1 / 16

Peeking into English Food from Recipes (14 th - 16 th Century)

Peeking into English Food from Recipes (14 th - 16 th Century). History of the English Language Hannah Jun 3, 2011 . What do people eat NOW?. What do You Eat?. What do English People Eat?. Now. Fish and Chips English Breakfast Waffle Haggis Pie and Mash. ?. What did people eat?.

lindley
Download Presentation

Peeking into English Food from Recipes (14 th - 16 th Century)

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Peeking into English Food from Recipes(14th- 16th Century) History of the English Language Hannah Jun 3, 2011

  2. What do people eat NOW?

  3. What do You Eat?

  4. What do English People Eat? Now Fish and Chips English Breakfast Waffle Haggis Pie and Mash ?

  5. What did people eat? Medieval ? • Bread • Fish • Meat • Vegetables

  6. Recipes

  7. Waffle 1390 • Waffres. • Take þeWombe of A luce, & seþe here wyl, & do it on a morter, & tender cheeseþer-to, grynde hem y-fere; þan take flowre an whyte of Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere, & do al to-gerderys, & lokeþatþinEyrounbenhote, & leyþer-on of þin paste, & þan make þinwaffrys, & serueyn.

  8. Haggis1430 • Hagws of a schepe. • Take the Roppis with the talour, and parboyle hem; than hakke hem smal; gryndpepir, and Safroun, and brede, and 3olkys of Eyroun, and Rawkreme or sweteMylke: do al to-gederys, and do in the gretewombe of the Schepe, that is, the mawe; and than sethehym an serue forth ynne.

  9. Black Pudding late 15th century • To make A podyng of A nox or of A shepe • Take the blode and swyng hit with thy hand and cast a way the lumpys that kyeneth then take sewet of the same and mynse hit small and put in to þeblode also put in plenty of otyngryttsand fyll up thy ropeys with the same and sethe them and after broyle them When they be colde And serueþem forth. Germany: Blütwurst France: boudin noir Brazil: Chorizo Argentina: morcilla

  10. Marcus GaviusApicius 25BC • Small Sausage is Made Thus: Take the yolks of six hard-boiled eggs, chopped pine nuts, onion and sliced leeks, and mix with blood [and forcemeats]. Add ground pepper and fill the casing with the stuffing. Cook in stock and wine.

  11. Black Pudding in Taiwan? The Pig’s Blood Cake!

  12. Old Recipes vs New Ones • No lists of ingredients • Quantities were not often specified! • Temperature control was not specified! • Cooking times were vague • Readers would already have some knowledge of cooking

  13. List of ingredients/ Quantities Cooking time Temperature

  14. Resources • http://www.medieval-recipes.com/index.htm • http://www.godecookery.com/godeboke/godeboke.htm • http://www.medievalcookery.com/ • http://www.celtnet.org.uk/recipes/the-forme-of-cury.php • http://midenglishrecipes.blogspot.com/ • http://en.wikipedia.org/wiki/Medieval_cuisine • http://historicalfoods.com/food-history-index • http://medievalcooking.org/sca-resume/ • http://www.elizabethan-era.org.uk/black-pudding-old-recipe.htm • http://www.blackpudding.org/2011/04/13/the-first-black-pudding-recipe/

  15. Bon Appétit!

More Related