Title: p-rcipes-chld-art
Subject: The original recipes from Mistress Christianna MacGrain’s pamphlet called "The Accomplisht Childe" which is a collection of period recipes and redactions aimed at children.
Author: Edited by Mark S. Harris
Last saved by: Mark S. Harris
Keywords: children, medieval, recipe, example, collection, cooking

p-rcipes-chld-art – 6/1/05

The original recipes from Mistress Christianna MacGrain’s pamphlet called "The Accomplisht Childe" which is a collection of period recipes and redactions aimed at children.

NOTE: See also the files: children-SCA-lnks, p-cook-child-msg, chd-ck-clsses-msg, p-child-manrs-art, children-msg, Toys-in-th-MA-art, teenagers-msg.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Sat, 21 May 2005 12:14:56 -0400
From: <kingstaste at mindspring.com>
Subject: [Sca-cooks] Easy Recipes for Kids
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

Here are the original recipes from my pamphlet called "The Accomplisht
Childe".  I have worked out recipes for each of them, however I have not
included those here.  Most of these are simple enough that she could have
the kids work out their own versions.
This should give them plenty to work from!

Christianna

Another (8.60 Fried Cheese) Platina 8.61
Place pieces of bread, well-toasted on both sides, in a pot in layers, and
spread pieces of cheese as if on a board.  When it is placed on the hearth,
cover it with an earthenware lid.  Sprinkle the melted cheese with sugar,
cinnamon and ginger, and eat at once if you want something bad, for it is
difficult to digest, nourishes badly, and generates blockages and stone.

50. Snacks  Platina
Grind up a little Parmesan cheese, not too hard, and the same amount of
fresh cheese.  Beat two egg whites.  Mix in whole raisins, cinnamon, ginger,
and saffron, and fold into meal which  has been worked and spread out well
to the size you want.  Then cook it in an oven, not too much, for it will be
more pleasant thus.

Macaroni (Platina, from the E.. Andrews translation)
White flour, moistened with the white of an egg and rosewater, should be
well ground. Roll this into slender bits like a straw, stretched to the
length of half a foot. With a very thin iron stylus, scrape out the middle.
Then, as you remove the iron, you leave them hollow. Then, spread out just
so and dried in the sun, they will last for two or three years.  Indeed
especially if they are made in the month of the August moon.
They should be cooked in rich juice and poured into dishes and sprinkled
with grated cheese,  fresh butter, and mild herbs.
This dish needs to be cooked for two hours.

23. Eggs However You Want Them Cooked, But First About Scrambled Eggs 
Platina
With a paddle or spoon, mix with ground cheese eggs which have been cracked
and well beaten with a bit of water or milk.  When these are mixed, cook in
butter or oil.  They will be more pleasant if cooked only a little and never
turned while cooking.  If you want the color of herbs in them, add chard,
parsley, some borage juice, mint, marjoram, and a little sage.
For another, mix the same cut up herbs, fried a bit in butter or oil, into
the mixture above and cook.

Herbolat Curye on Inglysch
Take persel, myntes, saverey and sauge, tansey, vervayn, clarry, rewe,
ditayn, fenel, southernwode; hewe hem and grinde hem smale. Medle hem up
with aryen. Do buttur in a trap and do the fars thereto and bake it and mess
forth.

26. Boiled Eggs Platina
Put fresh eggs with the shell removed into boiling water.  Take them out as
soon as they are hard.  They ought to be tender, and you will cover them
with sugar, rose water, sweet spices, and verjuice or orange juice.  Some
sprinkle them with ground cheese, which is not pleasing to me, for it is
best and most flavorful without cheese.

Sippets in mustard (Soup en moustarde)  Taillevent
Take eggs, poached whole in oil without their shells, then take some of that
oil, wine, water, and onions fried in oil, all boiled together; take slices
of bread browned on the grill, then cut them into square pieces and put them
to boil with the other ingredients; then remove the broth and dry your
sippets of bread, then put it on a platter; then add mustard to your broth
and boil; then put the sippets into your bowls and pour it over.

79. Browne fryes.  Harleian MS. 4016 (1450)
Take browne brede, and kut hit thyn; And then take yolkes of eyren, and som
with of the white; and take meyned floure, and drawe the eiren and the
floure thorgh a streynour; and take sugur a gode quantite, and a litul
saffron and salt, And cast thereto: and take a faire panne with fressh
grece; And whan the grece is hote, take downe and putte it in the batur, and
turne hit wel therin, and then put hit in the pan with the grece, And lete
hem fry togidre a litull while; And then take hem vpp, and cste sugur
thereon, and so serue hit hote.

Golden Balls Platina  8.63
Toast chunks of bread crust a little on both sides.  When they are toasted,
soften with rose water in which there are both beaten eggs and ground sugar.
When they are taken out, fry in a pan with butter or fat, far apart so that
they do not touch each other.  When they are fried and transferred into a
serving dish, sprinkle with sugar and rosewater colored with saffron.  This
pleases M. Antonius, not undeservedly, for it fattens the body, helps liver
and kidneys, and stimulates passion.

