Monday, September 22, 2008

yumminess through the ages

The Guardian tells us about Richard II's cookbook--well, not his, but his master cooks':

A rare medieval cookbook is to be digitally photographed page by page and the results uploaded to the internet for gourmands around the globe to study.

Forme of Cury, a recipe book compiled by King Richard II's master cooks in 1390, details around 205 dishes cooked in the royal household and sheds light on a little-studied element of life in the Dark Ages.

Written in Middle English, it contains the instructions for creating long-forgotten dishes such as blank mang (a sweet dish of meat, milk, sugar and almonds), mortrews (ground and spiced pork), and the original quiche, known in 14th century kitchens as custard.

I don't read Middle English, so I'm hoping someone will translate at some point, and I'll throw a splendid dinner of blank mang and mortrews--but no 'custard' because I think quiche is vile.

Or, hey, maybe we should have a themed multi-themed orgy banquet: some 7th C. food, then some 14th C, then some Aubrey/Maturin-inspired yumminess (always fancied some lobscouse followed by a flummery), then perhaps an Aud-related smorgasbord. And appropriate music (or scopery, e.g. Beowulf). And lots o' drinks. And dancing girls. And--well, what you like to see/eat/drink/ogle?

Oh, and by the way, the 14th C wasn't even remotely near the Dark Ages. Tuh.

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