fifteenth Century Cookery Books. These cookery books were first published in 1888 by Thomas Austin who, along with others, had prepared two sexily entitled manuscripts: Harleian MS. 279 and Harleian MS. 4016 (archivists aren’t big on marketing and PR, it would appear) and published them together to create one historical cookery book. In 1964 the texts were republished by the equally excitingly named Early English Text Society and a little more light was shed on their origins.

Harleian MS. 279 dates from about 1430 while Harleian MS. 4016 dates from about 1450. As was standard for cookbooks of the period, there are instructions in each not only for individual recipes but also feasts and table designs – a bit of a how to manual for cooks of rich households.

Not from the Harleian MS, but a good reminder that fine medieval dining required epilepsy inducing backdrops.

Some of the recipes in Two Fifteenth Century Cookery Books appear alarming: Cinnamon Soup, Fried Brawn, Swan Neck Pudding. I quickly shifted my laptop as my husband asked hopefully what treat I was making.

“Oh…something, haven’t decided yet.”

“Just as long as it doesn’t have anything too weird in it!”

I glanced down at the screen, my eyes resting on a recipe for something called Meat Custard.

“Nope. Nothing weird here.”

Luckily this time I was able to stick to my word.

Medieval egg custard tarts

Yep – this is exactly what Doucetes turned out to be. I don’t know the etymology of the word (if anyone does please let me know!) but they were delicious and very easy to bake. Seriously, if you’re a fan of eggy puddings but not of sugary saccharine stuff, then this is the thing for you.

As with all good medieval recipes, there were no instructions. Well, none that would have been helpful – quantities, measurements, baking times. It was all a bit of a guessing game. The only thing I felt confident about was that I was making several small tarts rather than one big one – thanks to the references to ‘cofyns’ which were medieval pastry cases. Big ones for morbid imagery, medieval cooks.

Medieval pastry was sometimes little more than flour and water because it wasn’t always intended to be eaten but instead was just a vessel for the filling. Stuffing meat into a pastry case was a good way to ensure the food could be baked without fear of burning or going dry (and could also provide a laugh – when serving chicken pie, cooks might leave the legs of the chicken dangling out of the top of the case. How those long winter evenings in manor house kitchens must have flown by.) For that reason some cooks didn’t want to waste precious ingredients on pastry that would end up being thrown to the dogs. However, other cooks took a more modern approach to pastry making, recognising that a good pastry crust was as much a part of a meal as the filling it protected.

The recipe for Doucetes didn’t give instructions about which sort of pastry I was dealing with so I allowed myself some creative freedom and decided that I’d treat my family to Paest Royall – an early version of shortcrust pastry that required eggs and butter. True, it was from A Proper New Booke of Cookery which was about 100 years after my Doucetes recipe, but who was going to stop me?

Pastry made and shaped into tart cases thanks to a very un-medieval muffin tin, I blind baked it and turned to the filling.

First I mixed cream, milk and three egg yolks together to form a thin custard. I expected to have to heat this mixture, but the original recipe didn’t call for it. To this I added sugar and saffron for colouring and that was the custard done. It couldn’t have been easier. Thanks to previous historical experiments I knew that something always goes wrong, it’s something of an unspoken code, a game between modern cook and historical cook – part of the fun is trying to spot what it will be before it happens. I began to get very suspicious indeed.

Once the pastry had blind baked for 15 minutes, I poured my silky smooth custard into the cases and popped them back in the oven for 20 minutes. Surely here was when the monstrous reality of the dish would rear its ugly head? Would the saffron react with the egg in the heat? Would the medieval pastry twist out of shape and the custard burst forth, creating an eggy mess I would quietly and without explanation leave for my husband to clear up later? I awaited with a mounting sense of excitement and foreboding.

But…nothing. It was almost disappointing.

