The Marche of Gwyntarian

Presents

The Road to
Canterbury
November 6, 2010
 G ather ye all who will for an evening of food
and merryment
This fyne repast that you partake of was brought to
you by many hands joined in friendship and care;
Much thanks which go to Master Giles for recipies
of brown-ed bread,a fyne pomme dorryle and
comodore,
and thanks indeed for the hands of Faoillean and Katie
called the Prime for the baking of the bread.
Many others, who arrived only this day and cannot be
named hereassisted in the cook’s desmene that all
may shayre.
The fine adornments of the table were brought
from afar by the wandering ship of the Dread
“Privateer” Prudence.
But the Lions’ Share of gratitude must be reserved
for Lady Isobel
who did undertake the daunting task of preparing these
fyne dishes
After the most foul of woodland spirts did set bodily
harm upon me.
Truly without her valiant efforts, you would fynd your-
selfs beginning your daily fast more quickly than
any would desire;
Lady Brighid Breatnach
To make Fine Cakes.
Take fine flowre and good Damaske water you must have no other liqeur but
that, then take sweet butter, two or three yolkes of eggs and a good quantity of
Suger, and a few cloves, and mace, as your Cookes mouth shall serve him, and
a lyttle saffron, and a little Gods good about a spoonful if you put in too much they
shall arise, cutte them in squares lyke unto trenchers, and pricke them well, and let
your oven be well swept and lay them uppon papers and so set them into the oven.
Do not burne them if they be three or foure days olde they bee the better.
From Huswife’s Jewel, 1596 pg. 17
Dame Hauviettes Fine Cakes
3 cups roasted sifted flour (see note)
1 cup sweet butter (1/2 lb)
2 cups granulated sugar
2 egg yolks
1 tsp ground cloves
1 tsp ground mace
Cream butter and sugar. Add spices
and egg yolks, blend. Add flour 1/2
cup at a time. Scoop dough in a 1
Tbsp. (tsp.) size spoon and pop out
onto parchment paper. Using a small
glass or rolling pin, press the balls
of dough into a small cookie. Bake
at 350 degrees 15 minutes.
Makes about 80 (Tbsp.) or 240 (tsp.)
Notes from Fracesca: You can sub-
stitute one whole egg for the egg whites.
If the mixture is too dry to hold together (think wet sand for a sand castle) you
can add another egg.
(Note - roast 45 minutes in a 350 degree oven then sift again, it should be a light
beige color)
 HASTLETES [1] OF FRUYT. XX.IX. VII. If all has gone well,
Take Fyges iquarterid [2]. Raysouns hool dates and Almandes hoole.
and ryne [3] hem on a spyt and roost hem. and endore [4] hem as pomme
the feast will commence thusly:
dorryes & serue hem forth.
On thy tables ye shall find
I’m taking great liberties with this one. In the period recipe, figs, dates and al-
monds were roasted on a spit, then “endore[d] as pomme dorryes”. I’m choos- Brown Bread
ing to interpret that as rolled into apple shaped balls and glazed. I’m using my Oat Bread
tried and true recipe for date balls because I ran out of time to test cook recipes. Herbed Butter
Date Balls: Honey Butter
3 Eggs 1 1/2 C Sugar Sugared Walnuts
1 1/2 C Dates 1 1/2 C Coconut A Quite Edible Centerpiece
1 1/2 C Walnuts 1 tsp Vanilla
1 tsp Almond extract
Beat the eggs and sugar until they are lemony colored and frothy. Add In the First Course you will be served
remaining ingredients and stir. Pour into a deep casserole dish. Bake at Pomme Dorryle
350° degrees for 30 min stirring and scraping the sides every 10 minutes.
Remove from oven and cool enough to handle. Grease your hand with Blankmanger
butter or cooking spray and roll the mixture into 1” balls. Roll in sugar. Roasted Carrots
Peach Chutney

In the Second Course you will be served

Meat Pie
Salat
Marzipan Root Vegetables
1/2 lb blanched almonds (see note) (in a style a sailor taught me.)
1/4 lb powdered sugar
1 Tbsp Rosewater (substitute - Almond extract)
1 Tbsp water In the Third Course you will be served
Comodore
Grind the almonds to a powder in a food processor. Add the sugar and keep
grinding. When the mixture looks like it wants to clump add the rosewater/ex- Daryols
tract and the water. Keep processing. Add a tiny bit more water if needed. Store Hastletes of Fruit
in an airtight container in the refrigerator. Marzipan
Marzipan can be used like play-doh to make shapes like fruits and veggies that
can be painted with food coloring. You can also use it like fondant on a cake.
And for non SCA applications - dipping it in chocolate is always an option.
 The Franklin and the Cook
By Geoffrey Chaucer

A Frankelyn was in his companye; A Franklin was in his company;

