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World's oldest recipe book reveals dishes English kings enjoyed 600 years ago
Daily Mail ^ | 02nd December 2009 | Liz Hull

Posted on 12/02/2009 3:40:52 PM PST by Fenhalls555

Dishes of chicken blancmange and porpoise porridge are unlikely to whet the appetite of most modern food lovers.

But such recipes were apparently fit for a king 600 years ago.

Written by chefs employed by Richard II, they are included in what is thought to be the world's oldest cookbook.

The unusual dishes rival modern creations by British TV chef Heston Blumenthal, who is famous for his snail porridge.

Experts from Manchester University's John Rylands Library, who discovered the manuscript, have translated a handful of its 150 recipes, which are written in Middle English and date back to 1390.

They include frumenty, a porridge-type dish made of bulghar wheat, chicken stock and saffron, and payn puff, a dish of boiled fruits wrapped in pastry.

The unusual cookbook, called the Forme of Cury, is believed to have contained dishes to feed servants and the royal family alike

(Excerpt) Read more at dailymail.co.uk ...


TOPICS: Food; History; Miscellaneous
KEYWORDS: freepercookbook; freeperkitchen; godsgravesglyphs; history; sirloinofbeef
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1 posted on 12/02/2009 3:40:52 PM PST by Fenhalls555
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To: Fenhalls555

I wonder if sauteed lamprey was on the menu? LOL!!!


2 posted on 12/02/2009 3:43:18 PM PST by C19fan
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To: Fenhalls555

3 posted on 12/02/2009 3:44:04 PM PST by the invisib1e hand (whitey's over it.)
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To: Fenhalls555

Shortest book in the world: “Great Cuisine of the British Isles.”


4 posted on 12/02/2009 3:45:40 PM PST by SeaHawkFan
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To: Fenhalls555

Good British Recipes????

Oxymoron.....


5 posted on 12/02/2009 3:45:45 PM PST by nevergore ("It could be that the purpose of my life is simply to serve as a warning to others.")
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To: Fenhalls555; SunkenCiv; HungarianGypsy

Old food ping.


6 posted on 12/02/2009 3:48:06 PM PST by fanfan (Why did they bury Barry's past?)
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To: Fenhalls555

British cuisine at its’ finest:

ODE TO A HAGGIS

Fair fa’ your honest, sonsie face,
Great Chieftan o’ the Puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang’s my arm

The groaning trencher there ye fill,
Your hurdies like a distant hill,
You pin wad help to mend a mill
In time o’need
While thro’ your pores the dews distil
Like amber bead

His knife see Rustic-labour dight,
An’ cut you up wi’ ready slight,
Trenching your gushing entrails bright
Like onie ditch;
And then, O what a glorious sight,
Warm-reeking, rich!

Then, horn for horn they stretch an’ strive,
Deil tak the hindmost, on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive
Bethankit hums

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither’d rash
His spindle-shank a guid whip-lash,
His nieve a nit;
Thro’ bluidy flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs, an’ arms an’ heads will sned,
Like taps o’ thrissle

Ye pow’rs wha mak mankind your care,
An’ dish them out their bill o’fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ pray’r,
Gie her a Haggis!


7 posted on 12/02/2009 3:48:39 PM PST by dynachrome (Barack Hussein Obama yunikku khinaaziir!)
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To: nevergore

Years back I heard British cuisine described as “”elephant mucus and earwax pie””.


8 posted on 12/02/2009 3:48:51 PM PST by mrs tiggywinkle
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To: Fenhalls555
I wonder if spotted d!ck was on the menu back then.
9 posted on 12/02/2009 3:50:00 PM PST by Zhang Fei (Let us pray that peace be now restored to the world and that God will preserve it always)
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To: Zhang Fei

Spotted dick is still around or so I’ve heard. Check with your physician.


