Title: garlic-sauces-msg
Subject: Various period garlic sauces.
Author: Edited by Mark S. Harris
Last saved by: Mark S. Harris
Keywords: garlic, sauce, condiment, paste, clove, spread, recipe, medieval

garlic-sauces-msg - 3/3/13

Various period garlic sauces. Recipes.

NOTE: See also the files: garlic-msg, Balled-Mustrd-art. sauces-msg, mustard-msg, camelne-sauce-msg, spreads-msg, flavord-butrs-msg, garum-msg, murri-msg.

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                                          Stefan at florilegium.org
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From: NRMOLL00 at ukcc.UKy.EDU (Nancy R. Mollette)
Newsgroups: rec.org.sca
Subject: Garlic sauce at last
Date: 15 Dec 1993 18:30:41 -0500

This recipe is a translation from a 16th century Italian text:
_Libro novo nel qual s'insegna a far d'ogni sorte di vivande secondo
la diversita de i tempi, cosi di carne come di pesca_ <sorry, no accent
marks on this keyboard> by Cristoforo di Messibugo.

Translation and redaction by Basilicus Phocas, a Dragonsmark cook and 
sometime fighter, MKA Charles Potter.

Agliata (Garlic sauce)

8 oz walnuts (shelled) or almonds (shelled and skinned)
4 slices of white bread
2-4 large cloves of garlic, peeled
1 1/2 (one and one half) cups of strong chicken stock
1 tsp salt

Remove the crust from the bread slices. Soak the bread in the chicken stock
for 20 minutes in a crockery bowl.
Place the nuts and garlic in a stone mortar and grind very fine with a wooden
pestle, then transfer to the bowl containing the bread and broth. Add salt and
stir continuously with a wooden spoon for 2 or 3 minutes. Taste for salt. Cover
the bowl and place in the refrigerator for 1 hour. Serve the sauce in a sauce
boat. Agliata may also be made by placing all the ingredients together in a
blender or food processor. This is very good over rice mixed with butter.

Yours in Service,
Anna of Dragonsmark
Nancy R. Mollette    nrmoll00 at ukcc.uky.edu  Your disclaimer here.

From: Stephen Bloch <sbloch at adl15.adelphi.edu>
Date: Mon, 19 May 1997 15:25:55 -0400 (EDT)
Subject: SC - Re: sauces

> My daughter had Roast Beef
> with a pepper sauce at a Renn Fair and loved, but can't find the pepper
> sauce recipie.

Sauce Alepeuere (Ashmole Ms. 1429, Harl. 4016, etc.)

"Take fayre broun brede, toste hit, and stepe it in vinegre, and drawe
it thurwe a straynour; and put ther-to garleke smal y-stampyd, poudre
piper, salt, & serue forth"

I need to ask my wife's permission before posting her redaction, but
she's served this with roast beef, venison, etc. at several feasts to
rave reviews.  We usually pronounce it "Sauce Aliper" or, for the still
less linguistically adventurous, "Garlic Pepper Sauce".

					mar-Joshua ibn-Eleazar ha-Shalib
                                                 Stephen Bloch
                                           sbloch at panther.adelphi.edu
					 http://www.adelphi.edu/~sbloch/
                                        Math/CS Dept, Adelphi University

Date: Fri, 10 Jul 1998 02:47:36 EDT
From: DianaFiona at aol.com
Subject: Re: SC - Yikes! I'm teaching a class!

      A Garlic Sauce with Walnuts or Almonds

Platina book 8

To almonds or walnuts that have been coarsely ground add as much cleaned
garlic as you like and likewise, as need be, grind them up well, sprinkling
them all the while so they do not make oil. When they are ground up put in
white breadcrumbs softened in juice of meat or fish, and grind again. And if
it seems too stiff it can be softened easily in the same juice. (See next
recipe.)

A More Colored Garlic Sauce

Platina book 8

Prepare this in the same way as above. But do not moisten it in water or
juice, but in must of dark grapes, squeezed by hand and cooked down for half
an hour. The same can be done with juice of cherries.

1/8 c walnuts
1/2 T garlic
1/4 c bread crumbs
about 1 1/2 c grape juice, then boil it down.
about 4-6 t vinegar
1/4 c water

      For that matter, one of the pasta-and-cheese recipes would be a nice,
easy, and familiar start. And, at least to me, the Benes yfryed recipe seems
dead easy. Cook beans until done (Limas make a reasonable substitute if favas
are unavailable or too "weird" ;-) ), strain and saute' in oil with chopped
onions and garlic. The dusting of powder douce to finish can be ommited if
prefered--I don't care for it much in this case, myself.
     Spinach tarts are also simple if you use frozen spinach and pie shells.
Thaw the spinach, press the moisture out of it, saute' (That word again! Well,
just tell 'em to fry it. Even the younger kids know what that means....... ;-)
) in butter with spices to taste, put it in a pie shell and bake it. I seem to
remember other recipes that have either cheese or eggs included also, but I'm
not sure from whence they might have come............
     A number of the desserts are easy, too--and, if you can get the equipment
on hand, doing the "period funnelcakes" would be great fun! I swear one of
these years I'm going to set up as a food merchant beside the tourney field
and sell these--I have a feeling it would be *very*
proffitable..................... ;-)

     Hope one or two of these ideas will appeal to your crowd--and good luck
with the class!

      Ldy Diana, who *should* be working on the class *she's* teaching Mon.
instead of playing with cookbooks!
Vulpine Reach, Meridies

Date: Wed, 22 Jul 1998 21:45:52 EDT
From: RuddR at aol.com
Subject: SC - Re: Walnuts

<Salut!
I know that Juglens nigra is native to the US, but is there an old world
walnut?  If so, has anyone tried making "walnut milk," or seen recipes
using walnuts??

Bogdan>

Sauce for stockysshe in an-other maner (Ashmole MS 1439, Two 15th Cent.
Cookery Books, p109), has walnuts, garlic, pepper, bread and salt ground
together and thinned with fish broth: thick garlic walnut milk.  It goes great
with more than fish, and very easy in a blender.

Rudd Rayfield

Date: Sun, 27 Feb 2000 23:23:28 -0500
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: SC - Duck with garlic sauce

The duck came out nice and crisp.  The sauce, alas, did not thrill me.  I 
was redacting Ajete Para Ansarones -- Garlic Sauce for Geese -- which 
I posted to this list a while back, along with some other garlic sauces.  
It's nut-milk made with almonds, pine nuts and broth, flavored with 
roasted garlic, sugar, and a touch of cinnamon and rosewater.  The 
latter two weren't at all noticeable, but the sugar was, and I felt the 
sweetness didn't blend well with the garlic.  It wasn't horrible, just not to 
my taste.  The quantities were specified in the recipe, so I gather how 
it's supposed to be.  I threw the leftover sauce into the freezer, to test 
how well almond-milk based sauces freeze.

