Make a dough of two pounds of fine flour with six
fresh egg yolks, two ounces of rose water, an ounce of leaven moistened with
warm water, four ounces of fresh butter or rendered fat that does not smell
bad, and enough salt. That dough should be kneaded well for half an hour. Make
a thin sheet of it, greasing it with either melted butter that is not too hot
or with rendered fat. With the pastry wheel cut the edges one after the other,
which are always quite a bit thicker than the rest. Sprinkle the dough with
four ounces of sugar and an ounce of cinnamon.
(Scappi, pp. 488-489)
Dough Ingredients:
7 cups pastry flour
1 stick of butter
6 egg yolks
1 oz. of sour dough yeast (use sourdough starter or 2 package of regular
yeast if sourdough is unavailable)
Melted butter to brush over pastry and pastry sheet
1 tsp salt
4 Tbsp. rose water
Dough Dusting:
4 Tbsp. of sugar
2 Tbsp. cinnamon
Redaction:
Start with making the dough. Even though the rose water sounds excessive
it isn’t. If anything,
I’d add another Tbs. and another stick of butter.
I put the flour into the bowl first, with a bit of salt, and
then add the butter mixing by hand. Once the butter was mostly incorporated, I
slowly added the egg yolks, rose water and yeast.
I had to add about a cup of water to help bring
everything together.
When Scappi says moisten the yeast,
I believe this is where he means add the yeast to a cup of water as this was
the only way the dough was going to form. This forms the dough from rough to
smooth elastic that is just amazing to work with. Here the finished
dough is shown. As smooth as a baby’s bottom.
Take lamb and chicken. Alternatively, use young fowls or any
other similar birds (instead of chicken). You also have the option of using
either lamb or poultry. Cut the meat into medium pieces and clean them. Remove (and discard) the entrails of the
chicken and discard the heads and necks.
Put the meat in a clean pot.
Add the strained liquid of truffles, which have been washed and soaked
in water over night. Put enough of the liquid to cover the meat. If the truffles are not available, boil some
honey until it turns black then pour on it a small amount of ma’kamakh (murri,
liquid fermented sauce), add it to the pot with a little chickpeas and salt.
Light fire under the pot.
Tie into one bundle fresh rue, leeks – Either Rumi or Nabati
– and cilantro. Add this bouquet to the
pot. Then add ground spices such as
coriander, cumin, caraway, and black pepper. Continue cooking the pot until the
meat is done.
Break fine bread into pieces (in a big bowl) and add enough
of the broth to submerge it. Put the
meat pieces all over the bread and garnish the dish by arranging small sausages
and tardin (thin meat patties) all around.
(Nasrallah, pp. 337)
Substitutions and Why:
First thing we don’t have truffles in such quantities as to
be cost effective. Luckily the recipe
calls for browned honey with Murri. So
make your own murri or use a mixture of soy sauce and honey (I haven’t done
this one myself.
If you feel adventurous try making Murri at home or go with
honey and soy sauce mixture. Do not use
Rue. It’s a bit like eating poison
ivy.
Ingredients:
1.5 lbs. chicken (thighs) cut into bite sized pieces
1.5 lbs. of lamb cut into bite sized pieces
Liquid of truffles or 2 cups of honey cooked to a dark
color.
1.5 cups Murri
4 Leeks
Chopped cilantro
1 tsp each of coriander, cumin caraway and black pepper
1 tsp salt
15 oz garbanzo beans
Bread
Small sausages
Flattened meat patties
Redaction:
First if you have the strained liquid of truffles add that. I didn’t have truffles to strain liquid through. So, I cooked 2 cups of honey down and added 1.5 Cups of the murri sauce. I then added the chopped-up chicken and lamb.
Next came the leeks, cilantro, and garbanzo beans. Finally, the spices. I put the stove on a low temperature to cook the meat all the way through.
Next, I sliced up the bread and arranged this on platter.
I poured just enough of the cooking liquid to cover the bread.
After the sauce was over the bread, I added the meat, leaks and beans arranging them over the bread and sauce.
Finally, I added the thin meat patties to the main dish and served.
There was nothing bad about this dish. My favorite parts were dipping the bread into the sauce before dishing it out, and dipping the meat patties into the sauce before the dish was ready. It is sweet with amazing flavor. Lots of effort but well worth it!
If you feel adventurous try making Murri at home. I wanted to try this at home at least once. If
you don’t want to put in the hours of work with honey and soy sauce mixture.
[nuqra]
“Recipe of Byzantine Murri right away. Take,
upon the name of God, the Most High, three pounds of honey scorched in a kettle
; 10 loaves of bread scorched in the brick oven and pounded; half a
pound of starch; two ounces each of roasted anise, fennel and nigella; an ounce
of Byzantine saffron; celery seed, an ounce; half a pound of Syrian carob; 50
peeled walnuts; half a pound of syrup; five split quinces; half a makkûk of
salt dissolved in honey; and 30 [viz. 100] pounds of water. Throw the rest of
the ingredients on it [viz. on the water], and boil it on a slow flame until a
third of the water goes away. Then strain it well in a clean, tightly woven
nosebag of hair. Put it up in a greased glass or earthenware vessel with a
narrow top. Throw a little lemon from Takranja on it. If it suits that a little
water be thrown on the dough and that it be brought to the boil and strained,
it would be a second [infusion]. The weights and measurements of the
ingredients are given in pounds and weights Antiochian and zahiri [as] in
Mayyafarqin.”
This redaction is 1/10th of the original as closely as possible
5.25 C honey
1 loaf scorched
bread grated or pounded small
1.5 Tbs starch
¼ oz of anise, fennel,
nigella, celery seed
Pinch saffron
1 apple
1 tsp salt
5 walnuts
5.25 C water
1.5 TBS syrup
Salted Preserved
lemon
Redaction:
Add honey to a large
pot, boil until very dark.
Chop up the apple and grind the walnuts fine. Mix 2 TBS sugar with 1 Tbs water. If you only have seeds for anise, fennel and celery, grind those up as well.
Then add the ingredients to the honey. Boil until 1/3 of the liquid has evaporated.
Do NOT step away!! The honey, plus breadcrumbs and starch will thicken this right up. You’ll be down to half or ¼ of your original amount in 5 minutes.
Strain thoroughly through tightly woven cloth.
Here I had to do two things. The first was to let the sauce sit overnight, for about 15 hours, in a colander with a linen bag to strain the mixture through. This produced a very smooth sauce of about 1.5 cups.
The next step was to pour the remainder of the mix through the colander. This produced a nice almost smooth sauce of almost 2 cups.
Obviously not as smooth and clear as the first method but faster as in 30 seconds with minimal inclusions. Next time, I’d just use the colander method next time.
Once poured into a
container add lemon. I’ve added salted
preserved lemon.
I took a taste of this
before the water was added. My first
thought, before tasting, was that the honey was going to taste nasty with the
addition of salt. The spices were
already mixing with the honey to create this incredible flavor. It is amazing! I want to make a mead from this combination. I think instead of chopping a small apple,
next time I will chop it finer or even grind it. I want all the flavors to be in the Murri.
Make your own bread if you can, if not really good pita
bread. I did cut this recipe down because
we are bread fiends in the house. What
isn’t used for this recipe will be gobbled down in a matter of hours.
Translation:
Take 1 (makkuk) 7.5 lbs. of good quality samidh flour and
sift in a big wooden bowl (jafna). Mix
with it 3 uqiyyas (3 oz) yeast, and add 30 dirhams (3 oz) salt that has been
dissolved in water and strained.
(strained to remove dirt and sand).
(Nasrallah, p. 119)
Ingredients:
I cut the original recipe in half.
3.25 C flour
1.5 oz yeast
1.5 oz salt
2.25 C water
Redaction:
I made bread from Emmer flour mixed half and half with
white. Emmer flour traces have been
found in the middle east through Italy (https://www.ancientgrains.com/emmer-history-and-origin/)
with a nutty flavor. It is a specialty
grain, that isn’t easy to find in the US.
I had to order mine. Some recipes
have spelt flour instead of emmer. If
neither spelt or emmer is available use whole wheat mixed white flour.
For the bread, I mixed flour, water salt and yeast until a nice smooth dough formed from about 10 minutes of kneeding.
Next, I let sit for 90 minutes, punched the risen dough down, forming dough balls roughly the half the size of my fist.
Here you can see I used parchment paper underneath. I do this with all my breads now. As far as I know, this is not period. Bread would have been made in an oven, on hot coals, wrapped around a large hot rock or Tandori depending on where you were.
