Stierbach Cooks Guild

Take some cast creame, and seeth some Spinnage in faire water till it be verie soft, then put it into a Collender, that the water may soake from it: then straine the Spinnage, and cast the creame together, let there be good plentie of Spinnage: set it upon a chafingdish of coales, and put to it Sugar and some Butter, and let it boyle a while. Then put it in the paste, and bake it, and caste blanche powder on it, and so serve it in.
The Modern Version:
2 10 oz packages frozen chopped spinach
3/4 cup sour cream
2 Tbsp butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp pepper
pastry for a 9-inch two-crust pie
1-2 Tbsp granulated sugar
Cook the spinach according to package directions. Placed cooked spinach in a colander and allow to drain and cool. When cool, take handfulls of spinach and gently squeeze to remove remaining water. Place in a large bowl, and blend in the next 5 ingredients. Roll out half the pastry and line a 9-inch pie pan. Spread the spinach mixture evenly in the unbaked pie shell. Roll out the remaining pastry to make the top crust. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape. Sprinkle granulated sugar evenly over the top. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.
NOTE: Homemade crust. Did not have enough sour cream so used yogurt. –Meadhbh

from http://www.florilegium.org/
A translation of a 17th Century Romanian Cookbook by Lord Petru cel paros Voda

Take eggplants and remove their dark skin thinly, then boil them, and after boiling dry them well of water and chop small, then fry with oil and onions chopped small, in a pot. Then add water, salt, pepper, cinnamon, a handful of chopped herbs, a little nut milk and verjuice, if in season, and if not, lemon juice, in the same pot where you fried them, and then boil. And when you serve, sprinkle with cinnamon.

1 large eggplant, peeled and sliced into 1/2 inch rounds
olive oil
2 bunches of green oinons
salt and pepper
1/2 tsp cinnamon
1/4 cup fresh herbs (parsley, basil, thyme)
1/4 cup almond milk
2 Tbs lemon juice

Scald the eggplant slices in boiling water for one minute, drain, cool and pat dry. Do not stack which cause further cooking time. Chop into 1/2 inch pieces and brown in olive oil over medium high heat, cooking until au dent but not soft. Place in sauce pan with seasoning, almond milk, and lemon juice and cook another 5 minutes. Serve with sprinkle of cinnamon on top.

Alesia

1 pie crust
16 oz of grated hard cheese – parmesan or similar
3 eggs – beaten
1 tsp ground mustard
1/2 tsp salt (or to taste)
1/4 tsp ground black pepper (or to taste)
1/4 tsp white pepper

Press pie crust into pie pan, cut or turn edges down.
Mix all other ingredients and add to pie shell.
Bake at 375 for 15-2o minutes, until tart is set.

This is from the Hungarian site that Iustinos shared (as was my other recipe, which I can’t remember). It was a Cheese Torten. The directions were sketchy, so I combined this recipe with a 14th century cheese pie recipe from the Booke of Gode Cookery website.

Fall Root Vegetable Theme: Roasted Turnips – from the Medieval Cookery site.

• 5 medium turnips
• 1 cup soft cheese, grated
• 3 eggs
• 4 Tbsp. butter, melted
• 1 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt

Trim and wash the turnips. Bake in a covered dish (or wrapped in foil) until soft – about an hour at 350°F. Let cool and then peel and cut into small strips. Add cheese and set aside.

Beat eggs, sugar, cinnamon, and salt. Pour over turnips and cheese. Add melted butter and mix well. Put into greased pan and bake at 350°F until set – about 35 minutes.

I loved roasting the turnips and did it the night before, taking them out of the refrigerator to peel.  I followed this recipe line by line.  I used a gruyere cheese because I didn’t know any better, but I don’t think it really detracted. It would be better with a simple mild farmers cheese.

I did not like the amount of butter listed and didn’t think it added much to the dish.  More salt can be sprinkled on top just prior to baking, a large pinch of sea salt would be best.

MEADHBH