"Legend has it the tradition
dates back to the War of the Roses and a 1455 battle in Stubbins,
Lancashire, between the House of Lancaster and the House of York. The
two sides are said to have run out of ammunition and resorted to
throwing food at each other - black pudding from Lancashire and
Yorkshire puddings from Yorkshire." ("War of the Roses")
** This will fill 4 muffin pans (with 12 cups per pan) **
4 cups milk
4 eggs
1 Tbsp salt
4 cups flour
1 cup beef or pork fat
My Modern Interpretation of this Recipe:
3 eggs
3/4 cup milk
3/4 cup flour
3/4 tsp salt
1/4 cup beef or pork fat, or melted butter, or canola or olive oil
Mix ingredients together. Preheat oven to 400ºF. Let the batter
sit for at least 30 minutes to an hour. Put the animal fat / melted
butter / oil in the pans. Bake for 5 minutes. Then, put the batter in
the pans and bake for 10-15 minutes, until golden brown. Enjoy!
Yesterday, I attended an SCA event. At this event, there was a Craftspersons Greene for craftspeople to display and demonstrate their craft, answer questions, etc.
For my particular display, I covered two areas that I enjoy: baking and blackwork embroidery. For more information on my blackwork embroidery, please click here.
For my baking, I made Jumbles (think of a soft pretzel with anise seed) based on a 1597 receipt and Short Cakes (think of a cookie with mace and clove) based on a 1594 receipt. Period baking is something that I enjoy experimenting with. 😀
Want to know more about Jumbles, such as the original recipe, similar recipes, my method, etc? Please click here as well as watching the video below.
Want to know more about Short Cakes, such as the original recipe? Please click here as well as watching the video below (2nd attempt at baking shown at 8:05 in the video).
I received many compliments yesterday on my baking, which is wonderful! 😀 I enjoy baking! It's an added bonus when you see people enjoying the creation that you enjoyed making!
For anyone who was at the event who didn't like anise seed or clove and mace, I also made a batch of Snickerdoodles (no, not a period recipe - but still enjoyable just the same). For the Snickerdoodle recipe, please click here as well as watching the video below. My apologies on the video quality, as this was one of my earlier videos (that I later edited and posted on to my YouTube channel).
Note: After melting the butter, remove the pot from the heat prior to adding in the other ingredients (in this video, I just moved the pot to a cold burner).
If you were at the event and received banana muffins as a gift from Santa Claus, those were mine too! 😀 Again no, not a period (historically accurate) recipe, but quite delicious! For that recipe, please click here or follow along with the video below.
Thank you to everyone who tried my baking and for your compliments!
Follow along as I recreate my Great Grandmother's dessert recipe for Chocolate Marshmallow Pie, a childhood favorite of mine!
Ingredients:
45 marshmallows
3/4 cup milk
3 Tbsp butter
3/4 block of Baker's unsweetened chocolate
2 tsp vanilla
1 cup whipping cream
8 inch graham cracker pie crust
Instructions:
Melt the marshmallows together on low heat with the milk and butter. Set
mixture aside and let cool (preferred: in a fridge for up to 30
minutes). Grate the chocolate, set aside. In a separate bowl, whip the
cream and set aside.
Add the whipped cream, vanilla, and grated chocolate into the cooled
marshmallow mixture. Pour mixture into pie crust. Refrigerate until
ready to serve. Enjoy!
Preheat oven to 350ºF. Mix ingredients together. Pour batter into
paper-lined muffin cups. Bake for 18-23 minutes. Cool for 5 minutes. Dip
tops of muffins into topping. Serve and enjoy!
Preheat oven to 350ºF. Chop carrots and boil in salted water for 15-20
minutes. Drain carrots and then mash. Mix in remaining ingredients. Pour
into a greased baking dish. Bake for 45 minutes.
Serve and enjoy!
In October 2019, I made my first Appelmoise (step by step video found here), based on the William How's receipt (recipe) from 1575. This recipe was published in How's book called A Proper New Booke of Cookery. For this recipe, I followed modern instructions by Daniel Myers on his Medieval Cookery website for Applemoyse.
Later in April 2020, I made my second Applemoyse (step by step video found here). This one was based on Thomas Dawson's recipe for To Make Apple Moyse from his book The Good Huswifes Jewell from 1596.
Looking back at my original Appelmoise, it looks like there are ingredients missing from the modern interpretation. So, I have decided to remake the 1575 recipe, based on my interpretation of this recipe.
Having done some prior research on apples during this time period in Europe, I have decided to use Granny Smith apples for this recipe. Previously, I think I used Red Delicious apples (whatever red apples that I had currently on hand). Gravenstein apples (one of the oldest varieties still in existence
today) may have historically been used for this recipe, as these apples
existed at least as early as the 17th century. This type of apple is
green, moderately tart, and softens easily (which is great for making
applesauce and apple butter). Unfortunately, our local grocery store does not sell Gravenstein apples (the store has a limited selection of apple varieties). So, I will be using Granny Smiths, which are also green, tart, and softens easily.