The good news is that I already have my eye on a couple of other 
recipes that look promising.  There's a sauce in which the almond milk 
is drawn up with pomegranate juice (I bet it's a lovely color) and a 
Lenten dish -- Mirrauste de Manzanas -- which has apples cooked in 
almond milk with sweet spices.

Brighid, getting hungry again

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)

Date: Wed, 26 Jul 2000 00:35:33 EDT
From: AlviraMacD at aol.com
Subject: SC - Sauce question

I'd like to do this sauce as one of the options for the roast at our fall 
feast.  
Recipe 49: Swallenberg SauceRecipe 49: Swallenberg Sauce
copyright 1995 Alia Atlas 

  1/2 cup wine
  1/2 cup honey
  1/4 tsp ginger
  1/8 tsp pepper
  1/2 Tbsp garlic (minced finely with  at  1 tsp salt)
  2 egg whites

Mix the wine and honey together. Heat that until the honey melts. Add the 
ginger, pepper and garlic. Stir and turn the heat down low. Add the egg whites, 
stirring continuously. When the sauce turns brown, or about five minutes over 
low heat, it is done. If there are solidified egg whites in the sauce, strain 
them out. Serve the sauce. 

Introduction to Guter Spise Table of Contents

Alia Atlas/ akatlas at mit.edu

Date: Tue, 3 Oct 2000 14:47:46 EDT
From: ChannonM at aol.com
Subject: > SC - Period pesto recipe- Roman Moretaria- LONG

>  >So is there any evidence of whether pesto sauce is period or not?
>  
>  IIRC, the word "pesto" derives from the use of a mortar and *pestle* to
>  pound herbs, cheese, garlic, and generally nuts into a paste. The Epicurious
>  Food Dictionary states that an uncooked sauce of fresh basil, garlic, pine
>  nuts, parmesan or romano, and olive oil originated in Genoa, but gives no
>  date. Obviously, there are variations using Romano instead of Reggiano,
>  walnuts instead of pignolas, and parsley instead of basil, etc.

There is the "morataria" recipes that originate in Apicius. These are recipes 
with garlic, cheese, pinenuts, herbs and then the detailed recipe has layers 
of bread soaked in vinegar, sometimes chicken shredded and cucumbers layered 
inbetween. Yum.

The biggest debate is whether or not the recipe that calls for 4 heads of 
garlic actually is intended to mean cloves. IMO, they could mean fresh heads 
of young garlic (I've harvested some and tried it, they are much more subtle 
than mature garlic). Anyhow, here are some origina recipes and redactions. 
Sorry if you have seen this recipe before.

Hauviette

Original recipe
Appendix Vergiliana, Moretum
Four garlic cloves, celery, rue, coriander, salt grains, and cheese 

Apicius Book IV, I-3 Other
Sala cattabia 
Hollow out an Alexandrine loaf , soak in water mixed with vinegar. Put in the 
mortar pepper, honey, mint, garlic, fresh coriander, salted cowís milk 
cheese, water and oil,  cool in snow and serve. 
Modern version 
.25 lb cheese ( I used a fresh cheese- I have made my own recently, but it 
has been suggested to use a stronger one like Parmigianno Regiano or Pecorino 
Romano)
1 large clove garlic minced 
1 tsp thyme
1 tsp fresh ground black pepper
 
Combine the ingredients and let cool 1 hour. Let soften before serving
A Redacted Recipe
Sala cattabia
Original Recipe
This recipe is found in Book IV -Many Ingredients, of our main work. It is 
included with recipes for  patinas ( mostly egg dishes) , fish dishes,  fried 
dishes of various sorts, stews to be served with the first course(Gustum 
versatile)   
The original recipe I am redacting from uses the same method outlined in the 
Sala cattabia recipe from Apicius noted below. In it, it directs you to

 ìHave Ready some pieces of bread soaked in water mixed with vinegar. Squeeze 
out the moisture, and arrange in a mold, followed by layers of cowís milk 
cheese, cucumbers, alternating with pine-kernels. Add  finely chopped capers 
alternating with chicken liverî 
The second sala cattabia recipe uses layers of various meats including 
chicken and goatís sweatbread.   The meat can be omitted where a vegetarian 
version is desired. This version omits  any meat, however, a boiled chicken 
breast meat would is an excellent choice. 
Sala cattabia 
1 round loaf of sour dough  bread hollowed out. Cut the center in cubes  and 
soak in 1cup water  with 1 Tblsp good red wine vinegar of your choice and 
1tsp ground cumin. Flower & Rosenbaum point out that Alexandrine bread is 
thought to contain cumin.   I  was advised to taste the vinegar alone to 
determine if  it tastes fine, if so use it.  I chose Tosca brand, which can 
be easily found in Canada. 
Mix the soaking bread  well and let sit for 5-10 minutes. Squeeze out the 
excess moisture  by pressing it in a seive and set aside.
Mash in a mortar or put in food processor and blend;
1tsp white pepper ground

1 Tblsp honey
1 tsp fre sh mint chopped or ? tsp dried 1 Tblsp fresh coriander  or 1 tsp 
dried
1 med clove of garlic, chopped
.5 lbs ricotta (you may wish to increase this ingredient to fill out your 
mold) 
 1/2 thinly  sliced cucumber (if done in a food processor and very finely, do 
not peel)
1-  125 ml jar  of capers
2-3 ounces chopped pine nuts 
Dressing: 1 Tblsp olive oil, 1 Tbsp red wine vinegar, ? tsp salt.
The next step will vary depending on how large your mold is. Divide the 
soaked bread into 3 portions, the cheese and capers,  into 2 .* Using a 
mold(you may want to rub a small amount of olive oil into the mold  if you 
are concerned about the food sticking to the sides, I used less than a tsp)  
place a layer of cucumbers  on the bottom (top when righted) in a pattern if 
possible, then place a layer of bread pressing down firmly. Next place a 
layer of overlapping cucumber  slices.  Spoon in ? of the cheese mixture and 
spread over  the cucumbers. Sprinkle on ? of the  chopped pine nuts and 2-3 
tsp chopped capers. Repeat.
Finish with a final layer  of  bread.
.
Place a  plate on  top of the mold. Put  the two  in the refridgerator for at 
least 2-3 hours to ensure that the mold sets.  Turn the molded dish  onto a 
serving platter and surround with sliced pieces of the outer part of the loaf 
of bread. Pour over the dish the prepared dressing.  Garnish with some fresh 
mint or parsley in the center and serve chilled. Serves 6-8 as main dish or 
10- 12 as an appetizer  in a large feast.
*Note; in practice, I used 2 - 1 ? lb molds. Each allowed 2 layers of bread 
and cucumber and 1 layer of cheese, pine nuts and capers. Had I used a 2-3 lb 
mold my resulting dish would have simply been larger, and appeared more 
varied.

I have also used a fish mold and placed the cucumbers to appear as scales and 
capers for eyes, it was a hit.  The decision at this point is up to the cook. 
Enjoy the labours!!

