Notes on the recipe:
The recipe for this dish is found on pg. A-13 in A Collection of Medieval and Renaissance Cookbooks, Vol. II by David Freidman. The original recipe is an extremely elaborate partridge/meatball and vegetable dish with a sort of dumpling-like meat topping. Given the non-availibility of period medieval middle eastern/Andalusian vegetable recipes, I used this recipe as a base for this creation. While it cannot be said to be "period," the techniques and ingredients are period for Andalusia.
L. J. Spencer, Jr. lives in Williamsport, Pennsylvania, where is an active and long-time member of The Society for Creative Anachronism. His SCA feasts are well-known for being both delicious and authentic, and he is a major contributor to the SCA-Cooks Discussion Group.
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Recipe for a Dish of Olives © 1999 L. J. Spencer, Jr. | This page © 2000 James L. Matterer
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