After 20 minutes or so the tarts were a pleasing golden colour. The custard had set without issue with a suggestive, almost scandalous, wobble. Apart from the couple that seemed to have developed major cellulite during baking, they looked very appealing. Even the little runty one (you know the one – the scrag end of the pastry where you’re trying to gather all the scraps together to force one last case) was standing proud. They were really rather splendid.

Glorious eggy, cellulite-y tarts. Mmm!

I tentatively brought them to my husband and daughter.

“No chocolate?” she asked me incredulously.

No chocolate indeed. I couldn’t imagine anything could improve these further. The anonymous author of MS. 279 knew what he was talking about – they smelled and tasted bloody delicious.

The pastry was rich and buttery, exactly as pastry should be. My daughter treated her first tart as though the pastry case was just a vessel and scooped the filling out, leaving the pastry behind. Fool. I ate the empty pastry shell before she could realise her mistake.

The filling was divine. Creamy and rich – there was nothing stingy about it at all. I had worried that it would end up a bit like scrambled egg, or that egg would be an overwhelming flavour, but there was nothing of the sort. If anything cream with saffron were the main flavours – a sort of milky richness with an earthiness to it that made these tarts incredibly moreish. In fact, they were brought out of the oven at 11:00am and were all gone by 11:30 (and 10 minutes of that was spent fighting my daughter off them as I tried to get a decent photo.)

Had to pin my daughter to the floor to get this picture.

It was then that I realised what had gone wrong with this particular dish, as I knew something must. It was me. Wary of ending up with hundreds of burned scrambled egg tarts I had made a conservative number of them – eight small ones. I should have made more – these were easily one of the best things I’ve made so far. I have doubled the quantities I used for the recipe below to yield 16 small cases.

If you’re looking for something indulgent but not too sweet, give these a go. I know I’ll be making them again and will continue making them until my daughter begins picking up things from our garden path shouting “Doucete!”

E x

Doucete (makes about 16 small tarts)

For the pastry:
225g plain flour
100g butter
2 egg yolks

For the filling:
6 egg yolks
350ml double cream
125ml milk
65g white sugar
Saffron strands

  1. Make the pastry: Rub butter and flour together until combined to a sand like consistency.
  2. Add egg yolks to flour and butter and combine to form a dough. Add water if needed.
  3. Roll pastry out and cut into discs. Push each disc into a well of a muffin tin to form the pastry cases (you might need to do some re-shaping!)
  4. Using baking beans or weights, blind bake the pastry cases for 15 minutes at 200 degrees.
  5. Remove the weights and continue baking at 160 degrees for 5 minutes.
  6. Begin on the filling: Beat egg yolks in a bowl.
  7. Mix in cream, milk, sugar and saffron and combine well to form a thin custard.
  8. Pour custard into pastry cases and return to oven, baking at 160 degrees for 20-25 minutes, or until the tops are golden and filling is wobbly but set.

Jowtes In Almond Milk: 14th century

It’s easy to joke about lockdown, I think. A month ago if you’d told me I would soon be spending work days lying on the sofa wearing what I’m now calling my ‘work pyjamas’ and that my most difficult day to day decision would be deciding whether to crack open the custard creams or the bourbons first, I’d probably have thought you were some sort of genie. And I’d have been right – because everyone knows genies are awful manipulative bastards who give with one hand and take away a whole lot more with the other.

It also seems especially cruel of this Coronavirus genie to coincide everyone’s house arrest with what is likely to be our designated 5 days of summer before we return to grey drizzle and mud.

But don’t despair, my woefully imprisoned wretches, for I have a recipe to bring you joy in these days of pestilence. I can guarantee that at least one of the following accolades is true: it is a meal that is unapologetically bold in colour, powerfully flavourful, and guaranteed to be enjoyed by the whole family. The very definition of comfort food for these trying times.

Jowtes. In. Almond. Milk.

I know, I know. “Jowtes in almond milk?” you’re all thinking. “Does she think we come here for something as mundane as that? Who hasn’t tried jowtes before?!”

