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Random Renaissance Era Quotes (Well, mostly)
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Ryse of Fische Daye

Curye on Inglysch p. 127 (Forme of Cury no. 129)

Blaunche almaundes & grynde hem, & drawe hem vp wyt watur. Weshce + i ryse clene, & do + erto sugur roche and salt: let hyt be stondyng. Frye almaundes browne, & floriche hyt + erwyt, or wyt sugur.

4 c almond milk from: 7 oz almonds, enough water to make 4 c of milk

2 c rice

2 T sugar

3 oz slivered almonds for frying

1 T sugar sprinkled on top

1 t salt

Make almond milk. Add rice to almond milk, also sugar, and salt, bring to a boil and simmer covered 20 minutes; let stand 25 minutes. Lightly greased frying pan with oil and put in almonds, cook while stirring for 5 minutes at low to moderate heat. Sprinkle almonds and extra sugar on rice and serve.

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Arbolettys

Two Fifteenth Century p. 20/55

Take milk, butter and cheese and boil in fere; then take eyroun and caste thereto; then take parsley and sage and hack it small, and take powdered ginger and galingale, and cast it thereto, and then serve it forth.

1 c milk

1/4 lb butter

1/2 lb cheddar cheese

5 eggs

1/2 c parsley

2 T sage

1 t ginger

1 t galingale

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Losyns

Curye on Inglysch p. 108 (Forme of Cury no. 50)

Take good broth and do in an erthen pot. Take flour of payndemayn and make + erof past with water, and make + erof thynne foyles as paper with a roller; drye it harde and see+ it in broth. Take chese ruayn grated and lay it in disshes with powder douce, and lay + eron loseyns isode as hoole as + ou myght, and above powdour and chese; and so twyse or thryse, & serue it forth.

2 c flour

1/2 to 3/4 c water

2 10.5 oz cans beef broth + 2 cans water

1 lb mozzarella cheese

powder douce:

2 t sugar

1 t cinnamon

1/2 t ginger

To make pasta: stir the water into the flour and knead 5-10 minutes until smooth. Divide into four portions, roll each out to about 12″ radius. Cut in lozenges (diamonds), leave to dry. This produces 9 1/2 oz dried pasta, which will keep at least three weeks.

Grate cheese and mix up powder douce. Bring broth to a boil, put in pasta, cook 10-12 minutes, and drain. Put 1/3 of the cheese in a dish, sprinkle about 1/3 of the powder douce over it, and layer 1/3 of the hot pasta on top; repeat this twice, reserving a little powder douce to sprinkle on top. Let sit a couple of minutes to melt cheese and serve. Top of Page

Macrows

Forme of Cury p. 46/A23

Take and make a thin foil of dowh, and kerve it on peces, and cast hem on boiling water and seeth it wele. Take chese and grate it and butter cast bynethen and above as losyns. and serve forth.

2 c flour

about 2/3 c cold water

about 3 c grated cheese (we used Swiss and Parmesan)

about 4 T butter

Knead flour and cold water into a smooth, elastic dough. Roll it out thin and cut into broad strips (1″-2″ wide). Boil it about 5-10 minutes (until tender). Put it in a dish, layered with grated cheese and butter. You may want to heat it briefly in an oven (although the recipe does not say to do so). Top of Page

White Pudding

Icelandic p. 216/D1

One shall take sweet milk and well crushed wheat bread and beaten egg and well ground saffron and let it all boil until it grows thick. Then pour it upon a dish and throw in butter. This is called white pudding.

1 c milk

4 slices bread (4 oz)

2 eggs

6 threads saffron

3 T butter

Turn bread into crumbs. Beat eggs, mix with milk and beat. Grind saffron and add, then add crumbs. Heat for about 5 minutes, put in dish and add butter. Top of Page

Frumente

Curye on Inglysch p. 98 (Forme of Cury no. 1)

To make frumente. Tak clene whete & braye yt wel in a morter tyl + e holes gon of; se+ e it til it breste in water. Nym it vp & lat it cole. Tak good bro+ & swete mylk of kyn or of almand & tempere it + erwith. Nym yelkys of eyren rawe & saffroun & cast + erto; salt it; lat it nought boyle after + e eyren been cast + erinne. Messe it forth with venesoun or with fat motoun fresch.