28. To make the best panperdy
To make the best panperdy, take a dozen eggs, and break them, and beat them
very well, then put unto them cloves, mace, cinnamon and nutmeg, and good
store of sugar, with as much salt as shall season it: then take a manchet,
and cut it into thick slices like toasts; which done, take your fryin pan,
and put into it a good store of sweet butter, and, being melted, lay in your
slices of bread, then pour upon them one half of your eggs; then when that
is fried, with a dish turn your slices of bread upward, and then pour on
them the other half of your eggs, so turn them till both sides be brown;
then dish it up, and serve it with sugar strewed upon it.

To fry the best kind of Pancakes. "De Verstandige Kock"
Take 5 or 6 Eggs with clean, running water, add to it Cloves, Cinnamon,
Mace, and Nutmeg with some Salt, beat it with some Wheat-flour as thick as
you like, fry them and sprinkle them with Sugar; these are prepared with
running water because with Milk or Cream they would be tough.

Lesenges Fries Harleian MS. 4016
Take floure, water, saffron, sugur, and salt, and make fyne paast there-of,
and faire thyn kakes; and kutte hem like losenges, and fry hem in fyne oile,
and serue hem forthe hote in a dissh in lenten tyme.

Caboches in potage.  Curye on Inglysch
Take caboches and quarter hem, and seeth hem in gode broth with oynouns
ymynced and the whyte of lekes yslyt and ycorue smale.  And do therto
safroun & salt, and force it with powdour douce.

Funges  Curye on Inglysch
Take funges and pare hem clene, and dyce hem; take leke and shrede hym
small, and do hym to seeth in gode broth.  Colour it with safroun, and do
therinne powdour fort.

Sallet  Markham
To compound an excellent Sallet, and which indeed is usall at great Feasts,
and upon Princes Tables Take a good quantity of blaunch't Almonds, and with
your Shredding knife cut them grosly; then take as manie Raisyns of the
sunne cleane washt, and the stones pick't out, as many Figges shred like the
Almonds, as many Capers, twise so many Olives, and as many Currants as of
all the rest cleane washt: a good handfull of the small tender leaves of red
Sage and Spinage; mixe all these well together with a good store of Sugar
and lay them in the bottome of a great dish, then put unto them Vinegar an
dOyle, and scrape more Sugar over all; then take Orenges and Lemmons, and
paring away the outward pills, cut them into thinne slices, then with those
slices cover the sallet all over; which done, take the thin leafe of the red
Coleflowre, and with them cover the Orenges and Lemmons all over, then over
those red leaves lay another course of old Olives, and the slices of wel
pickld Coucumbers, together with the very inward hart of your Cabbage
lettice cut up into slices, then adorne the sides of the dish and the top of
the Sallet with more slices of Lemons and Orenges and so serve it up.

Yrchouns Harleian MS.279 Leche Vyaundez
Take Piggis mawys & skalde hem wel, take groundyn Porke and knede it with
spicerye with pouder gyngere and salt and sugre, do it on the mawe, but
fille it nowt to fulle, then sewe hem with a fayre threde and putte hem in a
Spete as men don piggys, take blaunchid almaundys and kerfe hem long, smal
and scharpe and frye hem in grece and sugre, take a litel prycke and prykke
the yrchouns, an putte in the holes the almaundys every hole hald and eche
fro other, ley hem then to the fyre , when they ben rostid, dore hem sum
whyth Whete flowre and mylke of almaundys, sum grene, sum blake with Blode
and lat hem nowt brone to moche and serve forth.

Sallet of Cold Capon Rosted Digby
It is a good Sallet, to slice a cold Capon thin; mingle with it some
Sibbolds, Lettice, Rocket, and Tarragon sliced small.  Season all with
Pepper, Salt, Vinegar and Oyl, and sliced Limon.  A little Origanum doth
well with it.

14. Red Mustard Sauce, Platina
Grind in a mortar or mill, either separately or all together, mustard,
raisins, dates, toasted bits of bread, and a little cinnamon.  When it is
ground, soak with verjuice or vinegar and a bit of must, and pass through a
sieve into serving dishes.

15. Mustard Sauce in Bits , Platina
Mix mustard and well-pounded raisins, a little cinnamon and cloves, and make
little balls or bits from this mixture.   When they have dried on a board,
carry them with you whenever you want. Where there is a need, soak in
verjuice or vinegar or must.

Verde Sawse Curye on Inglysch
Take persel, mynt, garlek, a litul serpell and sawge; a litul canel, gynger,
piper, wyne, brede, vyneger & salt; grynde it smal with safroun, & messe it
forth.

  81. Appulmoy  Curye On Inglysch
Take apples and seeth hem in water; drawe hem thurgh a straynour.  Take
almaunde mylke & hony and flour of rys, safroun and powdour fort and salt,
and seeth it stondyng.

To Make Sepponi Digby
Take a gallon of Conduit-water, one pound of blew Raisins of the Sun stoned,
and half a pound of Sugar.  Squeese the juyce of two Limons upon the Raisins
and Sugar, and slice the rindes upon them.  Boil the water, and pour it so
hot upon the ingredients in an earthen pot, and stir them well together.  So
let it stand for twenty-four hours.  Then put it into bottles (having first
let it run through a strainer) and set them in a Cellar or other cool 
place.

