FOOD AND WINE
Of all the entertainments
available in medieval times, eating had universal appeal. Sumptuous feasts were
available only to the rich, and most of the exiting menus and recipes were for
their delectation alone. But although their repasts were more modest, even the
comparatively humble marked festivals with special gastronomic delights.
Food was extremely strong
tasting and spicy. The main spices were pepper, cinnamon, cloves, mace, saffron,
wine, nutmeg and ginger, which were brought from the Far East.
| Davird wrote: |
The town of Chinon in the Loire Valley in France used to
hold a mediaeval festival. The historic town centre was
"closed" to all things modern. Traditional crafts,
cooking, festivities, music etc. were all on display. Tourists and
town dwellers dressed up in period costume for the event. It
probably sounds really tacky in this email but I assure you it was not.
The best part (in my opinion) was the restaurant which
spit roast whole wild boars - delicious. |
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IRISH FOOD
BROTCHAN FOLTCHEP
Traditional leek and oatmeal soup. For
many centuries oatmeal, milk and leeks were the staple diet of the Irish. Here
they are combined to make a substantial soup. Legend has it that St. Patrick
tended a dying woman, who said that she had seen a herb in the air, the
semblance of the herb?" "like rushes, saith the woman. Patrick blessed
the rushes so that the became a leek. The woman ate it afterwards, and was whole
at once.
6
leeks
2 tablesp. flake oatmeal
1 heaped tablesp.
butter
2 pts (4cups) milk or stock
1 tablesp. chopped
parsley
salt and pepper.
Wash the leeks thoroughly to remove
grit. Leave on the green part and cut them into chunks about 1 in. long. Heat up
the liquid with the butter and when boiling add the oatmeal. Let it boil, then
add the chopped leeks and season to taste. Put the lid on and simmer gently for
45 minutes. Add the parsley and boil again for a few minutes.
By Trim, Co Meath, c 1900.
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Apple Cake
Pies and cakes were very
popular and here is good recipe for an apple cake.
11/2 c Mazola oil
2 c. white sugar 1 tsp. salt
3 c. flour
1c. Chopped nuts
3 eggs.
1 ½ baking soda
1 tsp. Salt
½ tsp. Cinnamon
½ tsp. Cloves
½ tsp. Nutmeg
1tsp/ vanilla
3 c unpeeled grated apples.
In a bowl mix all
ingredients. Then add grated apples. Bake in greased and floured tube pan one
hour and 15 minutes at 350.
Of course, this recipe has
been updated using modern ingredients and a house oven.
We hope you enjoy
it!
Recipe provided by
Queen Ann Longfellow
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Food
is so delightful! We can always publish a medieval recipe. If you know of
restaurants that offer medieval menus or parties, please contact us. We would love to know which are the most exquisite wines aged in old vintages around the
world. Also write about wine
testing festivals. Please contact
us at:
food@castles.org
