#Harpestreng has a recipe for almond butter but it's not at all like any modern recipe I've seen

[greaseonmymouth]

#chickens cannot be contained by orthography

copying my own tag because I'm reading through the medieval cookbook linked in my previous reblog, and:

CHYKENNS IN CAWDEL. XXXIII.

Take Chikenns and boile hem in gode broth and ramme hem up. þenne take zolkes of ayrenn an þe broth and alye it togedre. do þerto powdour of gynger and sugur ynowh safroun and salt. and set it ouere the fyre withoute boyllyng. and serue the Chykenns hole oþer ybroke and lay þe sowe onoward.

CHYKENS IN HOCCHEE. XXXIIII.

Take Chykenns and scald hem. take parsel and sawge withoute eny oþere erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem in gode broth. so þat þey may esely be boyled þerinne. messe hem an cast þerto powdour dowce.

I actually thought some of these sounded familiar so I decided to check out my old buddy Henrik Harpestreng and his late 1300s cookbook and check this out (my hasty translations from the Old Danish below):

20. Mæn sculæ takæ fullcumæn høns oc skæræ thæn i twinning oc latæ thæm siuthæ i en grytæ vtæn watnæ. a gløthæ. oc latæ sithæn til thæt søth thær thæræ wrthær af. pætercili mintæ pipær. oc smolt. oc ædik oc salt

One should take a whole hen and cut it in two and let it cook in a pot without water. on embers. and add then that broth of herbs of. parsley mint pepper. and melted fat. and vinegar and salt.

22. Mæn sculæ steek eth høns oc skæræ thæt i stykki oc latæ thær til ant soth oc smolt oc lit klof løøk oc wiin oc salt oc æggi dydær. oc wællæ thæt høns thær i

One should fry a hen and cut it into pieces and make broth and melted fat and garlic and wine and salt and egg [idk]. and add the hen to it

I guess some things are eternal. check out his recipe for sweet & sour sauce:

7. Latæ mæn til sinæp fiarthing swo mykæth hunnung æssæ sinæp ær. oc malæ thæt mæth goot ædik. tha haldæ mæn thæt goot sæx vkæ

take a quarter* of mustard and add to as much honey as there is mustard. and mix it with vinegar. that will then keep for six weeks

*a fiarthing/fjarthing/fjerding is a unit of meeasurement that is 1/4 of another measurement but it's not given here how much that is.

Henrik Harpestrengs kogebog: https://tekstnet.dk/harpestreng-nks70r/metadata

The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390: https://gutenberg.org/cache/epub/8102/pg8102-images.html

Ok so I’ve fallen down a rabbit hole of researching period food & recipes, and,,,,

"one fifteenth century recipe contains the word "Chickens" four times-with four different spellings, of which the first is "Schyconys.""

excuse me medieval people but what the fuck