Renaissance Recipes

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Renaissance Recipes
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Renaissance Recipes - THE  BORGIAS   wiki
Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Add your Renaissance Recipes below.

Renaissance Recipes - THE  BORGIAS   wiki Chicken Baked with Prunes

You could start with Chicken Baked with Prunes, prepared in the 14th century for the Bishop of Zeitz. The ingredients include sliced onion, shredded white cabbage, large prunes with their pits, chopped parsley, juniper berries, a large roasting hen cut in half, bay leaf, bacon, ginger, cinnamon, a red Hungarian wine, and a little dill seed. This bakes, covered, in an earthenware pan, and is served on boiled millet refried in oil or butter and accompanied by green mustard sauce. What you would taste, according William Woys Weaver, the editor and co-author of Food and Drink in Medieval Poland, is the spirit of 14th-century Polish cuisine. Not French, mind you. Not Italian, or German even. But Polish.

Added by Poncianito


The Good Huswife's Handmaide For the Kitchen, 1594

Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well sodden put whole pepper, great mace, a good peece of suger, and some rose water, and either white or claret Wine, and let all these seeth together a while, & so serve it upon soppes with your capon.

The Modern Version:

2 1/2 lbs chicken or capon, cut into serving pieces 1 Tbsp olive oil 1 Tbsp butter 1 1/2 cup chicken stock 1 tsp rosewater (available from Middle Eastern groceries, or by mail order from cooking supply outlets such as Williams Sonoma;1-800-541-2233) 1 cup white wine 2 oranges, peeled and cut into eighths 2 lemons, peeled and cut into eighths 4 prunes, coarsely chopped 4 dates, coarsely chopped 1/2 cup currants 1/4 tsp salt 1/2 tsp whole peppercorns 1/2 tsp whole cloves 1/2 tsp mace

In a large dutch oven, heat the oil and butter together until hot. Season the chicken or capon pieces with salt and pepper and place in pan. Brown well on all sides. Add the chicken stock, rosewater, and wine and simmer for 20 minutes. Add the fruit, salt, and mace. Place the peppercorns in a cheesecloth bag and add to the stock (the cheesecloth isn't strictly neccessary, but biting unsuspectedly into a peppercorn or clove can be an unsettling experience). Continue to simmer for another 15 minutes, or until the chicken is tender. Remove the cheesecloth bag containing the peppercorns and cloves. Serve in a large bowl with strips of fried bread.

Added by Poncianito

Renaissance Recipes - THE  BORGIAS   wiki Stuffed Cucumbers - Savory Castelvetro Style and Dessert Scappi Style

For the savory stuffed cucumbers: Half lengthwise and hollow out 2 large cucumbers. Saute 2 cloves of garlic, 2 to 3 tbs. of pine kernels, and 2 tsp. of chopped herbs (e.g., rosemary, mint, catnip, dill, parsley, pimpernel, wild thyme, sage, basil, bay leaf) in 2 tbs. of olive oil or butter. Stir in 1 cup breadcrumbs, 1 beaten egg, 1/2 cup grated Parmesan cheese, and salt and pepper to taste. Bake in a covered roasting dish for 45 minutes at 375 degrees.

For the dessert stuffed cucumbers: Half lengthwise and hollow out 2 large cucumbers. Fill with a mixture of 2 tbs. honey, 1 egg beaten, 2 tbs. melted butter, 1 cup bread crumbs, 1 cup of shredded mozzarella or provolone cheese, 1 tbs. chopped parsley, 2 to 3 tbs. chopped walnuts, 1/2 tsp. cinnamon, 1 inch of grated ginger root, 1/2 cup gooseberries (or substitute with golden raisins and tart apples. Bake in a covered roasting dish for 45 minutes at 375 degrees.

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