In England and in Italy, the many sweet and sour dishes used mainly plums, dates and raisins, which are found in the Forme of Cury’s Egurdouce, or the Italian Saracen broth (Del brodo saracenico), and chicken Ambrosia (Ambrogino di polli). The differentiation of sweet and salty dishes in cookery, and the rigid ordering of the different types of dishes, during the meals, were unknown concepts, during the Middle Ages and the Renaissance. Other medieval varieties were the Nonpareil, White Joaneting (very early, yellow apple) and Royal Russet (kitchen and eating apple). References to fruits like apples, pears, plums, and grapes are readily apparent. It is easy to find recipes using fruit in medieval cookbooks. In Catalonia, the first book about jams is the Llibre de totes maneres de confits, probably 14th century. The chosen ones are chosen either for the sake of showing off a social status or because of the dietary views of the times. Fruits known by the Romans were again found in the Middle Ages and at the Renaissance. This was also the case for sugar, spices, and hippocras. Spanish name: Sharoni and caqui (Diospyros kaki) English name: Persimmon or Sharon Fruit (Varieties: Hachiyas and Fuyus) Appearance: Caquis can be pale yellowey orange to deep red color. Examples of such named varieties still extant include Lady Henniker and Lord Burleigh. Dessert was composed of stewed apples sprinkled with white and red bits of sugar coating, rissoles, custard tart, figs, dates, grapes and hazelnuts. - medieval cookery - dessert (in French) - Top of page -. The pear, dry and cold, being hard to digest, must be cooked in wine and with spices, which rendered it warmer (thus the many recipes for pears in wine). Cider had become a popular beverage in England in the wake of the Norman conquest in 1066, after which new apple varieties were introduced … Old cook©2002-2020 For the wedding of maître Hely, in May, there was: starter: no butter since it was a day with meat. Fruits known by the Romans were again found in the Middle Ages and at the Renaissance. Caqui fruit. Recipes with pomegranate were called Romania (Liber de Coquina, Anonimo Toscano, Modus). Surplus fruit is sold in season. The fruit resembles a small, round lime of about 2.5 to 3.5 cm (1 to 1.4 in) in diameter. For the wedding feast of Hantecourt, which was in September, there were grapes and peaches for a starter, as well as pears and nuts with the venison and Fromentée (a wheat porridge). 950–1580 AD; 1580–1660 AD-----New series: 1558–1660 AD; Agriculture. It is easy to find recipes using fruit in medieval cookbooks. Jam was letuaire in old French of the 12th century. Search : Bitter orange is a citrus fruit close to the orange, but very bitter and it must be cooked or candied to be good tasting. 25% of the recipes, in the Anonymous Andalusian cookbook, have fruit in them, which is three times more than in Catalan recipes. Since fruits grow in trees, nearer to the heavens, fruits are considered the most noble of earth's produce. Thus are almonds and sugar found in the composition of preparations for the sick: 10 recipes for the sick by Maître Chiquart out of 16 contain almonds. The fruit is said to taste like apple butter, with hints of cinnamon, and vanilla. Maître Chiquart recommended, at the beginning of the Fait de Cuisine, for the supplies of a banquet: 6 loads of almonds, 12 bags of candied grapes, 12 bags of candied figs, 8 bags of candied plums, a quintal of dates, 40lbs of pine nuts. In Spain they are in season in Autumn. Bitter Orange, Sweet Orange, Lemon, and Lime are found in documentation during the era, but not all of it was used often, or if at all. Certain fruits had to be eaten in combination with other food: melon with cheese or meat (thus nowadays the ham and melon dish). Taken from the Livre de la chasse by Gaston Phébus, 15th century, BnF. Menus : They were advised to eat it in small quantities: prunes, pear or apple, cooked, preferably with sugar added, and only once a day. Some varieties, like Red Delicious, are clearly modern, but others with a … Another preserves book was published in 1545 in Paris: Petit traicté contenant la maniere pour faire toutes confitures (small treatise with the way of making all sorts of jams), itself inspired in part by the Antidotarium Nicolai, a 12th century apothecary's book by the Salerne School of medicine, which contains preparations inherited from Arab medicine.
2020 medieval fruit varieties