The small loaves of white taste like a good sourdough
bread. The emmer flour loaves taste like
a whole wheat bread. I went with the
white flour loaves for two reasons. I
love sourdough and my daughter ate all the emmer flour loaves.
This recipe I am using the small loaves for called for scorched bread. As you can see my scorched is just extra brown. Everything in period was used. Nothing left to waste. I didn’t scorch my bread because I don’t want my house smelling of burnt bread. I did take the bread hand loafs to a dark bottom as best I could. If you find yourself with scorched bread save it for the following recipe Tharida Shamiyya (of the Levant) also known as Spiced Honey Meat over Bread
This subtlety project started as another redaction recipe in the book “Opera of Bartolomeo Scappi”. Had I presented just the twist, without any decoration the taster would enjoy and amazingly complex dish of fruit, wine and spice; however they would have been visually underwhelmed with the presentation. Think cow patty but tasty. The shape lends itself well to a crown or coronet. I could have gone with this idea by gilding the pastry, studding it with pearls and lapis stones, inserting rock candy sugar “diamonds” but I didn’t think that was going to be visually impressive enough. Then I thought of doing two snakes eating the other snakes’ tail, while doing painted scales of dough and painting dragon heads; however Scappi was very insistent that this was a rolled pastry. I wanted something that fit the shape of the twist while giving the viewer the sense of something not of land. A true subtlety. The idea of an underwater dessert was born.
A few elements were added
to the twist for this to work. A larger
“opening” for where a sea creature could enter and exit. The shell would need to be painted. Some period coloring is too poisonous to use
so alternatives found. Instead, I
decided to add a few things found around the larger “shell” like smaller
marzipan seashells, coloring them with spices.
Then using special sugar for sand.
The final touch was the idea of forming seaweed. I had first thought of
doing marzipan seaweed, but I already had marzipan seashells. Next I thought of doing a spinach pastry but
I wanted everything to be edible. After
a few days of entertaining wilder and wilder imagery, sugar became my go to for
the rescue. The Scappi Twist as a dish
grew into a subtlety, not because of its original beauty and shape, but
something more than the original.
Subtlety –
A short overview of food as art:
The intention of a
subtlety is to create an experience rather than something given as a gift or
sold. The subtlety it not durable, it
spoils, it has a fixed life-span that ends when it is eaten. The subtlety entered
the dining hall in motion: the scene is wheeled in, fire blazing out of the
mouths of beasts and the actors are put into life-like poses animated by other
performers or the imagination. (Martins)
Monarchs put the feasts
to good use as ways to make a vivid point, i.e. the inducing of guests to
pledge allegiance to a planned crusade.
An example: Philip the Fair, at the Feast of the Pheasant, showcased a
giant Saracen entering the feasting hall leading an elephant (there is a
question about the edibility of said pachyderm), with a knight (Oliver de La
Marche) playing the role of the captive Eastern church. (Wheaton, pg.
8/Martins). Another example: Henry
VIII. George Cavendish wrote about a
feast sponsored by the great Tudor king in such waxing enthusiasm for the feast
“…I do both lack wit in my gross old head and cunning in my bowels to declare
the wondrous and curious imaginations in the same invented and devised.”
(Henisch, pp. 236/Martins) The feasting
was a display to move men and women into wondrous thoughts, glossing over the
harsh reality of court life or a grand and compelling gesture.
A subtlety could be
simple items. A redressed peacock on
proud display or stuffed fowl riding roast piglets; or as elaborate as a full
pastry castle with trees containing candied fruit, glazed and stuffed mythical
beasts, and musicians. Allegorical
scenes were not uncommon, with themes like “Castle of Love” or “Lady of the
Unicorn”. A subtlety could made of just
the edible, such as a re-skinned peacock, or as a combination of paper mache
and lumber to accent the food in the display.
These decorative subtleties were for powerful displays and less about
eating, with the production being done by carpenters, metal smiths and painters
and very little with chefs. Horace Warpole describes a banquet given in honor
of the birth of Duke of Burgundy, where the centerpiece was of wax figures
moved by clock work at the end of the feast to represent the labor of the
Dauphiness and the happy birth of the heir to the monarchy. (Martins/Craig, pp.
17)
Creating a
display:
Creating a display seemed
to rely heavily on allegorical content from myth, fantasy or biblical content,
such as the Pegasus from myth at the Roman table (Scully, pp. 107) or Lady of
the Unicorn. The thought process that goes behind making a display was how each
animal was viewed in allegorical terms.
“…the
horns of an antelope might get caught in a bush in the same way humans might
get caught in a life of sin. The nightingale represented love, the elephant
implied chastity, the ape, lewdness and lust and the peacock, the purity of
someone who never turns to sin.” (Martins).
The main display item, per these views should play
upon the strength of the subjects or as humorous joke on the subject matter presented.
The
seashell motif is made in the nature of humor, an underwater seascape, and
miles from the ocean in a semi-arid landscape, eaten by those who do not
breathe water. And should the items be
introduced to water, they would either melt or come undone by that which the
represented items live in.
Seashells
in Italian Artwork:
Searching for Italian
seashell artwork wasn’t difficult. The
first image that came up is Sandaro Botticelli’s famous work “The Birth of
Venus” 1485
This is an amazing piece
of work with an allegory for every image painted. The painting used tempera – a method where
water and egg yolk mixed with pigment.
Sometimes whole egg with or without glue or milk were also used. The picture is canvas instead of wood. (http://www.visual-arts-cork.com/old-masters/botticelli.htm). Aphrodite’s shell is not the type of shell I
need for my display, just a representation that seashells did appear in Italian
paintings of the 1500.
Aguamanil de Nautilus ,1570. Colección
Francesco I de Medici. H: 30 cm. Palazzo Pitti, Museo degli Argenti, Florencia,
Italia.
This artwork, featuring a nautilus shell, shows the shell
type for which my subtlety is based on.
Unfortunately, due to the weight of the twist and the pastry shell’s
fragility, there is no way I can stand the twist on its side. The twist has to be shown lying down.
Method/Technique:
For an Italian themed
event, I wanted to do something very Italian.
Scappi is the go to for any good period Italian dish. The twist was just the thing. The first few times I made this, I did not
like how the dish turned out. The taste
is amazing, but the look is pure cow patty.
It needed an overhaul.
First we start with the
kitchen, where the food art was made.
Scappi’s kitchen, as seen in Plate 1, shows a large spit with a smaller
side area of pots, possibly soups, sops or sauces.
Plate 1: Main Kitchen
Plate 2: Pastry Kitchen
Plate 2 shows the second
kitchen (Scappi, pp 636, 637) for pastry making. The wood burning section was put above the
pastry oven for better control of heat.
Different heats were used. By
varying the amount of coals allowed under any one dish or dishes. The heats Scappi used ranged from gentle
heat, slow flame, hot heat or sprightly flame.
There are descriptions calling for dishes to have heat of glowing coals
or under hot ash. (Scappi, pp 54) With the heat evenly distributed over the top
of the ovens, this gives an almost modern ability to control the heat for
pastries.
This varies slightly in
how the Tudor ovens have been shown. The fire oven per period cooking show
Hampton Court Palace Tudor Kitchen (https://blog.kathrynmcgowan.com/tag/hampton-court-palace-tudor-kitchens/)
shows the oven heated with lots of wood and the resulting coals scrapped
out. Once the coals are scraped out,
dishes of raw food are placed in the oven at various times (as the oven cools)
and a wooden door is placed over the opening after each round of dishes goes
in. I do not have a wood fire
oven. An oversight of the homeowners
association I’m sure! I will bring this
up at the next meeting. The nerve not to
allow fire ovens. Have they no sense of
period?! Having not outdoor or even
indoor fire heated oven, I set my electric oven at 350 and cooked for 45
minutes.
Scappi wrote on the different types of pastry he
used. The kind that was sturdy but
discarded. A second pastry made lighter and
flakier by the liberal use of butter, eggs and with herbs and/or spices.
Scappi is particular
about the pan used for the twist. “Have
a Tourte pan…” I did have a nice metal pie pan, similar to the one described by
Scappi (Page 644), with a flat bottom and straight sides.
Plate 12: Torte Pan(s)
For the first part, I cut
up the dates, mixed in the currants and golden raisins, poured in the wine and
added spices into a metal pan. A nice
Italian red wine, not period (I wouldn’t trust a 500 year old wine as drinkable
no matter how good the vintage). The
dried fruit cooked for 30 minutes.
Scappi didn’t specify type of wine, just wine. He does reference wines with descriptions of
sweet whites, or reds as pleasant or robust.
(Scappi, pp 61) I prefer robust reds
for their flavor. Cooking diminishes the
wine flavors slightly, hence my use of a robust red.
