Sign in or 
Share this|
mrsgalloway |
Tomato Chutney
Oct 29 2009, 11:43 AM EDT
My husband and I have just prepared a huge pan full of tomato chutney which is simmering nicely on the hob as I type this, I was just thinking to myself, I wonder what kinds of chutneys and preserves were made in the Tudor kitchen? And I bet it was hard for the cook to make these kind of things, with only having an open fire to cook upon.
Do you find this valuable?
|
MsSquirrly |
1. RE: Tomato Chutney
Oct 29 2009, 12:30 PM EDT
"My husband and I have just prepared a huge pan full of tomato chutney which is simmering nicely on the hob as I type this, I was just thinking to myself, I wonder what kinds of chutneys and preserves were made in the Tudor kitchen? And I bet it was hard for the cook to make these kind of things, with only having an open fire to cook upon."There is a page here on the wiki about the Food of the Tudors here : http://tudorswiki.sho.com/page/FOOD+of+the+Tudors at the bottom are a bunch of links to various sites that have recipes etc. One of them called godecookery.com is a really good resource for old recipes. I had a quick look for "chutney" and found something they called "Compost" ( not quite what we would like to call something we eat! LOL Here is the old recipe : Compost. Take rote of persel, of pasternak, of rafens, scrape hem and waische hem clene. Take rapes & caboches, ypared and icorue. Take an erthen panne with clene water & set it on the fire; cast alle þise þerinne. Whan þey buth boiled cast þerto peeres, & parboile hem wel. Take alle þise thynges vp & lat it kele on a faire cloth. Do þerto salt; whan it is colde, do hit in a vessel; take vyneger & powdour & safroun & do þerto, & lat alle þise thynges lye þerin al nyyt, oþer al day. Take wyne greke & hony, clarified togider; take lumbarde mustard & raisons coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys hole, & fenell seed. Take alle þise thynges & cast togyder in a pot of erthe, & take þerof whan þou wilt & serue forth. Source - Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985. Do you find this valuable? |
|
MsSquirrly |
2. RE: Tomato Chutney
Oct 29 2009, 12:31 PM EDT
They give a translation : GODE COOKERY TRANSLATION:Pickled Salad. Take parsley, carrots, radishes; scrape and clean them. Take white radishes & cabbages, pared and cored. Take an earthen pan with clean water & set it on the fire; and put all these in. When they've boiled, add pears and parboil well. Take all these things out and let cool on a clean cloth. Add salt. When cooled, place in a container; add vinegar, powder, and saffron, and let sit overnight. Take Greek wine & honey, clarified together; take "lumbarde" mustard and whole currants, and cinnamon, "powdour douce" & whole anise seed, & fennel seed. Take all these things and place together in an earthen pot, and take from it when you need to, and serve. Do you find this valuable? |
|
MsSquirrly |
3. RE: Tomato Chutney
Oct 29 2009, 12:34 PM EDT
and then a MODERN RECIPE:* 2 lbs. carrots, sliced * ½ head cabbage, in small pieces * 3-4 pears, sliced thin * 1 tsp. salt * 6 Tbs. vinegar * 2 tsp. ginger * few threads saffron * 1 bottle (750 ml.) white wine * ½ cup honey * 1 Tbs. ground mustard * 3/4 cup currants * 1 tsp. cinnamon * ½ Tbs. each anise seed & fennel seed Boil the carrots and cabbage for several minutes, then add the pears. Cook until tender; drain well. Lay vegetables and pears on a clean cloth. Sprinkle on the salt. Let cool, then place in a large dish or container and add the vinegar, ginger, and saffron. Cover (the cloth works fine for this) and let stand for several hours or overnight. When ready, mix the vegetables with the currants and the seeds. Place in a non-metallic sealable container and set aside. In a separate pot, bring the honey, cinnamon, and wine to a boil, skimming off the scum until clear. Remove from heat and pour over the vegetable mixture. Let cool and seal. May be stored for a week or more. Serves 12 - 15. This is a delicious marinated and pickled salad, and tastes nothing like the images the name suggests! The modern recipe is a modified (but just as tasty) version of the medieval receipt, containing only the "pasternak" (carrots - from the Latin "pastinaca"), "caboches" (cabbage), "raisons of coraunce" (currants), and "peeres" (pears). The other medieval ingredients are "rote of persel" (parsley root), "rafens" (radishes), and "rapes" (white turnip). contd. Do you find this valuable? |
|
MsSquirrly |
4. RE: Tomato Chutney
Oct 29 2009, 12:34 PM EDT
....."Lumbarde" (or "Lumbard") mustard was a mixture of ground mustard seed mixed with honey, wine, & vinegar. "Pouder douce" was a mild concoction of ground spices, often containing sugar, though not always; in general, pouder douce usually included cinnamon but not pepper.
Do you find this valuable?
|
|
mrsgalloway |
5. RE: Tomato Chutney
Oct 29 2009, 2:41 PM EDT
Thanks for all that info, that is great. I'll check out those sites tomorrow, as I'm going to curl up infront of the fire now, thanks MsSquirly for finding out all that wonderful info for me.
Do you find this valuable?
|
|
MsSquirrly |
6. RE: Tomato Chutney
Oct 29 2009, 2:44 PM EDT
"Thanks for all that info, that is great. I'll check out those sites tomorrow, as I'm going to curl up infront of the fire now, thanks MsSquirly for finding out all that wonderful info for me."oh you have a fire going already? I have to admit we have the heating on the thermostat now too. Do you find this valuable? |
|
mrsgalloway |
7. RE: Tomato Chutney
Oct 30 2009, 6:43 AM EDT
Yip, it's turning very cold here in the North East of England, time for fires,and candles, and warm blankets and comforting food.
Do you find this valuable?
|
|
MsSquirrly |
8. RE: Tomato Chutney
Oct 30 2009, 2:37 PM EDT
"Yip, it's turning very cold here in the North East of England, time for fires,and candles, and warm blankets and comforting food."I used to live in North Yorkshire many moons ago...I remember how bone chilling it can be. Its the damp that gets to you. Do you find this valuable? |
|
mrsgalloway |
9. RE: Tomato Chutney
Oct 31 2009, 8:01 AM EDT
I know,but infact, today, Halloween, it's really quite warm, which is suprising, it's normally freezing this time of year. So, where do you live now?
Do you find this valuable?
|
|
MsSquirrly |
10. RE: Tomato Chutney
Oct 31 2009, 10:00 AM EDT
"I know,but infact, today, Halloween, it's really quite warm, which is suprising, it's normally freezing this time of year. So, where do you live now?"I live an hour north of Toronto in Canada...but I have travelled a fair bit in my life. Born in England, grew up in Africa from the ages of 5 - 21 ...then lived in Yorkshire....then Luxembourg and then moved here. ( its on my profile) Do you find this valuable? |
|
mrsgalloway |
11. RE: Tomato Chutney
Oct 31 2009, 11:34 AM EDT
Wow, you have travelled! Sorry, I have not read your profile.
Do you find this valuable?
|
