Renaissance Spanish donuts

Oranges of Xativa which are Cheesecakes

Toronjas de Xativa que son almojavans 

The book of cooking, Ruperto de Nola (Robert) Logrono, 1529

I experimented with a lot of versions of this recipe and finally settled on the one below.  These are essentially delicious renaissance sweet cheese donuts - I chose to form them into rings, which although it means they no longer resemble oranges, are definitely an acceptable shape according to the recipe which says that they can be formed into "whatever shapes and ostentations you wish". 

You must take new cheese and curd cheese, and grind them in a mortar together with eggs. Then take dough and knead those cheeses with the curd cheese, together with the dough. And when everything is incorporated and kneaded take a very clean casserole. And cast into it a good quantity of sweet pork fat or fine sweet oil. And when the pork grease or oil boils, make some balls from said dough, like toy balls or round oranges. And cast them into the casserole in such a manner that the ball goes floating in the casserole. And you can also make buñuelos (fritters) of the dough, or whatever shapes and ostentations you wish. And when they are the color of gold, take them out, and cast in as many others. And when everything is fried, put it on plates. And cast honey upon it, and on top of the honey [cast] ground sugar and cinnamon. 

However, note one thing: that you must put a bit of leaven in the cheeses and in the eggs, and in the other put flour. And when you make the balls, grease your hands with a little fine oil, and then [the balls] go to the casserole. And when it is inside, if the dough crackles it is a signal that it is very soft, and you must cast in more flour [into the dough] until it is harder. And when the fritter is made and fried, cast your honey on it, and [cast] sugar and cinnamon on top as is said above.

Redaction

150g new cheese (mozarella will do)
150g ricotta
2 eggs (~60g each)

2 cups of flour
1 tsp instant yeast*
cinnamon
sugar
honey
vegetable oil

Method

Grate the mozarella and grind in a large mortar with the ricotta and eggs. Stir in the yeast and allow to rest a little.
Measure the flour into a bowl and make a well in the centre**. Stir in the cheese and egg mixture to make a soft dough. Tip out onto a board and knead for 5 or six minutes.

Allow to sit somewhere warm for approximately an hour.

Form into balls and using your thumb press a hole in through the middle. Allow to rest for 20 minutes or so.

Fry at 190° C until golden brown. Drizzle with honey while hot and sprinkle with cinnamon and sugar.  Best eaten hot.

 

Notes
*As well as experimenting with instant yeast I also made this recipe using a sour-dough starter. It worked well but as is typical with sour-doughs, it took basically a whole day to make.

**The recipe says to mix the wet ingredients with a dough – I did make a version mixing the wet ingredients with a simple water and flour dough. The resulting 'donuts' were pretty good but it was very awkward to mix the two. As the final results were almost identical, I have settled on using the flour.

A collection of renaissance wafer recipes

FRANCE

Le Menagier de Paris (believed to date to 1393)ⁱⁱⁱ.

I note that the original says it provides four manners, but then lists another use for the wafer irons.
Rough translation (the title in each is my own designation and is not in the original text)
Wafers are made in four ways.

[Gauffres:] The first is that you beat eggs in a bowl, and then salt and wine, and throw in it the flour, and mix one with the other, and then put in two irons little by little, and each time as much paste as a slice of cheese is large, and press between two irons, and cook on one side and the other; and if the iron does not get release the paste well, anoint it before with a small cloth wet in oil or in fat.

[Gauffres frommage:] The second way is like the first, but you put in cheese, which is to say that you make sure that the paste is spread out as if to make a tart or pastry, then put in slices of cheese by slices in the middle and cover the two ends so the cheese remains between the two pastes and thus is put between two irons.^*

[Gauffres couleisses:] The third manner, is a strained wafer, and are called strained only because the paste is more light and is boiled clear, made as above; and enjoy it with fine grated cheese; and all mixed together.

[Pestrie a l'eaue:] The fourth way is the flour paste with water, salt and wine, without eggs or cheese.

[Gross Bastons:] Item, the wafer irons also do a different service, called big sticks which are made of a flour paste which eggs and powdered ginger powder beaten together, and these are large and in a shape similar to andouilles**; put between two irons.