It’s embarrassing to admit this but I didn’t have a clue what a jowte was. At first glance I thought it sounded meaty, but not in a good way. I envisioned left over cuts from the jowls and jaws of unspecified animals boiled together in Alpro’s finest. Hardly an uplifting image. The recipe I used, from Maggie Black’s The Medieval Cookbook, stated that jowtes were basically herbs cut up fine and cooked in a soup or pottage. So, jowtes in almond milk wasn’t meaty at all.

But I was still quite unclear why herbs were called jowtes – was it a specific herb? Was it a method of cooking? I didn’t have time to find out myself because I had to make a very important work decision about whether to allow my daughter to watch yet another episode of Peppa Pig, or whether to usher her out into the garden for some Government Approved Fresh Air. I will also admit that I lacked the intelligence, skills and patience to find out, so I asked someone far cleverer than myself who is an absolute whizz at this sort of thing, Dr Christopher Monk.

He confirmed that a jowte wasn’t a specific ingredient, per se, but was just a word lost to history that referred to a stew, soup, pottage or dish itself of chopped up herbs and vegetables:

‘Joute’ is a borrowed word from Anglo-Norman (spelt variously: ‘jute’, ‘jote’, ‘joute’) where it is used both in singular and plural form to mean a soup or pottage made using vegetables or herbs. Ultimately, the derivation is medieval Latin (not classical Latin), where ‘juta’ means a soup/stew.

But Dr Monk also had an interesting theory of his own about the origins of the dish’s name – and it’s based on what the finished meal may have looked like. He speculated that since the medieval Latin word ‘jota’ meant ‘a pot herb’, there could be a link between the Latin ‘jota’ and the Greek word ‘iota’ (meaning ‘the least part’) possibly giving rise to the word ‘joute’ (spelled in my recipe ‘jowte’) as a description of the meal: “could the herbs, chopped up so fine as they are, allude to ‘iotas’…of vegetation floating in one’s pottage…?”

Dr Monk reiterated that this idea was purely his own speculation and needed more research into any possible connections but I feel qualified to state, as someone with no knowledge of etymology at all, that it sounds very plausible to me! (I warned you he was clever!)

So: what I was dealing with was a meatless soup where the herbs were chopped so fine that they appeared like dots floating around in the milk. Admittedly, it wasn’t an image I would have chosen when asked to describe the ultimate comfort food in the face of a pandemic, but it was something that now at least I understood.

Maggie Black described the soup as filling and speculated that, because of its meat free content, it probably made an ideal meal for monks during Lent. Perfect for monks and those adhering to a Lenten diet? Definitely not my idea of comfort food…

As per my post last week, I’m trying to only cook with things I have in. This suits me just fine; as someone who prefers to limit my time outdoors and with other people anyway, I’m secretly delighted to have a ready made reason not to go out, and it means I can save my go-to excuse of blaming last minute cancellations on my daughter’s imaginary illnesses for another time.

I used leeks, spinach and chives for the soup – all already in and slowly rotting in the bottom of the fridge; the remnants of good intentions past. I also had half a bag of ground almonds from a flourless cake experiment a month or two ago which suited the purposes of almond milk just fine. Technically I should have used whole almonds, blanching and pulverising them myself for a truly authentic experience, but sod that. I don’t think going to get a single bag of whole almonds would count as an essential trip to the supermarket anyway.

First, I made my almond milk – a medieval staple when a base was needed for a meal that contained no dairy, meat or egg. This sounds very grand, but basically involved tipping the bag of ground almonds into a pan of water and heating it slowly for 15 minutes until it thickened. Almonds were an essential ingredient in much medieval cooking, apart from meals for the very poor, and during the 14th century water could be used to create almond milk but wine or broth may also have been added to create a richer flavour. I thought back to the Lenten monks, abstemiously chanting in vegetarian tones in my imaginary monastery and thought that if I was going to do this properly it was probably best to use water. Besides, I’m currently trapped indoors with a toddler; I’m going to need all the wine in my house to remain in a completely unadulterated state, thank you very much.

