Menu from Gulf Wars XVII

This is meant to be a sourdough bread, but I skip making the sourdough when I'm in a hurry. The dough doesn't quite rise as much, but the final loaves are indistinguishable in size. There is only a subtle flavor difference.

Documentation: recipe from Master Gawaine of Miskbridge, Shire of Shadowdale, Kingdom of Calontir.

Raspberry Jam, Dill Pickles and Dried Fruit:
Store bought items.

Nowmbyls of Clams: 10-oz can of (cooked) clams 2 (?) cups almond milk pinch of saffron (or turmeric or food coloring) Drain clams and chop into large pieces. Make a thick almond milk and color it with the saffron/turmeric/food coloring. Can make as thick as desired. Documentation: modified from Nowmbyls of Muskyls, 15th Century English MS Harley 5401, found at Gode Cookery..

Clams en Grauey: 10-oz can of (cooked) clams 2 cups almond milk 1 cup vegetable stock 1 medium onion minced 2 tbs sugar 1/4 tsp powdered ginger 1/8 tsp cloves 1/8 tsp mace Drain clams. In a large pot over medium heat combine almond milk, minced onions, stock, spices and sugar. Bring to a boil, then reduce the heat and simmer for about 20 minutes, stirring constantly, until the onions are done. Stir in clams and simmer, stirring frequently, for another 10 minutes, adding stock or water if it starts to get too thick. Serves four to six. Documentation: modified from Oysters en Grauey from 15th century English Harleian MS 279 on Gode Cookery.

Lentil Stew 1 cup lentils 1/2 cup pearl barley 6 cups of water or stock (vegetable, chicken or beef) 2 tsp salt 1 cup leek, chopped (white parts only) 1/4 cup fresh dill weed 3 tbsp olive oil (omit for most days of Lent) 2 tbsp white wine vinegar 1/4 cup mint, finely chopped Bring 5 cups of water/stock with a teaspoon of salt added to a boil. Wash the lentils and drain. Add the lentils to the boiling water/stock and simmer for about 1 1/2 hours, or until the lentils are soft. After about an hour of cooking, add the leeks, dill, olive oil, vinegar and mint. When the lentils are soft, bring 1 cup of water/stock to a boil in a separate saucepan. Add the barley and cook for about 10-12 minutes, until soft. Put the entire contents of this saucepan into the lentils-vegetable pan. Stir to mix. Cook the entire contents together about 5-10 minutes to allow the flavors to come together. Serve hot.

Split Pea Soup with Smoked Oysters 11 oz can of plain split pea soup approx. 11 oz. water 3.5 oz can of smoked oysters, drained and cut in half Prepare soup as directed on the can, with the addition of the oysters. OR make the soup from scratch as below... Documentation: Pea dishes are part of medieval Russian cuisine according to the "Cloister Meal in the 16th Century" and the "Domostroi". Traditional Russian pea soups are called "Gorokhovye" and can include smoke bacon or pork. Period recipes are available - Green Pea Pottage on Jane Williams "Medieval Cookery" website, based on recipes from "Curye on Inglysch" and "Two fifteenth-century cookery books". Le Menagier de Paris also discusses various ways of preparing "Soup of Old Peas". Smoked oysters seemed like a logical substitution for smoked pork during Lent.

Prianki (Russian gingerbread): - baked thinner to make them easier to eat
2 c dark honey
1 c rye flour
1 c flour
1/2 tsp cloves
1 tsp ginger
1/4 tsp cardamom

Heat honey in a pan until thin. Let the honey come up to the boil once, then keep it very hot. Sift together rye meal and flour and stir constantly in a pan on low heat. Do not allow the flour to brown. Add the spices to the flour, mix quickly and add part ofthe four to the very hot honey. Stir together then add the rest of the flour mixture. Beat it all together as hard as you can with a wooden spoon. Keep beating until the dough comes off the spoon easily. Shape into a long roll, flatten it slightly and cut into slices about 1/4 inch thick. Put on a lightly greased and floured cookie sheet. Bake in a slow oven (325 degrees) till light brown - about 30 minutes. The cookies should come out quite crispy. (Medieval Western European recipes use breadcrumbs instead of flour/rye meal, and they do not bake the candy/cookie.)

Documentation: while this recipe is based on traditional Russian recipes it bears a striking resemblence to medieval gingerbread.

Mint sekanjabin (a refreshing change from plain water)
2.5 cups water
4 cups sugar/honey
1 c wine vinegar
1/2 c mint (or 8 sprigs)

Dissolve the sugar in the water. Bring to a boil and add the vinegar. Simmer for 30 minutes. Add the mint, stir, and remove from the heat. Allow to cool and strain out the mint. Dilute syrup to taste to serve, approximately 1 part syrup to 5-10 parts water. The syrup does not need refrigeration.

Documentation: recipe found in Cariadoc's Miscellany.

In the form of vinegar, acetic acid solutions (typically 5% to 18% acetic acid, with the percentage usually calculated by mass) are used directly as a condiment, and also in the pickling of vegetables and other foodstuffs. Table vinegar tends to be more diluted (5% to 8% acetic acid), while commercial food pickling generally employs more concentrated solutions.

Boil all ingredients for 5 minutes. Chill and take out the cinnamon stick before pouring over fruit of choice. Makes enough for 1/2-gallon jar of fruit.

Apples and Pears - Wash fruit and put whole in cold water. Bring to boil and cook for 3 minutes. Watch the fruit so the skin doesn't crack. Take out of the cooking water and leave whole or cut in half. Put in container and four marinade over and leave for 2 days.
Quinces - Peel and cut into long pieces. Boil until soft. Strain well. Pour marinade over.
Cherries and Grapes - Bring marinade to boil. Drop in washed fruit and remove from heat. Chill, then pour into jars. Eat in a day or two.
If kept in a cool place or in the refrigerator, the fruit will last for months.

Documentation: Preserved fruit is known from period Russian texts such as the Domostroi. The above recipe is from a modern Russian recipe that uses period ingredients.