Impatient Floret

Original: English translation of one of the oldest German cookbooks (1553). http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html THANK YOU David Friedman for supplying your various period webpages! 24 How one should make Zervelat [1] First take four pounds of pork from the tender area of the leg and two pounds of bacon. Let this be finely chopped and add to it three ounces of salt, one pound of grated cheese, one and one half ounces of pepper and one and one half ounces of ginger. When it is chopped then knead the following into it, one and one half ounces cinnamon, one fourth ounce of cloves, one fourth ounce of nutmeg and one ounce of sugar. The sausage skins must be cleaned and subsequently colored yellow, for which one needs not quite one fourth ounce of saffron. Tie it up on both ends and pour in approximately one quart of fresh water. The entire amount of salt, ginger and pepper should not be added, taste it first and season it accordingly. It should be...

14 oz can sweetened condensed milk 2 tsp vanilla 2 tsp almond extract (with alcohol) 1 tsp chocolate syrup 1 cup milk Mix well.

3 tbsp sauteed onions 3 cups dry, cubed or torn bread  crumbs 2 TBSP your favourite seasonings (1/2 tsp curry, 1 TBSP garlic, 1/2 tsp salt, 1/2 tsp pepper, 1 1/2 tsp lemon juice) 9 oz salmon (4- 2.5oz pckgs in the paper foil) 2 eggs 1/4 cup milk Combine well, in order. Pat into greased oven pan. Cook at 400 for 30-40 minutes until crispy brown on tips. Or 425 for about 25  minutes. Serves 4. Original version had artichoke hearts, minced, instead of milk for the moisture. Pictured here with lightly steamed asparagus

Brussels Sprouts. I liked them as a child, I think. Tried doing them several ways throughout the past 20 years and finally, aside from the ridiculous stink, I have found them edible again. Roasted in the oven for about 20 minutes at 400. The first night I put salmon in the middle of the pan. Slathered a thin layer of mustard on the fish, sprinkled enough bread crumbs to cover up the bright yellow, and surrounded the fillet with cleaned, cut in half brussels sprouts that had been tossed in a small amount of grape seed oil and sprinkled with sea salt. The second night I pealed the leaves off and tossed them the same way- with grape seed oil and salt. Brussels Chips. Placed those on slightly seasoned rice and placed a pan-cooked fillet next to it. Yup I like it, a lot.

Not myself, but had a request for it. Tested a spice blend with red tea and once the black comes in will do another test: 1/8 tsp pepper 1/4 tsp ginger 1/2 tsp cardamom 1/2 tsp cinnamon 1/2 tsp clove 1 tsp rooibos Heat equal parts almond milk to water, let spices and tea infuse about 1-3 minutes, strain and serve.

Trenchers (bread used as plates- not as sad as medieval ones) 1/2 cup warm water added to 1 1/2 teaspoon yeast and 1 1/2 tbsp honey. Let foam Mix in 1 1/2 cup flour and 1/2 tsp salt. Cover and allow to sit in warm spot for about and hour. Dust with flour and make 6 rounds. Put on cooking pan (on parchment), for another 45 minutes or so to plump up again. Bake at 350 for about 13 minutes. These would be good as pizza crusts to have in freezer, and even make a breakfast pizza with them. Good with hummus and honey (yes, tested). Need to use more water next time and test it with wheat to be more like a scary trencher :) The first I concocted were yummy, but too thin so I am adjusting the temp, time, and flour- will try this next time: Vanilla wafers for tiramisu     2 eggs     1/3 cup white sugar     1/2 teaspoon vanilla extract     1/16 teaspoon salt     1 cup all-purpose flour    ...

I went around and asked people their favourite cookies. One mentioned "Amaretto" So I went on a search and discovered he may mean amaretti. I try to go basic so things are as close to the original ancient or medieval recipe as possible: Test 1 egg sugar-1/2 cup 1 1/4- 1 1/3 cup almonds- grind fine. 1/4 tsp flavouring pinch of salt Divide the egg. Add salt to white and whip it up to soft peak. In the yolk bowl, add and mix well: ground almonds, flavouring and sugar. Fold in whites. Makes about a dozen. 325 for 10-15 minutes.