Okay, so at this point it doesn’t live up to any of the three promises mentioned earlier, but just you wait…

Once it was thick and bubbling I strained the mixture and got rid of the boiled almond mush, leaving a grainy milk behind. It tasted not unpleasant, but wasn’t as strongly almond-y as I’d thought it would be. Perhaps using fresh whole almonds would give a better depth of flavour?

While the milk was thickening, I’d used my time to prepare the vegetables: two leeks chopped finely, 300g of shredded spinach and two tablespoons of chives. I added the vegetables to the finished milk and boiled them together until the mixture turned a faintly green colour. I wasn’t convinced that I’d chopped them small enough to be worthy of the ‘iota’ theory, so I ended up using a hand held blender (the first one was invented around 1350, by the way) to finish the job for me.

It went violently green.

Soup that resembles alien slime: I don’t understand how this couldn’t be considered comforting.

Yes, I know what it looks like. It wasn’t my idea of comfort food either. I was beginning to see why many monasteries made their monks take a vow of silence – imagine the protests and unionising abbots would face if monks were allowed to speak after being served this day after day. However, after one spoonful I was converted to the Way of the Jowte.

In the bowl, steam rising off it, it smelled very earthy and wholesome. It was also, as my husband put it, very green tasting. By which he meant that the first flavour was a sharp and unmistakable allium tang. It was refreshing and even zingy.

I had expected a watery-ness to this soup. Once the taste of the leek and chive had subsided, I thought I’d be left with a broth like texture and thin flavour but that wasn’t the case at all. Thanks to the almond milk the soup was very creamy and rich. It was a subtle flavour and I don’t think I would have guessed that the veg had been cooked specificially in almond milk if I’d not known already, but I didn’t find it watery.

It used up ingredients which meant I didn’t have to go out to buy anything ridiculous and frivolous, it was actually delicious with a bit of cheese sprinkled on top (sorry, fasting monks) and it was a healthy alternative to the steady diet of toast, biscuits and weetabix we’d all been living on for the past couple of days. When *all this* is over, I’d even make it again.

But for now, once during lockdown is enough. Nutritious and surprisingly tasty as it was, it wasn’t proper comfort food. Someone pass me the bourbons.

E x

Jowtes in almond milk

300g spinach
2 large leeks
2 tablespoons chopped chives
1.2 litres water
125g ground almonds

  1. Boil the water and almonds together until the mixture thickens (about 15 minutes).
  2. Chop the leeks, spinach and chives up finely.
  3. When the water and almonds have thickened, strain the almonds from the milk. Place the chopped vegetables into the almond milk and cook on a low heat with a lid on until the leeks are tender.
  4. Add more water if you prefer a thinner soup, and blitz in a food processor to get a finer consistency.
  5. Serve with grated cheese and crusty bread. Or don’t, if you’re a monk.

Pancakes through time

I know – I’m late to the party. It seems the world and its wife have been posting about pancakes and their histories recently but work has been busy and I missed the chance to cook them all yesterday, so I hope you’re ready for another Pancake Opinion Piece today instead.

Let’s be honest right from the start – there are two types of people in the world: those that like their pancakes thin with sugar and lemon, and those that are wrong. You were all thinking it (and if you weren’t you need to take a good hard look at yourself in the mirror.)

Oh, pancake fads may come and go – and yes, I’m counting Nutella in this, deal with it – but the eternal Queen of pancakes is a paper thin lacy crepe absolutely drowning in fresh lemon juice and rapidly dissolving mountains of sugar. I have known people who swear by abominations such as fresh fruit and cream or melted chocolate with a glug of Baileys or Cointreau and have even met truly twisted souls who say they enjoy a ham and cheese pancake (it’s pancake day not galette day!) Since I don’t have time for that sort of nonsense in my life I try to spend as little time with these people as possible and will deny all friendship with them if directly asked. Sorry, mum, but some of us have standards.

