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Recipes and more

come and share, and enjoy some recipes here.

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Latest Activity: Jun 16, 2015

History of the recipe

The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.

There are ancient Egyptians hieroglyphics depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.

Some Punic recipes are known in Greek and Latin translation.

Much later, in the 4th or 5th century, appears the large collection of recipes conventionally entitled 'Apicius', the only more or less complete surviving cookbook from the classical world. It chronicles the courses served which are usually referred to as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). The Romans introduced many herbs and spices into western cuisine, Renfrew states that thyme, bay, basil, fennel, rue, mint, parsley and dill were all common in Roman cooking.

Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.

King Richard II of England commissioned a recipe book called Forme of Cury in 1390, around the same time another book was published entitled Curye on Inglish. Both books give an impression of how food was prepared and served in the noble classes of England at that time. The revival of the European class system at this time brought entertainment back to the palaces and homes of the nobility and along with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing, detailing the recipes of the day. Many of these such as the Harleian MS 279, Harleian MS 4016, Ashmole MS 1429, Laud MS 553 and Dure MS 55 give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.

During the 16th century and 17th century competition between the large houses became common place and numerous books were written on how to manage households and prepare food. In Holland and England competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals. Many of these books have now been translated and are available online.

By the 19th century, cooking had become a passion throughout the world. Using the latest technology and a new concept in publishing, Mrs Beeton (1836–1865) published her famous Book of Household Management in 24 monthly parts between 1857 and 1861. Around the same time the American cook Fannie Farmer (1857–1915) was born and, having devoted herself to cooking, published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1849 recipes.

By the mid 20th century, there were literally thousands of cookery and recipe books available. The next revolution came with introduction of the TV cooks. The first TV cook in England was Fanny Craddock who had her show on the BBC, later followed by chefs such as Graham Kerr (known as the Galloping Gourmet). These TV cookery programs brought the recipes of these cooks to a new audience who were keen to try out new ways of cooking. In the early days, the recipes were available by post from the BBC and later with the introduction of the CEEFAX text on screen system, they became available on the television. The new companies of Channel 4 and S4C also brought recipes to the television with their own text system called ORACLE. Today the television is still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsay, Nigella Lawson and Rachael Ray having prime-time shows and backing them up with Internet websites giving the details of all their recipes. Today, despite the Internet, cookery books are as popular if not more so than they have ever been.

Liquid conversion chart
~ 1/8 fluid ounce = 1 dram = 1/2 teaspoon plus 1/8 teaspoon
~ 1/4 fluid ounce = 2 drams = 1 and 1/4 teaspoons or 1/2 tablespoon
~ 1/2 fluid ounce = 4 drams =1 tablespoon
~ 3/4 fluid ounce = 6 drams = 1 tablespoon plus 1/2 tablespoon
~ 1 fluid ounce = 8 drams = 2 tablespoons

Discussion Forum

Panis Militaris* 3 Replies

Started by Dept of PMM Artists & things. Last reply by Dept of PMM Artists & things Jan 31, 2014.

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-the-middle-english-culinary-recipes-in-ms-harley-5401-an-edition-and-commentary-

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Unicorn Cookbook Found at the British Library by Julian Harrison

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Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans

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SEAFOOD LASAGNA by Cindi McDaniel Hilst

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Strawberry Cheesecake Salad by Joannie Bryant

Started by Dept of PMM Artists & things Jan 6, 2014.

Cheesy Tomato Bread by Jenni Thomason

Started by Dept of PMM Artists & things Jan 6, 2014.

Hamburger Soup (Recipe from Pioneer Woman)

Started by Dept of PMM Artists & things Jan 6, 2014.

Chicken and Dumplings by Jenni Thomason

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~~~~~ BEEF-and-CHEESE BURGERS ~~~~~

Started by Dept of PMM Artists & things Jan 3, 2014.