Whyt was his berd, as is the dayesye.
Of his complexioun he was sangwyn.
Wel loved he by the morwe a sop in wyn.
To liven in delyt was ever his wone,
for he was Epicurus owne sone,
That heeld opinioun, that pleyn delyt
Was verraily felicitee paryft.
A householder, and that a greet, was he;
Seint Julian he was in his contree.
His breed, his ale, was alwey after oon;
A bettre envyned man was no-wher noon.
With-oute bake mete was never his hous,
Of fish and flesh, and that so plenteous,
It snewed in his hous of mete and drinke,
Of alle deyntes that men could thinke
After the sondry seasons of the yeer,
So chaunged he his mete and his soper.
Ful many a fat partrich hadde he in mewe,
And many a breem and many a luce in stewe. And many a bream and many a pike in pond.
Wo was his cook, but-if his sauce were
Poynaunt and sharp, and redy al his gere. Poignant and sharp, and ready all his carvers.
His table dormant in his halle alway
Stood redy covered al the longe day.
White was his beard, as the daisy.
Of his complexion he was ruddy.
Well loved he in the morning a sop in wine
To live in delight was ever his wont,
For he was Epicurus’ own son,
Who held the theory, that complete delight
Was verily perfect felicity.
A householder, and a great one, was he;
Saint Julian he was in his country.
His bread, his ale, were always equally good;
A more envied man was nowhere found.
Without meat pie was never his house,
Of fish and flesh, and that so plenteous,
It snowed in his house of meat and drink,
To Make Wafers,
Of all dainties that one could think of.
Delightes for Ladies, #56, page 45 1603
According to the various seasons of the year, Take a pinte of flower, put it into a little creame with two yolkes of egges and a little
He varied his meat and his supper. rosewater, with a little searced cinamon and sugar, work them altogether and bake the
Full many a fat partridge he had in coop, paste uppon hote Irons.
Woe to his cook, unless his sauces were
Wafers (aka Pizzelles)
His table stationed in the hall always 6 eggs 1 tbsp cinnamon
2 c sugar 4 tsp baking powder
Stood ready set all the day long.
1 tbsp vanilla 6 c flour
1 1/2 c butter (melted and cooled)

Beat the eggs. Add the sugar gradually while continuing to beat. Add the baking
powder vanilla and cinnamon, mix briefly. Add the flour and stir by hand until
well mixed. Heat pizzelle or krumkake iron. Place a flattened ball of dough on
the iron and close tightly. Bake until done. This varies by iron, time the first few
if you want a time to go by. You will develop a knack for knowing when they are
done. Cool on racks, then store in airtight containers.
 The Third Course On thy tables ye shall find
Brown Bread
COMADORE [1]. XX.IX. VII.
Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem in wyne. 1 ¼ c warm water (110°F) 1 ½ t whole spelt flour
grynde hem right smale, cast sugur in þe self wyne. and founde it togyder. drawe it up ¼ c olive oil 1 ½ t flax flour
thurgh a straynour. & alye up þe fruyt þerwith. take gode peerys and Apples. pare hem 1 ¼ c bread flour 1 1/2 T sugar
and take þe best, grynde hem smale and cast þerto. set a pot on þe fuyrer [2] wiþ oyle 1 ½ c whole wheat flour 1 pkg active dry yeast
and cast alle þise þynges þerinne. and stere it warliche, and kepe it wel fro brennyng. 1 T oat flour 1 t salt
and whan it is fyned cast þerto powdours of gynger of canel. of galyngale. hool clowes 1 T buckwheat flour