I didn’t want to add to the mountain of information about why we celebrate pancake day – Shrove Tuesday – as there’s really only a limited amount to say about it but you know the drill: last day before Lent to use up all the food you actually want to eat before embarking on a miserable 40 days of hiding in the pantry secretly stuffing crisps in your mouth when you should be fasting instead. I’m sure I don’t need to tell you that all this is in preparation for gorging on chocolate at Easter as a celebration of the time Jesus returned from the dead as a man-sized bunny and performed the miracle of handing out candy eggs to children who happened to be visiting Golgotha that day on a school trip. Or something like that.

Shrove Tuesday may be a distinctly Christian celebration but it has roots that are much, much older. There’s evidence to suggest that before Christianity arrived in Britain, pagans enjoyed pancakes at the start of spring (because the round shape symbolised the returning sun) in a celebration a bit like the Eastern Slavic tradition of Maslenitsa. Before that, pancakes were enjoyed by Ancient Roman soldiers as they ate their breakfast before returning to their station to keep guard over the portions of Britain they’d conquered. And before that too, high up in the Italian Alps the 5,300 year old Stone Age man Otzi enjoyed pancakes as part of his last meal – traces of charcoal in the grain found in his mummified stomach indicate that he cooked and ate something that may have resembled a pancake before he died.

Go on – find another pancake blog that would lead with an image of a mummified corpse

So you’d think that this foodstuff – which spans millennia, religions, countries and customs – would have undergone some pretty radical changes. The pancake Otzi munched on as he hunkered down from the snow and tried to dodge skiers must have looked unrecognisable to the one my daughter kindly left festering on the floor under the table, right?

And yet, not so. Okay there may be some differences in thickness and the laciness so evidently required for a pancake to be truly worthy of its title, and some of the basic elements may have become more refined over the years, but the fundamental principle of what a pancake is doesn’t seem to have changed: flour and liquid (and sometimes eggs) mixed together and fried in a pan in fat.

For this pancake day I had planned to do something spectacular – attempt the original Crepe Suzette. Despite having no previous experience of flambéing or the ability to speak French beyond ‘le weekend, je vais à la piscine’ (a phrase I haven’t needed to use as much as my French book made me think I would) I did not immediately foresee a problem with this. No, it was only when it became apparent that there was no definitive first Crepe Suzette that I began to question whether it was possible.

One of the most popular origin stories of Crepe Suzette relates to a teenage waiter Henri Charpentier in 1895. The story goes that whilst working at the Maitre at Monte Carlo’s Cafe de Paris, he was called upon to prepare a dish of pancakes for the Prince of Wales and his entourage. As he sensibly mixed the alcohol together next to a naked flame, it accidentally caught fire and he thought the dessert was ruined. Fearing the loss of his job, he tasted it in the hope it could be salvaged and to his delight found it was “the most delicious medley of sweet flavors I had ever tasted.” The Prince thought so too, and when he asked what it was called the suck-up Charpentier told him that in honour of His Royal Highness he had named it Crepe Princesse (because like chairs, police stations and socks, all French pancakes are apparently girls.) The Prince asked that since there was a lady present in his entourage, could Charpentier rename the dessert after her – and so Crepe Suzette was born. Soon after Charpentier published this tale in his autobiography, the Maitre restaurant released a vehement response calling his version of accounts a lie because, given his young age at the time, there was no way he’d be let loose as the waiter to royalty. Other less self-aggrandizing stories tend to give versions that link Crepe Suzette to the French actress Suzanne Reichenberg, or the chef Monsieur Joseph’s desire to wow his diners and keep the food warm at the same time.

Whatever the truth was, it was clear that I was going to struggle with this one. Actually, it’s probably good that I didn’t attempt it as one restaurant critic wrote that the flames reached heights of 4 foot – and that was in the hands of an expert. So instead I decided to look at pancakes from three distinct time periods: Ancient, Medieval and Georgian.