A quick note on Scappi’s recipe:
He called for currents and Corinthian raisins. It is possible that the Corinthian raisins called for were currents however, my believe this is a mistranslation. If Scappi had wanted currants, currants and dates, he would have said Double the amount of currants to the amount of dates used. Hence the use of raisins instead of double the amount of currants.
Next we start with the
dough. My daughter was unwilling to be
my child slave labor even though I asked nicely. She laughed at me. Ungrateful child, I tell you! Everything mixed well together, with the
heavenly scent of rosewater. I was
almost able to knead for 15 minutes…maybe, knead until the dough is as smooth
as a baby’s bottom. After making this
dough many many times, all I can say is you will build up arm muscles.
I let the dough rest for
a few minutes while I used a metal colander to strain the excess wine from the
fruit. There wasn’t a lot left over,
even with the use of an entire bottle, less than a cup of fruity wine. Scappi shows a metal colander in Plate
11. His is a bit shallower than the one
I have, also made of metal.
Plate 11: Colander
The pastry dough was rolled out onto the counter. If I did this every day for 10 hours a day,
I’d be buff as all get out. Next I
spread the wine soaked fruit on top of the dough, and sprinkled it with sugar
and cinnamon. The rolling was nerve
wracking. This was done in one long
snake like roll. The ends, due to the
space left at the edges will be flaccid, making it easier to roll into a
spiral. This leaves the other end
open. I could have pinched off the edges
and painted them down with butter into the main body or form the opening of a
shell. I opted for the shell opening
using a stone carved bowl while cooking.
I do know the stone bowl was heat resistant and enough of a rounded both
to form the “mouth” of the shell.
When the twist came out
of the oven there was a split in the pastry.
I was on my fourth try in 24 hours.
I was out of time and out of supplies.
I had to go with what I had. My
“fix” was to put a hard sugar coating to contain and cover the art work before
painting. This is where I think Scappi
would have two or three twists going at a time for a head table. I think my issue with this twist was a yeast
split in the dough while cooking.
Everything else was on point and on recipe.
For
the marzipan, I used molds and hand forming.
For the molds, I couldn’t use wooden molds or even metal used in period,
they just aren’t available. My skills in
carving are nonexistent, nor do I know anyone who has the tools to make these
items. I could have attempted to carve
the shells by hand with sugar and Arabic gum paste but again I can’t carve
worth a darn. Not enough band aids in
the world for me at this time and place!
I had to go with silicone for the 3D effect.
I was trying for
something I hadn’t done before, a pastry style subtlety. For the seaweed, I originally was going to
use spinach, egg and flour mixture or possibly another bit of marzipan. The spinach sheets cut into wavy forms then
wrapped around wine bottles for the upright seaweed or laid out on a towel for
the flat seaweed bed illusion. This idea
fell by the way side.
After a bit of research, I found that the
wedding of Lucrezia d’Este to Gioavnni Bentivoglio in 1473 Bologna, there were
sugar sculptures of gigantic size. The
forms ranged from castles, ships, people to animals. (https://www.metmuseum.org/toah/hd/wedd/hd_wedd.htm) This means sculpting of sugar is something
known during the 1500’s in Italy. So
doing sugar sculptures is by no means a stretch of the imagination for this
type of artwork.
Using organic cane sugar
as opposed to the modern sugar, I had to work with boiling sugar to form the
seaweed forms. Each batch had to be
carefully poured or risk damaging the kitchen and serious burns to myself and
others if they were nearby. Boiling
sugar is not something you can just casually toss around, can cause second
degree burns. I have personally
witnessed the damage done and scars left by boiling sugar. In short words, the skin was melted off as
the sugar hit the bone even when water was poured over to cool the hot
mess. Boiling sugar is as close to home
made napalm as “most” people can make and I excise full caution every
time.
What I love about using
organic sugar for this project, it boils to the hard crack stage so much
faster. I don’t know why, but with in
minutes I would have another batch ready to pour for my sea weed. The color was always good (unless I added
weird things like snap dragons…hey it was an experiment!). I seriously suggest any cook doing sugar
candy use the organic if they have any availability for this item.
A
quick notation on sugar –
“Large
and prosperous households bought their white sugar in tall, conical loaves,
from which pieces were broken off with special iron sugar-cutters. Shaped
something like very large heavy pliers with sharp blades attached to the
cutting sides, these cutters had to be strong and tough, because the loaves
were large, about 14 inches in diameter at the base, and 3 feet high [15th
century]…In those days, sugar was used with great care, and one loaf lasted a
long time. The weight would probably have been about 30 lb. Later, the weight
of a loaf varied from 5 lb to 35 lb, according to the moulds used by any one
refinery. A common size was 14 lb, but the finest sugar from Madeira came in
small loaves of only 3 or 4 lb in weight…Up till late Victorian times
household sugar remained very little changed and sugar loaves were still common
and continued so until well into the twentieth century…” (David, pp.
139)
This is as close to
modern sugar as we can go without trying for the heavily molasses unrefined for
the head table.
The “paints” were brushed
onto the shell and marzipan seashells for a more authentic look and feel. I used spices (cinnamon and turmeric) with
egg white as the binding. Using spices
for paint wasn’t as good as I had hoped.
Next time mixing the marzipan with the spices then layering the colored
marzipan into the mold, would work better than trying to paint spices on to the
already formed dough. My daughter loved
the idea of helping me with this part.
When she wasn’t sneaking a seashell to eat she was painting as garishly
period as possible with the edible paints provided. My seashells are a tad bit tamer by
comparison. But they are all lovely and
tasty!
The majority of
techniques used were by hand or with items as close to period as possible,
other than the molds and paint brushes.
Neither were available in wood or metal forms. Necessary variations to keep from poisoning
those eating the food with non-food grade coloring agents used.
Materials:
Edibles:
Almond meal – Blanched ground almonds. Almonds originated in southwestern Asia as an
edible seed and pressed into oil, eaten raw or ground into a flour type
consistency. This versatile seed is used
as a drink, a flour base for desserts or sugar coated. The almond is grown in
Asia, US, Marcona, Spain and Greece. (https://www.britannica.com/plant/almond)
Butter – I used a commercial butter. I have not researched the type of cows for
the Italian period (it’s on my list of papers to do!) I could have made my own butter with a
blender; however I’m not up for standing for a long time and churning, though I
do know how the technique of a butter churn or butter horse.
Cinnamon – Indigenous to the island of Sri Lanka (Ceylon)
and successfully replanted to grow in Northern India, East Java and the Indian
Ocean islands of Seychelles. The word
Cinnamon started from the Greek word for spices with the prefix Chinese. This spice traveled over various routes
passing through the hands of Phoenicians and Arabs on its lengthy journey to
become a dominant spice in the spice trade wars. (Czarra, pp. 10-12)
Cloves – Native to Moluccas in Indonesia, while
successfully growing in Madagascar, Zanzibar and Pemba. Harvested by hand when the clover flower buds
turn pink at their base. (Czarra, Pp
12-13)
Corinthian Raisins – Not having access to
Corinthian Raisins, I used golden raisins for their coloring and
sweetness. The dates and currents were
already a lot of brown on the inside, a bit of golden would go well.
Currants – Found in the Greek city of
Corinth. Also referenced as Ribes,
corinthes, corans, currans, and bastarde corinthes. There are 150 species found in Europe, Asia
and North America ranging from black currants, ornamentals, golden currants to
gooseberries. (https://ag.umass.edu/sites/ag.umass.edu/files/fact-sheets/pdf/currants.pdf)
Eggs – As this is an Italian dish, the most likely
chicken eggs used for this would be the Sicilian Buttercup. Don’t let the name fool you, these chickens
roam free because they hate to be caged and are very fierce. Not good pets but excellent eggs and taste. (https://www.americanbuttercupclub.org/about-the-breed.html)
Dates – Originating in the Near East and North
Africa, a short distance from Rome, making them easily transported. Aristotle compared the dates to daktylos
(fingers) giving them their name. High
and sugar, eaten fresh or dried, sometimes ground into a meal or made into a
syrup. (Toussant-Sumat, pp. 675-676)
Flour – Ground wheat. Ground grain of any sort can
be made into flour. Scappi calls for
“Make a dough of two pounds of fine white flour…” (Scappi, pp. 488-489) hence
the ground white. The finest grade of flour was made by boulting, a process in
which part of the wheat kernel is discarded (out layer) so that only the inner
layer is ground. This ground flour is
not the “white” flour of today but whiter than the whole wheat flour that would
have been available with the grind of the entire wheat kernel. (https://oakden.co.uk/medieval-flour-and-pastry-article/)
Nutmeg – Native to the Banda Islands of Indonesia,
nutmeg is the actual kernel of the fruit.