Date: Sat, 11 Nov 2000 18:50:23 -0500
From: harper at idt.net
Subject: SC - Sauces

I went to a baronial potluck today.  As a contribution, I brought a 
loaf of bread, sliced roast beef, and three sauces.  One was the 
Cider Sauce from Granado which I posted recently.  Another was 
the horseradish sauce from Nola, and the third was a garlic sauce 
from Granado.  They were all well received, though the Cider Sauce 
was probably the most popular.

I've posted the translation for the Horseradish sauce before, but 
here's the redaction:

                     *  Exported from  MasterCook  *

                         Horseradish-Honey Sauce

Recipe By     : de Nola #157
Serving Size  : 20   Preparation Time :0:05
Categories    : Sauces                           Spanish
                Vegan                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1      slice         italian bread -- toasted lightly
   4      oz            horseradish -- finely grated
     1/2  cup           honey
     1/4  cup           water
     1/2  teaspoon      black pepper
   3      tablespoons   white wine vinegar

Peel and finely grate the horseradish root.   Place in the container 
of a blender or food processor.  Soak the toasted bread in the 
vinegar.  Add to the horseradish.  Blend a moment until mixed.  
Add the remaining ingredients, adjusting as necessary for taste. 
Add just enough water to make a smooth sauce that is not too thin.

CAUTION: avoid breathing in the fumes from the sauce.

Just before serving, heat the sauce on low heat until warm.  Do not 
boil.

For a hotter sauce, wait 3 minutes before adding the bread and 
vinegar to the horseradish.  For a less fiery sauce, add the vinegar 
promptly after grating the horseradish.

If fresh horseradish root is unavailable, take a 6-oz jar of prepared 
horseradish.  Empty the contents into a mesh sieve, and press 
lightly with a spoon to drain off the excess liquid.  Reduce added 
vinegar to 1 tablespoon.  Proceed as above.  However, this method 
produces a much milder sauce.

                   - - - - - - - - - - - - - - - - - - 

The garlic sauce from Granado was milder than I expected, even 
though I used 2 large cloves of garlic.  Next time I think I will 
increase the garlic to 3 or 4 cloves.

The recipe is:

PARA HAZER AJADA CON NUEZES TIERNAS, Y ALMENDRAS
To Make Garlic Sauce with Tender Walnuts and Almonds

Take six ounces of tender peeled walnuts, and four [ounces] of 
fresh sweet almonds, and six cloves of boiled garlic, or one and a 
half raw, and grind them in the morter, with four ounces of a 
crustless piece of bread soaked in broth of mutton, or of fish which 
is not very salty, and once they are ground put in a quarter [ounce] 
of ground ginger.  If the sauce is well ground, it is not necessary to 
strain it, but just thin it with one of the abovementioned broths, and 
if the walnuts were dried, let them be soaked in cold water, until 
they soften again, and can be cleaned.  With the abovementioned 
sauce, you can grind a little bit of turnip, or of crisp-leaved cabbage 
well-cooked in good meat broth, if it is a day for it.

Redaction:

                     *  Exported from  MasterCook  *

                  Garlic Sauce with Walnuts and Almonds

Recipe By     : Diego Granado
Serving Size  : 24   Preparation Time :0:00
Categories    : Sauces                           Spanish

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   6      ounces        walnuts
   4      ounces        almonds, blanched
   4      ounces        bread -- crusts removed
     1/4  ounce         ground ginger
   1 1/2  cloves        garlic cloves
   1-2      cups         lamb broth

Soak the nuts in cold water overnight, or at least several hours.  
Drain, and grind finely in a food processor.  Add the bread soaked 
in broth, ginger and garlic.  Blend until smooth.  If necessary, add 
more broth and/or water to adjust the consistency of the sauce.  
Makes about 3 cups.
                   - - - - - - - - - - - - - - - - - - 
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)

Date: Fri, 01 Jun 2001 11:46:11 -0400
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Need the wording for Garlic Jance

Christine Seelye-King wrote:
> I am making sauces for our demo this weekend, and need to get a quote from
> Tallivent, if anyone has it handy.  I need the exact wording for Garlic
> Jance sauce.  I have the ingredients, I have made it before even, but I need
> to be able to put this on a card for the folks to see at the demo.
> Thanks for anyone who is able to help,
> Christianna

The VAL (Swiss) MS dated ~1250 (yes, before the birth of Taillevent, but
the Viandier nonetheless) says:

"Sauce de aulx. Broiez gingembre, aulx, amandez, desfaites de verjus,
faitez boullir, du vin blanc, qui veult."

Later copies/editions use the term "jance" for this recipe.

Roughly translated, it would be, "Garlic sauce. Pound ginger, garlic,
almonds, in verjuice, make it boil, using white wine, if you wish."

Adamantius

From: lilinah at earthlink.net
Date: Mon, 25 Jun 2001 10:09:45 -0700
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] oop:::   Zankou chicken

Admantius wrote:
>SKORDALIA ME PSOMI -- Garlic Sauce With Bread
>
>12-18 slices white bread
>1 head (about 12 cloves) garlic
>2 cups olive oil
>1/3 cup vinegar
>parsley
>Calamata olives
>
>Trim and discard the crusts from the bread; soak in water and squeeze
>out thoroughly; measure to make 2 cups. Clean the garlic. Pound with a
>mortar and pestle or whirl in a blender. Add the bread, a little at a
>time, and mix or blend well with the garlic to a pastelike consistency.
>Add the oil and vinegar alternately, beating constantly. If the sauce is
>too thick, add a little fish broth or water to thin it. (But dilute with
>fish broth only when you plan to serve the sauce on fish; if you will
>serve it with eggplant, dilute with water.) Garnish with parsley and
>the olives.
>
>NOTE: This is a thick sauce with a pudding-like consistency. It does not
>flow off the spoon.
>
>From "The Greek Cookbook", by Sophia Skoura, Crown Publishers, NYC, 1967
>
>This seems to be served most commonly (at least by Greeks) with fried
>eggplant, fried fish, and grilled rabbit. Roast or grilled chicken
>doesn't sound bad with it at all. For a more Persian approach to
>something I'd be vastly surprised to discover does not exist in the
>MidEast, substitute the juice of a large lemon for the 1/3 cup of vinegar.

This sauce is very like the Andalusian Ajo Blanco/White Garlic Soup.
It is made similarly, and close to the same proportions of
ingredients, with the addition of ground almonds. It is thinned with
water to a liquid consistency and served with green grapes or green
melon instead of olives. Some recipes include a little lemon juice.
After making it with vinegar only, i think it would be improved by a
little spritz...

I used about 2/3 of a lb of crust-free white bread (can't remember -
it was about the same amount of bread as above), 8 cloves garlic, 8
oz. ground almonds, 1 cup olive oil, 2 tsp or more salt, more than
1/4 cup white wine or sherry vinegar. Add two cups water while
blending. Then pour into a bowl and stir in 2 cups water. Chill and
serves with a handful of peeled and seeded green grapes in each
diner's bowl.

