Daguenet Peas

15th century french

8-16 oz frozen peas
5-10 slices fresh ginger 
1/8 cup currants
2 tablespoons honey

Bring the peas to a boil. Add the ginger. When peas are bright green (no longer frozen), strain the water and add the currants and honey. Serve forth steaming hot.

Isfanakh Mutajjan

Eastern Islamic 13th c. from al-Baghdadi, Redaction by Cariadoc and Elizabeth

1 lb spinach 
1 T sesame oil 
1 clove garlic 
1/4 t cumin 
1/8 t coriander 
1/2 t cinnamon 

Boil spinach in salted water about 2 minutes. Remove from water, strain and add oil and spices. Mix well.

Fowl with Orange Sauce

15th century Italian

1 Bird 
1/3 c orange juice 
1 T rosewater 
2 T sugar plus 1 t cinnamon 
orange slices 

Butter skin, foil wrap the bird. roast in oven at 375 degrees. Check at least every 30 minutes. Take out when meat is falling off the bone. Make sauce: orange juice, sugar, cinammon, rosewater. Pour sauce on bird. Serve hot with orange slices for garnish.

Rice with Mushroom and Basil

15th century Italian

3 oz mushrooms (soaked in water if dried) 
1/4 medium yellow onion, peeled coarsley chopped 
3 c water 
3 Tb butter 
2 Tb oil 
1 1/2 c rice 
2 c veggie stock 
1/4 c grated parmesean cheese 
1/4 c chopped spinach 
a bit of basil 
salt, pepper 

Chop mushrooms. Coarsely chop onion. In frying pan put butter, oil, onion, mushroom. Make veggie stock in a pot. Fry onions until clear. Add water to stock. Cook spinach in a pot. Add rice to frying pan. Stir to coat rice with oil. Add one c of stock to frying pan. Stir, keep adding stock as it gets absorbed till rice is almost tender. Stir in spinach, cheese, salt, pepper. Serve hot.

Hirchones (Hedgehogs)


1 pound meat
powdered ginger
almond slivers

Take ground meat, put in a bowl. Add ginger, salt, and sugar to the meat. Roll meat into football shapes about 1 1/2 inches long. For each ball, put in almond spikes and raisin eyes. Put them on a tinfoiled cookie sheet, and sprinkle with a little sugar. Put it in the oven for 20 minutes at 350 degrees. Take out when golden brown.

Spinach tart


10 oz frozen spinach, chopped
1/2 bunch fresh parsley, chopped
(1 or 2 leaves fresh fennel, or 1 t fennel seed, ground in a mortar)
5 eggs
1/2 lb of cheddar/mozzarella cheese
2 t powdered ginger 
1/2 t salt
2 frozen pie crusts (frozen food section)

Defrost spinach, chop greens, grate 1/2 the cheese into a food processor. Add in egg and mix. Add in ginger and salt. Make crust and line your muffin tins. Add filling. Top with slices of cheese. Bake about 30 minutes at 350deg. Makes 4 big muffin sized tarts, almost a meal on their own.