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New Day Cafe: Let's Get Medieval [1]

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Date: 2023-01-20

But now let’s go way back…

The eel was a cheap, nutritious and readily available food source for the people of London; European eels were once so common in the Thames that nets were set as far upriver as London itself, and eels became a staple for London's poor. The first "Eel Pie & Mash Houses" opened in London in the 18th century, and the oldest surviving shop — M Manze — has been open since 1902.[20] en.wikipedia.org/...

Eel Pie from Janes Medieval Kitchen

Dish of eel pieces with butter, currants and sweet spices under a pastry cover (Robert May 1660, Glasse 1747, Rundell 1807, etc). www.foodsofengland.co.uk/… [T]his sustaining meal nourished most of London’s working class for centuries and it is indeed delicious. ✂️ “The traditional eel [pie] is from the Londoners in the early 16th and 17th century, when the Thames was full of eels, and they were cheap,” says Ruth Phillips, owner of Cockney’s Pie and Mash Shop, one of the few remaining eel pie shops in London. www.thefooddictator.com/...

[12:33] Jane didn’t provide a written recipe that I could find, but here’s another one: www.howtocookfish.info/...

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And to drink? Why, Milk Punch, of course! This beverage may or may not have been invented by Aphra Behn, but it certainly appears in her work:

There’s not a whole lot of evidence, but it is the 1600s and if we’re still squabbling about who wrote Shakespeare we’re not likely to be able to prove Aphra Behn invented Milk Punches. Here’s why we think it was her though: Aphra Behn was a playwright and one of her actors, John Bowman, told a historian of the time, William Oldys, that “the first person he ever knew or heard of, who made the liquor called Milk Punch” was Aphra Behn. Mrs Behn wrote several plays, most of which are “Punch-sodden”, to use David Wondrich’s description from his book Punch. Here’s a little line of hers from the play The Widow Ranter: “Punch! ’Tis my Morning’s Draught, my Table-drink, my Treat, my Regalio, my everything.” [...] The first written reference also appears in Behn’s lifetime, from William Sacheverell who took a walk on the Scottish island of Iona in 1688 and wrote about it, including a mention of Milk Punch. classbarmag.com/...

Because you have to clarify the milk for a proper English Milk Punch, the result is what you’d call shelf stable. Really.

Here, emmymade demonstrates Milk Punch

[15:05] emmy adapted her recipe from this one: www.splendidtable.org/...

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The first English cookbook we have is The Forme of Cury:

Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".[3][4] en.wikipedia.org/… *** The Forme of Cury is the oldest known instructive cookery book written in the English language (the Middle English word cury here means ‘cookery’). ✂️ The Forme of Cury is the first English text to mention olive oil, cloves, mace and gourds in relation to British food. Most of the recipes contain what were then luxurious and valuable spices, including caraway, nutmeg, cardamom, ginger and pepper. ✂️ An inscription added to the back of the scroll states that in 1586, Edward Stafford (d. 1603) presented the work to Elizabeth I (r. 1558–1603). www.bl.uk/...

Galyntyne Sauce from The Forme of Cury with Max Miller

Modern recipe is in the YouTube description. [13:15]

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What did the peasants eat? Why, Pottage, of course. But we’re going to take it up a notch, to Frumenty.

Frumenty is a hot cereal porridge, which was made of wheat or barley cooked in milk (sweet) or broth (savory). Early recipes were plain, but over time spices, sugar and fruits were added. Some of the more decadent variations thickened it with eggs. ✂️ Throughout the high and late medieval eras, frumenty became a staple food, especially in upper-class households and at royal banquets. The dish was considered lavish enough to mention in the 14th-century poem Wynnere and Wastoure: [...] historydollop.com/...

The historydollop link has several recipes for Frumenty.

Frumenty from Townsends

There’s no longer a recipe on his site for this one. [6:32]

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And for dessert? Cheesecake!

Max Miller presents Sambocade, or Elderflower Cheesecake

From The Forme of Cury. Modern recipe is in the YouTube description. [13:15]

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So c’mon in the cafe and grab a cuppa...

x Kindness is like a nice cup of tea. It makes you happy and brightens your day. Fill your cup with both. ☕️🫖



Thank you for following and sharing.💓 pic.twitter.com/FMApbv6faZ — LadyTeapots ❤️🫖 (@LadyTeapots) January 1, 2023

..and a nice nosh...

..and join us!

New Day Cafe is an open thread. What do you want to talk about today?

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[1] Url: https://www.dailykos.com/stories/2023/1/20/2145771/-New-Day-Cafe-Let-s-Get-Medieval

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