King Richard II's recipe book to go online By Nicole Martin

Started by Dept of PMM Artists & things Jan 3, 2014.

~~~~~ BLUEBERRY MARMALADE ~~~~~

Started by Dept of PMM Artists & things Jan 2, 2014.

CHURRO CHEESECAKE

Started by Dept of PMM Artists & things Jan 2, 2014.

Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce

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Kielbasa Chili Recipe

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Tortilla Chicken Casserole

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Cheese and Garden Herb Stuffed Chicken Breast

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Comment Wall

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Comment by Dept of PMM Artists & things on January 6, 2014 at 3:31pm

Unstuffed Cabbage Rolls Soup

You will need:

2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage...chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1 tsp sea salt
1 tsp greek seasoning

In a large pan heat your olive oil... add your meat and onions...cook till no longer pink...add garlic...cook add'l min.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, greek seasoning salt, and water...bring to a boil...cover and simmer for 20 to 30 min...or until cabbage is tender

Comment by Dept of PMM Artists & things on January 1, 2014 at 1:10pm

Jessica Morales
Jessica Morales 12:55in the evenin' Jan 1
Tacos d lengua (beef tongue tacos)

1 beef tongue
3-4 bay leaves (ojos d laurel)
3-4 avacado leaves
1 whole white onion(quartered)
2-3 cloves garlic
Ground cummin
salt
Seasoning salt
pepper
Fairly large stock pot

Put tongue in pan add everything add what boil till soft (u will have to remove "taste buds" or the other hard part from tongue) shred heat skillet add teaspoon oil heat up add tongue and onions (fresh one) fry until onions are transparent taste to seebif u need extra salt..

Enjoy with warm corn tortillas minced onions and cliantro..

Comment by Dept of PMM Artists & things on January 1, 2014 at 1:09pm

Jessica Morales
Jessica Morales 1:00in the evenin' Jan 1
Avacado salsa

2 avacados
2 jalepenos
Juice from a lime
water
Salt

Cut avacado save seed in middle put in blender add jalapeños lime and start with a cup of water blend keep addin water until its salsa like.. add salt..

Comment by Dept of PMM Artists & things on January 1, 2014 at 12:21pm

***CINNAMON ROLL CAKE*** Cake: 3 c. flour 1/4 tsp.salt 1 c. sugar 4 tsp. baking powder 1 1/2 c. milk 2 eggs 2 tsp. vanilla 1/2 c. butter, melted Topping: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon Directions: Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. Glaze: 2 c. powdered sugar 5 Tbsp. milk 1 tsp. vanilla While warm drizzle the glaze over

Comment by Dept of PMM Artists & things on December 13, 2013 at 3:45pm

Pumpkin & Nutmeg Soup

 

8 Tbsp. (1 stick) butter

2 cups finely chopped onions

2 Tbsp. chopped garlic

1 tsp. ground Nutmeg

1 tsp. Salt

¼ tsp. ground Coriander

¼ tsp. Cayanne Pepper

6 cups water

6 chicken bullion cubes

1 29 oz can pure pumpkin

2 cups half and half

 

Melt butter in a large saucepan over medium high heat.

Add onion and garlic and sauté for 3 to 5 minutes until tender.

Stir in spices and cook or one minute.

Add water and bullion – bring to a boil.

Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.

Stir in pumpkin and half and half – cook for 5 minutes or until heated through.

Transfer in batches to blender or processor – blend until creamy.

USE CAUTION BLENDING HOT LIQUIDS

Comment by Dept of PMM Artists & things on November 24, 2013 at 1:29pm

Soft Mead

by Wiccan_Butterfly

1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg

Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises add the following:

pinch of salt
juice of 1/2 lemon

Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast.

Comment by Dept of PMM Artists & things on January 28, 2013 at 2:13pm

Vikings did not rely on the same set of dried fruits and nuts as did later Europeans. One really basic way to readjust a feast (or a camp kitchen) toward a Viking food aesthetic is to replace your other dried fruits with prunes and cherries, your almonds with hazelnuts and walnuts. Plums and prunes especially seem to have been very popular; both domestic and imported varieties are found at Viking sites, suggesting that domestic supply was insufficient to sate the appetite for these goodies. But be careful: developing a Viking palate can transform your daily habits. Before long you may be insisting that all your peanut butter sandwiches be eaten with imported plum preserves!