This dish seems moderately wide spread, perhaps because of the
Ottoman Empire? Does anyone have any idea of the history of it? Ajo
Blanco is a considered a very typical dish of Southern Spain, and i
haven't run across anything like it in modern Morocco - although i
think i'll go looking again in my stack of Moroccan cookbooks. I'm
real curious about its history...

Anahita

From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Help with Garlic Sauce ?
Date: Fri, 14 Sep 2001 20:19:40 +0000

>   I'm in process with pre-prep and cooking for my first dayboard and I
>was wondering if any of you had made the Roasted Garlic Sauce from the
>"Medieval Kitchen" - number 99.
>   "Garlic sauce for all meats:  take garlic and cook it in the embers,
>then pound it thoroughly and add raw garlic and crumb of bread, and
>sweet spices, and broth; and mix everything together and boil it a
>little; and serve hot."
>   What I would like to know is if  it could be made ahead, and rewarmed
>(or served at room temp), and if so, can anyone tell me how long it
>keeps ?  I did make some a while back, to check out the taste, but we
>ate it all that night. :-)  I'd like to keep the last-minute cooking to
>a minimum, if I could
>
>Bethra

Greetings Bethra.  I have made this.  I made it ahead of time and made it at
a consistency of a dip which I served with meat and bread.  I baked the
garlic as whole heads and popped them out of the casings when cooked.  Mash
with a fork and mixed and heated it in a pot with some chicken broth to thin
and smoothen the texture then added the breadcrumbs to thicken it to desired
consistency. Then I chopped up some more garlic raw and if IIRC used
marjoram and basil but did not add those till after I took it off the stove.
When I make garlic dips, etc I usually make them the day before. I prefer to
serve garlic dips warm so I put them in a crock over a tea candle.  

Olwen

Date: Sat, 15 Sep 2001 09:35:41 -0600
From: Sue Clemenger <mooncat at in-tch.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Help with Garlic Sauce ?

Oh, heck yes, it can be made ahead of time and reheated...it's
absolutely wonderful stuff, too.  I was doing some experimenting with it
last fall? last winter? and ended up with a big batch of it that I kept
in my fridge and just spooned it onto slices of chicken or
whatever....yummmmm.
--Maire, serious, serious garlic fan

Bethra Spicewell wrote:
>   I'm in process with pre-prep and cooking for my first dayboard and I
> was wondering if any of you had made the Roasted Garlic Sauce from the
> "Medieval Kitchen" - number 99.
>   "Garlic sauce for all meats:  take garlic and cook it in the embers,
> then pound it thoroughly and add raw garlic and crumb of bread, and
> sweet spices, and broth; and mix everything together and boil it a
> little; and serve hot."
>   What I would like to know is if  it could be made ahead, and rewarmed
> (or served at room temp), and if so, can anyone tell me how long it
> keeps ?  I did make some a while back, to check out the taste, but we
> ate it all that night. :-)  I'd like to keep the last-minute cooking to
> a minimum, if I could
>
> Bethra
> ___
> Christina Elisabeth de la Griffon Riant
> Barony of Stonemarche   EK

From: lilinah at earthlink.net
Date: Thu, 15 Nov 2001 21:27:23 -0800
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Pt. 1 - Medieval Persian Iron Chef

Here are three out of nine, for the "bawarid", the cold dishes:
Zaitun Mubakhkhar - Smoked Olives
Sals Abyad - White Sauce
Badhinjan Buran - Princess Buran's Eggplant

Anahita

---------------------

Zaitun Mubakhkhar - Perfumed Olives

<snip - see olives-msg>

Sals Abyad - White Sauce (Spiced Walnut-Sesame Butter)

The same of this dish is from some European word for sauce. The
recipe is purely Near Eastern, however. Mustard was used to spike up
some dishes. In Southwest Asia cooks used powdered mustard seed,
while in al-Andalus and al-Maghrib they used prepared mustard.

Original:
Walnuts, garlic, pepper, Chinese cinnamon, white mustard, tahineh and
lemon juice.
(in "The Book of the Description of Familiar Foods", trans. Charles
Perry, p. 389, "Medieval Arab Cookery")

My Work-Up
4 pounds walnuts
4 quarts sesame tahini from a Middle Eastern store - health food
sesame paste doesn't  work as well
several ounces prepared garlic paste with NO additives or preservatives
2 Tablespoons pepper
1/4 cup powdered cinnamon
2 ounces yellow mustard powder
juice from 10 lemons

1.  Grind walnuts finely.
2. Mix walnuts with 2 quarts of tahini.
3.  Mix garlic, pepper, cinnamon and mustard into one quart of tahini.
4. Mix seasoned tahini into walnut-sesame paste.
5. Let stand overnight for flavors to develop.
6. Taste again and adjust seasonings.
7. Shortly before serving stir in fresh lemon juice.
Serve with Near Eastern flat breads - i served Lavosh and a Persian
flat bread whose name i have forgotten.

NOTE: I suspect this is supposed to be more liquid than the very
dense nut butter I got. If i make it again, i'll add enough water and
lemon juice to give it the consistency of modern hummos-bi-tahihi.

Badhinjan Buran - Princess Buran's Eggplant
Eggplant pureed with yogurt and spices

<snip - see eggplant-msg>

From: Christina Nevin <cnevin at caci.co.uk>
To: "SCA-Cooks (E-mail)" <sca-cooks at ansteorra.org>
Date: Mon, 17 Dec 2001 16:20:33 -0000
Subject: [Sca-cooks] Swallenberg Sauce

And here's yet another redaction <laff>, as promised last week:
49. A good sauce. [Swallenberg Sauce]
Take wine and honey, put that on the fire, let it boil, and add ground
ginger more than pepper. Pound garlic, not too much, however, make it
strong, and stir with a stick. Let it boil until it starts smoking. This you
should eat in cold weather, and is called Sauce =E0 la Swallenberg.

My redaction for 2 - 4 people:
100 ml White Wine
1 TB honey
.25 tsp ground black pepper
.5 tsp ground ginger
.5 clove (or tsp) garlic puree
pinch salt

Notes: Followed recipe. Any more honey would over sweeten the sauce and make
it cloying. We both really liked this, it had a very tantalising
sweet/sourish taste to it caused by the honey/garlic balance, and the
ginger/garlic taste comes through nicely. Very runny however.

Question to Anahita: Did you add egg whites to thicken the sauce?  What was
the reasoning behind it? Have you got documentation for that usage or is it
a modern addition? (I'm somewhat hoping for the former - I found even when
reduced down, this was extremely runny :-p)

Ciao
Lucrezia
++++++++++++++++++++++++++++++++++++++++++++++++++
Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK

From: "Ann and Les" <sheltons at sysmatrix.net>
To: <sca-cooks at ansteorra.org>
Date: Fri, 15 Feb 2002 23:42:54 -0500
Subject: [Sca-cooks] Re: Fennel

There is a simple sauce recipe in the "Cuoco Napoletano" that uses fennel as
an ingredient.  I did a redaction for a University class I taught on Sauces.
People liked it well enough that it was one of the three sauces I sent to
feed the 600 folks at Atlantian 20 Year.