10 posted on 12/02/2009 3:51:33 PM PST by votemout
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To: C19fan

I wonder if Stargazy pie is in the book?

http://londonfood.typepad.com/stuff/2007/02/some_industriou.html


11 posted on 12/02/2009 3:54:14 PM PST by kalee (01/20/13 The end of an error.... Obama even worse than Carter.)
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To: Fenhalls555
Dishes of chicken blancmange and porpoise porridge are unlikely to whet the appetite of most modern food lovers.

Ick! My porpoise porridge has too much tuna in it. Why can't I buy tuna-free porpoise anywhere?

12 posted on 12/02/2009 3:56:01 PM PST by KarlInOhio (Obamalaise - the new mood for America.)
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To: the invisib1e hand

Hassenpfeffer!


13 posted on 12/02/2009 3:56:34 PM PST by PrinterEagle
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To: Fenhalls555

I believe Apicius is credited for writing the first cookbook back in Roman times. sd


14 posted on 12/02/2009 3:57:18 PM PST by shotdog (I love my country; it's my government I'm afraid of.)
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To: votemout
"Spotted dick is still around or so I’ve heard. Check with your physician."

Bon apetite! (doctor's orders).


15 posted on 12/02/2009 3:58:28 PM PST by The Good Doctor (Democracy is the only system where you can vote for a tax that you can avoid the obligation to pay.)
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To: KarlInOhio

My favorite shaggy dog story involves porpoises. And sea gulls.


16 posted on 12/02/2009 4:01:55 PM PST by shotdog (I love my country; it's my government I'm afraid of.)
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To: the invisib1e hand

http://www.youtube.com/watch?v=nPRgCdq_Nyw

“Cook! Where’s my lunch!? Where’s my dinner!?


17 posted on 12/02/2009 4:02:29 PM PST by Snickering Hound
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To: The Good Doctor
Not covered by my Obamacare policy.

In the late 70s my favorite restaurant in Sacramento was Rattlesnake Dick(')s.

18 posted on 12/02/2009 4:02:35 PM PST by votemout
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To: nevergore

Try some of the recipes here:

http://www.mrsbeeton.com/

For something more modern, try some of the traditional British recipes here:

http://www.deliaonline.com/

When in London try this:

Rules Restaurant

http://www.rules.co.uk/

And these:

Michelin Starred restaurants in London

http://www.london-eating.co.uk/occasions/michelin.asp


19 posted on 12/02/2009 4:03:30 PM PST by Fenhalls555
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To: shotdog
I believe Apicius is credited for writing the first cookbook back in Roman times.

I believe you're right. I have a copy (modern translation), and some of the recipes yield food that is quite tasty! (Although I will pass on the doormice in honey.)

20 posted on 12/02/2009 4:05:52 PM PST by sima_yi ( Reporting live from the People's Republic of Boulder)
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To: Fenhalls555

Fascinating!


21 posted on 12/02/2009 4:06:41 PM PST by workerbee (If you vote for Democrats, you are engaging in UnAmerican Activity.)
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To: Fenhalls555

Curiosity bookmark for later. lol


22 posted on 12/02/2009 4:07:00 PM PST by Reaganesque ("And thou shalt do it with all humility, trusting in me, reviling not against revilers.")
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To: KarlInOhio

Porpoise porridge : for a porpoise-driven life?


23 posted on 12/02/2009 4:07:12 PM PST by piasa (Attitude adjustments offered here free of charge)
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To: Fenhalls555

bfl


24 posted on 12/02/2009 4:07:48 PM PST by Skooz (Gabba Gabba we accept you we accept you one of us Gabba Gabba we accept you we accept you one of us)
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To: carlo3b

spotted pinger


25 posted on 12/02/2009 4:09:32 PM PST by piasa (Attitude adjustments offered here free of charge)
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To: Fenhalls555

Bangers and mash, spotted dicks, rashers, clotted cream - they making dinner or a porn movie?