Nutmeg can be stored for a long time in airtight containers. The outer fruit/lace of the nutmeg fruit is
called mace. (Czarre, pp. 16)
Powdered sugar – Finely ground Sugar.
Rosewater – Scappi mentions rose water as a matter
of course for dishes. (Scappi, pp.
42) I have made rosewater before and it
was the most astringent tasting thing I have ever put in my mouth. Lovely color but useless for food in my
opinion. I went with store-bought for
edibility.
Sugar – I
used organic sugar. Compared to the
normal cane sugar, the difference is pretty startling. Organic sugar has just enough molasses to
make the sugar seemed tinged with gold.
Compared to actual dark brown sugar, with heavy molasses it seems almost
pure white.
Saccharum officinarum “…considered a spice
even rarer and more expensive than any other…pharmaceutical use…gives its
species name of officinarum.”
Considered very expensive till the late 1500. Loaf sugar given the name due to the conical
shape derived from refining into a hard and very white refined form. Caffetin
or Couffin (English equivalent of “coffer” or “coffin”) named for the form,
packed in plaited leaves palm and from the city shipped from called Caffa in
the Crimea. Casson a very fragile
sugar also considered the ancestor to Castor sugar. Muscarrat considered the best of all sugars,
reported to be made in Egypt for the Sultan of Babylon. The Italian name
mucchera denotes that it had been refined twice. (Toussaint-Samat, pg. 553-555)
For
a complete history on the spice trades via land or via water is a 50 page
thesis paper or covered in multiple books such as Nathaniel’s Nutmeg (good
story with at least one good fruit tart recipe), The scents of Eden (love this
book). Spice: The History of a Temptation, The Spice Route, Dangerous
Tastes. The Tastes of Conquest (another
excellent book), Out of the East: Spices and the Medieval Imagination (on my
short list to acquire). The short version is spices were trade in ports and
markets after long arduous and dangerous journeys via land or sea. Please see the notations on the spices on
points/islands of origins.
Paints-
Period but not always edible:
Cinnamon – Produces a lovely red coloring, though
this does imparts a strong cinnamon flavor to the marzipan.
Cochineal – Spanish Conquistadors conquering
Mexico discovered that the Mesoamericans had found the perfect red dye
coloring. Dye comes from of a small bug found on cacti. 50,000 to 70,000 bugs are needed per pound of
dye. The dye is produced when pouring
boiling water over the dead bugs. (https://www.smithsonianmag.com/innovation/bug-had-world-seeing-red-180961590/)
This produces a strong red coloring. In
other words, bug juice. I draw the line
at knowingly eating this. Because I
won’t eat this, I won’t put this in my edible artwork. Replaced with edible paint and cinnamon.
Lapis Lazuli – A mineral used as an expensive
pigment in period paintings such as Bacchus and Ariadne by Titian. Considered expensive and used only by
accomplished painters with rich patrons. (https://geology.com/gemstones/lapis-lazuli/) Produces lovely blue coloring. Not food
grade. Because I could not verify if
this was cut with something toxic I replaced the dye with blue edible paint.
Malachite – A green mineral, found as early as 618
AD for paintings. (https://www.mdpi.com/2075-163X/8/5/201/htm). Seen in “Garden of Earthly Delights”, 1504 by
Hieronymus Bosch. Produces an amazing
green coloration. Not food grade. Because I could not verify if this was cut
with something toxic I replaced the dye with spinach juice.
Parsley – Native to the mediterranean from the Apiaceaa
family. Attempted use as a green
coloring agent. Failure on dying sugar
art green but makes a lovely, if interesting, sugar art display. (https://www.britannica.com/plant/parsley)
Pearl – Natural formed when a grain of sand (or
other irritant) invades an oyster soft interior. The oyster coats the irritant with fluid
called nacre. Many coats are used to
smooth out the rough edges. (https://pearls.com/pages/how-pearls-are-formed)
Used as early as Roman times for heart disease by grinding pearls. For black bile, ground pearls were mixed with
musk. (King, pp. 314). Produces lovely
pearlescent shimmer. Attempted to hand
grind pearls in my pestle. This did not
go well. Could not get a consistent sand
like quality. Rough and gritty. Replaced with edible paint to replace gritty
chunks.
Saffron – The usable part of the saffron plant are
the three stamen. The saffron is part of
the Iridaceae family, growing wild from Italy to Kurdistan. Produces a lovely red color and very
expensive due to the quantity needed for dying.
(ToussaInt-Samat, pp. 518)
Snapdragons – A flowering plant native to the
Mediterranean and North America from the Pantaginacea family. Attempted use as a red dye for sugar
art. A failure for coloring. (https://www.britannica.com/plant/snapdragon)
Spinach Juice – Spinach is chopped then
boiled. The water reserved for coloring
of sugar and painting onto pastry crust.
Note on Subtlety:
A subtlety could be made of just the edible, such as a re-skinned peacock, or as a combination of paper mache and lumber to accent the food in the display. These decorative subtleties were for powerful displays and less about eating, with the production being done by carpenters, metal smiths and painters and very little with chefs. Horace Warpole describes a banquet given in honor of the birth of Duke of Burgundy, where the centerpiece was of wax figures moved by clock work at the end of the feast to represent the labor of the Dauphiness and the happy birth of the heir to the monarchy. (Martins/Craig, pp. 17)
Paint
brushes:
Per
Cennini, paint brushes should be made from the middle hairs of cooked vair
tails, trimmed then tied with thread or waxed silk thread before tucking them
into a feather shaft. After this is
complete find a twig/wooden handle to fit into the other end of the feather
shaft. His preference for feather shafts
was vulture, goose, chicken hen or dove. (https://www.medievalists.net/2016/08/how-to-make-medieval-artists-tools/) I went with store bought brushes as I am
fresh out of vair tails, cat hairs, squirrel hairs and the dog hair available
is to curly.
Table Cloth
and Dish (es):
For the table cloth I
used a white linen cloth. Here are
several examples of white linen cloth used in Italian art work during Scappi’s
era.
Image
3 The Feast of Herod and the Beheading of Saint John the Baptist, by Benozzo
Gozzoli
A second picture denoting white
linen cloth for the table covering.
Image 4 , The Marriage Feast at Cana by Paolo Veronese
Both
artists depict a feast with white linen.
So one can deduct that a white linen cloth for covering a table is, if
not mandatory for good taste, at least acceptable for a feast.
Image 3 The Feast of Herod and the Beheading of Saint John the Baptist, by Benozzo Gozzoli
Here we see table ware of glass and not just metal
plates. In the next painting, we see table settings of what looks to be silver
or pewter.
Image 4 The Marriage Feast at Cana by Paolo Veronese
The
twist is served on a metal plate. All
materials used were as close to period as possible with documentation of the
inedible food paints and the use of substitutions.
Transportation of this artwork has
been an absolute pain the arse. All
pieces have to be individually wrapped with care for long trips. In period, this art work piece would have
only had to travel a few hundred feet from kitchen to table which makes
transportation to an event a logistic night mare of trying to transport pieces more
fragile than fine crystal that could shatter with every bump, turn or stop.
Complexity:
Had I presented just the
twist, without any decoration, the taster would enjoy and amazingly complex
dish of fruit, wine and spice; however they would have been visually
underwhelmed with the presentation. I
wanted to do something more. The shape
lends itself well to a crown or coronet.
I could have gone with gilding, studding the twist with pearls and lapis
stones with rock candy sugar “diamonds”; but I didn’t think that was going to
be visually impressive enough. Then I
thought of doing two snakes eating the other snakes tail, while doing painted
scales of dough and painting dragon heads; however Scappi was very insistent
that this was a rolled pastry. I wanted
something that fit the shape of the twist, while giving the viewer the sense of
something not of land. A true
subtlety. The idea of an underwater
dessert was born.
Italian Pastry Twist
Translation:
“…get a pound of
currants that have been brought to a boil in wine, a pound of dates cooked in that
wine and cut up small, and a pound of seeded muscatel raisins that have been
brought to a boil in wine; combine all those ingredients and mix them with the
sugar, cinnamon, cloves and nutmeg. Spread the mixture out over the sheet of
dough along with a few little gobs of butter. Beginning at the long edge of
dough, roll it up like a wafer cornet, being careful not to break the dough. A
twist like that needs only three rolls so it can cook well; it should not be
too tight. Grease its surface with melted butter that is not too hot. Begin at
one end to roll it up, not to tightly so it become like a snail shell or a bae.