119. Verjuice With Garlic

Get a little garlic, fresh fennel and basil, grind this with a little pepper
and distemper it with good verjuice.

John le Burguillun

Date: Sun, 24 Feb 2002 16:40:04 -0500
To: sca-cooks at ansteorra.org
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: [Sca-cooks] EK 12th Night

The garlic sauce was sauce gauncile, from Ashmole 1439, a.k.a. Book
Three (of five) of the _Two_ 15th-Century Cookery-Books ;-)

Basically it is a garlic flavored, saffron-colored, white sauce, one
of the few in the Anglo-French medieval recipe corpus that is
thickened with flour. I cheated, when I wanted to speed things up on
the day, so instead of cooking the garlic till it was completely
soft, I strained most of it out, pureed it, and returned it to the
sauce. Under other circumstances I might have done it differently,
but it apparently did the job.

Adamantius

From: "Generys ferch Ednuyed" <generys at blazemail.com>
To: <sca-cooks at ansteorra.org>
Subject: RE: [Sca-cooks] Hot Peppers
Date: Mon, 21 Apr 2003 11:56:15 -0400

>>>
> Yeah, I made a ginger/pepper/garlic sauce for the feast I did yesterday
> (full report to come as soon as I get the pictures webbed)... anyway, due to
> something of a heavy hand when I was making it, it turned out basically
> like ginger wasabi - thick, good, but HOT... :-)
>
> Generys

> was that the brown stuff served with the lamb, etc? it was really 
> tasty, but, yes, *very* hot!
> -Irmgart

Recipe, please?

Phlip
<<<
I used to have documentation written up for this, but I lost it when my laptop got stolen - it is a mostly period recipe, I just can't tell you the original until I find it again - I'm ALMOST sure it was in the Medieval Kitchen though - unfortunately I haven't seen that book in my house for  a few months, so...

However, my redaction was:

Take 3 medium bulbs of garlic, and 1 stem of fresh ginger (about 6  inches worth?) - peel both, and place in Cuisinart (my newest cooking toy, I LOVE that thing...). Process until almost pureed.  Add 1/4 cup or so fresh ground pepper (I ground mine in a molcajete, so it was very coarsely ground -  which gave the sauce an interesting texture) 2 handfuls of bread crumbs (I have small hands, if that helps), about 3 ounces of red wine vinegar, and  some olive oil, continue to process until it makes a thick sauce - it was  about the consistency of commercial horseradish, just without the tendency to separate.  Warning - this stuff WILL be very, very, hot.  It's kind of like Wasabi made from ginger, lol.

Date: Mon, 21 Apr 2003 13:15:06 -0400
From: johnna holloway <johnna at sitka.engin.umich.edu>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Hot Peppers

Generys ferch Ednuyed wrote:
> I used to have documentation written up for this, but I lost it when my
> laptop got stolen - it is a mostly period recipe, I just can't tell you the
> original until I find it again - I'm ALMOST sure it was in the Medieval
> Kitchen though - unfortunately I haven't seen that book in my house  
> for a few months, so... However, my redaction was:
>
> Take 3 medium bulbs of garlic, and 1 stem of fresh ginger (about 6  
> inches worth?) -

How about the Garlic Sauce recipe 99 from
The Medieval Kitchen?

Garlic sauce for all meats: take the garlic and cook it in the
embers, then pound it thoroughly and add raw garlic and crumbs of bread
and sweet spices, and broth; and mix everything together and boil
it a little and serve hot. Source is Libro di Cucina del Secolo XIV.
Their adaptation calls for ginger, cinnamon, and cloves.

Johnnae llyn Lewis   Johnna Holloway

Date: Mon, 21 Apr 2003 13:42:33 -0400
From: johnna holloway <johnna at sitka.engin.umich.edu>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Hot Peppers

Generys ferch Ednuyed wrote:
> That doesn't sound like it, because I remember the recipe specified the
> bread was supposed to be toasted until black... :-(
>
> Generys

It's this one then.  number 108 Black Sauce
Black Poivre. Crush ginger and charred bread and peppers, moisten
with vinegar and verjuice and boil.  This one is from Scully's  
Viandier.

I didn't consider it a possibility as it didn't include the garlic and  
The other did.

Johnnae llyn Lewis

From: "Generys ferch Ednuyed" <generys at blazemail.com>
To: <sca-cooks at ansteorra.org>
Subject: RE: [Sca-cooks] Hot Peppers
Date: Mon, 21 Apr 2003 13:44:32 -0400

Yep, that's it - when I first used this recipe, I think I had another
similar recipe that did include both garlic and ginger, and was kind of
combining the two... not the greatest of documentation, I know, but it  
did taste good...

Generys

Date: Mon, 21 Apr 2003 14:16:22 -0400 (EDT)
From: <jenne at fiedlerfamily.net>
To: <sca-cooks at ansteorra.org>
Subject: RE: [Sca-cooks] Hot Peppers

> Yep, that's it - when I first used this recipe, I think I had another
> similar recipe that did include both garlic and ginger, and was kind of
> combining the two... not the greatest of documentation, I know, but it  
> did taste good...
>> It's this one then   number 108 Black Sauce
>> Black Poivre. Crush ginger and charred bread and peppers, moisten
>> with vinegar and verjuice and boil.  This one is  from Scully's
>> Viandier.

Well, except the other one might have been:

Sauce alapeuere. Take fayre broun brede, toste hit, and stepe it in
vinegre, and drawe it (th)urwe a straynour; and put (th)er-to garleke  
smal y-stampyd, poudre piper, salt, & serue forth.
from Ashmole MS. 1439

In which case, I think it's not unreasonable to combine the two.

-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net

Date: Fri, 16 Jan 2004 00:13:04 -0700
From: James Prescott <prescotj at telusplanet.net>
Subject: Re: [Sca-cooks] cold green sauce?
To: Cooks within the SCA <sca-cooks at ansteorra.org>

At 10:05 -0700 2004-01-15, Kathleen A. Roberts wrote:
>  i am trying to find a COLD green sauce for cold poached chicken...
> as medieval as possible.   mebbe a garlic/herb emulsion?

If you go to Viandier (c 1395), there are at least three possibilities
suggested for use with chicken or other fowl.  The second (# 155) is
quite like the garlic/herb emulsion you mention.

The first (# 68) is explicitly for cold chicken.  I first cooked this
for a pentathlon competition back in 1990.  I have my redaction which
I can type in if this is the sauce you choose.

68. Cold Sage [Sauce].

Take your chicken, cook it in water, and put it to cool.  Crush
ginger, cassia flowers, grains of paradise and cloves, without
sieving.  Crush bread, parsley and sage, with a bit of saffron in the
greens (if you wish it to be bright green), and strain through
cheesecloth.  Some sieve into it hard cooked egg yolks steeped in
vinegar.  Cut your chicken into halves, quarters or limbs, and put
them on plates with the sauce on top.  If there were hard cooked
eggs, cut them into bits with a knife and not with the hand.