*Yes! Toasted cheese wafers!

**Andouilles are a form of sausage. It seems likely that this means the wafers are cooked in the iron and then rolled up while hot to make tubes.

 ENGLAND

Waffres.^iv 15th century. Harleian MS. 279 & Harl. MS. 4016, London: for The Early English Text Society by N. Trübner & Co., 1888. Two Fifteenth-Century Cookery-Books

Wafers. Take the womb of a luce (pike), & boil it well, & mash it in a mortar, & add soft cheese, grind them fair; then take flour and egg whites & beat together, then take sugar and powdered ginger, & put them all together, & look that the egg is hot, & make a thin paste, & make thin wafers, and serve them.

The English Housewif, Gervase Markham, 1615

To make the best Wafers, take the finest wheat-flowers you can get, and mix it with Cream, the yelks of Eggs, Rose-water, Sugar, and Cinamon, till it be a little thicker than Pancake-batter, and then warming your Wafter Irons on a charcoal-fire, anoint them first with sweet Butter, and than lay on your batter, and press it, and bake it white or brown at your pleasure.

To make wafers, 1658 Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery (London: 1658)

Take Rose-water or other water, the whites of two eggs and beat them and your water, then put in flower, and make them thick as you would do butter for fritters, then season them with salt, and put in so much sugar as will make them sweet, and so cast them upon your irons being hot, and roule them up upon a little pin of wood; if they cleave to your irons, put in more sugar to your butter, for that will make them turn.

BELGIUM

Belgian 15th/16th century recipes^vAll credit to Christianne Muusers who has painstakingly transcribed and translated these two recipes. 

To bake good wafers.

Take grated white bread. Take with that the yolk of an egg and a spoonful of pot sugar or powdered sugar. Take with that half water and half wine, and ginger and cinnamon.

[To make] egg wafers.

Grate white bread, [add] as many eggs that the dough is liquid (litt. “soft”). Take for a dosen eggs about one glass of wine and a little sugar to sweeten the wine well, and some melted butter in it. They are also made with wheat flour. [Made] with [grated] bread is the best.

ITALY

To make wafers with crumb of bread and sugar. Scappi 1570 , folio 420, book 6

Take crumb of bread and let it moisten in cold water and strain it through a sieve. Make a paste of it and wheat flour, rosewater and sugar and simple water and fresh egg yolks.  Because otherwise you won’t be able to make wafers make the paste liquid and firm.
When you have the irons add a little malmsey wine, and make the wafers. If you want it with pulp of capons boiled in water and salt. Paste this meat in a mortar and temper with a little cold water and pass with the bread crumb through the sieve and mix together with the other things and make wafers. One can also make with almond milk and egg yolks.

End notes (original language versions)

1. Boke of Nurture by John Russell, 1440-1470

The iijd Course.
“Creme of almondes, & mameny, þe iij. course in coost,
Curlew / brew / snytes / quayles / sparows / mertenettes rost,
Perche in gely / Crevise dewe douȝ / pety perueis with þe moost,
Quynces bake / leche dugard / Fruture sage / y speke of cost,
and soteltees fulle soleyñ:
þat lady þat conseuyd by the holygost
hym̅ þat distroyed þe fendes boost,
presentid plesauntly by þe kynges of coleyñ.
Afftur þis, delicatis mo.
Go we to þe fysche fest while we haue respite,
& þañ with goddes grace þe fest willebedo.
Blaunderelle, or pepyns, withcarawey in confite,
Waffurs to ete / ypocras to drynk with delite.
now þis fest is fynysched / voyd þe table quyte
and for some dietary advice:
Bewar at eve/ of crayme of cowe & also of the goote, þauȝ it be late,
of Strawberies & hurtilberyes / with the cold Ioncate,
For þese may marre many a mañ changynge his astate,
but ȝiff he haue aftur, hard chese / wafurs, with wyne ypocrate.

