The Stewpot Recipe Gallery
Forme of Cury, 1390
Take and make a thynne foyle of dowh. and kerve it on
peces, and cast hem on boillyng wat(er)& see(th) it wele. take
chese and grate it and butt(er) cast bynethen and above as losyns. and
Translation: Take and make a thin foil of dough
and carve it in pieces, and cast them in boiling water and seethe it well.
Take cheese and grate it and butter. Cast beneath and above as Losyns,
and serve forth. (Translated by Arwen Southernwood)
1 lb. penne pasta
1 1/2 - 2 cups grated cheese (a mixture of hard and soft white cheeses,
such as parmesan, romano, mozzarella, provolone.)
1/2 stick butter
1/2 teaspoon poudre fort or a mixture of cinnamon, cloves, nutmeg,
ginger, and pepper (optional)
Cook pasta as directed on package until done. Drain the pasta, but
do not rinse. Return to pot.
Sprinkle spices (if used) over hot pasta. Cut butter into chunks
and stir into hot pasta until melted.
Add grated cheese and stir until mixed. Serve immediately.
Number of Servings
Because another period pasta recipe says to make noodles by
taking the paste, wrapping it around a stick, and allowing it to dry, I
decided that ziti would make an adequate substitute. Homemade pasta,
cut into strips, would of course be preferred.
The cheeses selected are based on a combination of those mentioned in
period manuscripts, as well as modern cheeses that match the descriptions
of period cheeses. Both aged (e.g. parmesan) and fresh (e.g. mozzarella)
cheeses are used, but this can be adjusted to taste. Note that orange
cheddar cheese is a much later invention, and would therefore be inappropriate
for this dish.
I chose to add spices because the combination of noodles and cheese
was rather bland otherwise. The addition of spices is inspired by
the spices in the recipe for losyns, which the author mentions. I
saved back a pinch of the spices to sprinkle on top of the finished dish.
With the easy availability of dried pasta and pre-grated cheeses, this
dish is quick and easy to make, ideal for SCA potlucks.
Brander, Gustavus (ed.). Forme of Cury, A Roll Of Ancient English
Cookery, Compiled, about A.D. 1390. London, 1780. Scanned
facsimile available at http://www.pbm.com/~lindahl/foc/.
Date Of Redaction