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come and share, and enjoy some recipes here.
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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.
indian-meat-drying by Richard Reynolds
Started by Dept of PMM Artists & things Jan 23, 2014.
Brewery recreates 3,500-year-old Scandinavian alcohol by aprilholloway
Started by Dept of PMM Artists & things Jan 16, 2014.
Medieval Jewish banquet in small Italian town resurrects forgotten menus By Ruth Ellen Gruber
Started by Dept of PMM Artists & things Jan 11, 2014.
-the-middle-english-culinary-recipes-in-ms-harley-5401-an-edition-and-commentary-
Started by Dept of PMM Artists & things Jan 10, 2014.
Unicorn Cookbook Found at the British Library by Julian Harrison
Started by Dept of PMM Artists & things Jan 8, 2014.
Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans
Started by Dept of PMM Artists & things Jan 7, 2014.
SEAFOOD LASAGNA by Cindi McDaniel Hilst
Started by Dept of PMM Artists & things Jan 7, 2014.
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
Started by Dept of PMM Artists & things Jan 6, 2014.
~~~~~ 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
Started by Dept of PMM Artists & things Jan 2, 2014.
Kielbasa Chili Recipe
Started by Dept of PMM Artists & things Jan 2, 2014.
Tortilla Chicken Casserole
Started by Dept of PMM Artists & things Jan 2, 2014.
Cheese and Garden Herb Stuffed Chicken Breast
Started by Dept of PMM Artists & things Jan 2, 2014.
Comment Wall
Comment
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Comment by Dept of PMM Artists & things on January 31, 2014 at 4:22pm
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Richard Reynolds 8:08in the evenin' Jan 25
German Elderberry Soup2 1/2 lb Elderberries
6 tb Cold water
9 c Water
2 tb Lemon juice
Lemon rind
3/4 c Sugar
4 tb CornstarchWash berries and place in a soup kettle. Add water and a twist or two of lemon rind. Cook until the berries are soft. Strain into a bowl, pushing though as much of the pulp as possible. Return the liquid to the kettle, bring to a boil, and remove the kettle from the stove.
Combine the cornstarch, cold water, and lemon juice, pressing out all the lumps. Add to the soup, together with the sugar, and stir thoroughly. Place over medium-low heat and cook, stirring constantly, until thick and clear. Adjust the sugar and lemon to suit your taste. Serve hot or cold.
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Kitchen Witch Snippets
Combine 1 pint dry sherry, a 6-inch piece of rosemary, and honey to taste; remove rosemary after 3 days - Enjoy!
Stuff whole onions with one garlic clove each; bake until tender and serve with sour cream and chopped chives.
Deep fry curly parsley sprigs for a few seconds for a delicious garnish.
For crunchy coleslaw, cut cabbage in half and soak in salted water for 1 hour. Drain and proceed with recipe.
To test the freshness of dried herbs, rub them between your hands. If there's no smell they are no good.
Soups & stews too salty? Add a raw potato to absorb the salt.
Lettuce leaves will absorb fat. Place in pot and excess fat will cling to the leaves.
Add a tablespoon butter to inexpensive cake mix for a richer flavor.
Season with seeds to add flavor:
Caraway - Tangy and slightly sweet
Cardamom - Spicy
Celery - Strong, use sparingly
Cumin - Slightly bitter
Dill - Pungent and strong
Fennel - Licorice flavor
Mustard - Dry is a mix of several varieties of seeds
Sesame - Sweet, nutty flavor
Chew aniseed to freshen breath after heavy winter meals.
Stand herbs in water overnite before making them into posies to prolong freshness.
Work marigold petals into butter for a decorative orange hue.
Fill fabric bags with dried hops and lavender for sleep pillows.
Freeze borage flowers into ice cubes to add to summer drinks.
Add crushed aniseed to apple pies.
Cooking in a cast iron pot will boost iron intake.
Plant a few sprigs of dill near your tomato plants to repel tomato worms.
Use club soda to clean and polish kitchen appliances.
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David Keen 7:03in the evenin' Jan 7
Fried rabbit
2 rabbits, cut into pieces
1 quart salted water
1 cup wine vinger
2 eggs beaten
1 cup Italian seasoned bread crumbs
1/2 cup vegetable oillarge pot, soak rabbit pieces in salted water over night in refrigerator
next day add wine cook at rapid boil for 1 hr, let cool reg for 2 hrs, pat rabbit pieces dry with paper towels. dip into egg, then bread into bread crumbs, fry coated rabbit in hot oil until nicely browned of both side
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Cindi McDaniel Hilst 9:33in the mornin' Jan 7
Another for my list of 'to try' recipes!
Louisiana Crawfish Casserole
2 tbsp. butter or margarine1 cup chopped onions3/4 cup chopped green pepper1 clove garlic, minced3 cup (12 oz.) crawfish tails1 can (10-3/4 oz.) condensed cream of mushroom soup3 cup cooked rice1 tbsp. chopped parsley1-1/2 tbsp. lemon juice1-1/2 tbsp. salt1/4 tsp. each ground black and red pepper2 slices bread1/2 cup milkPaprika
Melt butter in a large skillet. Add onions, green pepper, and garlic. Cook until tender crisp. Stir in crawfish, soup, rice, parsley, lemon juice, and seasonings. Add bread which has been crumbled and soaked in milk. Mix well. Spoon into a buttered shallow 2 quart casserole. Sprinkle with paprika. Bake at 350F for 30 minutes.Makes 6 servings
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Apple Pie 'Ala Mode' Moonshine 1/2 gallonapple juice 1/2 gallonapple cider 4cinnamon sticks 1whole clove 1 cupwhite sugar 1 cupbrown sugar 3 cups190 proof grain alcohol (such as Everclear®) 2 cupsvanilla vodka Directions 1.Bring the apple cider, apple juice, cinnamon stick, whole clove, white sugar, and brown sugar together in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely. 2.Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.
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Jenni Thomason 11:49in the mornin' Jan 7
The best Orange Juluis you will ever have!!!INGREDIENTS:
1 1/4 cups of orange juice, or fresh oranges (what i used)
1 cup water
3 tablespoons egg white, or substitutes
1 teaspoon vanilla extract
1/4 cup of sugar
1 1/2 cups iceDIRECTIONS :
Combine all ingredients except ice in the blender and blend for 15 to 30 seconds until sugar is dissolved and everything mixed then add the ice for another 15 to 30 secs until crushed but coarse, or thick looking, makes 2 servings 16 oz cups. enjoy and make sure to share.
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Jaimie Caplinger-Wilson 10:22in the mornin' Jan 6
Granny's Chocolate Gravy:
2 cups sugar
2 heaping tablespoons flour
1 heaping tablespoon cocoamix ingredients in bowl and smash all lumps, heat skillet, add powder mixture and enough water to cover, stir until thick, can add water if too thick....serve over biscuits or my kids just put some in a bowl and add butter
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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.
© 2024 Created by Rev. Allen M. Drago ~ Traveler.
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