 2.Le Menagier de Paris:

A l’oubloier convient ordonner: _primo_, pour le service de la pucelle, douzaine et demie de gauffres fourrées[719], trois sols; douzaine et demie de gros bastons, six sols; douzaine et demie de portes, dix-huit deniers; douzaine et demie d’estriers, dix-huit deniers; un cent de galettes, succrées, huit deniers.
Item, fut marchandé à luy pour vint escuelles, pour le jour des nopces au disner, et six escuelles pour les serviteurs, qu’il aura six deniers pour escuelle, et servira chascune escuelle de huit oublies, quatre supplications et quatre estriers.

Le Menagier de Paris.

Gauffres sont faites par quatre manières. L’une que l’en bat des œufs en une jatte, et puis du sel et du vin, et gette-l’en de la fleur, et destremper l’un avec l’autre, et puis mettre en deux fers petit à petit, à chascune fois autant de paste comme une lesche de frommage est grande, et estraindre entre deux fers, et cuire d’une part et d’autre; et se le fer ne se délivre bien de la paste, l’en l’oint avant d’un petit drappelet mouillé en huille ou en sain.
La deuxième manière est comme la première, mais l’en y met du frommage, c’est assavoir que l’en estend la paste comme pour faire tartre ou pasté, puis met-l’en le frommage par lesches ou milieu et recueuvre-l’en les deux bors; ainsi demeure le frommage entre deux pastes et ainsi est mis entre deux fers.
La tierce manière, si est de gauffres couléisses, et sont dictes couléisses pour ce seulement que la paste est plus clère et est comme boulie clère, faicte comme dessus; et gecte-l’en avec, du fin frommage esmié à la gratuise; et tout mesler ensemble.
La quarte manière est de fleur pestrie à l’eaue, sel et vin, sans œufs ne frommage.
Item, les gauffriers font un autre service que l’en dit gros bastons qui sont fais de farine pestrie aux œufs et pouldre de gingembre batus ensemble, et puis aussi gros et ainsi fais comme andouilles; mis entre deux fers.

3. Harleian MS. 279 & Harl. MS. 4016, London: for The Early English Text Society by N. Trübner & Co., 1888.

Take þe Wombe of A luce, & seþe here wyl, & do it on a morter, & tender cheese þer-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, & loke þat þin Eyroun ben hote, & ley þer-on of þin paste, & þan make þin waffrys, & serue yn.

4. The first volume of the convolute KANTL Gent 15: W.L. Braekman, “Een belangrijke middelnederlandse bron voor Vorselmans’ Nyeuwen Coock Boeck (1560)” (An important Middle-dutch source for Vorselman’s New Cookbook’) . In: Volkskunde 87 (1986) pp. 1-24
The second and third vols of the convolute: W.L. Braekman, Een nieuw zuidnederlands kookboek uit de vijftiende eeuw. Scripta 17, Brussel, 1986.

Om ghode waffellen te backen.

Nempt gheraspt wijt broet. Nemt daer toe enen doijer van enen ey ende enen lepel pot sucars of melsucars, ende hier toe nempt half waters ende half wijns ende ghenbar ende canel.

Om eyer wafelen.

Neemt ende raspt witte broot, daer eyer in alsoe vele dat is al morw deech, ende tot eender dosijnen eyer omtrent een gelas wyns, ende een lutken zuycker om den wyn wel zoet te maeken, ende wat gesmelter booteren daer in. Men maeckse oeck wel alsoe van terwenbloemen. Vanden broot eest best.

Eggs in Mustard Sauce

Seeth your Egges almost harde, then peele them and cut them in quarters, then take a little Butter in a frying panne and melt it a little broune, the put to it in to the panne, a little Vinegar, Mustarde, Pepper and Salte, and then put it into a platter upon your Egges.

--J. Partridge, The Widowes Treasure, 1585

This is a nice easy dish great to be taken to a picnic or potluck.

Redaction

1/2 tablespoon butter
1 teaspoon mustard
1 teaspoon white wine vinegar
salt & pepper

Hard boil the eggs – old eggs are best for this as they will peel much more easily than new.

When you’re ready to serve, peel the eggs and quarter them.

Melt the butter in a saucepan and allow it to brown just a little, add the mustard and vinegar, season with salt and pepper.

Pour over the eggs and serve.

