I really like reading obscure old books, and one I just finished is called The Forme of Cury (in modern english that translates to "The way to cook"). It was originally written by the head chef of the court of King Richard II in 1390. It's the oldest known cookbook in the english language and contains over 200 recipes. Here are three of the recipes in the original middle-english along with my translation into modern english:
FOR TO MAKE DRAWEN BENES. II.
Take benes and seeþ hem and grynde hem in a morter and drawe hem up with gode broth an do Oynouns in the broth grete mynced an do þerto and colour it with Safroun and serve it forth.
Ground Beans:
Take dried beans and soak them until tender. Then grind them in a mortar and mix with broth. Add coarsely chopped onions and saffron for colour.
FURMENTE WITH PORPEYS. C. XVI.
Take clene whete and bete it small in a morter and fanne out clene the doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be stondyng, and take þe first mylke & alye it up wiþ a penne. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and serue it forth.
Dolphin with Furmente sauce:
Boil a piece of dolphin meat with freshly cracked wheat until tender & brown. Then add almond milk and boil together with the dolphin until the sauce thickens. Remove the dolphin and whip the sauce until frothy, adding saffron for colour. Rinse the dolphin in hot water before plating. (If you are using salted dolphin meat, be sure to soak it first).
PEERES IN CONFYT. XX.VI. XII.
Take peeres and pare hem clene. take gode rede wyne & mulberes oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.
Pears confit:
Peel the pears. Simmer in a good quality red wine with mulberries and other seasonal berries. When the pears are tender, remove them and reduce the liquid in the pan to a thick sauce. Sprinkle the pears with a mixture of sweet spice powder, white sugar & powdered ginger. Pour a small amount of the sauce over the pears before serving.
A few quick notes on the translation: This letter " þ " no longer exists, but it was pronounced the way "th" is in modern english. Spelling obviously wasn't standardized back then. Also in the last recipe "blaunche powdour" was a common spice blend used in desserts at the time, (a bit like how we might say "pumpkin spice" or "italian seasoning" to refer to modern spice blends).
Now if you're ever trapped in a time warp & sent to 14th century England, you'll all know what to order for dinner :-).
i think we should all use common sense and logic when we answer and ask a question but always stay open minded
just cause science fails to explain something does not mean its real (afterlife,big foot, ghosts etc..) does not mean its fake try to stay opened mined instead of closed
Remember, the recipe book was written in 1390. In a weird way, at the time, it wasn't only legal it was encouraged to eat things like dolphin meat. I know that sounds pretty strange to modern people. But back then people followed very strict religious dietary rules. One of the biggest rules at the time was that they weren't allowed to eat meat on fridays and a few other days during the year called fast days.
There was a loophole though. If an animal lived in the water it didn't count as "meat". So on fridays people would eat either salted or fresh fish or, if they could afford it, red meat from animals like dolphins, seals or beavers. (all of which were very nearly hunted to extinction). Also remember that back then, people ate a much larger variety of animals besides just cows, pigs & chickens which make up most of the protein in a modern diet.
Remember, the recipe book was written in 1390. In a weird way, at the time, it wasn't only legal it was encouraged to eat things like dolphin meat. I know that sounds pretty strange to modern people. But back then people followed very strict religious dietary rules. One of the biggest rules at the time was that they weren't allowed to eat meat on fridays and a few other days during the year called fast days.
There was a loophole though. If an animal lived in the water it didn't count as "meat". So on fridays people would eat either salted or fresh fish or, if they could afford it, red meat from animals like dolphins, seals or beavers. (all of which were very nearly hunted to extinction). Also remember that back then, people ate a much larger variety of animals besides just cows, pigs & chickens which make up most of the protein in a modern diet.
ya but when i read this is just brought back memory's of anchorman 2 when Ron Burgundy when he is at sea world and yells i would eat dolphins if it was legal.
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"good night, good luck" -dying light
i think we should all use common sense and logic when we answer and ask a question but always stay open minded
just cause science fails to explain something does not mean its real (afterlife,big foot, ghosts etc..) does not mean its fake try to stay opened mined instead of closed
ya but when i read this is just brought back memory's of anchorman 2 when Ron Burgundy when he is at sea world and yells i would eat dolphins if it was legal.
Pretty sure some guy 500 years from now is going to think the exact same way when he sees Internet talk. As in talking as if your keyboard is your mind.
