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Papyns and Pottages – Taught at Amergin’S Revolt October 15, AS LI – Anja Snihova’, OJL, OGS, MI…

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Papyns and Pottages – Taught at Amergin’S Revolt October 15, AS LI – Anja Snihova’, OJL, OGS, MI… Papyns and Pottages – Taught at Amergin’s Revolt October 15, AS LI – Anja Snihova’, OJL, OGS, MI…. Table of Contents Historical cookery ..........................................................................................................................2 Definitions ...........................................................................................................................2 Cooking Tools ......................................................................................................................3 Use of the recipes .................................................................................................................3 Cooking beans/grains.....................................................................................................................4 Serving size ..........................................................................................................................4 Translating from stove/oven to crockpot .............................................................................4 Oats (and other grains) ........................................................................................................4 Beans and other legumes .....................................................................................................5 To show the variety of pottages - from Opening the Kitchen ...................................................6 My Recipes ......................................................................................................................................8 Beef/Barley Soup for the horde ..........................................................................................8 Bean Pottage .......................................................................................................................9 Lentils with ham bits ...........................................................................................................9 Buttered barley with caraway ...........................................................................................10 Fava Bean with sausage pottage ........................................................................................10 Broad Bean pottage ...........................................................................................................11 Oat/Greens pottage.............................................................................................................12 Other Folks’ Recipes....................................................................................................................13 Frumenty - Recipe by Daniel Myers .................................................................................13 Frumenty 8 servings giveitforth ........................................................................................14 Frumenty Wheat Porridge - hobbit version ......................................................................14 Wolley 63. _To make French Pottage._ ............................................................................16 Wolley To make Cabbage Pottage._ .................................................................................16 Cabbage Pottage ................................................................................................................16 Dried Beans with Leeks ....................................................................................................17 From the Domostroi, Pottage of Greens ............................................................................17 From Stefan’s florilegium(commentary) ...........................................................................18 Cuminade of Fish (and recipes ..........................................................................................18 Making a green pottage ......................................................................................................19 Papyns ...........................................................................................................................................20 Gode Cookery Translation .................................................................................................20 Modern Recipe ...................................................................................................................20 Anja’s version ....................................................................................................................21 Some Sources for more ................................................................................................................22 Online .................................................................................................................................22 Gutenberg Project .............................................................................................................22 Books .................................................................................................................................23 About Beans & room for Notes ............................................................................................. 24 1 | P a g e Papyns and Pottages – Taught at Amergin’s Revolt Historical cookeryOctober 15, AS LI – Anja Snihova’, OJL, OGS, MI…. We don’t have much in the way of evidence of exactly what everyday folks cooked, or recipes or anything of the sort. Everything we know is indirect. We know what was available for foods. We know what was allotted for specific people in things like contracts and rent rolls. We know what tools were used and there is chemical analysis evidence for what was cooked in them. We have evidence in a lot of period (or just oop) cookbooks for the “upper crust”, which do include recipes that might have been in use farther down the scale. When you “cook seasonally”, going by what you grow, forage, store and what can be available when, your dishes change week to week, month to month, around the year. Definitions Wikipedia – Pottage is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food from Neolithic times to the Middle Ages. The word pottage comes from the same Old French root as potage, which is a similar type of dish of more recent origin. Pottage commonly consisted of various ingredients easily available to serfs and peasants and could be kept over the fire for a period of days, during which time some of it was eaten and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of the poor's diet throughout most of 9th to 17th-century Europe. When people of higher economic rank, such as nobles, ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern day soups. This is similar to the Welsh cawl, which is a broth, soup or stew often cooked on and off for days at a time over the fire in a traditional inglenook. Wikipedia, Porridge - Historically, porridge was a staple food in much of Northern Europe and Russia. It was often made from barley, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savoury dish, with meats, root crops, vegetables and herbs added for flavor. Porridge could be cooked in a large metal kettle over hot coals or heated in a cheaper earthenware container by adding hot stones until boiling hot. Until leavened bread and baking ovens became commonplace in Europe, porridge was a typical means of preparing cereal crops for the table. 2 | P a g e Papyns and Pottages – Taught at Amergin’s Revolt October 15, AS LI – Anja Snihova’, OJL, OGS, MI…. Class outline…. Cooking tools Modern Period Soup pot (metal/glass) Stone or ceramic crocks Dutch oven (usually metal) Ceramic crocks Crock pot Metal Kettle Pressure Cooker (earlier skin pots, etc.) Stirring Spoon Spartle Strainer spoon Sticks Long fork Paddles Storage Fridge Shed Freezer Barn Instant Crocks with waxed cloth Gladware Crocks with grease seal Glass jars What storage? Use of the recipes Personal Portion sizes Lunch/supper Feast Large quantities Panic Dishes Experiments 3 | P a g e Papyns and Pottages – Taught at Amergin’s Revolt October 15, AS LI – Anja Snihova’, OJL, OGS, MI…. Cooking legumes/grains Serving Serving is ¼ cup uncooked (legumes) ½ cup uncooked grains (some, it’s more ….) Translating from Stove to Crockpot Slow Cooker Setting (about High Slow Cooker Setting Traditional Oven or Stovetop Low 200 degrees f) (about 300 degrees f) 15-30 minutes 4-6 hours 1-1/2 to 2-1/2 hours 35-45 minutes 6-8 hours 3-4 hours 50 minutes- 3 hours 8-10 hours 4-6 hours Oats Quick-cooking oats have been precooked then dried and rolled. They are sometimes labeled “instant oats.” Stovetop: Bring 1 cup water (or nonfat or low-fat milk) and a pinch of salt (if desired) to a boil in a small saucepan. Stir in 1/2 cup oats and reduce heat to medium; cook for 1 minute. Remove from the heat, cover and let stand for 2 to 3 minutes. Microwave: Combine 1 cup water (or nonfat or low-fat milk), 1/2 cup oats and a pinch of salt (if desired) in a 2-cup microwavable bowl. Microwave on High for 1 1/2 to 2 minutes. Stir before serving. Old-fashioned oats have been steamed and then rolled. They are sometimes labeled “rolled oats.” Stovetop: Bring 1 cup water (or nonfat or low-fat milk) and a pinch of salt (if desired) to a boil in a small saucepan. Stir in 1/2 cup oats and reduce heat to medium; cook, stirring occasionally, for 5 minutes.
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