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Dinner from the 14th Century

chicken cooking food history medieval SCA

PicturePreparing Lombard Chicken Pasties from The Medieval Cookbook by Maggic Black
This is something I never thought I’d do: a blog post on cooking. Why? Because I’m a terrible cook. I have set ramen on fire in the microwave. Several times. I have no idea how I set noodles in water on fire, but I am strangely proud that I did. I’ve killed toasters, destroyed pans, and extinguished more kitchen fires than I can remember. Ask my first college roomie. I started a fire the first dinner we had together. (Hi, Rachael! Sorry I still owe you an oven mitt. And a pan.)

So, yeah – I suck at cooking.

Brian makes all the food, but he’s got a lot of stones to cut and the final edit of his book to finish, so he’s asked me to try my hand at cooking again. I agreed, but I hate cooking. To make it fun and interesting for me, I bought two cookbooks on Amazon.

HISTORICAL COOKBOOKS.

I got The Medieval Cookbook by Maggie Black and The Classical Cookbook by Andrew Dalby and Sally Grainger. They arrived Saturday, and I decided to try the "Lombard Chicken Pasties" from The Medieval Cookbook for dinner. Now, these aren't your typical cookbooks. They're full of historical information, including cultural notes about how and when food was served. If you're like me and like to learn as much as you can, however and whenever you can, these are perfect. When I realized that I had spent more than an hour reading a cookbook without even thinking about cooking, I knew I'd made a good buy.

Out of respect to the author I’m not posting the recipe, but they were easy to make, even for someone like me. Most importantly, they were delicious! The Little One loved them! I did make the mistake of not pricking the tops of the pasties before I put them in the oven, though. Considering how my cooking escapades usually turn out, I’m happy I only had to clean up the filling that leaked out and got baked on the pan.

I had planned to throw a steam bag of veggies in the microwave to go with them but I forgot, and I’m glad I did. These things are filling! Granted, I did use slightly more chicken than was called for, but only by a tiny bit. They’re just filling. There were three left over, and while I have them in the fridge for leftover night, I imagine that they would freeze really well.

PictureSo delicious! I have a feeling this will become a regular dinner item.
So far, cooking like it’s 1399 is working out.

Have you ever tried your hand at historical cooking? If you have, tell me about it in the comments; I'm eager to learn!


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