Viking Age cooking gear included large pots for boiling, hooks and spits for roasting, and ovens for baking. Frying pans and warming griddles were also known. Eating utensils were the knife and spoon. Some Viking Age spoons had fairly flat bowls, making them more shovel-like than modern soupspoons; presumably these were used to eat foods with a texture somewhere between roasted flesh (to be eaten with the help of a knife) and the broth resulting from seething flesh (to be drunk or eaten with a soupspoon).

Although there are no extant "Viking recipes," there are a few books that might be helpful. One is Mark Grant's translation of Anthimus' De observatione ciborum, which is a West Roman's-eye view of sixth-century Frankish cuisine. It makes recommendations for preparation methods involving most of the basic foodstuffs that Vikings were likely to have cooked. Another helpful set of books is Ann Hagen's pair on Anglo-Saxon food and drink, although there are no recipes.

For some more information, you can consult the books listed in the Sources and/or visit these links:

Viking Barley Bagels, http://www.cs.vassar.edu/~capriest/vikbagels.html an attempt to develop an unleavened barley-wheat breadstuff
Hearths in the Viking World http://www.cs.vassar.edu/~capriest/hearths.html, a compilation of archaeological finds of hearths

Comment by daniel chester on January 26, 2013 at 12:22pm

though this is a funny way of showing the viking life in comics the reality of the comic is horse was a primary food source

Comment by Dept of PMM Artists & things on September 28, 2012 at 10:13am

Comment by Dept of PMM Artists & things on August 9, 2012 at 6:44am

Apple, Celery, Ginger Juice

2 apples

4 stalks celery

1 inch of ginger root (with the skin on)

Juice all together

This is one favorite juice combinations for when one haves sore muscles, a headache or feeling achy all over. This juice is high in those minerals that relax the body. 

 

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Patchwork Merchant Mercenaries had its humble beginnings as an idea of a few artisans and craftsmen who enjoy performing with live steel fighting. As well as a patchwork quilt tent canvas. Most had prior military experience hence the name.

 

Patchwork Merchant Mercenaries.

 

Vendertainers that brought many things to a show and are know for helping out where ever they can.

As well as being a place where the older hand made items could be found made by them and enjoyed by all.

We expanded over the years to become well known at what we do. Now we represent over 100 artisans and craftsman that are well known in their venues and some just starting out. Some of their works have been premiered in TV, stage and movies on a regular basis.

Specializing in Medieval, Goth , Stage Film, BDFSM and Practitioner.

Patchwork Merchant Mercenaries a Dept of, Ask For IT was started by artists and former military veterans, and sword fighters, representing over 100 artisans, one who made his living traveling from fair to festival vending medieval wares. The majority of his customers are re-enactors, SCAdians and the like, looking to build their kit with period clothing, feast gear, adornments, etc.

Likewise, it is typical for these history-lovers to peruse the tent (aka mobile store front) and, upon finding something that pleases the eye, ask "Is this period?"

A deceitful query!! This is not a yes or no question. One must have a damn good understanding of European history (at least) from the fall of Rome to the mid-1600's to properly answer. Taking into account, also, the culture in which the querent is dressed is vitally important. You see, though it may be well within medieval period, it would be strange to see a Viking wearing a Caftan...or is it?

After a festival's time of answering weighty questions such as these, I'd sleep like a log! Only a mad man could possibly remember the place and time for each piece of kitchen ware, weaponry, cloth, and chain within a span of 1,000 years!! Surely there must be an easier way, a place where he could post all this knowledge...

Traveling Within The World is meant to be such a place. A place for all of these artists to keep in touch and directly interact with their fellow geeks and re-enactment hobbyists, their clientele.

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