These two are not specifically for cold chicken:

155. Green Garlic [Sauce].

Crush garlic, bread and greens, and steep together.

216. Green Verjuice [Sauce].

Take sorrel including the stem, steep in some other verjuice, strain
[through cheesecloth], and add a bread crust so that it does not
turn.  (A 1490 printed edition quoted by Pichon et al., p. 194.)

Thorvald

Date: Sun, 8 Aug 2004 18:21:36 -0700 (PDT)
From: Pat <mordonna22 at yahoo.com>
Subject: [Sca-cooks] Pork Ribs
To: sca-cooks at ansteorra.org

I'm kinda partial to basting them liberally while roasting with  
Cormarye sauce:

Curye on Inglysch p. 109 (Forme of Cury no. 54)

Take colyaundre, caraway smale grounden, powdour of peper and garlec  
ygrounde, in rede wyne; medle alle + ise togyder and salt it. Take  
loynes of pork rawe and fle of the skyn, and pryk it wel with a knyf,  
and lay it in the sawse. Roost it whan + ou wilt, & kepe + at fallith +  
erfro in the rostyng and see+ it in a possynet with faire broth, and  
serue it forth wi+ + e roost anoon.

My translation:
Take coriander, caraway ground small, powder of pepper and ground  
garlic in red wine.  Mix all this together and salt it.  Take raw loins  
of pork and remove the skin, and prick it well with a knife and lay it  
in the sauce.  Roast it when thou wilt, and save the drippings.  Boil  
the drippings in a pan with good broth and serve it with the roast.

My recipe:

1 TBS whole coriander seed
1 TBS whole caraway seed
1 TBS minced garlic
1 tsp. Ground black pepper
1 tsp. Salt
2 cups sweet red wine

Marinate pork in sauce several hours, or overnight, then baste  
frequently while roasting.  Save the drippings to mix with 2 cups of  
chicken broth.  Boil until reduced by half, and serve with the pork.

Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
www.mordonnasplace.com

Date: Sun, 28 Nov 2004 19:39:55 -0500
From: Patrick Levesque <pleves1 at po-box.mcgill.ca>
Subject: [Sca-cooks] Veal Pie, Garlic sauce
To: "Cooks within the SCA <sca-cooks at ansteorra.org>"
	<sca-cooks at ansteorra.org>

#1: I tried this evening the veal pie from Terence Scully's edition of he
Neapolitan cookery collection (# 71 of the collection).
It's actually a veal and fowl pie. This being just a test I used only
chicken (370 g) and veal (470 g). 
<snip - See meat-pies-msg, veal-msg - Stefan>

#2: I also prepared a batch of Platina's strongly colored garlic sauce
(crushed almonds [or walnuts], garlic, breadcrumbs, must or cherry juice).
The color was disappointing: it ended up in a nice Pepto-Bismol shade of
pink. The taste seems ok, I'll see exactly how well it suits my purpose
tomorrow evening.

The recipe calls for the must to be boiled half an hour; I skipped that part
with the sour cherry juice, but maybe if I used sou cherry syrup the result
would be more satisfactory. To be continued...

Petru

Date: Wed, 9 Mar 2005 09:14:52 -0800 (PST)
From: Alexa <mysticgypsy1008 at yahoo.com>
Subject: Re: [Sca-cooks] wine vinegar
To: jenne at fiedlerfamily.net, Cooks within the SCA <sca-cooks at ansteorra.org>

--- Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net> wrote:
> Hm... can you post the recipe? Then you'll get lots
> of advice... :)

Sure! Here it is, and thanks for the help!
Alexa

Sauce Alapeuere
PERIOD: England, 15th century | SOURCE: Ashmole MS
1429 | CLASS: Authentic
DESCRIPTION: Pepper and Garlic Sauce

ORIGINAL RECEIPT:
Take fayre broun brede, toste hit, and stepe it in
vinegre, and drawe it thurwe a straynour; and put
ther-to garleke smal y-stampyd, poudre piper, salt,
and serue forth.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books.
Harleian MS. 279 & Harl. MS. 4016, with extracts from
Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London:
for The Early English Text Society by N. Trübner &
Co., 1888.

MODERN RECIPE:
1 C wine vinegar
1/2 C toasted brown bread crumbs
6 or more cloves of garlic, crushed
1/2 tsp salt, or to taste
2 T black pepper, or to taste

1. In a bowl combine vinegar, garlic, salt, and pepper.
2. Stir in bread crumbs and allow to sit for about
fifteen minutes. Whisk the sauce to smooth it out. Add
more vinegar if it gets too thick. Serve with meat or fowl.

Yields one cup of sauce.

NOTES ON THE RECIPE:
This is a strong and easy sauce that goes well with
beef or fowl.

Date: Tue, 1 Jan 2008 18:41:53 -0600
From: Michael Gunter <countgunthar at hotmail.com>
Subject: Re: [Sca-cooks] Sauces for Caerthe's (in the Outlands) 12th
	night feast
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

For beef, I really like Sauce Aliper (Garlic-Pepper Sauce).
For fowl you can try black sauce made from the innards. It's tastier  
than it sounds.
Strawberry Sauce is also very good.

Check out Pleyn Delit for some wonderful sauces.

Gunthar

Date: Wed, 2 Jan 2008 16:16:15 -0600
From: Michael Gunter <countgunthar at hotmail.com>
Subject: Re: [Sca-cooks] Sauces for Caerthe
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

> Also I have about 12 heads of garlic and one lb of almonds.. so  
> will work out something there. I was> VERY tempted by the  
> horseradish sauce... and may still> change my mind.

Go with the Garlic-Pepper sauce from Pleyn Delit or, with
that amount of garlic and almonds you can try a Jance:

White Garlic Sauce
From: Libro de arte coquinaria, by Maestro Martino

Original recipe:

White garlic sauce. Take carefully skinned almonds and pound them,  
and when they are pounded halfway, add as much garlic as you like,  
and pound them very well together, adding a little cool water to  
prevent them from becoming oily. Then take crumb of white bread and  
soften it in lean meat or fish broth depending on the calendar; this  
garlic sauce can be served and adapted at will for meat days and days  
of abstinence.

Gunthar

Date: Thu, 03 Jul 2008 11:12:56 -0400
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] English Food
To: euriol at ptd.net, Cooks within the SCA
	<sca-cooks at lists.ansteorra.org>

On Jul 3, 2008, at 10:17 AM, euriol wrote:

<<< Other things to try - Roasted Chicken. If doing Tavern style, I'd suggest
getting leg quarters and butchering them to the drumsticks and thighs. You
can get the leg quarters pretty cheap at Wal-Mart (47 cents a pound the
last time I bought a month ago). You can there make a couple of sauces to
go with the chicken. >>>

I can state with some experience that people will crawl, naked,  
through open fields of broken bottles and climb the barbed-wire- 
wrapped tree in the middle of it, to get at the sauce gauncile sitting  
in that tree. Some of them will even put the sauce on the barbed wire  
and eat it.

