How to Prepare a Sauce for the Lords and How Long it Lasts
One takes cloves and nutmeg, cardamom, pepper, cinnamon—that is canel—and ginger, all in equal amounts, except that there should be as much canel as all the other spices; and add twice as much toasted bread as of everything else, and grind them all together, and blend with strong vinegar, and place it in a cask. This is a lordly sauce, and it is good for half a year.
This is another recipe (click here for another one for Chicken Pasty) from Libellus de arte coquinaria, An Early Northern Cookery Book, edited by Rudolph Grewe and Constance B. Hieatt (2001), a translation of the oldest known collections of European recipes written sometime during the Middle Ages.(1) The original text of the cookbook is believed to be lost, but there are four collections of recipes (codices) that appear to all come from it. They are written in the local vernacular languages of northern Europe: Danish, Icelandic and Low German. There are about 35 recipes contained in these four separate codices, and the oldest might date back as far as the 12th century.(2)
(1) Ken Albala, ed. The Food History Reader. London: Bloomsbury, 2014 and Grewe, Rudolph and Constance B. Hieatt, eds. Libellus de arte coquinaria, An Early Northern Cookery Book: Arizona, 2001.
(2) Grewe, Rudolph and Constance B. Hieatt, eds. Libellus de arte coquinaria, An Early Northern Cookery Book: Arizona, 2001.