A Janete of Hens

 This recipe is from "Libro de Guisados" by Ruperto de Nola. 

The earliest edition of this manuscript is in Catalan, and is known as the Libre del Coch by Maestre Robert. The first Spanish edition (1525) was titled Libro de Cozina and referred to the author as
Ruperto de Nola. The translation for this session is from the 1529 Spanish edition entitled Libro de Guisados, which was translated by Robin Caroll-Mann. 

The translation reads: 

Take a hen which is more than half-cooked and cut it up as if to make portions; and take good bacon which is fatty, and gently fry it with a little bit of onion. And then gently fry the cut-up hen with it. 

And take toasted almonds, and grind them, and mix with them quinces or pears which have been conserved in honey. 

And take the livers of the hens, and roast them on the coals. 

And when they are well-roasted put them in the mortar of the almonds, and grind everything together; and then take a crustless piece of bread toasted and soaked in white vinegar, grind it in the mortar with the other stuff.

And when it is well-ground, blend it with hen's broth that is well-salted; and strain it all through a sieve; and cast it in a pot; and cast the hen in also; and cast in all fine spices, and a good quantity of sugar. 

And this sauce must be a little bit sour. And when the sauce is cooked, cast in a little finely shredded parsley, and prepare your dishes, and then [cast] upon them sugar and cinnamon.

I have not provided quantities as this will depend very much on your own tastes, and the number of people you are serving. 

• Chicken pieces
• Chicken stock
• Bacon
• Onion
• Chicken liver/s (you really only need around 1 liver for a serving for four)
• Bread
• White vinegar
• Almonds (almond milk as an alternate)
• Spices (cinnamon, cloves, ginger, pepper, coriander)
• Quinces conserved in honey (quince paste)
• Parsley

Basic Steps

Chop your onion and bacon into small pieces. Peel the almonds if required. Toast a slice of bread, then cut off the crusts and cool. Finely chop parsley and set aside. 

Toast the almonds in a small fry pan. Once browned, remove from the pan and put into whatever vessel you will use to grind them to cool. Add the quince paste and grind up. 

Using the same pan, fry your prepared livers in just enough oil or bacon fat to stop them sticking too badly to the pan. Cook until cooked all the way through. Add them to the mortar. 

Soak your slice of bread with white vinegar. 

Add to the mortar with the almonds, liver and conserved quince, and grind everything together.  

In a pot, heat enough chicken stock to cover your chicken pieces to a low boil.  Add your chicken pieces, bring back up to the boil and then drop down to a simmer.  Cook them in stock until almost entirely cooked (about 10-15 minutes), and then pull out of the stock to drain for a short while (reserve the stock!)

In the meantime fry your bacon and onion until the onion is starting to go clear but isn't yet brown. Add your chicken pieces and brown them. 

Blend the mixture in the mortar with the chicken stock.  

Push it through a strainer, and add to the pan with the chicken, bacon and onion – let the chicken simmer in the sauce on a low heat until you are certain it is thoroughly cooked. 

Spice to taste – it should be just a little bit sour  

Not long before serving stir in the chopped parsley.  

Sprinkle (LIGHTLY!) with cinnamon and a tiny bit of sugar and serve.

Marzipan

Recipes for making and using Marzipan

In the following, I am attempting to provide a collection of recipes for marzipan or marchpane, gathered by country.  I have not, for the moment, included the recipe in the original language of publication, nor have I provided a modern recipe. Please note too that this is not an exhaustive list and I will continue to add to it over time.   My thanks to the kind and generous people who have transcribed and translated these recipes and shared them freely with the rest of us.

England

To make Manus Christi.

Good Huswives jewell, 1585

Take sixe spoonefull of Rosewater, and graines of Ambergreece, and 4. grains of Pearle beaten very fine, put these three together in a Saucer and couer it close, and let it stande couered one houre, then take foure ounces of very fine Suger, and beat it small, and search it through a fine search, then take a little earthen pot glased,and put into it a spoonefull of Suger, and a quarter of spoonefull of Rosewater, and let the Suger and the Rosewater boyle together softelye, till it doe rise and fall a-

gaine three times. Then take fine Rie flo-wer, and sifte on a smooth borde, and with a spoone take of the Suger, and the Rosewater, and first make it all into a rounde cake, and then after into little Cakes, and when they be halfe colde, wet them ouer with the same Rosewater, and then laye on your golde, and so shall you make very good Manus Christi.