 From Two Fifteenth-Century Cookery-Books (I don't have the hard copy  
in front of me or I'd provide the MS data):

Sauce gauncile.--Take floure and cowe mylke, safroune wel y-grounde,  
garleke, peper, salt [added in MS ] (Note: added in different ink.)  
and put in-to a faire litel pot; and se(th)e it ouer (th)e fire, and  
serue it forthe with the goos [added in MS ] .

Rough quantity suggestions:

1 pint milk
4 Tbs flour [either cheat and make a roux with butter, use Wondra-type  
thickening flour, be good with a whisk, or blend the result to get rid  
of possible lumps]
12 peeled garlic cloves
~1/4 tsp saffron, crushed
salt and pepper to taste

Mix some milk with flour to make a smooth slurry (or use your own  
preferred method for making a non-lumpy white sauce) and whisk into  
the milk. Bring to a simmer until it thickens, reduce heat to minimum,  
add other ingredients, simmer until garlic is very tender.

The recipe doesn't mention this, but options include A) pureeing it  
all, B) removing half the garlic cloves, pureeing the rest of the  
sauce and returning the whole garlic to the sauce, or C) leaving the  
garlic whole. My usual preference is B). This way, just in case anyone  
doesn't know there's garlic in it...

As the recipe suggests, this is probably intended for boiled goose,  
but at feasts I tend to use it on roast chicken. The last time I  
served it, someone came back and asked for more garlic sauce.

"Wow, you guys went through that chicken quickly!"
"Yeah, I guess..."
"Well, I'm afraid I just sent out the last of the chickens, except the  
ones the cooks and servers are eating --"
"That's okay. Is there more sauce?"
"Uh, yeah, I think so, over there. What are you putting it on?"
"Spoons."

Adamantius

Date: Wed, 9 Sep 2009 16:08:42 -0600
From: Susan Lin <susanrlin at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] breadcrumbs & grain disheswas:gingerbread

III. "Agliata", roasted garlic sauce.
Agliata to serve with every meat.  Take a bulb of garlic and roast it under the coals (substitute an oven in the current middle ages).  Grind the roasted garlic and mix with ground raw garlic, bread crumbs and sweet spices.  Mix with broth, put into a pan and let it boil a little before serving warm.

Okay - this sounds yummy - what sort of spices do you consider 'sweet'?
And, since I'm not usually into strong spices - how much?

Shoshanna
(Mistress - this sounds like it would be yummy at Hunter's Feast!!)

Date: Wed, 9 Sep 2009 15:28:20 -0700 (PDT)
From: Raphaella DiContini <raphaellad at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] breadcrumbs & grain disheswas:gingerbread

<<< Okay - this sounds yummy - what sort of spices do you consider 'sweet'?  And, since I'm not usually into strong spices - how much?

Shoshanna >>>

This one's a favorite, I've served it at least 6 times and it's always a hit! 

I would suggest taking a look at what your serving it with and make sure the spices compliment each other and appropriate to the context. Luckily in this same source there are several spice mixes given, and that really helps take some of the guess work out of it. 

LXXIII. Specie fine a tute cosse.
Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno. 
LXXIII Fine spices for all dishes (things) 
Take one ounce of pepper, one of cinnamon, one of ginger, half a quarter (of an ounce) of cloves, and a quarter (of an ounce) of saffron. 

LXXIV. Specie dolce per assay cosse bone e fine.
Le meior specie dolze fine che tu fay se vuoi per lampreda in crosta e per altri boni pessi d'aque dolze che se faga in crosto e per fare bono brodetto e bon savore. Toi uno quarto de garofali e una onza de bon zenzevro e toy una onza de cinamo leto e toy arquanto folio e tute queste specie fay pestare insiema caxa como te piaxe, e se ne vo' fare pi?, toy le cosse a questa medessima raxone et ? meravigliosamente bona. 
LXXIV Sweet spices, enough for many good and fine things 
The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces.  Take a quarter (of an ounce) of cloves, an ounce of good ginger, an ounce of soft (or sweet) cinnamon, and take a quantity (the same amount of?) Indian bay leaves (*) and grind all these spices together how you please.  And if you don?t want to do more, take these things (spices) in the same ratio (without grinding) and they will be marvelously good. 
* the glossary at the end of the Arnaldo Forni edition of this book indicates that folio in this recipe refers to malabathrum or Cinnamomum tamala also known as Indian bay leaf.  Follow this link for further information. 

LXXV. Specie negre e forte per assay savore.
Specie negre e forte per fare savore; toy mezo quarto de garofali e do onze de pevere e toy arquanto pevere longo e do noce moscate e fa de tute specie. 
LXXV Black and strong spices for many sauces. 
Black and strong spices to make sauces.  Take half a quarter (of an ounce) of cloves, two ounces of pepper and an (equal) quantity of long pepper and nutmeg and do as all spices (grind). 

Translations by Helewyse de Birkestad, Original transcription by Thomas Glonings. 

This has been my pet source for the last 6 years or so, like the pair of shoes that gets worn most often. :) I haven't redacted all of the recipes in it, but I'd say I've done at least 1/2 if not more. 

Raffaella 

Date: Tue, 16 Mar 2010 10:57:47 -0700 (PDT)
From: Raphaella DiContini <raphaellad at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] next recipe from Anon. Venetian, III. Agliata

I'm still slowly cooking and eating my way through Libro di cucina/ Libro per cuoco. This recipe and the next almost feel like cheating because I've made them so many times I could almost do it in my sleep.  

I love this sauce, it's like getting bare knuckle punched in the face with garlic, but at least the roasting mellows it, a bit. It's good with all kinds of meats, as a dip, on bread, just about anywhere garlicky goodness would be welcome. If you chose a veggie broth it would also be totally appropriate for lent as well. :) 

III. Agliata
Agliata a ogni carne, toy l?aglio e coxilo sotto la braxa, poi pestalo bene e mitili aglio crudo, e una molena de pan, e specie dol?e, e brodo; e maxena ogni cossa insema e fala un pocho bolire e dala chalda.

III. Agliata, garlic sauce
Agliata for every meat, take the garlic and cook it under the coals then grind to a paste well and mix it with raw garlic and crumb of bread, sweet spices and broth, and mix each thing together and let it boil a little and serve it warm. 