1/2 c cracked wheat

1 1/2 c water

1 c chicken broth

1 c whole milk (or almond milk)

3 egg yolks

6 threads saffron

1/2 t salt

Mix wheat and water in a small pot and heat over medium heat until it boils (the water is absorbed), then remove lid and cool, with occasional stirring to hasten the cooling and break up the pasty lumps. Add broth and whole milk and warm mixture over low medium heat, adding saffron during heating. When lukewarm to the touch, add egg yolks and bring to a boil, stirring almost constantly. This takes nearly 30 minutes, and perhaps ten more before it is sufficiently thick (amount dropped from spoon sat on top and did not blend in directly). Frumenty is traditionally served with venison; this recipe also suggests serving with mutton. Top of Page

To Make Pescoddes

A Proper Newe Book of Cookery p. 33/C9

Take marybones and pull the mary hole out of them, and cutte it in two partes, then season it with suger, synamon, ginger and a little salte and make youre paeste as fyne as ye canne, and as shorte and thyn as ye canne, then frye theym in swete suette and caste upon them a lyttle synamon and ginger and so serve them at the table.

marrow bones: 2 oz of marrow

2 t sugar

1/4 t cinnamon

1/4 t ginger

pinch salt

pie crust (enough for 9″ pie)

2 T lard for frying

cinnamon (to cast on)

ginger (to cast on)

Mix up pie crust. Mix marrow, sugar, cinnamon, ginger, salt to a uniform paste. Roll pie crust very thin, cut into circles about water glass size (2 3/4″). Spread thin layer of marrow mixture across each round, fold it in half, seal the edges. Brown it in hot lard. Sprinkle with cinnamon and ginger and serve it forth. Top of Page

Lord’s Salt

Icelandic p. 215/D1

One shall take cloves and mace, cardamom, pepper, cinnamon, ginger an equal weight of each except cinnamon, of which there shall be just as much as of all the others, and as much baked bread as all that has been said above. And he shall cut it all together and grind it in strong vinegar; and put it in a cask. That is their salt and it is good for half a year. Top of Page

How to Make Use of the Salt Spoken of Above

Icelandic p. 215/D1

When a man wants to use of this salt, he shall boil it in a pan over coals without flame. Then he shall take venison of hart or roe and carefully garnish with fat and roast it. And cut it up well burned; and when the salt is cold than the meat shall be cut up therein with a little salt. Then it can lie for three weeks. So a man may long keep geese, ducks, and other game if he cuts them thin. This is the best salt the gentry have.

!Warning!

Preserving foods can be dangerous; if you experiment with this recipe, be careful. According to our researches, either using vinegar of at least 5% acidity or boiling for 15 minutes before eating will protect you from botulism; we strongly advise doing both. We take no responsibility for the result of trying this recipe; before doing so, you may want to read up on methods and hazards of preserving food.

4 grams each of cloves, mace, etc.

20 g of cinnamon

40 g of breadcrumbs

4 c strong vinegar

I add 1 t of salt to 3 T of the spice mixture, 3 T of breadcrumbs and 2 c of vinegar, simmer it briefly, then use it to preserve a 2 c container of cooked, sliced meat or fowl (1 to 1 1/2 lb).

Notes: We tried this recipe in order to have a way of storing meat without refrigeration for long events, such as Pennsic. In our experience, meat preserved this way keeps several weeks without refrigeration; it should then be used in recipes that include vinegar, since it tastes rather sour.

Ordinary vinegar is 5%, which is just barely strong enough, so we normally mix it with stronger vinegar (“75 grain”) from a gourmet food store.

!Warning!

Preserving foods can be dangerous; if you experiment with this recipe, be careful. According to our researches, either using vinegar of at least 5% acidity or boiling for 15 minutes before eating will protect you from botulism; we strongly advise doing both. We take no responsibility for the result of trying this recipe; before doing so, you may want to read up on methods and hazards of preserving food. Top of Page

A touch of “Swan Song” and a dash of “The Stand”…Very good post-apocalyptic tale in the mode and mood of R. McCammon’s “Swan Song” and S. King’s “The Stand”. ★★★★★

Excerpt from Troop of Shadows:

Prologue
Colleyville, Texas
October

Dani cursed the weight of her backpack. The final two items from the ransacked Walgreens, crammed in as an afterthought ten minutes ago, might cost her everything. After surviving the last twelve months of hell only to be thwarted now by a can of Similac and a twelve-pack of Zest soap, would be sadly anticlimactic. Despite running at a full sprint down a dark suburban street, dodging overflowing garbage cans while eluding three men who would steal her hard-won tubes of Neosporin and likely rape and kill her in the process, she snorted at the thought of a fictional headline: Young Woman’s Life Ends Tragically but Zestfully Clean.

