House Capuchin 3

As part of the research into Slavic Foods that we’ve been doing preparing for our Winter Feast, it was recommended that we look into Dembinska’s Food and Drink in Medieval Poland. I hunted all over for a list of the foods that she talks about and didn’t find one. Now, granted, this is a modern book, but it’s well-researched. It’s helpful to have a recipe list, so I copied it. I will go back at a later date and track down and sort the food-stuffs, the way we have them done from the Domostroi.

There almost certainly are spelling mistakes and I don’t have a good font for the special Polish characters. Please be nice, but let me know. 🙂

• Pg. 147 – Gruel of Mixed Grains, Kasza z Roznych Ziaren
• Pg. 149 – Courtier’s Pottage, Strawa Dworzanina
• Pg. 150 – Compositum of Cabbage, Chard, Dill and Mushrooms, Komposjtum z Kapusty, Cwikly, Kopru i Grzybow
• Pg. 151 – Stew of Parsnips, Leeks and Alexanders, Duszony Por z Pasternak i Gier
• Pg. 152 – Cheese Dumpling, Kluski z Bryndza
• Pg. 153 – Pears stewed with cucmbers and figs, Gruski Duszone z Ogorkami i Figami
• Pg. 154 – Chicken Baked with Prunes, Kurczak Pieczony z Suszonymu Sliwkami
• Pg. 165 – Green Mustard Sauce, Zielony Sos z Musztarda
• Pg. 157 – Lentils and Skirret with Bacon, Soczewica i Kruczmorka z boczkiem
• Pg. 159 – Beer soup with Cheese and Eggs,  Zupa Pivna z Bryndza lub Caseata
• Pg. 160 – Millet flour soup, Zacierki
• Pg. 161 -Oat flour soup, Kucza
• Pg. 163 – Polish Hydromel, Czemiga
• Pg. 164 – Fermented Barley Flour Soup, Kisiel
• Pg. 166 – Fish aspic, Galareta z Ryby
• Pg. 168 – Prepared fish stock, Rosol z ryby
• Pg. 168 – Lavendar Vinegar, Ocet Lawendowy
• Pg. 169 – Game stewed with sauerkraut, Miszkulancja lub Bigos
• Pg. 171 – Hashmeat in the Cypriot Style, Zrazy po Kyprjsku
• Pg. 173 – Saffron Wafers, Oplatki Szafranowe
• Pg. 175 – Pike in Polish Sauce, Szcupak w polskim sosie
• Pg. 177 – Fast Day Pancakes, Nalesniki Postne
• Pg. 179 – Ham stewed with cucumbers, Szynka Duszona z Ogorkami
• Pg. 180 – Wroclav Trancher Bread, Wroclawski Chleb Zytni
• Pg. 183 – Thick Beer or Sourdough Starter, Gestwina z Drozdzy
• Pg. 184 – Turnip Kugel, Kugiel z Rzepki
• Pg. 187 – Tripe in Sauerkrauet, Flaczki w Kiszonej Kapuscie
• Pg. 190 – Polish Sauce for Fast Days and Tripe, Polski Sos na Kni Postne i Do Flakow
• Pg. 191 – Court Dish of Baked Fruit, Pieczone Owoce po Krolewsku
• Pg. 192 – Skirrets Stewed with Fish, Kruczmorka Duszona a Ryby
• Pg. 194 – Stewed Pig Tails and Buckwheat Gruel, Wieprzowe Ogony Duszone z Kasza Gryczana
• Pg. 196 – Pomeranian Trojniak, Trojniak Pomorski
• Pg. 197 – Hungarian Style Spit-Roasted Shoulder of Venison, Mostek Jeleni z Rozna po Wegiersku
• Pg. 199 – Cubeb Vinegar, Ocet Kbebowy
• Pg. 200 – Turnip Gruel, Kleik z Rzepy

This information swiped from https://www.amazon.com/Food-Drink-Medieval-Poland-Rediscovering/dp/0812232240/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1506986852&sr=8-1&keywords=Food+and+drink+in+medieval+poland+dembinska

Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past by Maria Dembinska (Author), William Woys Weaver (Editor), Magdalena Thomas (Translator) Hardcover: 256 pages, Publisher: University of Pennsylvania Press (July 23, 1999), ISBN-10: 0812232240, ISBN-13: 978-0812232240

Lavender vinegar, saffron wafers, chicken baked with prunes, pears stewed with cucumbers and figs . . . there is something wonderfully inviting about the unusual and exotic flavors that came to the medieval Polish table. By turns robust and refined, and capturing all the richness and complexity of Poland in the Middle Ages, this is cookery that flourished at the crossroads of Western and Oriental foodways.

This is the first book of its kind in English to explore the fascinating culinary history of medieval Poland. It represents the fruits of a twenty-year collaboration between two distinguished food historians, William Woys Weaver and the late Maria Dembinska. Freely adapted from a pioneering work first published by Dembinska in 1963, this new edition explores the subject of Polish medieval cuisine through archaeology, material culture, and ethnography, along with other perspectives and techniques. Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies.

To appreciate the tastes and textures of medieval Polish cookery, there is simply no better way than to experience the food firsthand. Weaver has included thirty-five carefully reconstructed recipes, from courtier’s pottage, a one-pot dinner popular with rich peasants and petty nobles, to game stewed with sauerkraut, to a court dish of baked fruit, to Polish hydromel, an easily made drink flavored with honey and fennel. With ingredients such as rosewater, cucumbers, saffron, and honey, these recipes will intrigue anyone who loves the art of cooking.

About the Author

Maria Dembinska conducted her research on food consumption in medieval Poland at Warsaw University and at the Institute of Material Culture of the Polish Academy of Sciences. A noted food historian, she authored nearly two hundred articles and papers on medieval foods and foodways. William Woys Weaver is an internationally known food historian and author of numerous books, including America Eats, The Christmas Cook, Pennsylvania Dutch Country Cooking, and Heirloom Vegetable Gardening. He began his collaboration with Maria Dembinska on the publication of Food and Drink in Medieval Poland in 1977.

In ministerio autem Somnium! Anja, graeca doctrina servus to House Capuchin
Page Created 10/2/17 & published 10/2/17 (C)M. Bartlett
Last updated 11/22/17