My interpretation: 
Take two large heads (not clove, whole head) of fresh garlic. Cut off just the tops and wrap in tinfoil with a little water.  Roast on a cookie sheet for about 45- 60 minutes at 350. Once they?ve cooled, squeeze out the garlic and throw out skins. It should yield approx. 1/2 cup of roasted garlic mush. Add 1/4 cup fresh raw garlic chopped or crushed; blend in either food processor or blender until perfectly smooth. Add broth* and bread crumbs** until desired consistency is achieved. Add Venetian sweet spice mix to taste*** 
*The original manuscript calls for broth, I've used either chicken or beef, and have also made a tasty vegetarian alternative with either veggie broth, or vinegar which adds a slight back-kick to the in your face garlic flavor. I'd start with adding 1/8 cup of both the liquid of your choice and the bread crumbs and keep going with one or the other until its the thickness you'd like. You can either make this quite pasty or fairly liquid. If it needs to travel you can also make up the garlic paste and add the liquid on-site.
**I make my own bread crumbs by running white bread through the food processor. It's both cheaper and less gritty than the cans of "bread crumbs". 
***I use this spice mix from the same source:LXXIV. Specie dolce per assay cosse bone e fine / LXXIV Sweet spices, enough for many good and fine things- my interpretation: 1/4 oz. cloves,1 oz. "good" ginger, 1 oz. "soft or sweet"cinnamon, 1 oz. Indian bay leaves

Serves 4 garlic lovers or up to 8 flavor weenies. :) Also great made in big batches, as it's not delicate and won't break on you. If you want to make it easier you can used pre-peeled garlic in the same ratio and roast it in tin foil with a little water or in a covered dish with just a little water so it doesn?t dry out. For a 100 person wedding feast I've used about 10 heads of roasted garlic and went heavier on the raw crushed garlic and only had about 1/4 cup left over. For my brother's smaller wedding I used about 4 heads, and one of the attendees decided it was a great chip-dip, and BBQ glaze. :) You won't have the most romantic breath after eating it, but you probably won't get sick for at least a week either.

Raffaella 

Date: Fri, 24 Feb 2012 12:25:18 -0700
From: "Daniel Myers" <dmyers at medievalcookery.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Maniade

-------- Original Message --------
From: Sharon Palmer <ranvaig at columbus.rr.com>
Date: Fri, February 24, 2012 1:08 pm

I'm looking for information on a recipe in 
Rumpolt called Gesipff or Maniade.  A cold 
Italian sauce of unripe walnuts and almonds, 
bread crumbs, garlic, and broth.  It's given 
twice, once for beef roast, once for capon.  I'm 
not that familiar with the Italian corpus, does 
anyone recognize this?

Ochsen 53.  ...Vnnd man nennet es das weisse 
gesipff/ auff Welsch Maniade/ is ein gut herlich 
Essen/
And one calls it white gesipff / in Italian called maniade/

Kappaun 22.  ...Die Spei? nennt man auff Welsch Maniade.
In Italian one calls this dish maniade.

Ranvaig
-------------------

This sounds similar:

Slavic Cooking Sauce or Serving Sauce: Garlic Sauce. Get good walnuts
and grind them; when ground, add in as much garlic as you wish; then get
a crustless loaf of white bread and soak it in broth, grind it again and
distemper it with broth; make up small bowls with pepper on top. If you
want it yellow, add saffron; if you want it peacock-blue, add black
grapes or cherries -I mean, their juice.

Note that in grinding walnuts, or even almonds, you should always add a
drop of fresh water or rosewater into the mortar as you grind.

[The Neapolitan recipe collection, (Italy, 15th c - T. Scully, trans.)]

- Doc

Date: Fri, 24 Feb 2012 13:54:49 -0600
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Maniade

This appears to be similar to Aleata, a walnut-garlic sauce, from the 
Tractus de modo preparandi et condiendi omnia cibaria.  It uses crushed 
garlic and bread crumbs softened with almond or walnut milk.  There are also 
similarities to a couple of white sauces.  The unripe walnuts and almonds 
doesn't fit it to anything with which I am familiar.

Bear

Date: Fri, 24 Feb 2012 13:59:07 -0800 (PST)
From: Raphaella DiContini <raphaellad at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Maniade

From: David Walddon <david at vastrepast.com>
<<< There is a similar sauce in the Italian sources called agliata, but nothing in Martino called Maniade. 
There are white agliatas as well. 
When I get to sources I will look them up for you.
Could that be what you are looking for? 

Eduardo >>>

Here is the version from Libro di cucina/ Libro per cuoco: ?I love this sauce, it's like getting bare knuckle punched in the face with garlic, but at least the roasting mellows it, a bit. It's good with all kinds of meats, as a dip, on bread, just about anywhere garlicky goodness would be welcome. If you choose a veggie broth it would also be totally appropriate for lent as well. :) 

III. Agliata 
Agliata a ogni carne, toy l?aglio e coxilo sotto la braxa, poi pestalo bene e mitili aglio crudo, e una molena de pan, e specie dol?e, e brodo; e maxena ogni cossa insema e fala un pocho bolire e dala chalda. 

III. Agliata, garlic sauce 
Agliata for every meat, take the garlic and cook it under the coals then grind to a paste well and mix it with raw garlic and crumb of bread, sweat spices and broth, and mix each thing together and let it boil a little and serve it warm. 

My interpretation: 
Take two heads (not clove, whole head) of fresh garlic. Cut off just the tops and wrap in tin foil with a little water. Roast on a cookie sheet for about 45- 60 minutes at 350. Once they?ve cooled, squeeze out the garlic and throw out skins. It should yield approx. 1/2 cup of roasted garlic mush. Add 1/4 cup fresh raw garlic chopped or crushed; blend in either food processor or blender until perfectly smooth. Add broth* and bread crumbs** until desired consistency is achieved. Add Venetian sweet spice mix to taste*** 
*The original manuscript calls for broth, I've used either chicken or beef, and have also made a tasty vegetarian alternative with either veggie broth, or vinegar which adds a slight back-kick to the in your face garlic flavor. I'd start with adding 1/8 cup of both the liquid of your choice and the bread crumbs and keep going with one or the other until its the thickness you'd like. You can either make this quite pasty or fairly liquid. If it needs to travel you can also make up the garlic paste and add the liquid on-site. 
**I make my own bread crumbs by running white bread through the food processor. It's both cheeper and less gritty than the cans of "bread crumbs"
***LXXIV. Specie dolce per assay cosse bone e fine / LXXIV Sweet spices, enough for many good and fine things 
1/4 oz. cloves, 1 oz. "good" ginger, 1 oz. "soft or sweet"cinnamon, 1 oz. Indian bay leaves 

Serves 4 garlic lovers or up to 8 flavor weenies. :) Also great made in big batches, as it's not delicate and won't break on you. If you want to make it easier you can used pre-peeled garlic in the same ratio and roast it in tin foil with a little water or in a covered dish with just a little water so it doesn't dry out. For a 100 person wedding feast I've used about 10 heads of roasted garlic and went heavier on the raw crushed garlic and only had about 1/4 cup left over. For my brother's smaller wedding I used about 4 heads, and one of the attendees decided it was a great chip-dip, and BBQ glaze. :) You won't have the most romantic breath after eating it, but you probably won't get sick for at least a week either.

Here is my blog entry- basically just what I copied here. I'm trying to work my way through all 135 recipes in this manuscript. 
http://allvenicechannel.dreamwidth.org/2264.html

Raffaella 

<the end>

Edited by Mark S. Harris	garlic-sauces-msg	 of