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15C Stuffing for birds
Finely chopped pork or bacon bits currents sage tyme ginger powder ground pepper User a herb cutter to chop really fine ( not quite paste ) Stuff the bird breast under the skin. Roast on a wire rack above the roasting tin to catch the juices
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15th Century Ginger Bread – Gyngerbrede
Original Source 2 cups honey 1 tsp. cinnamon 1/2 tsp. white pepper pinch saffron 18 cups bread crumbs (about 2 loaves) cinnamon and red sandalwood to coat 2 tsb ginger powder Bring the honey to a boil, reduce heat, and allow to simmer for 5 or 10 minutes, skimming off any scum that forms on the surface. Remove from heat and add saffron, pepper, cinnamon, and bread crumbs (adding bread crumbs a cup at a time). Mix well and scoop out into half inch sized portions. Form into small balls and coat with a mix of 2 parts sandalwood to 1 part cinnamon. Source [Two Fifteenth-Century Cookery-Books, T.…
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Fired Pudding – Spit Roast Mash
Mash Spud ( mix in eggs see text below ) Onion Nutmeg Pepper Knob of butter. Put in a pan below the roast to catch the drips