A Very Pleasant Drink of Apples, Digby, The Closet Opened
Take about fifty pippins; quarter and core them, without paring them: for
the paring is the Cordialest part of them.  Therefore onely wipe or wash
them well, and pick away the black excrescence at the top; and be sure to
leave out all the seeds, which are hot.  You may cut them (after all the
superfluities are taken away) into thinner slices, if you please.  Put three
Gallons of Fountain water to them in a great Pipkin, and let them boil, till
the Apples become clear and transparent; which is a sign, they are perfectly
tender, and will be in a good half hour, or a little more.  Then with your
Ladle break them into Mash and Pulpe, incorporated with the water; letting
all boil half an hour longer, that the water may draw into it self all the
vertue of the Apples.   Then put to them a pound and a half of pure dubble
refined Sugar in powder, which will soon dissolve in that hot Liquor.  Then
pour it into an Hippocras bag, and let it run through it two or three times,
to be very clear.  Then put it up into bottles; and after a little time, it
will be a most pleasant, quick, cooling, smoothing drink.

To make gingerbrede. Curye on Inglysch
Take goode honye & clarefie it on the fere, & take fayre paynemayn or wastel
brede & grate it, & cast it into the boylenge hony, & stere it well togeyder
faste with a sklyse that it bren not to the vessell.  & thanne take it doun
and put therin ginger, longe pepere & saundres, & tempere it up with thin
handes; & than put hem to a flatt boyste & strawe theron suger, & pick
therein clowes rounde aboute by the egge and in the mydes, yf it plece you,
&c.

Diverse Reciepts
Please note, these reciepts are provided for educational purposes only. Be
aware of possible skin reactions to various herbs.

16. To help a face that is red or pimpled. Plat
Dissolve common salt in the iuyce of Lemmons, and with a linnen cloth pat
the patients face that is full of heat or pimples.  It cureth in a few
dressings.

23. How to take away the freckles in the face.  Plat
Wash your face, in the wane of the Moone with a sponge, morning and evening,
with the distilled water of Elder-leaves, letting the same dry into the
skinne.  Your water must be distilled in May.  This from a Traveller, who
hath cured himselfe thereby.

How to Keep the Hair Clean and Preserve It.
Hannah Woolley,  The Compleat Servant-maid.  London: For T. Passinger, 1683.
(The Housewifeís Rich Cabinet)
Take 2 handfuls of rosemary and boil it softly (gently) in a quart of spring
water till it comes (reduces) to a pint.  Let it be covered all the while.
Then strain it out and keep it.  Every morning when you comb your head, dip
a sponge in the water and rub up your hair, and it will keep it clean and
preserve it... It is very good for the brain and will dry up the rheum.

For the Bath. Thomas Jeamson, Artificiall Embellishments. Oxford: By William
Hall, 1665. (The Housewifeís Rich Cabinet)
This bath is very good.  Take 2 handfuls of sage leaves, the like quantity
of lavender flowers and roses, a little salt.  Boil them in spring water and
therewith bathe your body, remembering that you are never to bathe after
meals for it will occasion many infirmities.  Bathe, therefore, 2 or 3 hours
before dinner.  It will clear the skin, revive the spirits, and strengthen
the body.

This booklet is the result of many requests over the years for cooking ideas
for children. Many of these recipes have been used by those working with
young folks in classroom and informal settings.  They have been selected to
reflect familiar foods (such as Macaroni and Cheese, French Toast, Chicken
Salad), and for ease of preparation and techniques that can be done by
inexperienced cooks of all ages.

For many of the recipes, the use of heating units are called for, such as
ovens, frying pans, hot oil, and boiling water.  It is strongly suggested
that these be done with the supervision of an adult present, so as to
prevent any accidental injuries.

As for what age cooks these recipes are suitable for, it has more to do with
the ability to follow directions and observe safety precautions than actual
chronological age.

Some experience in the kitchen is handy, but not required.

For younger children, an adult will want to get ingredients together,
assemble tools and set the work place up, then allow young helpers to mix,
chop, wash, mold, and use their (clean) hands in other ways.  For older
youths, the process of finding the ingredients and assembling the tools
should be a part of the experience.

Many recipes do not have specific measurements, even in the renderings.
Allow experimentation, if the recipe doesn’t specify an amount or a desired
finished texture, then whatever you end up with is correct.  Fine tuning is
a part of any cook’s journey in discovering new recipes and ideas in food.
The renderings are my own version as I interpret the original, but they are
certainly not the only way.  Encourage young cooks to read the originals,
then the rendering, and compare the two.  (For difficult-looking words, try
reading them aloud phonetically.) If you think it should be done
differently, then by all means, try it!

For cooks of all ages, the end results should be fun and tasty, and the
experience of working with period recipes will broaden your culinary and
educational horizons.

Bon Appetit!
Mistress Christianna MacGrain

<the end>

Edited by Mark S. Harris	p-rcipes-chld-art	Page  of