Have tourte pan on hand lined with a rather thick sheet of the same dough
greased with melted butter and gently put the twist on it without pushing it
down. Bake it in an oven or braise it with a moderate heat, not forgetting to
grease it occasionally with melted butter. When it is almost done, sprinkle
sugar and rosewater over it.
Serve it hot. The tourte pan in which the twists
are baked has to be ample and with low sides.”
(Scappi, pp. 488-489)
Dough:
Make a dough of two
pounds of fine flour with six fresh egg yolks, two ounces of rose water, an ounce
of leaven moistened with warm water, four ounces of fresh butter or rendered
fat that does not smell bad, and enough salt. That dough should be kneaded well
for half an hour. Make a thin sheet of it, greasing it with either melted
butter that is not too hot or with rendered fat. With the pastry wheel cut the
edges one after the other, which are always quite a bit thicker than the rest.
Sprinkle the dough with four ounces of sugar and an ounce of cinnamon.
(Scappi, pp. 488-489)
Dough
Ingredients:
7 cups pastry flour
1 stick of butter
6 egg yolks
1 oz. of sour dough yeast (use sourdough starter
or 2 package of regular yeast if sourdough is unavailable)
Melted butter to brush over pastry and pastry
sheet
1 tsp salt
4 Tbsp. rose water
Dough Dusting:
4 Tbsp. of sugar
2 Tbsp. cinnamon
Filling:
3 C currants
3 C chopped dates
3 C raisons
1 bottle good wine
1 tsp each of ground cinnamon, cloves, nutmeg
1 tsp rosewater
1 Tbsp. sugar
1 stick of butter, sliced thinly as needed for
dotting
Optional:
2 sticks of butter (instead of 1)
1/3 C. rose water
Redaction:
Start with making the
dough. Even though the rose water sounds excessive it isn’t. If anything
I’d add another Tbs. and another stick of butter.
I put the flour into the bowl first, with a bit of
salt, and then add the butter mixing by hand. Once the butter was mostly incorporated,
I slowly added the egg yolks, rose water and yeast. I had to add about a cup of
water to help bring everything together.
When Scappi says moisten the yeast, I believe this
is where he means add the yeast to a cup of water as this was the only way the
dough was going to form. This forms the dough from rough to smooth elastic that
is just amazing to work with. Here the
finished dough is shown. As smooth as a
baby’s bottom.
Note on Butter and Rose Water:
After
making this recipe a multiple times, I added more rose water as I was unable to
actually smell or taste with just 1 tsp as per Scappi. 1/3 C sounds like a lot and it is; however
for this recipe I think a little excess is called for. The taste and smell is just divine!
As
for the extra butter, this made the dough an even greater joy to work
with. The taste was out of this
world. If you want to make two versions,
the original and then with the added butter and rose water, you won’t be disappointed!
After
the dough was finished, I let it sit while I chopped the dates, and measured
out the currants and raisins. Next the spices were measured out and a good red
wine found.
A quick note on Corinthian raisins: He called for currents and Corinthian raisins. It is possible that the Corinthian raisins called for were currents however, my believe this is a mistranslation. If Scappi had wanted currants, currants and dates, he would have said Double the amount of currants to the amount of dates used. Hence the use of raisins instead of double the amount of currants.
I
used a nice Italian red.
I
went with a good red as cooking will leach a bit of flavor out. This red was
amazing. Make sure you use one you’re
willing to drink and serve to friends.
It really makes a difference! Once
plump, roughly 30 minutes, pour the fruit into a sieve and let the excess wine
drain out. When the fruit mixture is cool enough to handle we get the dough
ready for stuffing.
Note: Scappi’s recipe
could read to incorporate the spices with the fruit in the wine mixture, or wait
till the re-hydrated fruit is finished cooking then mix once you are ready to
spread over the dough. My first try at this recipe, I added the spices to the
fruit and wine.
I thought about doubling
the above recipe to start. That is unnecessary. This recipe will take care of filling
all the dough you need.
Roll the other half out
and cut into a circle that fits into a pie pan, brush with melted butter the
bottom of the pan before putting on the bottom layer of dough. Then brush the
dough in the pan with butter. Do not skip the bottom dough layer! This keeps the
twist from burning on the bottom.
Roll out the first half
of the dough into a thin sheet, trimming the edges to form a nice rectangle. Then
lay the mixture on top of the dough leaving ½ inch at the edges. Sprinkle with
cinnamon and sugar mixture. Dot with butter.
Starting from the long
edge, roll three times.
Then coil the pastry.
Place on top of the 2nd
sheet of dough that is at the bottom of round metal pie tin. Brush with melted butter.
Heat the oven to 350
until done, roughly 30 minutes. When it comes out of the oven dust with sugar
and rose water.
For the opening to the Nautalis portion of this subtlety I added a stone dish for the opening. GREASE the dish before you wrap the dough around it… I didn’t do this the first time and the dough cooked onto the stone bowl so that I had to present with the bowl stuck inside. I tried to pass it off as part of the dish but it was still noticed.
Marzipan:
Marzipan
is an almond thick paste that can be formed into flowers, trees, birds
etc. In period the marzipan would be
colored with saffron, cinnamon etc. to produce colors that would sometimes
override the flavor of the candy. Sometimes
the color was more desired then the flavor and the spicing used would overpower
the dish so much so as to be less sumptuous then a less colorful dish. Vivid
colors, Wheaton explains, were highly prized and were often achieved at the
expense of flavor (Wheaton, pp. 15/Martins) Taillevent also suggested more
common spices for green coloring such as parsley, sorrel and winter wheat still
green. Gold and silver leaf was brushed
onto the surfaces of food i.e. pastries for a greater visual impact. (Martins)
Ymages in Sugar:
And if ye
will make any ymages or any other thing in suger that is casten in moldys,
seethe them in the same maner that the plate is, and poure it into the moldes
in the same manere that the plate is poured, but loeth youre mold be anoyntyd
before with a litell oyle of almaundes.
(Heiatt, pp. 142)
While this is
a great notation that marzipan was used in period, it’s not big on ingredients,
so I went to Scappi…and was severely disappointed. Per the notations in Book III. Lean Dishes:
Egg dishes (275.1) “Scappi does not give a recipe for pasta di marzapae.” So I had to keep looking for a recipe with
ingredients.
It took a few
moments but I did find a recipe with ingredients and period.
To make
Marzipan. Take almonds appointed as above, & flatten the paste as for
making a tart, then form the marzipan as fancy as you want, then take sifted
sugar & mix with rose water, & beat it together that it is like a thick
batter, cast there a little on the marzipan, & flatten with a well held
knife until the marzipan is all covered, then put it into the oven on paper:
when you see that it boils thereon & that it does like ice, tear apart from
the oven, when it doesn’t boil, & sprinkle on nutmeg: if you want it
golden, make it so. (http://www.medievalcookery.com/)
Translation:
And if you
will make any images of any other thing in sugar that is cat in molds make them
in the same manner that the plate is, and pour it into the molds in the same
manner that the plate is poured, but let your mold be anointed before with a little
almond oil.
Ingredients:
2 C. Blanched ground almonds
2 C. Powdered sugar
1 Egg white
2 tsp Rose water
Redaction:
I mixed the
almond meal and powdered sugar together, being sure to get out all the
clumps. Next I added the egg yolk and
rosewater so that all would gel together.
I had to make two batches as this is just an
amazing tasting not-cookie. The fact
that I get to form fun images with it is just a bonus. I will note that my powdered sugar was bought
instead of taking regular table sugar and grinding finer in a mortar and
pestle.
Once the dough had a chance to rest, I
pressed it into the shell molds.
The images were allowed to harden a bit more overnight, then painted with spices (Cinnamon and Turmeric). My painting skills are laughable. Egg white was used as the binder for keeping the powdered spices on the marzipan, though I have read that a clear alcohol could also be used; however, I haven’t read of clear alcohol being used in period for a binding only egg white.
I also painted a few with edible paints instead of using actual ground period pigments. The use of spices as paint is interesting but my artwork wouldn’t win at “Cake Wars”. Next time I will try with the spices being incorporated into the dough and the colored dough pieces then pressed into the molds. A learning curve as it were.
I made extra marzipan to make small flower corals that stand upright with multiple branches. Here I rolled out the marzipan and made small twisted strands, colored with cinnamon and turmeric. These strands were attached to a base, and then an egg white wash used to attach the strands together. Here I used cinnamon and turmeric as the contrasting colors. Tasty and beautiful. They do well to compliment the varying heights showing in this display.
My daughter helped me paint the remaining 50 sea shells using more modern paints. She was in the mind set, the bolder the better.