Teganitai: 2nd century

Our first pancake comes courtesy of Galen, a man who’s well known as a 2nd century physician and philosopher in the Roman Empire but who somehow manages to escape the well-deserved title of ‘twit who helped halt medical advancement for a thousand years’ thanks to his promotion of the 4 Humours. History is full of twits like this so to be fair it’s not solely Galen’s fault that for years people thought that if someone was really sickly draining them of their blood would somehow cure them, but he definitely had key role in the tenacity of this belief.

When he wasn’t inadvertently contributing to humanity’s demise, Galen liked to write his thoughts down. He liked it a lot. In fact, he wrote so much down that even though an estimated two thirds of his works have been lost, the surviving texts we do have account for almost half of all the extant works of ancient Greece. One of these texts is called On the Properties of Foodstuffs and is a sort of treatise on various foods and their perceived attributes and abilities to cure or cause illness. For example, Galen advised boiling lentils once and seasoning with garlic to give a laxative effect (known as ‘purging’ in Humoural Theory) and that onions should be eaten by people with colds to thin the phlegm and restore the balance of the Humours.

On the Properties of Foodstuffs also contains one of the earliest written pancake recipes which Galen calls ‘teganitai’. It’s a very simple dish of wheat flour and water mixed into a paste the consistency of thick cream and then fried in olive oil. Galen mentions that there are two main flavourings that people added to the mixture – sea salt and honey. So, once my daughter had hoovered up her pancakes and set a new world record for stickiest toddler, I set about making my own teganitai.

Having just eaten binned my daughter’s rejected floor pancakes (as well as being deeply disappointed that the two flavourings weren’t lemon and sugar), I only made enough to make one of each type of teganitai. The batter was a doddle to mix up and heating the oil wasn’t exactly a minefield either. It’s interesting, then, that Galen writes about the production of these as if it were intricate surgery, going so far as to give detailed instructions on how to flip the pancake once it was cooked: “…the cook turns it, putting the visible side under the oil, next to the pan, and bringing the sufficiently fried side, which was underneath at first, up on to the top, and when the underneath is set they turn it again another two or three times till they think it is all equally cooked…” I mean I know I complain about a lack of detail in older recipes but that was too much.

After my basic kitchen competency had been sufficiently challenged, I tasted them. They. Were. Delicious. I take back everything I said before about Galen being a twit – who cares that his party piece was performing live dissections on squealing pigs? – the man knew how to make a pancake. I had been a bit wary of frying them in olive oil because I thought, given how few ingredients there were, that fried oil would become the dominant flavour and they would be limp and greasy but they weren’t at all. They were very reminiscent of doughnuts in that they were soft on the inside but crunchy outside but because of their smaller and flatter size they weren’t as greasy or heavy. Because they had been fried all over they weren’t soft and flexible, and of the two I preferred the honey pancake (the sea salt one was a little bland) because I naturally associate pancakes with sweeter tastes. The sea salt pancake cooked quicker and easier than the honey one because the batter was thicker whereas I found the honey one dripped a bit when I first flipped it (thus bringing the sufficiently fried side, which had been underneath at first, up to the top – cheers for the tip, Galen.) Although they cooked for the same amount of time, the honey one came out a couple of shades darker than the sea salt one, but it didn’t affect the flavour; I would genuinely make them again.

Teganitai – because Splodgeroos doesn’t sound Greek enough

Crespes: 1393

And so on to the medieval pancakes. Or should that be crepes?

I still really wanted to pay homage to my original idea of Crepe Suzette, but I also wanted to keep my eyebrows in tact. It was then that I was struck by the pancake gods of inspiration – why not make the first documented version of French crepe instead?

Enter the Goodman of Paris – a man who needs to thank his lucky stars he’s been dead several hundred years because the #MeToo movement would definitely want to have words with him. Written in 1393, Le Menagier de Paris (‘The Parisian Household Book’) was written by an anonymous 60 year old man for his very new and very young bride – an anonymous 15 year old girl. The central purpose of the book is to instruct the young girl on how to run a household and perform her wifely duties (gross) and, surprise, surprise, it comes off exactly as nobbish and pervy as you’d expect.