Damn it, she would ditch the backpack. She could come back tomorrow night for it, but right now staying alive outweighed any future benefit its contents might provide. As her pursuers rounded the corner behind her, she darted across the front lawn of a house and leaped over a cluster of dead juniper shrubs. A year ago, those shrubs had been green, manicured, and providing curb appeal to the upscale neighborhood; they functioned now as a hurdle component in the obstacle course Dani navigated on most nights.

She angled toward the side of the house and around the corner, only to come to an abrupt stop next to a six-foot barricade. Residents of these sprawling bedroom communities situated between Dallas and Fort Worth clung to their privacy fences as fiercely as their rural counterparts did to their firearms. Why all those day-trading dads and cheerleader moms required such secrecy was beyond Dani. She didn’t care. All that mattered was how difficult they made her nightly forages. Only idiots or people with a death wish traveled alone on the streets anymore. The clever ones navigated through backyards and drainage ditches, shadowed easements and alleyway, avoiding open spaces and other humans.

Especially humans traveling in groups.

Stealth and caution were second nature to her now, and she was pissed at herself for loading up the backpack with more weight than she could easily carry at a full run.

Rookie mistake.

She flung the pack into the undergrowth of a once meticulous garden, making a mental note of the enormous red tip photinia which camouflaged the bundle in a leafy shroud. She hoped to be alive the next day to retrieve it.

She clambered up the fence, finding a toehold on a warped plank, and squirmed over the top. A silver fingernail of a moon did little to illuminate the backyard. Weak starlight reflected off the inky surface of a half-empty, kidney-shaped swimming pool. Her Nikes gripped the concrete deck as she skirted the murky water and made a beeline for the back of the yard that was, of course, separated from its neighbor by a privacy fence. It was a tall one too — a full ten feet. There were no bushes or trees to use for leverage either. She scanned the area for anything that might serve as a step ladder.

Of all the yards she could have chosen for her escape, she’d picked one with a damn ten-foot fence.

Her heart raced from the sprint, but not from panic. Gone was the young woman from a year ago, the full-time floundering college dropout and part-time surly Starbucks barista who spent too much time reading books and not enough time looking for a job that would allow her to move out of her parents’ house. She was too smart for her own good, everyone had told her. She should have taken that secretarial position in North Dallas, but she would have lost her sanity in that environment. The tedious filing, the ringing phones, the office politics — in other words, hell on earth for a girl with an IQ over a hundred and fifty.

Despite the recent horrors, she’d come into her own at last, after twenty-one years of meandering through life unfocused and unchallenged. The extra twenty pounds she’d been carrying courtesy of Freddy’s cheeseburgers and Taco Bell burritos were gone, thanks to her newfound self-discipline and endless hours of Krav Maga training with Sam. Not only had she transformed her body, she’d elevated and strengthened her mind as well. Before the power had gone out, she’d watched countless tutorials on T’ai Chi, Qigong, and Buddhist meditation. During that same window — when people were beginning to get sick, but before most of them had died — she’d combed book stores and libraries within a fifteen-mile radius. When the country went dark and people realized that life-saving information was no longer available with a few keystrokes, Dani had amassed reference material on subjects as diverse as hydroponics and combat first aid, ancient meat drying techniques and bomb making. Between martial arts lessons with Sam, she spent every spare minute absorbing the printed esoteric knowledge like a greedy lizard on a sun-drenched rock.

Knowledge was survival.

When the first of the men slithered over the fence into the backyard, she hadn’t found anything to use as a foothold. Another figure followed behind him. She closed her eyes, took a deep breath and released it from her lungs, slow and measured, then took off at a full run toward them. While she ran, fingers slid down to a leather sheath secured to her belt. Two seconds before she reached the first of her would-be assailants, a Ka-Bar — the grandaddy of tactical knives — was in her hand.

Dani used momentum and every ounce of her one-hundred-twenty pound frame to slam the first man into the second, knocking both assailants off-balance and unprepared for her next move: a vicious stab to the groin of the first. He collapsed to his knees. She followed with a backhand movement, opening up the throat of his companion. A similar gesture to the man with the injured groin silenced his moaning.

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