Historical Culinary Reconstruction
Name: Christopher Eom and Xiaomeng Liu
Date and Time:
2017.01.25, 07:10pm
Location: 431 Riverside Dr, Apt 3K
Subject: Bouillon (annotated recipe in bold)
BOUILLON. To make four sixths of bouillon
(REDUCING BY ~1/5), you need half a brown loaf of bread
[whole wheat or rye] (1/10 LOAF = 1.5 SLICES OF 15) costing one denier[110]
(REFERENCE WAS LOAF NOT COST), yeast bread
(YES), raised three days
(DON’T KNOW): item, bran, a good quarter of a bushel[111]
(HAVE A LITTLE OVER 1 LBS, SO REDUCING RECIPE IN 5*), and put five sixths of water in a pan
(BASED ON PAN SIZE, APPROX.), and when it boils, put the bran in the water and boil until it all reduces by a fifth or more
(AGGRESSIVE BOILING AND SPLASHING WITH ONLY ~1/2 LBS + NOT MUCH H2O LEFT, SO STOPPED THERE —> REDUCE WHOLE RECIPE IN HALF FROM PREVIOUS ESTIMATES); then take it off the fire
(OR STOVE) and let it cool until it is just warm, then strain through a sieve or cloth
(CLOTH TO SQUEEZE OUT LIQUID), then soak the leavened bread in water and put it in a cask
(MY FRIDGE IN BAGS), and leave it for two or three days to work; put in the cellar and leave to clarify, and then drink.
Item, if you want to make it better, you should add a pint of honey, well boiled and well skimmed.
*ftp://www.ilga.gov/JCAR/AdminCode/008/00800600ZZ9998bR.html 20 lbs/bushel for bran
Name: Christopher Eom and Xiaomeng Liu
Date and Time: 1/28/17
2017.01.28, 09:05pm
Location: 431 Riverside Dr, Apt 3K
Subject: Sweet Tisane (annotated recipe in bold)
SWEET TISANE. Take water and boil it, then add for each sixth of a gallon of water
[1/6 gallon = 630.9 ml] one good bowl of barley
[TWO OF THESE, ONE FOR LICORICE, ONE FOR FIGS], and it does not (or it does matter? - Trans.) if it still has its hulls
[WE HAD NO CHOICE], and get two parisis' worth of licorice, item, or figs,
[CALCULATIONS PERFORMED, BUT THEY DON’T REALLY MATTER, SEE UNITS NOTE BELOW] and boil it all until the barley bubbles
[ESSENTIALLY WHEN COOKED; MIGHT HAVE BOILED LICORICE ONE TOO LONG*]; then let it be strained in two or three cloths,
[SQUEEZED OUT AS MUCH AS POSSIBLE, but harder than for bouillon WHICH IS PROBS WHY WE HAD TO USE CLOTH HERE SPECIFICALLY] and put in each goblet a large amount of rock-sugar
[1 spoonful for fig, 1.5 for licorice]. This barley is good to feed to poultry to fatten them.
[AND XIAOMENG]
Note that good licorice is the youngest, and when cut is a lively greenish colour, and if it is old it is more insipid and dead, and dry.
*LICORICE: BOILED TOO LONG SO ADDED “2 GOOD BOWLS” OF H2O EXTRA AND HALF A STICK OF LICORICE MORE
UNITS: MAYBE PRECISE AMOUNTS DON’T MATTER REALLY, THAT’S WHY IT’S IN TERMS OF PRICE