“Each night, or from day to day, in our chamber [I would] remind you of the unseemly or foolish things done in the day or days past, and chastise you, if it pleased me, and then you would strive to amend yourself according to my teaching and corrections, and to serve my will in all things, as you said.”

The Goodman of Paris to his wife

Dodgy relationships aside, one of the things the Goodman of Paris is concerned with is making sure his wife knows how to supervise and instruct her cooks in the correct preparation of fine food. Being a woman of some means (no, actually, a girl of some means – again: he is sixty years old, she is fifteen), she wasn’t expected to cook the food herself but should ensure her cooks knew how to. One of the many things her cooks should be able to prepare was ‘crespes’ and it appears that this is the first recorded recipe of something resembling modern day crepes.

This recipe was a step up from Galen in that it contained eggs and wine, but the general method was still the same: mix flour and liquids together and fry in sizzling butter. The difference was that this mixture was clearly meant to have higher quantities of liquid to flour, given that the Goodman says the mixture should “run around the pan”.

In an uncharacteristic bit of forward planning, I checked the recipe before I went out for the morning. I had to take my daughter to the dentist and figured that I could stop off at the shops beforehand to pick up anything I needed. Unfortunately it turned out the only thing I needed for this was white wine. No matter, I thought, I think I can style this out. Let me tell you now – I couldn’t. There can be little that’s more awkward than sitting in a dentist’s waiting room at 9:30 in the morning clutching a single bottle of Sauvignon blanc in one arm and a wriggling, shouty toddler in the other; I’m pretty sure that the receptionist called social services when we left.

In spite of the slight embarrassment, the wine was necessary because the recipe didn’t use any milk and only called for enough water to ‘moisten’ the egg and flour mix if it got too thick. I measured 150ml out and added it to the flour and eggs, which had been beaten into a smooth paste. The consistency was exactly the same as modern crepe batter and it cooked exactly like a crepe too, in a blob of butter. I felt delighted at the prospect of getting some real pancakes after all! Maybe, like his name implied, the Goodman of Paris wasn’t so bad after all?

Proper pancakes

These were also lovely. I could definitely tell there was alcohol in them but because they were so thin it was a background flavour rather than a key element. They had the texture of modern crepes and were just as satisfying. The only disappointment was that the Goodman served his with powdered sugar and made no mention of going one step further to add lemon juice, without which they were slightly dry.

I’d like to imagine that after a couple of years of putting up with him his young wife wrote her own version of Le Menagier de Paris filled with amendments and notes for him to improve on, but I suspect she didn’t. Maybe she just spat into his batter occasionally.

Rice pancakes: 1755

Someone who would have dished out criticism to the Goodman of Paris with the same relish as my daughter eating pancakes, was the English writer Hannah Glasse (of Curry ‘the Indian Way’ fame.) Hannah Glasse does not seem to have suffered fools gladly and wrote against French cooks specifically for being (as she saw it) wasteful and pretentious in their cooking: “I have heard of a [French] cook that used six pounds of butter to fry twelve eggs; when everybody knows…that half a pound is full enough, or more than need to be used: but then it would not be French. So much is the blind folly of this age [people] would rather [use] a French booby, than give encouragement to a good English cook!” Yikes. Also, what were 18th century French cooks getting up to in their kitchens?!

Glasse first published The Art of Cookery Made Plain and Easy with the modest tagline ‘which far exceeds any thing of the kind ever yet published’ in 1747. It sold quickly and went on to run to over 40 editions, each with new recipes in it. Lots of these recipes were plagiarised, but Glasse was on to a good thing and simply swiped criticism away with a well manicured hand.

The 1755 version of The Art of Cookery contains several recipes for pancakes ranging from “a fine pancake” which contained an insane 18 eggs and which Hannah ensures us “will not be crisp, but very good” to an equally decadent pancake containing orange blossom water and sherry. The one that caught my eye, however was rice pancakes.