Marchpane

Delights for Ladies, England, 1609

12 - To make an excellent Marchpane paste, to print off in moulds for banquetting dishes. Take to every Jordan Almond blanched, three spoonefuls of the whitest refined sugar you can get: searce your sugar, and now and then, as you see cause, put in two or three drops of damask Rose-water: beare the same in a smooth stone mortar, with great labour, until you have brought it into a dry stiffe paste: one quarterne of sugar is sufficient to worke at once.

Make your paste in little bals, every ball containing so much by estimation, as will cover your mould or print; then roune the same with a rowling pin upon a sheet of cleane paper, without strewing any powdered sugar either upon your paste or paper. There is a countrey Gentlewoman whom I could name, which venteth great store of sugar-cakes made of this composition. But the only fault which I find in this paste is, that it tasteth too much of the sugar, and too little of the almonds: and therefore you may prove the making thereof by such almonds which have had some of their oil taken from them by expression, before you incorporate them with the sugar; and so happely you may mix a greater quantity of them with the sugar, because they are not oylie as the other.

You may mix cinamon or ginger in your paste, & that will both grace the taste, and alter the colour, but the spice must passe thorow a faire searce; you may steep your almonds in cold water all night, & so blanch them cold, and being blanched, dry them in a sieve over the fire. Heere the ???? of almonds will make a cheap paste.

18 - To make a Marchpane. Take two pounds of Almonds being blanched and dryed in a sieve over a fire: beat them in a stone mortar; and when they bee small, mix with them two pounds of sugar being finely beaten, adding 2 or 3 spoonfuls of Rose-water, and that will keeps your almonds from oyling. When your paste is beaten fine, drive it thin with a rowling ping, and so lay it on a bottom of wafers: then raise up a little edge on the side, and so bake it: then yce it with Rose-water and sugar: then put it into the oven once again, and when you see your yce is rise up, & dry, then take it out of the oven, & garnish it with pretty conceits, as birds and beasts, being cast out of standing moulds. Stick long comfits upright in it: cast biskets and carrowaies on it, and so serve it: gild it before you serve it: you may also print off this Marchpane paste in your molds for banquetting dishes: and of this paste our comfitmakers at this day make their letters, knots, Arms, Escocheons, beasts, birds,

and other fancies.

Marchpane

The English Housewife (1615)

To make the best marchpane, take the best Jordan almonds and blanch them in warm water, then put them into a stone mortar, and with a wooden pestle beat them to pap, then take of the finest refined sugar well searced, and with it, and damask rose-water, beat it to a good stiff paste, allowing almost to every Jordan almond three spoonful of sugar. Then when it is brought thus to a paste, lay it upon a fair table, and, strewing searced sugar under it, mould it like leaven; then with a rolling pin roll it forth, and lay it upon wafers washed with rose water, then pinch it about the sides, and put it into whatever form you please; then strew searced sugar all overit, which done wash it over with rose-water and sugar mixed together, for that will make the ice, then adorn it with comfits, gilding, or whatsoever devices you please, and so set it into a hot stove and there bake it crispy and so serve it forth. Some use to mix with the paste cinnamon and ginger finely searced, but I refer that to your particular taste.

France

 Marzipan

Ouverture de Cuisine, 1604 - Daniel Myers, translation

To make Marzipan. Take almonds appointed as above, & flatten the paste as for making a tart, then form the marzipan as fancy as you want, then take sifted sugar & mix with rose water, & beat it together that it is like a thick batter, cast there a little on the marzipan, & flatten with a well held knife until the marzipan is all covered, then put it into the oven on paper: when you see that it boils thereon & that it does like ice, tear apart from the oven, when it doesn't boil, & sprinkle on nutmeg: if you want it golden, make it so. 

