Cameline Sauce

From http://www.medievalcookery.com/recipes/cameline.html and following the directions, excepting that I chose to use an immersion blender rather than forcing the sauce through a sieve. Flavor is good, but the consistency is very thick to the point that it could be turned out in a mold. Had to dilute with additional red wine.

Cucummern - German Cucumber Salad

 

Cucummern (Cucumber Salad)

Found on the most excellent site Medieval Cuisine.
Source: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes

Original Recipes:

Schel die Murcken/ vnd schneidt sie breit vnnd duͤnn/ mach sie an mit Oel/ Pfeffer vnd Saltz. Seind sie aber eyngesaltzen/ so seind sie auch nit boͤß/ seind besser als roh/ deñ man kans eynsaltzen mit Fenchel vñ mit Kuͤmmel/ daß man sie vber ein Jar kan behalten. Vnnd am Rheinstrom nennet man es Cucummern.

Translation: (Translated by M. Grasse)

Peel the Cucumbers/ and cut them broad and thin/ season them with oil/ pepper and salt. But if they are salt-preserved/ they are also not bad/ are better than raw/ because one can salt it with Fennel and with caraway/ that both can be kept over one year. And near the Rhine-stream one calls it Cucummern.

Hünre und Lahs in Teyge - Salmon & Chicken Pastries

Hünre und Lahs in Teyge

Salmon & Chicken Pastries (Salmon Pie)

Source: Daz bůch von gůter spise, 14th century collection of German recipes.

Original Recipe: (transcribe by Hans Hajek)

Diz ist ein gůt spise von eime lahs

Nim einen lahs, schabe im abe die schůpen, spalde in vnd snit in an stuͤcke. hacke peterlin, selbey, Nim gestoͤzzen yngeber, pfeffer, enys, saltz zvͦ mazzen, mache eynen derben teyk noch der groͤzze der stucke vnd wirf daz krut vf die stuͤcke vnd bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme, daz tů. so mahtu machen hechde, foͤrheln, brasmen, vnd backe ieglichez besunder in sime teyge. ist ez aber eins fleischtages, so mahtu machen huͤnre, rephuͤnre, tuben vnd vasande mahtu machen, ab du hast die formen, vnd backe sie in smaltze oder suͤt sie in den formen. nim von den bruͤsten der huͤnre oder ander gůt fleisch, so wirt die kunst deste bezzer vnd versaltzez niht.

Translation: (by Alia Atlas)

This is a good food of a salmon

Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, anise. Salt to mass. Make a dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not over salt.

Chopped the salmon into small pieces to better fit in the smallish pastry crusts I was using, and mixed in the spices:

1 tsp. parsley
1/4 tsp. sage
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. fennel (didn't have anise at hand)

Gebraten Milch - Roasted Milk (Grilled Cheese)

Gebraten Milch

Roasted Milk (Grilled Cheese)

Recipe found on Medieval Cuisine

Source: Daz bůch von gůter spise, 14th century collection of German recipes.

Original Recipe: (transcribe by Hans Hajek)

Wiltu machen ein gebraten milch

Wilt du machen ein gebraten milich. so nim die do niht veiztes zu si kummen und die gelebt si. den hafen zuslahe daz sie sanfte heruz glite uf ein biutel tuch. dor in bewint sie und beswer sie sanfte von erst. und dor noch laz sie ligen fon dem morgen biz hin zu abend. so snit sie dünne und spizze sie. besprenge sie mit saltze. und lege sie uf ein hültzinen rost. und la sie wol roesten. und wirf ein wenic pfeffers dor uf und betreyfe sie mit butern oder mit smaltze. obe ez fleischtac si. und gib sie hin.

Translation: (by Alia Atlas)

How you want to make roasted milk

How you want to make a roasted milk. So then take it (milk), not (too) fat to be thin, and which is curdled. Cover the pot so that it glides out easily onto a bag fabric. Bind it there in and beswer (lit. entreat, but press seems more logical) it, lightly from first, and there after that, let it lie from morning until the evening. So cut it thin and stick on a roasting spit. Sprinkle it with salt and lay it on a wooden grill and let it roast well. And throw a little pepper thereon and sprinkle it with butter or with fat, if it is a meat day, and give it out.

My Interpretation

Now, this looks delicious, but I don't have time to let it lie from morning until evening.  Further, I am strongly reminded of Halloumi cheese, which predates this recipe by several hundred years. Halloumi is set with rennet, not acid, so I'm not sure how consistent this is with the recipe's unspecified curdling. (note to self: ask Nancy)

Anyhow, for this one I'm going to cheat and just use Idaho Golden Greek Grilling Cheese from a local cheesemaker Ballard Family Dairy & Cheese

Kirschen - Cherries Stewed in Wine

Kirschen

Cherries Stewed in Wine

Found on the most excellent site Medieval Cuisine
Source: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes

Original Recipe:

Kirschen/ die dürr seinn/ seß zu mit halb Wasser unnd halb Wein/ magst sie kalt oder warm geben.

Translation: (Translated by M. Grasse)

Cherries/ that are dried/ set to (cook? Or soak) with half water and half wine/ (you) may serve them cold or warm.

---

This seems a very basic recipe compared to a similar cherry dessert (Tarte of Cherries) from a slightly later period English cookbook: Thomas Dawson, The Good Huswifes Jewell that I found on Gode Cookery at http://www.godecookery.com/friends/frec09.htm. "To make a close Tarte of Cherries. Take out the stones and laye them as whole as you can in a Charger and put in synamon and ginger to them and laye them in a tart whole and close them and let them stand three quarters of an hour in the oven, then take a sirrope of Muscadine and damaske water and sugar and serve it." There's also a contemporary version I'd like to try eventually at Epicurous.



But I restrained myself, and (mostly) followed the recipe for Kirschen, using an inexpensive cab sav that I happened to have on hand. During the initial boil the wine smell was so pungent that I added a tablespoon of honey.

 [put photos here]

After I had already made this recipe, I found this one as well:

Das Kochbuch des Meisters Eberhard, South German, Mid-15th century or slightly later

http://home.earthlink.net/~al-tabbakhah/GermanCookbooks/MeisterEberhard.html
To make a sauce of tart cherries.
If you wish to make a good sauce of tart cherries, put the cherries into a pot and place it on the embers and let them boil. Then cool down again and pass them through a cloth, put it back into the pot, place it on the embers and let it boil well until it thickens. Then add honey and grated bread and cloves and good spice powder and put it into a small cask. It will stay good three or four years.

Harte Eyer - Seasoned Hard Boiled Eggs

Harte Eyer

Seasoned Hard Boiled Eggs

Found on the most excellent site Medieval Cuisine
 
Source: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes

Original Recipes:

Nim̅ harte Eyer/ gib sie besonder neben dem Salat/ bestraͤw sie mit gruͤn Pettersilgen vnd Saltz/ vnd geuß Essig darvber.

Translation: (Translated by M. Grasse)

Take hard boiled eggs/ serve them especially beside the salad/ sprinkle them with green parsley and salt/ and pour vinegar over.

This recipe is an excellent accompaniment to the Gruen FeldtSalat.

Radish Salad

 

Radish Salad

Marx Rumpolt, Ein New Kochbuch, c. 1581, translated by M. Grasse

45. Or take a radish/ cut in small and thin/ or fine diced/ season it with vinegar/ oil and salt/ so it is good too. (Marx Rumpolt)