26 posted on 12/02/2009 4:10:12 PM PST by IamConservative (Liberty is all a good man needs to succeed.)
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To: Fenhalls555; All

May I highly recommend:
(all the recipes,songs and medical “cures” from the Napolean v. Britain era)

http://www.amazon.com/Lobscouse-Spotted-Dog-Gastronomic-Companion/dp/0393320944/ref=sr_1_1?ie=UTF8&s=books&qid=1259798847&sr=1-1#noop

“Lobscouse and Spotted Dog: Which It’s a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O’Brian) (Paperback)”


27 posted on 12/02/2009 4:10:56 PM PST by dynachrome (Barack Hussein Obama yunikku khinaaziir!)
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To: Zhang Fei

why the “!”. It’s the actual name of a dish, not a profanity.


28 posted on 12/02/2009 4:11:11 PM PST by CaptRon
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To: The Good Doctor; votemout
I'm reminded of a joke that can't be posted here, just replace the word "spotted" with "Cheetos," and the punchline is, "Well doctor, all I do is sit around the house all day, watching porn and eating cheese puffs..."

Mark

29 posted on 12/02/2009 4:13:52 PM PST by MarkL (Do I really look like a guy with a plan?)
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To: piasa

Does porpoise taste more or less like Chicken?
barbra ann


30 posted on 12/02/2009 4:13:57 PM PST by barb-tex (Boycott the sponsors of Hopenhagen!! Coke. Google, Yahoo.)
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To: CaptRon
why the “!”. It’s the actual name of a dish, not a profanity.

I don't know if FR filters out this particular word. Some sites are hyper-sensitive.

31 posted on 12/02/2009 4:14:13 PM PST by Zhang Fei (Let us pray that peace be now restored to the world and that God will preserve it always)
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To: Fenhalls555

Monty Python once had a skit with a man named Angus Podgorny fighting a giant blancmange.


32 posted on 12/02/2009 4:16:06 PM PST by Verginius Rufus
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To: All

A number of traditional British foods on the menu at Rules Restaurant (see link in post above):

House Aperitifs

* £11.95

The Rules...
with Tanquerray Gin, Dubonnet & Cremant Blanc de Blancs
* £11.95

The Buckshot Bullshot...
a Bloody Mary with a shot of Beef Consomme
* £11.95

The Grouse...
Famous Grouse, Ginger Wine & Bitters

First Course

* Starter / Main Course

Prices For:
* £7.50

Brown Windsor Soup with Welsh Rarebit
(Britain’s answer to French Onion Soup)
* £ 7.50

Game Soup with Quince Jelly
* £9.95

Stilton & Walnut Tart
* £ 9.95

Innes Farm Goat’s Cheese Fritters
with Damson Relish, Bacon & Avocado Salad
* £10.95

Roe Deer Terrine
with Cumberland Relish
* £ 10.95

Crisp Wild Rabbit
with Stornaway Black Pudding & Bacon Salad
* £11.95

Potted Shrimps
with Wholemeal Toast
* £13.50

Dressed Cornish Crab
with Lemon Mayonnaise
*

Oysters from the Duchy of Cornwall (half dozen)
* £12.95

Frenchman’s Creek Rock Oysters
* £15.95

Duchy Native Oysters
* £14.95

Foie Gras Terrine
with Smoked Wild Duck Rillettes
* £14.95/£22.00

Isle of Lewis “Uig Lodge” Smoked Salmon

Main Course

* £ 17.95

Steak & Kidney Pie or Pudding
with Savoy Cabbage
* £18.95

Steak, Kidney & Oyster Pudding
with Savoy Cabbage
* £ 17.95

*Pheasant Pie
with Creamed Morrels & Parsnip Puree
* £ 17.95

North Sea Haddock
with Chips, Pea Puree & Tartare sauce
* £17.95

*Pheasant Curry
Pilau Rice, Mango Chutney & Naan Bread
* £19.95

Venison “Osso Bucco”
with Root Vegetable Puree
* (per person) £19.95

*Roast Hen Pheasant
with Peas, Bacon & Onion Cream (for two)
* £22.00

Breast of Wild Duck
with Artichoke & Black Cherry Sauce
* £22.00

Rack of West Sussex Lamb
with Spinach
* £22.50

Grilled Sirloin Steak
with Chips & Bearnaise Sauce
* (per person) £23.95

Rib of Beef on the Bone
with Yorkshire Pudding & Dauphinoise Potatoes (for two)
* £23.95