I have to say
I love this edible. I could snack on
this all day, which is probably why it was so popular in medieval
cookbooks.
Sugar Sculpture:
With words by Rodinson, we see that
many countries had a way to make and shape sugar.
“: A dish found in every cookery book of the
middle ages, called lozenges, losinges, lesynges etc. These different names ended up meaning, in
French or neighboring languages, the geometric term losange or lozenge which
displaced the word rhombus in Franc, England and, to a varying extent, other countries…It
seems…found the recipe translate in Latin and Italian cookery books from the
end of the thirteenth and fourteenth century …round plates of sweets cut into
rhomboids, which is easier than cutting into rounds …” (Rodinson, pp. 210)
The original recipe is simple a 2:1
ratio of sugar to water I took 1 cup
sugar to ½ water and boiled to the softball stage. Coloring is added with the water so as to not
disrupt the water ratio. Here I pour the
softball sugar onto a pan covered with wax paper. I have seen other sugar confections poured
onto marble countertops and holding forms to keep the liquid inside, without
any table top covering for the marble. I
used what I could period wise and available.
The first 5 tries were abysmal. The first two wouldn’t set up at all. The next three were squishy and couldn’t
stand. They were slow melting
puddles. The first two I used a candy
thermometer and the next three I did the softball stage test with ice
water. Not going to lie. I got a bit upset, even shed a few tears as I
trashed my failures away. I did get one
set of semi usable sugar “seaweed”. The
results are sticky but very malleable and unable to stand upright. This is not what I wanted at all! The sea weed was so bad my roommate asked if
Shrek had sneezed all over my working space.
I had to change things up
and put my big girl panties on after spending a night thinking of different
things to fix this mess. I went back to
my first experiments with straight up lozenges and ditch the water and went
with honey as the main liquid. Better
results were achieved.
Recipe:
1 C. Sugar
1 Tbs. rose
water for scent
Coloring spice
¼ C. Honey
I ran out of spinach water for green
coloring and had to use green food dye.
Not pleased with this but after 6 cups and 3 bundles of boiled spinach I
was done cooking spinach for the next 4 months.
Cochineal was used in an attempt for several other “coral” sugar
sculptures until I ran out of bug juice.
Again I had to substitute food coloring and cinnamon. I did a few with saffron. This was an expensive experiment but resulted
in lovely pieces.
Real Cochineal (bug juice for dying). I didn’t have much so ran out quickly. Once I ran out, I decided I wasn’t willing to
eat bug juice and no one else should have to either. I draw the line at this and nonfood grade
colors i.e. lapis lazuli and malachite even those were considered good coloring
agents.
I laid out parchment paper onto
cookie sheets. Rose water was added
because I love the smell. It could just
as easily have been another type of spice instead of rose water i.e. cinnamon, cardamom,
saffron. Then I took the sugar and honey
mixture to a hard boil. This is where I
can make a smooth line on the back of a wooden spoon with another spoon and the
liquid does not fill in the resulting gap.
No candy thermometer used, just period know
how or when sugar is at the hard candy break. I had to judge by eye for a certain type of
“frothiness” and by the scraping of the liquid off the back of a wooden spoon
with another. If the scraped area did
not fill in the sugar was ready to pour.
The sugar mixture is carefully poured onto
the parchment paper. This is like
homemade napalm. Do NOT let this get on
your skin or you will have severe burns.
Once the melted sugar is cool enough to handle and still malleable, I
formed seaweed over coffee mugs. The
hardened sugar is as fragile or more so than dried egg shells.
A second type of sugar art was
attempted. This time I took the sugar
mixture off the stove and let it cool for 60 seconds. I put two bowls of ice next to my work
station. Here I slowly poured the liquid
sugar over the ice. This will do two
things. The sugar will harden into small
short, non-formable, sculptures or melt into the ice water that forms. I had both things happen.
I attempted to make one other type of food art for the underwater scene. I tried to make a “lace coral” using a simple recipe of water, oil and flour. Three tries with varying amounts of oil/cochineal colored water/flour ratios and I had to let this experiment go.
The resulting mess wasn’t edible (even before the bug juice) and I had reached my quota of failures for the week.
Conclusion:
This piece of food artwork was 90%
new to me. I have never done the Scappi
Twist before. So redacting the fruits,
the dough and the art idea were 100% new.
The marzipan, I had used many years ago but not to the extent of forming
and painting. A new skill learned. I have never worked used sugar to form tall,
long pieces of artwork. I’m going to be really blunt, there was a lot
of swearing and a few tears as things shattered, broke, tore and burned;
however I learned a new skill. This
subtlety was a lot of new for me and I loved every minute of it.
Is
it period? As much as modernly possible
with everything that could be made using period ingredients and available
period techniques. I do know that I
used/and worked with as period ingredients and recipes, with a few exceptions
made for health and supplies, that were available.
Is
it large enough? For a full 100 person
feast, several twists would have been made to serve everyone; however the
grande artwork piece would have been reserved for the head table. Here I need to add that a subtlety could made
of just the edible, such as a re-skinned peacock, or as a combination of paper
mache and lumber to accent the food in the display. (Martins/Craig, pp. 17)
Let’s talk failures:
This
project as I’ve noted is not just a one and done type of cooking entry. New skills were learned along with a new
recipe. New work arounds were tried for
various coloring agents while trying to perfect the art of sugar. The sugar coloring used both period and
modern. I tried cochineal, parsley,
saffron, and spinach, turmeric, cinnamon, and snapdragon for period
coloring. When I ran out of the period ingredients
(mostly green) I had to turn to modern food coloring. Some experiementing was better than
others. The parsley as a food coloring
agent was so so. It made a beautiful
work of sugar glass that was a little green with bits and pieces of the actual
herbage. Very lovely and usable. The snap dragon (red) made the most amazing
pink sugar, until heated up. Once the
snap dragon sugar mixture heated up the snap dragons went from red to black and
the sugar was just an almost brown. Not
pretty and not usable. This made me sad.
I
had four failures of the twist in a 24 hour stretch. Each time I made a twist something went
wrong, didn’t look like and they all had large “cracks” form on the outside,
leaking the wine soaked fruit. These
tries weren’t presentable.
Not
a big deal, unless the cost of the dried fruit, spices, and wine at $50-80 per
round begin to add up. I have gone
through multiple bottles of wine and more dried currants, dates and raisons than
expected. I’ve had to fix cracks in the
main entry by using sugar instead of making another twist because there was no
more time allotted. Unfortunatly the
twist wasn’t going to handle a 5 hour drive anywhere even with the sugar glass
“glue”. I had to give up and wait for
another day/time.
I
believe my error was doing the dough first then the soaking of the fruit. This allowed the dough to rise. The first few times I did the twist, I did
the fruit first then the dough and had no cracks. The next four, I did the dough first then the
fruit and had cracks. This was my
mistake. I had no sleep and was
stressing over the long drive with fragile foods. I should have caught my error sooner. I didn’t.
Next time though!
The sugar seaweed broke, cracked or just didn’t set properly. The stands for the sugar seaweed ate part of the seaweed glass and didn’t form. Almond paste was a good semi holding base but some of the sugar glass fell over due to the weight of the “sea weed”. I tried making a sugar glass base to hold the sea weed. The base was to hot or not deep enough. The hot base ate the sea weed by inches rendering the sea weed into stubs also known as useless.
I
consider myself pretty accomplished in the kitchen doing period recipes; this
subtlety was probably the most painful in cost, time and broken parts. Would I do it again….ask me in a few weeks
when the freshness of the failures have worn off.
As a modern society, we have become obsessed with watching modern cooking shows like Cake Wars that we forget that SCA cooks are hobbies in normal kitchens, smaller budgets and usually one person. There are no fancy kitchens. No aides other than significant others or children “helping”. There is no fancy equipment as the cook is trying to go as period as possible. Ovens, stove tops and possibly kitchen aids with a few smaller silicone items on hand are as about as fancy as it gets. Please remember that for the truly fancy stuff…
“These decorative subtleties were for powerful displays and
less about eating, with the production being done by carpenters, metal smiths
and painters and very little with chefs. Horace Warpole describes a banquet
given in honor of the birth of Duke of Burgundy, where the centerpiece was of
wax figures moved by clock work at the end of the feast to represent the labor
of the Dauphiness and the happy birth of the heir to the monarchy.
(Martins/Craig, pp. 17)”
Could
I have done more? If I were actually
willing to risk people’s lives by including lapis lazuli, malachite, and lead
powders for paints, probably. I just
don’t think people should be poisoned for food art. I enjoyed making something like the twist
into an underwater scene. It brings a
flare of cooking an amazing dessert with the flare of unusual creativity in art
work. Well worth the time and skills
learned.