I’d never cooked with rice flour before but expected these to be very gelantinous and imagined they’d be reminiscent of scotch pancakes in their thickness and size. Hannah implied they should too as she described the mixture as being the consistency “of pap” and just as appetising. A quick analysis of the pap batter in more depth shows that it’s based on exactly the same principle as the previous two pancakes – the main ingredients are flour and a liquid (eggs and cream or milk in this case) fried on a pan. The one difference with this recipe is that the fat is incorporated into the batter before frying.

The American Dream

Okay – these do look like the quintessential fluffy American pancakes – all that’s missing is a blob of butter and syrup. I admit they’re the most photogenic of all three pancakes and are probably what most people incorrectly think of when they think of pancakes. However, they were a pain to cook.

The recipe started off well enough and smelled lovely, kind of creamy and semolina-ish, thanks to the rice flour. As someone who loves a milk pudding, I was all over the idea of them at this point. I also found the rice flour really pleasant to work with, it just sort of dissolved into the milk as I stirred – unlike its temperamental plain flour cousin who always throws a hissy fit and clumps if I take my eye off it for even a second.

The trouble came when it was time to cook them. I don’t know if the measurements were off slightly, but it was hard to flip these. They kept disintegrating, so what you see in the photo is actually only about two thirds of the total, the rest ended up in fluffy piles in the corner or shovelled into my daughter’s mouth who now thinks it’s pancake day every day.

Taste wise, they were also the most disappointing of the three. Because I’d only put in a little sugar and Hannah doesn’t suggest serving them with any accompaniments they were a bit bland and underwhelming. Very fluffy and light, but just a bit…meh. Unlike American ones, these rice pancakes wouldn’t hold up against maple syrup – the liquid would just make them disintegrate even more. Amazingly and against all my natural instincts, I found myself thinking that would would really work would be melted chocolate and fruit, so I guess that in that respect they were a success.

Overall, it’s easy to see why the basic recipe for pancakes is so unchanged – they’re easy and quick and can be adapted to be as classic or as flamboyant as needed. I may not quite have achieved pancake nirvana in any of these recipes, but I’m glad they paved the way for my beloved lemon and sugar variety – and to anyone reading who still thinks there’s a better topping: flip off.

E x

Teganitai

120g plain flour
225ml of water
2 tablespoons of honey or a pinch of sea salt
Olive oil for frying

  1. Heat enough oil to cover the base of a pan
  2. While the oil is heating, mix flour and water together. Add either honey or sea salt.
  3. Spoon two tablespoons of mixture into the oil at a time, or until you have a pancake the size of your palm. Fry on one side for 1 minute.
  4. Flip the pancake and fry on the other side for 1 minute.
  5. Continue flipping over until evenly cooked.

Crespes

3 dessert spoons of plain flour
2 eggs
150ml of white wine
Dessert spoon of water
Butter to fry the pancakes

  1. Mix flour and eggs together.
  2. Mix water and wine and gradually add to the flour and egg mix.
  3. Melt butter in a pan and when it is bubbling, add enough batter to the pan, making sure it thinly covers the entire base.
  4. Cook for 1 or 2 minutes and flip the crepe over.
  5. Cook for 1 minute and then serve. Makes 5 or 6.

Rice pancakes

500ml whole milk
5 dessert spoons of rice flour
125g butter
Grated nutmeg
Sugar to taste
2 eggs

  1. Slowly heat the milk and 4 spoons of flour together until the mixture has thickened completely.
  2. Stir in the butter and let it melt.
  3. Grate the nutmeg into the mixture.
  4. Beat the eggs.
  5. Leave the mixture to cool a little before stirring in another spoon of flour and the beaten eggs and enough sugar to suit your taste.
  6. Cook in thick dollops on a hot frying pan for a couple of minutes on either side, turning when bubbles form and pop on the surface.