Renaissance Cooking for the 21st century

Music & Feasting in Renaissance Europe

Music & Feasting in Renaissance Europe

When it’s cold outside like it is now (the temperature is hovering between – 20 and -30 at night), one of the things I like to do is cook. I especially like making hearty soups and stews.

I also like to look at cookbooks for inspiration.

Now anyone who knows me knows that I love anything historical so how can I miss with a CD that not only has music of the Renaissance but also features some historical information about the music and feasts of that time – including some recipes. I bought it in France when we were there last spring and although I have yet to try any of the recipes this one really intrigues me.  Here it is. It’s called:

 

 Orange Omelette for Pimps and Harlots

1 sweet orange or a heaping tablespoon of orange marmalade

2 or 3 medium free range eggs

A pinch of salt

1 tablespoon caster sugar (white table sugar)

1 teaspoon light olive oil

1 good “gnob” of butter

Mix all the ingredients, except butter, together and whip until light and fluffy. Melt butter and cook omelet in butter. Sprinkle with additional sugar if you want when you serve it. You will notice that there are no real details in the recipe. This is how it is written in the book. The recipes apprently have been tested by well known chefs in London, England.

No one is exactly sure why this particular omelet is “good for pimps and harlots” but the song associated with it celebrates the versatility of eggs. The creator of this dish is German Chef Johann of Bockenheim who was in service to Pope Martin V in the year 1430.

If you like early music you will no doubt like this CDby the Orlando Consort. If you make this omelette let me know how it turned out. It can also be served as a dessert apparently.

6 responses to “Renaissance Cooking for the 21st century

  1. I appreciate this recipe. When you say 1 orange I guess you mean the juice. Right?

    What do Pimps and Harlots mean? Also gnob?

    I am from Brazil. I will try to make it tomorrow an hope I have sucess with it.

    Thanks a lot for your so nice e-mail.

    Let´s keep in touch

    • Yes, the orange would have to be squeezed but I suspect using some of the pulp would give a nice texture to the omelette. As I mentioned, these old recipes are written out the way they are today so some experimentation is always useful. Try it out and then you can give me hints for when I make it myself!

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