References:
Craig,
Elizabeth. English Royal Cookbook. (1953). New York Press
Czarra,
Fred. Spices, A Global History. (2009). Reaktion Books Ltd.
David,
Elizabeth. English Bread and Yeast Cookery. (1977). Grub Street Cookery
Hansen,
Marianne. And Thus You Have a Lordly Dish: Fancy and Showpiece Cookery in
an Augsberg Patrician Kitchen. Medieval Food and Drink. (1995). St. University of NY Press.
Henisch,
Bridget Ann. Fast and Feast: Food in Medieval Society. (1976).
Pennsylvania State University Press.
Hunter,
Lynette. Sweet Secrets from Occasional Receipts to Specialized: The Growth of a Genre; as cited in
Banquetting Stuffe. (1986) Edited by C. Anne Wilson. Edinburgh University
Press.
Hieatt,
Constance, Hosington, Brenda, Butler, Sharon. Pleyn Delit: Medieval Cookery
for Modern Cooks. (1979) University of Toronto Press.
King, Anya
H., Scent from the Garden of Paradise: Musk and the Medieval Islamic World.
(2017) Koninklijke Brill.
Rodinson,
Maxime., Arberry, A.J. Medieval Arab Cookery. (2001) Prospect Books.
Scappi,
Bartolomeo. The Opera of Bartolomeo Scappi. (1570). (2008). Translated by Scully, Terence. University of Toronto Press.
Scully,
Terrence. The Art of Cookery in the Middle Ages. (1995). The Boydell
Press, Woodbridge.
Tirel,
Guillaume. The Viandier of Taillevent: and edition of all extant
manuscripts. (1988). Translated by
Scully,
Terence. University of Ottawa Press.
Toussaint-Samat,
Maguelonne. A History of Food. (2009). Blackwell Publishing, LTD.
Wheaton,
Barbara. Savoring the Past: The French Kitchen and Table from 1300 to 1789.
(1996). Simon & Schuster Inc.
An amazing new twist on the cinnamon roll…or really the start of the cinnamon roll with a lot more flavor!
Italian Pastry Twist
Translation:
“…get a pound of
currants that have been brought to a boil in wine, a pound of dates cooked in that
wine and cut up small, and a pound of seeded muscatel raisins that have been
brought to a boil in wine; combine all those ingredients and mix them with the
sugar, cinnamon, cloves and nutmeg. Spread the mixture out over the sheet of
dough along with a few little gobs of butter. Beginning at the long edge of
dough, roll it up like a wafer cornet, being careful not to break the dough. A
twist like that needs only three rolls so it can cook well; it should not be
too tight. Grease its surface with melted butter that is not too hot. Begin at
one end to roll it up, not to tightly so it become like a snail shell or a bae.
Have tourte pan on hand lined with a rather thick sheet of the same dough
greased with melted butter and gently put the twist on it without pushing it
down. Bake it in an oven or braise it with a moderate heat, not forgetting to
grease it occasionally with melted butter. When it is almost done, sprinkle
sugar and rosewater over it.
Serve it hot. The tourte pan in which the twists
are baked has to be ample and with low sides.”
(Scappi, pp. 488-489)
Dough:
Make a dough of two
pounds of fine flour with six fresh egg yolks, two ounces of rose water, an ounce
of leaven moistened with warm water, four ounces of fresh butter or rendered
fat that does not smell bad, and enough salt. That dough should be kneaded well
for half an hour. Make a thin sheet of it, greasing it with either melted
butter that is not too hot or with rendered fat. With the pastry wheel cut the
edges one after the other, which are always quite a bit thicker than the rest.
Sprinkle the dough with four ounces of sugar and an ounce of cinnamon.
(Scappi, pp. 488-489)
Dough
Ingredients:
7 cups pastry flour
1 stick of butter
6 egg yolks
1 oz. of sour dough yeast (use sourdough starter
or 2 package of regular yeast if sourdough is unavailable)
Melted butter to brush over pastry and pastry
sheet
1 tsp salt
4 Tbsp. rose water
Dough Dusting:
4 Tbsp. of sugar
2 Tbsp. cinnamon
Filling:
3 C currants
3 C chopped dates
3 C raisons
1 bottle good wine
1 tsp each of ground cinnamon, cloves, nutmeg
1 tsp rosewater
1 Tbsp. sugar
1 stick of butter, sliced thinly as needed for
dotting
Optional:
2 sticks of butter (instead of 1)
1/3 C. rose water
Redaction:
Start with making the dough. Even though the rose water sounds excessive it isn’t. If anything I’d add another Tbs. and another stick of butter.
I put the flour into the bowl first, with a bit of
salt, and then add the butter mixing by hand. Once the butter was mostly incorporated,
I slowly added the egg yolks, rose water and yeast. I had to add about a cup of
water to help bring everything together.
When Scappi says moisten the yeast, I believe this
is where he means add the yeast to a cup of water as this was the only way the
dough was going to form. This forms the dough from rough to smooth elastic that
is just amazing to work with. Here the
finished dough is shown. As smooth as a
baby’s bottom.
Note on Butter and Rose Water:
After
making this recipe a multiple times, I added more rose water as I was unable to
actually smell or taste with just 1 tsp as per Scappi. 1/3 C sounds like a lot and it is; however
for this recipe I think a little excess is called for. The taste and smell is just divine!
As
for the extra butter, this made the dough an even greater joy to work
with. The taste was out of this
world. If you want to make two versions,
the original and then with the added butter and rose water, you won’t be disappointed!
After
the dough was finished, I let it sit while I chopped the dates, and measured
out the currants and raisins. Next the spices were measured out and a good red
wine found.
A quick note on Corinthian raisins: He called for currents and Corinthian raisins. It is possible that the Corinthian raisins called for were currents however, my believe this is a mistranslation. If Scappi had wanted currants, currants and dates, he would have said Double the amount of currants to the amount of dates used. Hence the use of raisins instead of double the amount of currants.
I
used a nice Italian red.
I
went with a good red as cooking will leach a bit of flavor out. This red was
amazing. Make sure you use one you’re
willing to drink and serve to friends.
It really makes a difference! Once
plump, roughly 30 minutes, pour the fruit into a sieve and let the excess wine
drain out. When the fruit mixture is cool enough to handle we get the dough
ready for stuffing.
Note: Scappi’s recipe
could read to incorporate the spices with the fruit in the wine mixture, or wait
till the re-hydrated fruit is finished cooking then mix once you are ready to
spread over the dough. My first try at this recipe, I added the spices to the
fruit and wine.
I thought about doubling
the above recipe to start. That is unnecessary. This recipe will take care of filling
all the dough you need.
Roll the other half out
and cut into a circle that fits into a pie pan, brush with melted butter the
bottom of the pan before putting on the bottom layer of dough. Then brush the
dough in the pan with butter. Do not skip the bottom dough layer! This keeps the
twist from burning on the bottom.
Roll out the first half
of the dough into a thin sheet, trimming the edges to form a nice rectangle. Then
lay the mixture on top of the dough leaving ½ inch at the edges. Sprinkle with
cinnamon and sugar mixture. Dot with butter.
Starting from the long
edge, roll three times.
Then coil the pastry.
Place on top of the 2nd
sheet of dough that is at the bottom of round metal pie tin. Brush with melted butter.
Heat the oven to 350
until done, roughly 30 minutes. When it comes out of the oven dust with sugar
and rose water.
I haven’t worked with Taro root before so this was new. I love the almost potato like squish of the taro when I bit down. The spices can be…overwhelming. So keep that in mind when you go to cook this.
Mutawakkiliyya (The Caliph al-Mukatwakkil d. AD 861) Meat with Taro
Translation: A pound and a half of meat and a pound and a half of washed taro, caraway pepper Ceylon cinnamon, five bunches of green coriander, five green onions, five heads of garlic. The meat is put in the pot and water to cover or less is put on it and you kindle (the fire) under it until it dries up. And when the water has evaporated, you throw the pepper and caraway , and you cut up two bunches of green coriander and four green onions and pound the four heads (of garlic) mixed with three bunches of green coriander. You feed it with all the pepper and caraway and throw everything into the pot with the meat. You can cut up the garlic. When it smells good, you put water on the pot as needed to cove the taro you have. Then you kindle (the fire) until the taro smells good, and you make it settle and ladle it out. (Rodinson, pp. 340)
Ingredients: 1.5 lbs stew meat 1.5 cleaned taro root 2 tsp. ea. Long pepper (groud) and caraway 1 Tbs Chinese cinnamon 1 head of garlic 1 bunch cilantro (RINSED) 1 bunch green onions Salt to taste
Redaction: So reading through the recipe is a little bit confusing. The quantities change from 5 to 4 to 3 the further you go in. So I made a few judgement calls (after experiment). I tried 3 heads of garlic with two full store bunches of cilantro and 4 green onions. WHOA! All I tasted was garlic. So I made a decision to embrace the right as a cook to change how much went into my dish.
