|
|
<<< back
|
In a Medieval Kitchen...
Food Preservation
In the middle ages people obviously did not have Fridges as we do today, and
Ice would often melt far to soon to be useful.
In this sense preserving food was an almost unknown procedure so a lot of what
people ate would have been made, or killed fresh and cooked within a few
hours.
In the necessity that food did need to be preserved it was most often
sprinkled with, or just placed into, Salt. Salt is a natural preservative,
although unfortunately not a particularly good one. It did keep meats and
other food fairly fresh for a few days but at the same time contaminated the
flavouring.If any food was wasted then it would often be pilfered and eaten
by the poor even if half rotten it was still a rare treat, and often a means
of survival. |
This Day in Medieval History
26th May
604: Death of Saint Augustine of Canterbury
Saint Augustine founded the Christian Church in southern England and became
the first archbishop of Canterbury.
|
Quotations in History
"Though God hath raised me high, yet
this I count the glory of my crown: that I have reigned with your loves.
And though you have had, and may have, many mightier and wiser princes sitting
in this seat; yet you never had, nor shall have any that will love you better."
Elizabeth I, circa 16th Century
|
|
"Cinnamon
Soup"
|
Servings dependant on bowl sizes.
● 1 Cup cooked Chicken
● 1 Tbsp. butter or lard
● 2 cups chicken broth
● 1/2 cup ground almonds
● 1 tsp. cinnamon
● 1/4 tsp. ginger
● 1/8 tsp. cloves
● 1/8 tsp. grains of paradise
● 1/4 tsp. salt
|
|
Preparation & Cooking:
Cut chicken into small bite-sized pieces.
Add butter to a small frying pan and heat until melted - Add chicken, and
brown gently on all sides then place to one side.
Pour chicken broth into a saucepan and add the cooked chicken, as well as
the rest of the remaining ingredients.
Bring the saucepan to a boil over a medium heat and simmer until thick -
Pour into bowls served hot.
Recipe Source:
MedievalCookery
Image Source: allrecipes.com
|
|
If you have cooked one of the medieval dishes shown here in
the Regnum Journal then we would like to know your opinions and thoughts on the
recipes!
Just send in your thoughts and comments, links to pictures are also welcome, to
the Journal with the subject Recipe Feedback.
Please state the recipe name, and journal edition within the message.
Coming Soon: Metric, Celsius, & Gas Mark Equivalencies |
|
|