This is a recipe inspired by medieval food preparation but with significant deviations, and was served as part of the feast at Ymir 2008.
As mentioned previously, flat breads have been found in grave finds. I chose to make a sweet version for a “dessert” of sorts, using honey (which could be found in wild hives) as the sweetener. The redaction was based on one by Mistress Hauviette d’Anjou, with the addition of a significant quantity of honey to the batter and drizzled over the cakes. I also fried them on both sides, and used the buttermilk leftover from making the fresh butter for the feast as the liquid.
Sources:
1302597
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Friedman, David.
Cariadoc’s Miscellany.
http://www.pbm.com/~lindahl/cariadoc/miscellany.html. Accessed 19 Mar. 2020.
Hieatt, Constance B., and Sharon Butler. Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the Forme of Cury). Early English Text Society, 2013.
Redon, Odile, et al. The Medieval Kitchen: Recipes From France and Italy. Translated by Edward Schneider, University of Chicago Press, 2000.
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