Banana Bread

Nothing beats a nice slice of warm banana with butter or à la mode with ice cream on the side or over the top. Can be made with or without nuts.

2 cups of sifted flour *
1 teaspoon of baking soda
1/4 teaspoon of salt
2 beaten eggs
3 mashed ripped bananas
1 stick of butter (1/2 cup) softened (with or without salt)
3/4 cup of brown sugar
1 teaspoon of vanilla
1/4 cup of chopped walnuts or pecans (optional)


  1. Preheat oven to 350 degrees F. Lightly grease bread pan(s) (1-9”x5”, 2 – half loaf pans, 3 – mini-loaf pans).
  2. In a separate bowl mash bananas.
  3. In a large bowl sift flour, salt baking soda.
  4. In another bowl beat together butter, brown sugar and vanilla. Then add eggs
    and bananas and blend well. Add flour to banana mixture. Once blended together
    fold in the walnuts/pecans and then pour into bread pan.
  5. Bake for 55 to 60 minutes until an inserted toothpick comes out clean. Let it
    cool a few minutes and then turn out onto wire rack for cooling.

Serving suggestions
Serve sliced with butter or warm with vanilla ice cream.

*Sift the flour to break up clumps.

The Making of Stuffed Eggs

From the Anonymous Andalusian Cookbook*

Take as many eggs as you like, and boil them whole in hot water. Then put them in cold water [peel them] and split them in half with a thread.

Take the yolks aside and pound cilantro and put onion juice, pepper and coriander, and beat all this together with murri [use soy sauce], oil and salt and mix the yolks with this until it forms a dough.

Then stuff the whites with this and fasten the two halves together. Insert a small stick into each egg [to hold them together as a whole egg], and sprinkle them with pepper, God willing.


6 eggs
½ cup fresh cilantro leaves
1/4 cup onion juice
1 tsp strong black spice
½ tsp coriander seed
½ tsp soy sauce
1 tsp olive oil
1/4 tsp salt


Hard boil the eggs, then cool in cold water before peeling, then split the eggs lengthwise with a thin string.
Separate the yolks and place yolks in a medium bowl. Mix in all ingredients except oil to form a dough. Add oil as necessary.
Return yolk mixture to egg white cavity and pin together with toothpicks, sprinkle with black spice and serve.

*The Book of Cooking in Magherb and Andalus in the era of Almohads, by an unknown author

Poudre Dulce – Sweet Spice Blend

Le Viandier was one of the first “haute cuisine” cookbooks, offering a framework for its preparation and presentation at table (1). Taillevent was a master cook to Charles V, and to please his patron, Taillevent goes into detail on the spices that should be used for various dishes. Poudre Dulce is but one of his sweet spice blends.


2 ½ tsp (10g) ground cinnamon
½ tsp (2g) ground ginger
½ tsp (2g) ground Grains of Paradise
¼ tsp (1g) ground nutmeg
¼ tsp (1g) ground Galangal
1 cup (201g) sugar


Combine all parts of spices, mixing well and store in an airtight jar.

From Le Viandier de Taillevent, 14th century

(1) Trubek, Amy B. (2000). Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: University of Pennsylvania Press. pp. 4–6. ISBN9780812217766.

Summertime Cerulean Blue Sauce

From Maestro Martino comes a delightful summertime sauce, Sapor celeste de estate. As Medieval cooking was seasonal many recipes were only available when plants were in season. For this recipe Maestro Martino uses Blackberries .

Take some wild blackberries that grow in the hedgerows and some thoroughly pounded almonds1, with a little ginger. And moisten these things with verjuice and strain through a sieve.

1 qt. (1 lt) blackberries
1/3 cup (50gr) unblanched almonds
2/3 cup (150 gr) verjuice2 or a mixture of 2 parts cider vinegar and 1 part water
1/4″ (½ cm) peeled and sliced ginger

Puree the blackberries in a food processor or blender, the strain the juice, pressing to extract as much liquid as possible.
In a mortar or blender grind the almonds and ginger, mix in the blackberry juice.
Add the verjuice and strain once more. Sauce will turn blue with the interaction with the air.
Season to taste
Goes well with chicken, veal, or other white meat.

