Medieval Pic: Roman Amphora

AEthelmearc Crown Tournament is today! The theme is Roman. Today's picture is honor of that theme. Roman amphora were used for the transportation of food. This set was found with honey residue in them.

Medieval Recipe: Honey and Poppy Seed Dormice

This recipe is from guest contributor the Honorable Lady Desiderate Drake:

"The dishes for the first course included... some small iron frames shaped like bridges supporting dormice sprinkled with honey and poppy seed." - Petronius, Trimalchio's Feast

Ingredients

Chicken thighs and drumsticks
Olive Oil
Honey
Poppy Seeds

Preheat Oven to 350

Leave skin on chicken pieces. Rinse and pat dry.
Place chicken pieces on greased baking sheet or baking dish
Brush chicken pieces with Olive Oil
Bake chicken until skin is crispy and juices run clear (about 40 minutes)
Warm honey in small pan, until it is thin and runny (do not boil)

When chicken is done, brush each piece with honey and sprinkle with poppy seeds. 

Source: Pass the Garum: Eating Like the Ancients

Medieval Recipe: Posca

This is a contribution from guest writer the Honorable Lady Desiderata Drake.

Posca is an Ancient Roman drink very similar to sekanjabin, frequently mentioned as something soldiers drank, and as an ingredient in cooking. Soldiers would carry Posca with them, and add it to water when they found it. The vinegar would act as a disinfectant, making the water safer to drink. In its most basic form, it consists of vinegar (most likely red wine vinegar), and water, though honey and herbs and spices were sometimes added.

I experimented quite a bit with the ratios of vinegar and water, but my sweet tooth was not happy until I added the honey. Lots of honey. I added the mint and coriander to make the drink even more refreshing on a hot summer day.

Ingredients (makes enough for 4-5 gallons of water)

1.5 c Honey
.5   c Vinegar (Red wine vinegar, White wine vinegar, or Apple Cider vinegar)
1 T Ground Corriander
Mint to taste

1. Put all ingredients into sauce pan, and bring to a boil.

2. Remove from heat and let cool

3. Store mixture in glass bottle or other sealed container.

4. For one glass:
    Add 1-2 T to 12-16oz of water and stir. 
   
    For 5-gallon water cooler
    Fill water cooler with 4-5 gallons of water. Pour in entire Posca mixture (2 c.).
    Make sure lid is sealed on cooler, and shake cooler to mix.

Source: Pass the Garum: Eating Like the Ancients

A History of Honey and Its use in Period: (Part 5 of 6): Trade, Exportation, and Importation

This is the fifth part in a series of entries on the use of honey in pre-1600's history.

In Roman times, large quantities of honey were exported from Turdetania in Southern Spain. Ligurian people on the North-West coast of Italy carried their honey to Genoa. “Inhabitants of Carnic Alps exchange wax, honey, and other natural products for necessities of life” (Crane 1999, p491)

Honey and beeswax were traded out of Russia by the 900’s, along the trade route via the Neva and Volga to the Caspian Sea and then to Asia (Crane 1999, p 491) Beeswax was traded to Byzantium, Venice, and Genoa, before Christianity came to Russia in the 900’s (Galton 1971, p15) In 1555, Olaus Magnus reported that Europe exported much wax, but “honey they reserve to themselves in great supply.”

Spanish Arabs were important in the honey and sugar trades during the Muslim period (711AD-1492). In the 1500’s there were still Arab traders in Granada who specialized in buying honey from beekeepers. They would sell to merchants for use in the retail market.

Records survive of export and import of honey within Europe throughout the Middle Ages and following periods. After 989 AD, an Irish ship partially loaded with honey sailed to South Wales. ”Norse merchants maintained a brisk trade in Welsh slaves, horses, honey, malt, and wheat in exchange for Irish wines, furs,….butter, and coarse woolen cloth.” (Crane 1999, p491) Five Russian monasteries purchased several tons of honey each between the years of 1569 and 1599.