flour of canel. & macys hoole. cast þerto pynes a litel fryed in oile & salt, and whan
it is ynowz fyned: take it up and do it in a vessel & lat it kele. and whan it is colde: Mix water, sugar, yeast and oil. Allow to stand until yeast rises (about 10 min-
kerue out with a knyf smale pecys of þe gretnesse & of þe length of a litel fyngur. &
utes). After the yeast is active add about half the flour to form a thick batter.
close it fast in gode past. & frye hen in oile. & serue forth.
Add the remaining flour and salt. Mix to form dough, and knead until smooth
and satiny (15–20 minutes). Place the dough in an oiled bowl, cover with a
Comodore moist towel and allow to stand in a warm, draft-free place until doubled in bulk
1/2 C Figs 1/2 C Raisins (about 1 hour). Punch the dough down and rise again until doubled (45-60
1 C Cran-Pomegranate Juice 1/4 C Sugar minutes). Punch the dough down well to remove all of the air pockets, form
2 Large Apples 1 tsp Ginger into 2 or 3 round loaves and place on well-greased cookie sheets with plenty of
1 tsp Cinnamon 1/4 tsp Cloves room. Allow the dough to rise until doubled in bulk (about 45 minutes). Place
1/4 tsp Mace 1/2 C Pine nuts the loaves in a medium oven (350°F) for 25-30 minutes if 3 loaves are made or
1/4 tsp Salt 1 Tbsp Olive Oil 40-45 minutes if 2 loaves are made. The loaves are done when they sound hol-
Pie crust (approx 5 crusts) low when tapped on the bottom crust. After removing from the oven brush the
loaves with butter, and cool on a rack.
Saute pine nuts with the salt in oil
(Master Giles recipe)
for about 5 min. Simmer the figs
and raisins in juice and sugar until
rehydrated add more juice as it
evaporates. Mince figs and rai-
sins until small as possible, mince Honey Butter
apples, combine figs, raisins, pine
nuts, and spices cook over med-low 1/2 cup Honey 1 lb. Butter
heat until it starts to thicken, add Beat together until fluffy.
apples and cook until it is a thick
paste. After the mixture has cooled
cut into pieces about the size of your Herbed Butter
little finger, seal in pie dough with
beaten egg, and fry in oil or bake ¼ lb Butter ½ t. Dried Basil
until golden brown in a moderate ¾ t. Dried Thyme ¾ t. Dried Marjoram
oven - 350°. Beat all ingredients together until fluffy.
 Oat Bread
SALAT. XX.III. XVI.
1 c warm water ¼ honey/brown sugar Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes [1],
fenel and ton tressis [2], rew, rosemarye, purslarye [3], laue and waische hem clene,
2 tsp yeast splash of olive oil
pike hem, pluk hem small wiþ þyn [4] honde and myng hem wel with rawe oile. lay on
2 tsp sugar 1 ½ c hi-gluten flour vynegur and salt, and serue it forth. (From Forme of Cury)
1 pinch ginger 1 cup oat flour
1 cup flour 1 scant cup oats
½ tsp salt Salat
Dissolve the yeast in the warm water with the sugar and ginger. Add the Mixed greens 1 Leek
honey/brown sugar, olive oil and salt and stir together. Add the oats, oat flour, Olive oil Apple cider vinegar
hi-gluten flour and flour. Knead until relatively smooth. If the dough is too dry, Salt
moisten with milk, if too wet, add flour (but be cautious, this dough dries as the Slice the leeks very thin. Toss the greens and leeks in a bowl. Toss with just
oats soak in the moisture.) enough oil to spread throughout. Toss with vinegar and salt to taste.
Or you can mix it all in a bread machine on dough setting.
Form into two small round loaves.
Oil the top and sprinkle with oats, let rise.
Bake 350 for 35 minutes Cool on racks

