A Midsummer Night’s Salad: An Elizabethan Cookbook

Indeed, sir, she was the sweet marjoram of the salad, or rather, the herb of grace. – All’s Well That Ends Well

This salad is light and fresh, not to mention beautiful. The fresh herbs give it plenty of flavor, and the edible flowers and radishes fill it with vibrant colors!

 

A Midsummer Night’s Salad

Serves 4

1 bunch watercress

1 bunch baby spinach

3 radishes, sliced

Fresh sage leaves

Fresh mint leaves

Fresh rosemary leaves

Flowers for garnish (roses, pansies, marigolds)

Wash and trim all greens. Toss with radishes and garnish with fresh edible flowers. Drizzle with dressing.

 

Dressing:

2 Tbsp olive oil

2 Tbsp fresh lemon juice

2 Tbsp honey

Salt and pepper to taste

Mix all ingredients in a jar with a lid and shake to combine

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Goodly Apple and Egg Bake: An Elizabethan Cookbook

A goodly apple rotten at the heart: O, what a goodly outside falsehood hath! – Merchant of Venice

This recipe is a twist on an old Elizabethan recipe I found. The recipe was similar to one my Italian grandmother would use – no measurements, just a list of ingredients and directions. “Peel and chop apples. Cook in butter and sugar. Take some eggs and pour half into a pan. Put apples on top. Pour the rest of the eggs.” About halfway through testing the recipe for the first time, I realized I was making a sweet omelet!

I decided to nix the omelet and make it into a breakfast casserole instead. I also considered adding a few slices of cubed bread to turn it into a baked French toast casserole. I still think that would be delicious.

Goodly Apple and Egg Bake

2 medium apples

2 Tbsp butter

1 tsp + 1 Tbsp ground cinnamon

2 tsp + ¼ cup white sugar

3 egg whites

3 whole eggs

¼ walnuts, chopped

4 oz cream cheese, cubed

Preheat oven to 350°F.

Peel, core, and slice apples. Add 1 tsp cinnamon and 2 tsp sugar, toss to combine. Melt butter in a medium skillet, add apples, and sauté until soft, set aside until cool. In a separate bowl, beat together eggs, egg whites, remaining cinnamon, and remaining sugar. Add to egg mixture chopped walnuts and apples once cooled. Spray a 9X9” glass baking pan with nonstick spray. Pour egg & apple mixture into pan. Drop cubes of cream cheese on top evenly. Bake for 35-40 minutes, or until an inserted knife comes out clean.

Double Double Porridge (No Trouble): An Elizabethan Cookbook

He receives comfort like cold porridge. – The Tempest

One common food in Shakespeare’s time was porridge. Really, porridge is just oatmeal. In this recipe, I used steel cut oats since they are much less processed than quick oats and therefore closer to what they had in the 1600s. According to my research, porridge was sweetened with honey and topped with thick milk (like yogurt), seeds, nuts, and dried fruit.

In my recipe, I used nonfat plain Greek yogurt, though whole milk Greek yogurt would likely more comparable. I also used sunflower seeds and golden raisins. The oats end up very thick, so if you like your oatmeal more soup-like, you could thin it out with some milk.

It’s not an overly sweet dish, but it’s cheap and filling. Great for a stick-to-your-ribs breakfast on a cold morning!

Double Double Porridge (No Trouble)

Serves 2

1 cup steel cut oats

2 ½ cup water

Pinch salt

Greek yogurt

Honey

Dried fruit, seeds, or nuts for topping

Combine oats and water and bring to a boil. Reduce heat to low and boil uncovered 12-15 minutes until thick. Add desired toppings – Greek yogurt, honey, seeds, dried fruit, or nuts.