Roe Deer Loin
with Spinach & Ruby Plums
* £23.95

Jugged Hare
with Neeps & Tatties
* £25.95

Grilled Wild Sea Bass
with Courgettes & Samphire
* £27.50

English Grey Leg Partridge
with Game Chips, Bread Sauce, Redcurrant Jelly & a Pear & Celeriac Puree
* £27.50

Roast Young Grouse
with Game Chips, Bread Sauce, Redcurrant Jelly with Sprouts, Bacon & Chestnuts
*

Snipe, Woodcock, Teal & Whole Dover Sole
subject to availability
*

*Available from October

Vegetables & Salads

* £3.75

Creamed Mash
* £3.75

Chips
* £3.75

Spinach
(steamed or creamed)
* £3.75

Honey Roast Parsnips
* £3.75

Vegetable of the Day
* £7.25

Heritage Tomato & Red Onion Salad
* £7.25

Watercress, Peashoot & Land Cress Salad

Puddings

* £7.50

Golden Treacle Sponge Pudding
with Custard
* £7.50

Sticky Toffee & Date Pudding
with Butterscotch
* £ 7.50

Queen of Puddings
* £ 7.50

Spotted Dick
with Custard
* £ 7.50

Rich Chocolate Pudding
with Chocolate Sauce
* £ 7.50

Apple & Blackberry Crumble
* £ 7.50

Bread & Butter Pudding
with Jersey Cream
* £ 7.50

Chocolate Souffle
with Pistachio Ice Cream
* £ 7.50

Treacle Tart
with Rodda’s Clotted Cream
* £7.50

Raspberry Syllabub Trifle
* £7.50

Burnt Cream
* £7.50

Selection of Ice Creams/Sorbets
made on the premises

Cheese

* £11.95

Cropwell Bishop Stilton Cheese
with Celery & Apple

* £12.95

British Cheese Plate of:
Stinking Bishop, Montgomery Cheddar, Shropshire Blue & Bosworth Ash

Pudding Wine

* Glass/50cl Jug/ Bottle

Prices for:
* £5.95, £25.95, £37.75

Coteaux du Layon St Aubin Domaine Delesvaux
(Loire) 2008
* (25cl Bottle) £43.00

Royal Tokaji Aszu 5 Puttonyos
2005
* (50cl Bottle) £ 48.00

Renee Rostaing Cuvee M’Blanc Vdp d’OC
2006
* £7.95, £32.95, £48.00

Chateau Rolland A.C. Barsac
(Sauternes) 2003
* £8.50, £37.00, £55.00

Taylor’s
1998
* £96.00

Dow’s Vintage


33 posted on 12/02/2009 4:18:17 PM PST by Fenhalls555
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To: piasa

“Porpoise porridge : for a porpoise-driven life?”

Served every year at Greenpeace’s annual dinner.


34 posted on 12/02/2009 4:18:17 PM PST by Fenhalls555
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To: Fenhalls555
who is famous for his snail porridge

Photobucket

There are snails on her plate!

35 posted on 12/02/2009 4:23:17 PM PST by death2tyrants
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To: Fenhalls555

Thanks for the links I’ll look at them when I get home.


36 posted on 12/02/2009 4:24:39 PM PST by Oshkalaboomboom
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To: C19fan

” wonder if sauteed lamprey was on the menu?”