Source Recipe
To make an Appelmoise.
Take a dosyn apples, and wither roste
or boyle them, and drawe them tho-
rowe a Stayner, and the yolkes of
three or foure egges withall, and as ye
straine them, temper them with three
or foure sponefull of damaske water,
if ye will, then take and season it with
suger and halfe a dish of sweete butter, &
boyle them uopn a chafingdish in a plater, &
cast biskets or cinnamon and Ginger,
upon them, and so serve them forth.
Related Recipes
To make
Apple moyse.
ROste your
apples, and when they bee rosted, pill them and streine them into a dish, and
pare a dozen of Apples and cut them into a chafer, and put in a litle white
wine and a litle Butter, and let them boyle till they be as soft as Pap, and
stirre them a litle, and streine them to some Wardens rosted and pilled, and
put in Suger, Si∣namom and Ginger, and make Diamonds of Paste and lay
them in the Sauce, then scrape a little Suger vppon them in the dish.
Nym appelyn and seth hem and lat hem kele and make
hem thorw a clothe and on flesch dayes kast therto god fat breyt of Bef and god
wyte grees and sugar and safroun and almande mylk on fysch dayes oyle de olyve
and gode powdres and serve it forthe.
- Forme of Cury
(c. 1390)
To mak an appillinose, tak appelles and
sethe them and lett them kelle ,then fret them throughe an heryn syff
on fisshe dais take almonde mylk and oile olyf ther
to. and on flesshe days tak freche brothe and whit grece and sugur and
put them in a pot and boile it and colour it with saffron and cast on
pouders and serue it.
- A Noble Boke off Cookry (late 15th C)
To make an Apple Moye.
Take Apples, and cut them in two or foure peeces,
boyle them till they be soft, and bruise them in a morter, and put thereto the
yolkes of two Egs, and a little sweet butter, set them on a chafingdish of
coales, and boyle them a litle, and put thereto a litle Sugar, synamon and
Ginger, and so serue them in.
(Above is my literal interpretation of the original recipe. However, below is my reduced interpretation of the original recipe.)
4 apples
1 egg yolk
1 Tbsp rose water
3/4 cup sugar
1 Tbsp unsalted butter
1/2 tsp cinnamon (1/8 tsp per bowl)
1/2 tsp ginger (1/8 tsp per bowl)
Procedure
Take the apples and make applesauce. In other words, peel, core, and slice the apples. Put the apples in a pot with 3/4 cup of water. Let the water simmer for about 20-30 minutes. Then, drain any excess water. For step by step video instructions for making applesauce (with a food mill, or with a potato masher), please visit here.
Remove the apples from heat. Mash the apples (or use a food mill). Stir in the egg yolk quickly (the residual heat of the pan will cook it - beware of scrambled egg). Then, add in the rose water, sugar, and butter.
Put back on medium heat, stirring regularly, until you have a fluffy, yellowish pudding. Serve in 4 small bowls. Sprinkle with cinnamon (Ceylon is preferred) and ginger on top.
When I was researching and recreating the 16th century recipe for Jumbles, I also did some research on medieval flour in Europe. I wanted my Jumbles to be as historically accurate as possible.
So, I created a video explaining what I learned about einkorn, spelt, and emmer. Please click here to follow along.
For more information on the 16th century Jumbles recipe by Thomas Dawson, please visit here.
Sprinkle sugar on chopped strawberries and set aside. Mix together
ingredients. Pour into a 9x5 inch loaf pan. Bake at 350ºF for 1 hour.
Let cool before cutting into the bread.
Step by step baking of Strawberry Crisp for tonight's dessert.
Ingredients:
2 cups strawberries, diced
1 1/2 Tbsp flour
1/2 Tbsp sugar
1/2 tsp vanilla
Topping:
3/4 cup flour
1/2 cup + 2 Tbsp sugar
1/2 cup butter, melted
1/2 cup rolled oats
1/8 tsp salt
Instructions:
Preheat oven to 350ºF. Spray non-stick cooking spray in an 8x8 inch pan.
Mix the first set of ingredients together and pour in the pan. Mix the
second set of ingredients and place on top of the mixture already in the
pan. Bake for 35 minutes. Serve and enjoy!
Preheat the oven to 350ºF. Mix ingredients together. Drop in dollops on
the baking sheet. Bake for about 10 minutes. Let cool. Serve and enjoy!
*Ripe bananas work best.
When baking this recipe, the cookies will come out of the oven with the
texture of a flat muffin, rather than a crunchy cookie. Soft in texture
and flavorful!
For a video step by step tutorial, please click here.