Spain

Fruit Made of Sugar [Marzipan]

An Anonymous Andalusian Cookbook, Andalusia, 13th c. - Charles Perry, translator

Add one part of sieved sugar to one part of cleaned and pound almonds. Knead it all with rose water and roll your hand in almond oil and make with it whatever you want of all fruits and shapes, if God wishes.

Marzipans for invalids who have lost the desire to eat, very good and of great sustenance (91)

Libre del Coch, 1520 - Robin Carroll-Mann, translator

Take a very fat capon or a hen which is very fat, and cook it with just your salt until it is very well-cooked; then take the breasts from it, and all the white meat without skin, and weigh that meat, and take as much peeled almonds, and combine the meat and the almonds; and take as much fine white sugar as all of this, and grind the almonds a great deal, and then the meat with them, and then the sugar; and then grind everything together, and stretch that dough upon a wafer, and make little marzipans of the size that you wish; and make the edges a little high, and let it be a little deep in the middle; and moisten it with orange-flower water with some feathers. 

And then sprinkle fine ground and sifted sugar over that water, and then moisten it again, and sprinkle it as before; and then cook them in the oven in some flat casseroles, and paper underneath; and let the fire of the oven be moderate; and upon removing it from the casserole, the paper must be cast off of each one, in such a manner that the marzipan does not break. And this is a very singular dish and of great support for the invalids who have lost the [desire] to eat; because the little of this that they eat is of more sustenance than any other thing; principally drinking in addition to it the sulsido of hens made in the jug; and this cannot have a value placed upon it.

Marzipans (Mazapanes)

Libro de Guisados, Ruperto de Nola (Spain 1529) (translation by Robin Caroll-Mann)

Take almonds which are select, and wholesome, and well-peeled in boiling water.  And grind them very well, moistening the pestle of the mortar in rosewater so that they don't become oily.  And when they are well-ground, cast in as much syrupy sugar as there will be almonds; and let it be well-ground, and strained through a silk sieve; and make good paste incorporating the sugar little by little, and not with large amounts, so that you don't make the paste viscous, and spread them out very well.

The way to cook and glaze them:

Take fine sugar which is very well-ground, and strain it through a sieve of silk; and for a syrup put it in this way, and blend it with rosewater which is reasonably thick.

It is necessary that the oven is not very intense, but temperate; and take the sheet on which you will cook the marzipans, and heat it in the oven; and when it is hot, cast flour on it, under the marzipans, so that they don't stick; and put them in the oven until you see that you cannot bear to touch them with the back of your hand; and if the outside is not cooked, be sure to return it to the edge of the sheet with the outside on the inside.  And then take them out and with a little spoon cast glaze upon them, and with some feathers spread it out all over.  And then return them gently to the oven until the glaze hardens, as you think [right] according to the practice you have seen.

Fritter Of Marzipan (Fruta De Mazapa)

Take blanched almonds [which are] very well-ground; and when they have been ground, cast in sugar; and for a pound of almonds another pound of sugar; and grind it all together, and as you are grinding it, feed it with rosewater, and let all be as well ground as you can; and then take well-sifted flour, and knead it with eggs and lard, and a little white wine, and make little cakes; and cast that paste in them, and set a frying pan with lard; and after heating it well, cast the fritter within, and fry it slowly; and then on the plate cast honey, and sugar, and cinnamon on it.

Germany

Marzipan

Das Kuchbuch der Sabina Welserin, 16th century - V. Armstrong, translator

22. If you would make good marzipan. First take a half pound of almonds and soak them overnight in cold well water, take them out in the morning. Next pound them well until they become oily, pour a little rose water on them and pound them further. When they become oily again, then pour a little more rose water thereon. Do this until they no longer become oily. And pound the almonds as small as possible. After that take a half pound of sugar, pound not quite all of it in, leaving a little left over. Next, when the almonds and sugar are pounded well together, put them in a bowl, take the lid from a small box, loosen the rim completely, so that it can be detached and put back on again, however leave the lid and the rim together. 

Take wafers and make them about as wide as a pastry shell, very round. Spread the almond paste described above with the fingers onto the wafers, moistening the fingers with rose water and dipping the almond paste into the sugar, which you have kept in reserve. After that, when you have spread it out evenly with your hands, take the sugar that you have reserved and sprinkle it through a sieve evenly over the marzipan. And take a small brush and dip it in rose water and sprinkle the marzipan overall, so that the sugar is dissolved. Then let it bake. 