A lot of lamprey comes from Lough Neagh in Northern Ireland. Most of it goes to France, where it is considered a delicacy. I have eaten lamprey - not on my list of delicacies.


37 posted on 12/02/2009 4:25:15 PM PST by GGpaX4DumpedTea (I am a tea party descendant - steeped in the Constitutional legacy handed down by the Founders)
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To: dynachrome

“British cuisine at its’ finest: ODE TO A HAGGIS”

Haggis is definitely Scottish, not British. Most “died-in-the-wool (of their kilts and clan plaids) Scots do not consider themselves “British”

Good haggis to to drool over - salvating for those who know and appreciate this fine dish. It is one of the few dishes out of the British Isles that has any kind of proper, robust seasoning.


38 posted on 12/02/2009 4:33:40 PM PST by GGpaX4DumpedTea (I am a tea party descendant - steeped in the Constitutional legacy handed down by the Founders)
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To: Fenhalls555
"chicken blancmange"

Ummm, can't get enough of White Mange Chicken.

39 posted on 12/02/2009 4:37:07 PM PST by DannyTN
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To: Verginius Rufus
Monty Python once had a skit with a man named Angus Podgorny fighting a giant blancmange.

Well, they wanted to win Wimbledon! And just how many Scots play tennis?

Mark

40 posted on 12/02/2009 4:42:04 PM PST by MarkL (Do I really look like a guy with a plan?)
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To: MarkL

bttt


41 posted on 12/02/2009 4:42:51 PM PST by ConservativeMan55
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To: the invisib1e hand

WHERE’S MY LUNCH....WHERE’S MY DINNER....WHERE’S MY HASENPFEFFER!!!


42 posted on 12/02/2009 4:44:39 PM PST by dfwgator
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To: GGpaX4DumpedTea

A lamprey:

“A lamprey (sometimes also calledlamprey eel) is a parasitic marine/aquatic animal with a toothed, funnel-like sucking mouth.”

http://en.wikipedia.org/wiki/Lamprey


43 posted on 12/02/2009 4:45:22 PM PST by Fenhalls555
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To: GGpaX4DumpedTea

“Scots do not consider themselves “British””

Perhaps nationalists don’t, but many do.


44 posted on 12/02/2009 4:45:23 PM PST by Fenhalls555
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To: piasa
Coitenly!...nyuk nyuk nyuk!
45 posted on 12/02/2009 4:56:49 PM PST by Tainan (Cogito, ergo conservatus)
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To: nevergore
And where have you eaten English food?
46 posted on 12/02/2009 5:00:58 PM PST by Churchillspirit (9/11/01...NEVER FORGET.)
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To: pandoraou812

recipe ping


47 posted on 12/02/2009 5:06:10 PM PST by TigersEye (Sarah Palin 2010 - We Can't Afford To Wait)
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To: sionnsar

Have you knowingly eaten any of this stuff?


48 posted on 12/02/2009 5:08:28 PM PST by fanfan (Why did they bury Barry's past?)
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To: Zhang Fei
Or that timeless English epicurean delight, drowned baby.

From what I can gather, it was a kind of dessert made of some fruit (possibly plums) held together in a gelatinous substance. I read about it in one of the books in Patrick O'Brien's Aubrey and Maturin series.

The Brits may lay claim to many great things, but appetizing food names sure as hell ain't one of them.

49 posted on 12/02/2009 5:08:35 PM PST by 60Gunner (But there's this one particular harbor...)
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To: Zhang Fei; All
Found the recipe for Drowned Baby:

One cup of stemmed raisins, one cup of sweet milk, three-quarters of a cup of chopped suet, one-half cup of molasses, two cups of flour, one-half teaspoon of soda, two eggs, a little salt. Steam one and a half hours in a covered dish.

WTH is it with the Brits and their creepy food names? No wonder their empire collapsed.

50 posted on 12/02/2009 5:15:44 PM PST by 60Gunner (But there's this one particular harbor...)
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