1 ground into a flour
2 verjuice is the juice of unripened grapes

The Medieval Kitchen: Recipes from France and Italy, by Odile Redon, Françoise Sabban & Silvano Serventi. Translated by Edward Schneider. Available on

D.O. Neslund 03/01/2020

Beefy Stywyd

Beef Stew

From Two Fifteenth-Century Cookery-Books1

Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth.


1 1/2 lbs. beef
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. cubebs2
1/4 tsp. grains of paradise2
1/4 tsp. mace (ground)
1 medium onion, minced
1 Tbsp. parsley (2 Tbsp freshly minced or 1 Tbsp dried)
1/2 tsp. sage (ground)

3 slices bread (I used 1 cup of dried unflavored bread crumbs)
1/4 cup vinegar
pinch saffron
1/2 tsp. salt


Cut the beef into 1/2″ cubes. Place in large pot with enough water to cover and bring to a boil. Lower heat and simmer for 20 minutes, skim off any scum that floats to the top, then strain, reserving the liquid. Put beef and stock back into the pot and add onions and spices. Return to a boil until the beef is tender.

3Meanwhile, tear up bread slices and place in a bowl (or bread crumbs) with the vinegar and enough both to moisten completely. When beef is cooked stain bread through a fine strainer into the pot, discarding bread solids (if using bread crumbs stir into pot. Add saffron, salt, and simmer until the soups thickens slightly.

Serve hot with fresh homemade French bread.

1Two Fifteenth-Century Cookery-Books, T. Austin (ed.) ISBN-10 ‏ : ‎ 1172302863

2Grind the two spices to get the best flavor.

3I used dried bread crumbs and white vinegar.

Spiced Pecans

A delicious way to open the stomach for a feast.


1 egg white, slightly beaten
1 Tbsp cold water
3 cups of pecans
½ cup white sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg


Preheat oven to 350 degrees C. or 175 F.
Line a baking sheet with aluminum foil.
In a small bowl beat egg white and water. Stir in Pecans, mixing until well moistened
In a small bowl, mix together all dry ingredients.
Mix dry ingredients and pecans together. Spread on prepared pan.
Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook or burn the nuts.
Allow to cool and then place on serving dish.

Medieval Leek Soap

Category: Lean, Fat, Vegan

From two Medieval cookbooks Registrum Coquine(a) and Liber de Coquina(b) comes a versatile dish for a Lean day or Fat day according to the Catholic church calendar. From the Registrum Coquine, a cookbook written in Latin by Johannes von Bockenheim, a German cook who worked in Rome at the court of Pope Martin V in the 15th century, comes a recipe of Leek soup.

As many Medieval recipes of the time the recipes merely listed ingredients, yet failed to included specific amounts of various seasoning. So I have redacted the recipe and experimented with the taste buds of several people and they provided input into what they thought was overpowering or lacking. Thus with final appoving consensus, I am please to present Leek soup.

From the Registrum Coquine is the original recipe with translation:

Ad faciendum ministrum de porro pro rusticis et villanis. Recipe porrum album et lava eum bene et fac eum modicum bulire. Et trita eum cum cultello, et tempera eum cum lacte amigdalorum et modico oleo oliuarum et mitte intus zucharum cum sale, tunc mitte superius cynamomum. Si est extra [quadragesimam] potest fieri cum bono brodio grasso cum diversis carnibus et erit bonum pro rusticis.
To make leek soup for rustics and peasants. Take the white part of the leek, clean it well, and make it boil for a short time. Then, mince the leeks with the knife and dilute with almond milk, adding a little olive oil, sugar, and salt. Sprinkle the soup with cinnamon. In the fat days, you can use a good fat broth prepared with different meats. It will be good for the rustics. Following the ingredient list provided by Historic Italian Cooking blog © This is what I arrived with.

4 Leeks
32 oz (946 ml) of Almond milk
1 tbl (15 gm) of brown sugar
1/4 cup (60 ml) olive oil
1 tsp (4 gm) corse sea salt
Cinnamon to taste

Cut and trim leeks removing outer skin
Parboil for 3 minutes then chop
Place in pot with Almond milk, olive oil, salt, and brown sugar
Bring to boil then reduce to a simmer cooking for 10 minutes
Serve hot and sprinkled with cinnamon.

It is good paired with fish.
A more robust version for a Fat day is to substitute the Almond milk for beef, pork, or chicken broth, then pair it with a matching meat.