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Courses for Romeo and Juliet's Wedding Feast

 

Bread

 

Cheese and Egg

 

Soup and Meat

 

Vegetables

 

Staples and Seasoning

 

Desserts

 

 

Photos

ROMEO AND JULIET CENTRAL PARK, NYC

1. Breads

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Breads

 

1. Bread was important to the diet.

 

2. Basic prices for a loaf of bread were a penny, half- penny, or farthing.

 

3. Large loaves were cooked in ovens, small loaves were baked on  hearths in the home.

 

4. White bread the most expensive bread.

 

 

Types of Bread:

 

Cheese bread

White bread

Rye bread

Oat bread

Wheat bread

Photos

3. Soups and Meats

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Fowl: rabbit, pheasant, venison, boar, larks,and herons.

 

Meat: chicken, capons, beef, salt pork, lamb and mutton.

Fish: salmon, trout, mackerel, sardines, cod and whiting to porpoise were .


Methods of preparation: roasting, but boiling in a pottage more economical. 


Pottage: a broth or brewet is a pottage in which meat or fish is mixed with peas,

                beans and onions.                                

               A sop can be eaten without a spoon by soaking bread in it.

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Mirause of Catelonia

The Catelans of Spain have a dish like the Italians which they call mirause and prepare it with chickens 
or pigeons well cleaned. 
  3 1/4 lb chicken  3/4 c roasted almonds, chopped fine  1/4 c breadcrumbs  "Juice": juice from roasting + 10.5 oz can concentrated chicken broth  1 T vinegar  1/2 t cinnamon  1/2 t ginger  1 T sugar    Preheat oven to 450deg. . Put in chicken, reduce temperature to 350deg.,   bake about 45 minutes.  Mix chopped almonds, breadcrumbs, vinegar, and   a little of the chicken broth and run through a food processor until   smooth (or squish through a strainer, grind the residue with a   mortar and pestle, and then put it through the strainer). Cut up   chicken into large pieces, put in pot with sauce, spices, sugar,   and the rest of the chicken broth and cook about 15 minutes,   stirring almost constantly.    

Photos

cow

Giant Rabbit

Trout

chicken

pigeon

wild boar

4. Vegetables

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VEGETABLES

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Roots


Turnips - the staple      

Salsify

Radish                            

Celery root

Pasturnakes                  

Carrots

Parsnips                         

Skyrwates/skirrits

Water parsnips              

Scallions 

Onions                            

Garlic 

Leeks

 

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Beans and Peas


Peas

Split peas

White beans

Fava beans

Lentils

Chickpeas

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Greens (Wortes)


Cabbage                Endive                 

Radicchio              Spinach                 

Sorrel                    Watercress         

Dandelion              Nettles                 

Rocket                  Mustard greens     

Turnip greens        Beet greens

Swiss chard          Brussels sprouts  

Cauliflower            Broccoli                

Chicory

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Stalks 


Asparagus                          

Celery                              

Fennel                                

Mushrooms

Marrows/gourds                 

Summer squash

Zucchini                              

Cucumber 

Eggplant                             

Artichoke

Olives

 

Photos

Capulet's Vegetable Garden

6. Desserts

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Apple Tarts

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Custard Tart

 

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Trifle

 

  • Vanilla pudding
  • Pound cake
  • Strawberries
  • Whipped Cream (Cool whip)

Photos

Dessert at the Capulet's party.

5. Staples and Deasonings

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Food Colorings

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Seasonings:

 

Salt

Mustard

Parsley

Basil

Thyme

 

Wealthy people also used:

Pepper

Sugar

Cinnamon

Saffron

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Drinks

 

Mead - wine made from fermenting honey and water

Ginger beer - made from ginger root

Apple cider or apple wine

Almond milk

Tea

2. Cheese and Egg

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1. Milk was from a cow, goat or ewe.

2. Popular milk dishes included frumenty (craked wheat) and sweet  curds and cheeses.

3. Most milk that was drunk was partly skimmed, so that the cream

   could be used in cooking.

4. Buttermilk, whey and watered milk were also drunk.

 

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Cheeses were classified by texture.

 

New or green cheese was a curd cheese and was made for quick eating,

while soft cheese had undergone some maturation.

 

Hard cheese was made with skim milk and had a longer maturation. 

 

Some were flavoured, some used different types of milk or different ingredients to set the cheese.

 

 

Savoury Tosted or Melted Cheese

Savoury Tosted or Melted Cheese
From Sir Kenneth Digby's Closet Unlocked, this version is based on, but not identical to the version in The Miscellany by Cariadoc of the Bow and Elizabeth Dendermonde.
 
Renaissance

Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye Cheshire, &c, or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled sallet, or ragour of meat, or gravy of Mutton: and if you will, chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh=callops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stire all well together, to Incorporate them; and when all is lf an equal consistence, strew some gross White_Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.

Makes 1 cup -- appoximately 8 servings

 

Modern

1/4 cup butter
1/4 cup cream cheese
1/4 lb Brie or other strongly flavored cheese (I use farmers)
2 Tbsp whole milk (though not in the original recipe, I find that a bit of milk helps gives this a better consistency, and helps the whole thing hang together better)
1/4 t white pepper

Melt butter. Melt cream cheese in butter. Add milk. Cut up the farmer's cheese and stir it into the mixture over low heat. You may want to use a whisk to blend the two together, though a spoon will do. When you have a uniform, creamy sauce you are done. Serve over toast, put on toast and broil for 30 seconds-1 minute, mix in (or serve over) things like asparagus, bacon, sauted onions, etc.

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  •  - c

     

     

  • Makerouns - a dish of noodles and cheese                          
  • Papyns-poached eggs in a golden sauce                           
  • Frose - pork or fish cooked with eggs                                
  • Sambocade-cheesecake with elderflowers   
  •  Cheeses  
  • Provolone
  • Cambembert
  • Brie

     

     

    Hard boiled eggs

  • Photos