Period Recipes

This is actually where I am presenting/documenting the Period Recipes I have cooked for my A&S50 Challenge: Cook 50 Period Recipes. (Remember that the goal of this challenge is simply to expand oneself's depth or breadth of knowledge and Experiance in the Period, Culture, or Craft of one's choice. Since I'm VERy new, and love to cook, what could be more fun!?

Asparagus

Chickenes Endoryed Gilded Chicken

Dauce Egre *Sweet & Sour Fish

Macerouns *Mac n Cheese!

New Peas for a Fish Day

Pykes in Brasey *Cod in Ginger Wine
Sallets for Fish daie *Shrimped Salad

Saracen Brodo *Roasted Game hens in fruit sauce.

Seeth Fresh Salmon *Poached Salmon

	*"On preparing Asparagus"* Cooked: 09Feb2010 PERIOD: Italy, 15th century SOURCE: "A Boke of Gode Cookery" RECIPE: (Click for Txt Document) Cook's Comments: ..very herby, very different, kinda strong hehe. (The uncooked were actually good to nibble!
	*Chickenes Endoryed* Gilded Chicken Cooked: 25Jan2010 PERIOD: England, 14th century SOURCE: "A Boke of Gode Cookery" RECIPE: (Click for Txt Document) Cook's Comments: While this came out very good (moist with skin slightly crispy on the outside) I didn't notice a flavour difference from the egg. Was shiney though.
	Dauce Egre (Sweet & Sour Fish) Cooked: 01Feb2010 PERIOD: England, 14th century SOURCE: "A Boke of Gode Cookery" RECIPE: (Click for Txt Document) Cook's Comments: For this I used Salmon. Definitely kicks you in the mouth. Hubby deemed it a "Pete-proof recipe" (that man puts Pete's hot sauce on everything.)
	Makeroun (Mac n Cheese!) Cooked: 02Feb2010 PERIOD: England, 14th century SOURCE: "A Boke of Gode Cookery" RECIPE: (Click for Txt Document) Cook's Comments: Not really a "mac and cheese" type dish, but very good.
	*New Peas for a Fish Day* Cooked: 01Feb2010 PERIOD: France, 14th century SOURCE: "A Boke of Gode Cookery" RECIPE: (Click for Txt Document) Cook's Comments: Hmm, tastes like peas in nutmeg. Reserved some milk in the serving bowl, and the dish DID taste of the spice.
	*Pyke in Brasey* (Cod in Ginger Wine) Cooked: 02Feb2010 PERIOD: England, 14th century SOURCE: "A Boke of Gode Cookery" RECIPE: (Click for Txt Document) Cook's Comments: ooh! Very flavorful, fish and sauce. The ginger is poignant! Very good.
	*Sallet for Fish daie* (Shrimp topped Salad) Cooked: 02Feb2010 PERIOD: England, 16th century SOURCE: "A Boke of Gode Cookery" And "A Boke of Gode Cookery" RECIPE: (Click for Txt Document) Cook's Comments: A bit trying to arrange, but comes out beautiful. Mmm vinegar-y.
	*Saracen Brodo* (Roasted Game Hens in Fruit Sauce) Cooked: 29Jan2010 PERIOD: Italy, 14th century SOURCE: "A Boke of Gode Cookery" RECIPE: (Click for Txt Document) Cook's Comments: Improvised the heck out of this one. The process was interesting though. (Shots below!)
	*Seethed Fresh Salmon* (Poached Salmon) Cooked: 26Jan2010 PERIOD: England, 16th century SOURCE: "A Boke of Gode Cookery" RECIPE: (Click for Txt Document) Cook's Comments: As most of the alcohol gets cooked off anyway, I used a Non-Alcoholic brown beer. Tastes just like it smelled, herby and thick (from the beer). Very good. Hubby loved it!

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