Check it often, so that it is not burnt. It should be entirely white. The amount of a half pound is necessary, so that the oil remains.

Pease Pies

A friend recently put a call out for a vegan recipe and I thought immediately of these. You would have to omit the butter, but perhaps a bit of vegan margarine would be a reasonable substitute, as it does add a wee something to the mouthfeel of these tiny pockets of goodness.

This is one of my favourite quick and easy picnic and potluck dishes. I often make them as little half moon shaped pastries, rather than as a pie, which is perfect for a potluck. I have given instructions for this method rather than whole large pies. If you make larger pies, just be warned that when you cut them, your peas will be escape artists and roll around the place!

I haven’t provided quantities here, because it has been a while since I last made them, and I tend to play it a bit by ear. I will try to update this after I next make a batch.

To make a close Tarte of green Pease

Take half a peck of green Pease, sheale them and seeth them, and cast them into a cullender, and let the water go from them then put them into the Tart whole, & season them with Pepper, saffron and salte, and a dishe of sweet butter, close and bake him almost one houre, then drawe him, and put to him a little Vergice, and take them and set them into the Oven againe, and so serve it. The Good Housewife’s Jewell, 1596

Ingredients

Peas (you can use frozen at a pinch but of course freshly shelled peas are better!)
Pepper
Saffron
Salt
Butter
Verjuice
Pastry

Method

Cook your peas in fresh water and drain. While still warm add a generous amount of pepper salt, butter and lightly ground saffron (I find that having flecks of saffron rather than just a powder is aesthetically pleasing to both the eye and tastebuds).

Roll out your pastry and use a cup or similar sized round cutter to cut circles. Put a pastry disk in the palm of your hand and fill with a generous teaspoon of peas (doing this in the hand rather than on a board is actually much easier as you don’t lose your peas.

Fold the sides together and pinch around the edges making half moon shaped pasties.

Bake in a moderate oven till the pastry is lightly browned.

Pull out of the oven, and with a hyperdermic inject about a quarter of a teaspoon of verjuice into the pasty. Pop in the oven again to brown just a little more.

Ideally served hot, but at the small size, still very tasty cold.

You say kartoffel I say tartoufle...

I have been hard at work reading up on renaissance French food of late, in preparation for the upcoming Politarchopolin Fields of Gold event, for which I am head chef.

Apparently there is some argument about the three recipes in the Ouveture de Cuisine (1604) for tartoufle.  One translated version of the recipe book has this as potato.. but is it?
The word "truffle" comes from the Vulgar Latin "tufera", itself derived from the Latin tuber.Within period the truffle was known as "tartufi" and "tartufoli" and the potato as "tartuffo" and "tartuffolo". You can see why there might be some cause for confusion eh?

Apparently the word "taratoufli" was inscribed on the pot in which a potato was planted by Clusius in 1588.  The word "tartufflo" as the word for a potato was then converted by Olivier de Serres in 1600 into "Cartoufle", which leads nicely into the German "kartoffel" that we see today, and its many variations in other countries. *

Seems pretty straight forward. But...

Cotgrave's 1611 French English dictionary has a little to say on this too... it doesn't contain any reference to the potato that I have been able to find so far, but does have:
Truffe: a gibe, mocke, flowt, jeast, gullerie; also a saligo, or water nut; also, a most daintie kind of round and russet root, or rootie excresence, which grows in forests, or dry and sandie grounds, and within the ground, but without any stalk, leafe or fiber annexed unto it.

To complicate things, in France to this day, in a geographical area from Burgundy to Provence, truffles are called "tartoufle". An indeed, conversely, apparently in other regions of France, up to Belgium, potatoes may be called "trufle", "truffe", "trefe", "trife", "trufa" or "trufo" or even more!


I am still on the hunt for more information on this... I hope to have more information soon.  In the meantime, feel free to tell me what you think....




*History and social influence of the potato by Redcliffe N Salaman and William Glynn Burton