{"id":2189,"date":"2011-05-18T16:33:52","date_gmt":"2011-05-18T08:33:52","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2189"},"modified":"2013-12-27T08:56:03","modified_gmt":"2013-12-27T00:56:03","slug":"the-medieval-cookbook","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2189","title":{"rendered":"The Medieval Cookbook That I Read"},"content":{"rendered":"

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The Medieval Cookbook by Maggie Black. Source: The Folger Shakespeare Library<\/span><\/em><\/p>\n

It must be strange to hear of anyone reading an entire cookbook, but that was what I just did. This book provides a fantastic insight beyond the dishes these Brits used to eat during the medieval times, giving tattling portrayals of when, where and why they ate what in flamboyant Shakespearean language.<\/p>\n

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Here’s one of the first recipes I’d like to have a go at:<\/p>\n

Girdle ‘Breads’<\/span><\/strong><\/span><\/p>\n

Cruste Rolle. Take fayre small Flowre of whete;<\/span>
\n nym Eyroun & breke ther-to, & coloure the past with Safroun;<\/span>
\n rolle it on a borde also thinne as parchement, rounde a-bowte as an oblye;<\/span>
\n frye hem and serue forth;<\/span>
\n and thus many do in lente but do away the eyroun, & nym mylke of Almaundys, and frye hem in Oyle, & then serue forth.<\/span><\/p>\n

(Harl. 279. p. 46.<\/em>)<\/span><\/p>\n

Sounds like fanciful old English to me too. Get a copy of the book to know what it means, or read REALLY slowly to squeeze out the essence within.<\/p>\n

OR, simply visit this website<\/a><\/strong><\/span> to find out more about what girdle bread is.<\/p>\n