The dolphin recipe as well. Dolphin has a very similar taste to tuna. So essentially the recipe sounds like tuna steaks boiled in Cream of Wheat with almond milk.
I really like reading obscure old books, and one I just finished is called The Forme of Cury (in modern english that translates to "The way to cook"). It was originally written by the head chef of the court of King Richard II in 1390. It's the oldest known cookbook in the english language and contains over 200 recipes. Here are three of the recipes in the original middle-english along with my translation into modern english:
FOR TO MAKE DRAWEN BENES. II.
Take benes and seeþ hem and grynde hem in a morter and drawe hem up with gode broth an do Oynouns in the broth grete mynced an do þerto and colour it with Safroun and serve it forth.
Ground Beans:
Take dried beans and soak them until tender. Then grind them in a mortar and mix with broth. Add coarsely chopped onions and saffron for colour.
FURMENTE WITH PORPEYS. C. XVI.
Take clene whete and bete it small in a morter and fanne out clene the doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be stondyng, and take þe first mylke & alye it up wiþ a penne. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and serue it forth.
Dolphin with Furmente sauce:
Boil a piece of dolphin meat with freshly cracked wheat until tender & brown. Then add almond milk and boil together with the dolphin until the sauce thickens. Remove the dolphin and whip the sauce until frothy, adding saffron for colour. Rinse the dolphin in hot water before plating. (If you are using salted dolphin meat, be sure to soak it first).
PEERES IN CONFYT. XX.VI. XII.
Take peeres and pare hem clene. take gode rede wyne & mulberes oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.
Pears confit:
Peel the pears. Simmer in a good quality red wine with mulberries and other seasonal berries. When the pears are tender, remove them and reduce the liquid in the pan to a thick sauce. Sprinkle the pears with a mixture of sweet spice powder, white sugar & powdered ginger. Pour a small amount of the sauce over the pears before serving.
A few quick notes on the translation: This letter " þ " no longer exists, but it was pronounced the way "th" is in modern english. Spelling obviously wasn't standardized back then. Also in the last recipe "blaunche powdour" was a common spice blend used in desserts at the time, (a bit like how we might say "pumpkin spice" or "italian seasoning" to refer to modern spice blends).
Now if you're ever trapped in a time warp & sent to 14th century England, you'll all know what to order for dinner :-).
My Survival Journal
I actually would love to prepare these benes and oynouns, so I can fart and laugh in olde forme.
Thanks for sharing! Doþ þou mind giving more of hem please?
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you can eat dolphin and its legal o_0
"good night, good luck" -dying light
i think we should all use common sense and logic when we answer and ask a question but always stay open minded
just cause science fails to explain something does not mean its real (afterlife,big foot, ghosts etc..) does not mean its fake try to stay opened mined instead of closed
Remember, the recipe book was written in 1390. In a weird way, at the time, it wasn't only legal it was encouraged to eat things like dolphin meat. I know that sounds pretty strange to modern people. But back then people followed very strict religious dietary rules. One of the biggest rules at the time was that they weren't allowed to eat meat on fridays and a few other days during the year called fast days.
There was a loophole though. If an animal lived in the water it didn't count as "meat". So on fridays people would eat either salted or fresh fish or, if they could afford it, red meat from animals like dolphins, seals or beavers. (all of which were very nearly hunted to extinction). Also remember that back then, people ate a much larger variety of animals besides just cows, pigs & chickens which make up most of the protein in a modern diet.
My Survival Journal
ya but when i read this is just brought back memory's of anchorman 2 when Ron Burgundy when he is at sea world and yells i would eat dolphins if it was legal.
"good night, good luck" -dying light
i think we should all use common sense and logic when we answer and ask a question but always stay open minded
just cause science fails to explain something does not mean its real (afterlife,big foot, ghosts etc..) does not mean its fake try to stay opened mined instead of closed
Pretty sure some guy 500 years from now is going to think the exact same way when he sees Internet talk. As in talking as if your keyboard is your mind.
I'm back
Pears Confit sounds pretty good.
The dolphin recipe as well. Dolphin has a very similar taste to tuna. So essentially the recipe sounds like tuna steaks boiled in Cream of Wheat with almond milk.
http://www.minecraftforum.net/forums/minecraft-discussion/survival-mode/2372609-journal-the-ballad-of-dirtdog