I used one (well rinsed) bunch of cilantro, 8 green onions (one store bought bunch), and one head of garlic. There is still a bite; however I can now taste the green onion and cilantro instead of swearing I’ve turned into a vampire the garlic bit back so much.
I gathered all my items up. Per usual, I have cut the meat into bite sized pieces. I think that’s courteous to my quests to not have to chew one piece for ever while having the cheeks of a chipmunk.
First thing to notice is that taro root looks like hairy roaches. I found when picking out the Taro, the box contained a lot of moldy roots. I went for the dense and firm roots without the mold. I don’t need to rediscover penicillin. Rinse them well and peel off the outer layer.
The spices are some of the usual suspects. However, I am trying more long pepper than just regular pepper. I LOVE the smell of fresh long pepper. In the picture, you will see the long pepper is whole. I ground mine up, so the full flavor could be enjoyed by all, not just the one person who bit down on a whole long pepper. However, I am trying more long pepper than just regular pepper. I LOVE the smell of fresh long pepper. In the picture, you will see the long pepper is whole. I ground mine up, so the full flavor could be enjoyed by all, not just the one person who bit down on a whole long pepper.
Put the meat into a pot with just enough water to cover.
Once the first round of water has evaporated, everything but the taro root goes into the pot.
Stir this around until fragrant. 2-3 minutes. Next add the taro root and enough water to cover. Cook until the taro root is tender. This is about 35-45 minutes.
Serve!
The taro root is nice. A good starch in place of potato for a beef stew. STRONG garlic taste even with the cinnamon. Not even the lovely fragrant long pepper could overcome so much garlic. When I do this dish again, I’ll probably go for ½ a head of garlic and maybe a smidge more cilantro and green onion. Otherwise pretty tasty.
This was one of those recipes I was really not sure about. It sounded interesting but adding a sauce towards the end and not at the start?! How the hell does that make the dish flavorful let alone get to all parts of the pie? So here I did a little experimenting. It was a fun learning experiment and the pies were adored when served at a gathering of friends.
To Bake Chickins:
Translation:
Season them with cloves, mace sinamon ginger, and some pepper, so put them into your coffin, and put thereto corance dates prunes, and sweet butter, or els maro,and when they be half baked, put in some sirup of vergious, and some sugar, shake them togither and set them into the oven again…. (A Book of Cookrye: Very Necessary for all such as delight therin. 1591)
Ingredients:
1.5 lbs. cut up chicken
1 Tsp ea. of ground cloves, mace, cinnamon, ginger and pepper
1 C. chopped currents, dates and prunes
1⁄2 C. cubed butter
1⁄2 C. Balsamic vinegar
1 Tbs. sugar
Crust: Hot water crust
Redaction:
I took chicken thighs and cut into bite sized pieces. Mixed them with all the spices and fruit. If you don’t have currants added chopped up raisins.
Corances are currents for those wondering about this bit of English spelling
Here I used a butter crust. It won’t stand up on its own but has an amazing mouth feel/taste.
I put the crust into small molds normally used for cheese cakes with quick release at the sides. The crust should be able to stand up on its own; however I wanted flavor not just a stiff upper crust. Hence the hot water crust and mini tart pans.
The tops have a circle at each center. This is to pour 2 Tbs. of the vinegar and sugar mixture when the pies are half cooked. I used a knife to cut out the circle. I would have preferred to use a small round punch of some sort instead. These look a bit messy but get the job done.
Bake these for about 25 minutes before pulling the pies out to pour in the vinegar mixture. I know you’re asking yourself how the hell do I get this in there?! During the cooking the filling will shrink leaving a space between crust and interior.
The process was a little messy as I used a spoon and not a spouted pouring device. This didn’t effect the flavor though the crusts were a bit discolored instead of being a toasty golden brown, more of a mottled colored where the vinegar spilled.
Return the pies for another 20 minutes, then pull out for serving.
Personally, I wouldn’t do much larger even if I weren’t using the small molds. These are very filling on their own. A small one will fill most people up easily. If you’re doing a feast then I can understand doing a pie sized, but cook one first to make sure the vinegar mixture actually mixes into all sections and not just partially. This was the perfect size for the small amount of mixture per pie used.
I wanted to do a dish that had the unusual. Tongue doesn’t come up very often nor do several of the spices I used. Here is my redaction of this hearty stew of meat and chickpeas.
Qelyeh-yeSirab – A dish of tripe,tongue, stomach
Translation:
Its method of preparation is that the trip of mountain bovine should be cleaned and cut into small square pieces and the skin of sheep tail fat should be chopped according to the instructions for trip and boiled. Then the meat of the bovine chest is cut into small squares and added along with peeled chickpeas, onions,spices, especially cinnamon sticks, and quartered bovine tongue and simmered overnight, and in the morning high quality vinegar with sugar and saffron is added and it must be thick. If bovine tripe is not available, sheep tripe can also be made according to this recipe, and a large amount of fat is pounded and added at the step of simmering.
(ol-Hayat/Ghanoonparvar, pg, 37)
Ingredients:
Tripe (if available)
Beef (I used brisket)
Beef tongue
Cinnamon sticks
Two onions
4 C. garbanzo beans
3.5 Tbs spices containing nutmeg, allspice,
ginger, gallingale, cardamom, cinnamon, black pepper, long pepper, grains of paradise.
½ C. Balsamic vinegar
¼ C. sugar
Large pinch of saffron
Redaction:
Tripe is one of those items that isn’t usually available at most stores. I…skipped the tripe. Terrible of me and even though I cook weird and a usual even I can’t make tripe palatable to everyone. I used beef brisket, the flat portion leftover from a full brisket that wouldn’t fit into a baking pan. The tongue was perfect.
Brisket
Gather your ingredients together. Don’t worry if you think you have more than anyone will ever eat. Freezers were made for a reason!
Even though I was using the smallest possible portions, I had a mountain of meat, roughly four pounds worth. This required a minimum of two onions sliced and four cups of garbanzo beans. Even if you have a large crock pot, feel free to add more onions and chickpeas as this will be mostly a meat dish otherwise.
The brisket was easy enough to cut into squares. More fat should have been added. Feel free to add olive oil or even a bit of sesame oil if beef tallow or sheep tail fat isn’t available. I would even suggest ghee/butter.
The tongue was a pain. First you have to boil the tongue for 10 minutes in either water, broth or wine. I used broth I had on hand from a pot roast done the night before.
Next you have to skin said tongue. The skin on the tongue is rough, touch and totally inedible unless you are starving. Just don’t try it unless you want to eat shoe leather and the shoe leather will probably be preferred.
After skinning the tongue, I cut the tongue into pieces, as square as possible. Please note how the outside looks done but the inside is still raw. The boiling phase was only to loosen the outer skin/taste buds of the tongue.
The spices were fun. I had made an aratif a few months earlier for a different project and much left over. For those wondering: *Aratif’s are spice mixtures, unique to merchants and households who had their own ideas of what tasted great. I used the common and the unusual(by today’s standards) because it smelled amazing. In period, every cook and household had their own secret blend. Whatever was preferred by the head of the household or passed down through the generations.
Every thing went into a crock pot. It’s a full crock pot. Don’t worry though, everything fit…mostly. *Note the whole cinnamon sticks. Once you use a stick you can’t use it again. Throw it away.
No slow burning fire was available though I would LOVE to have an indoor fire place where I could keep a fire going slowly with the correct pottery pots, just for dishes like this. Don’t be afraid to work with what you have. If you don’t have a fireplace or charcoal grill, use a crock pot or an oven. Put the oven on 200 and let the dish cook for 8-9 hours or on low for the crock pot for 8-9 hours. Remember brisket and tongue are tough; these meats need long slow simmers to tenderize.
Once the dish is almost done, add the vinegar, sugar and saffron. You don’t need a lot, just another layer of flavor.
This can be served on its own or over rice or noodles. See which you like!
Those green things, aren’t green. It’s the onions. The chopped pieces absorbed the coloring of the spices during cooking.
***Tongue: is an organ meat and will be tough with an unusual flavor if you’re not use to it. Tongue does require long slow cooking time and if not in a period dish, it’s excellent sliced with horseradish and mayo between sourdough bread.
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