48. Ein condimentlin (A condiment)

Mal kümel und enis mit pfeffer und mit ezzige und mit honige. und mach ez gel
mit saffran. und tu dar zu senf. in disem condimente maht du sulze persilien, bern
und clein cumpost oder rüeben, waz du wilt.
Flavor caraway seeds and anise with pepper and with vinegar and with honey.
And make it gold with saffron. And add thereto mustard. In this condiment
you may make sulze(pickled or marinated) parsley, and small preserved fruit and
Sugared Walnuts vegetables, or beets, which(ever) you want.
Source for both the original and translated recipes: http://cs-people.bu.edu/akatlas/Buch/recipes.

4 c. water 2 c. walnuts Pickled Vegetables

6 tbsp. sugar 1/4 tsp. salt
1 tbsp. peanut oil Make a pickling liquid of:
4 parts apple cider vinegar
Boil the water in a medium saucepan. Turn off heat and add the walnuts, leave 1 part honey 2 parts water
to soak for 3 minutes. Drain the walnuts. Immediately toss with the sugar and Peel and slice the vegetables and pack into glass jars or pickling crocks. Add
salt. Add the oil and mix well. Spread the nuts in a single layer on a stainless peppercorns, mustard seed, caraway seed, anise seed and/or fennel seed to your
steel baking sheet. Allow the nuts to dry (an hour or so.) Preheat oven to 325 taste.
degrees. Bake, stirring occasionally, for 8 to 10 minutes or until golden brown. Cover the vegetables and seasoning with the liquid and store in a cool place for
Store in an airtight container. at least 3 days and up to a week or so.
 The Second Course The First Course
FOR TO MAKE POMME DORRYLE [1]
AND OÞER ÞNGES. XX.VIII. XIIII.
Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ powdre fort, safroun,
and salt, and do þerto Raisouns of Coraunce, make balles þerof. and wete it wele in
Meat Pie white of ayrenn. & do it to seeþ in boillyng water. take hem up and put hem on a spyt.
This is not a redaction of any one rost hem wel and take parsel ygronde and wryng it up with ayren & a party of flour.
and lat erne [2] aboute þe spyt. And if þou wilt, take for parsel safroun, and
recipe. Rather, I read a lot of period
serue it forth. (From Forme of Cury)
recipes and then made up my own
with one major difference - mine has
no fruit in it and seasoning that we Pomme Dorryle
consider savory as opposed to the
(Golden Apples)
ones we think of as sweet.
2 lb. Raw Pork (ground) 2-3 Eggs
2 lbs beef roast 1 onion
½ C. Currants 1 t. Salt
1 tsp peppercorns 1/2 tsp savory
2 t. Poudre Forte 1 t. Dried parsley(optional)
1/2 tsp salt
1 t flour (rice or wheat)
Put in stock pot and cover with
Chop the pork very fine or use unseasoned ground pork. Separate the eggs.
water. Heat to a boil, then simmer
Soak the currants in water, then chop. Mix the meat, currants, egg whites, salt,
until the meat is tender enough to
and powder forte well. Shape into balls about the size of small apples 2 - 3
shred. Remove the meat from the broth. Leave the broth on medium heat to
inches in diameter. Drop the balls into boiling water and simmer until done,
reduce. Shred the meat, discard the fattiest bits.
about 20 minutes. Spit and roast in a hot oven (400), or over coals or an open
fire until browned. Mix ¼ of the parsley chopped finely, egg yolks and flour (I
1 small turnip
use rice flour) to make a glaze. Glaze the balls until golden hue is reached. The
3 carrots
remaining parsley can be used a garnish along with a few strands of saffron, if
1 c peas
desired.
Peel and shred the turnip, cut the carrot into small bits. Mix the vegetables and
the shredded meat together. Strain some of the broth and thicken a little with My Poudre Forte
a tablespoon or two of flour, cornstarch or rice flour. Add enough broth to the 3 part Ginger 2 parts Black Pepper
meat and vegetables to make a sloppy but not soupy filling. 1 part (or less)Cloves 1 part Mace
3 parts cinnamon
Use any pie crust recipe you like. (Jiffy mix is pretty good.) Line the pie pan Mix well. and store in a spice jar.
with crust and paint the crust with egg white. Fill with the filling. Top with (Poudre Forte recipes are found in many medieval
crust and seal the edges. Poke a few holes in the crust to allow steam to escape. cookbooks. They vary in spices used and quantities
Bake at 350° until the crust is a golden brown. given. Mine is adapted from the version in Libre de
Sent Soví (1324) omitting the nutmeg and the saffron.)
 FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII.
Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward put hem to þe Peach Chutney
fyre fort [2] þey berst & not to myche. ssithen [3] take brawn of Capouns, or of
(makes 6 quarts )
hennes. soden & drawe [4] it smale. after take mylke of Almandes. and put in to þe
Ryys & boile it. and whan it is yboiled put in þe brawn & alye it þerwith. þat it be
wel chargeaunt [5] and mung it fynelich’ [6] wel þat it sit not [7] to þe pot. and 3 pounds frozen peaches, diced
whan it is ynowz & chargeaunt. do þerto sugur gode part,put þerin almandes. fryed 2 cups seedless golden raisins
in white grece. & dresse it forth. (from Forme of Cury) 3 pounds apples peeled and chopped
1 large onion, minced
½ cup crystallized ginger, chopped
2 cup pecans, very coarsely chopped
4 cups cider vinegar
2 cups sugar
Blank Maunger 11/2 cups honey
3 teaspoon cinnamon
6 c almond milk (see note) 1/2 teaspoon ground cloves
1 lb cooked shredded chicken 1/2 teaspoon mace
2 c rice (I used Uncle Ben’s brown rice)
1/2 - 1 tsp salt
1 tsp pepper
Mix all the ingredients except the nuts in a heavy saucepan. Bring to a boil,
Place the almond milk, rice and salt in a stirring constantly. Simmer until the chutney is thick but still lumpy. Remove
saucepan and ring to a boil, stirring often. from heat and stir in the nuts. Ladle into hot canning jars leaving ½-inch
When the mixture boils, add the chicken headspace. Seal. Process in a simmering hot water-bath for 10 minutes. If you
and cover the pot. Cook on very low heat prefer, the chutney may be frozen in containers.
until the rce is tender.
Authentically, this dish is only seasoned with salt. I have seen redactions
that include ginger, cinnamon, white peper, etc. I added a little pepper, but
didn;t want to get too far from the original recipe.

Note - you can make Almond Milk by grinding almonds and boiling them. Honeyed Roasted Carrots
I used 2 c almonds and 4 c water for approximately 6 c milk. I did not
strain the solids out for this use, but if you want to use this as a beverage, 1 lb carrots
you can add vanilla and strain. 1/2 c honey
1/4 c butter
Pre-heat oven to 400°. Peel and slice the carrots. Place them in a casserole
dish or roasting pan. Dot the top with bits of butter and drizzleonthe honey.
Roast until carrots are tender, up to an hour. Drizzle with water if they seem
to be getting dry.