The World That Was

 Hello and welcome to the World That Was!  Today, I'll be going back to the Hellenistic Period, to the Hasmonean dynasty of Judea. The recipe in question is a simple honeyed-hens, recorded by Seleucid accounts of a feast held by one of the ruling elite. Though the original recipe refers to it plainly as chicken with honey, I'm going to be recreating it today based on our knowledge of contemporary dining habits! In any case, let's now take a look at the World That Was! Follow along with my YouTube video above! Ingredients 4 chicken thighs salt (to taste) pepper (to taste) ground cumin ground coriander 2 tbsp wholegrain mustard 2 tbsp olive oil 2 tbsp honey 2-4 cloves garlic Method 1 - Prepare the Chicken To begin with we need to season our chicken. Do this by sprinkling some salt, some freshly ground black pepper, some ground coriander, and some ground cumin on top of your chicken, before rubbing it in with your hands. I used some skin-on, bone-in chicken thighs, but really

Hello and Welcome to The World That Was! Today, I'll be making a simple bread-based soup - referred to as juscellum by Apicius! It's a lot like Tuscan "aquacotta" soup, which is prepared in a similar way - though today it often includes tomatoes, which would not have been available in antiquity. Ingredients 1 onion 1 carrot 1 stick celery 3 cloves garlic thyme 2 slices bread (torn or grated) 2 eggs 750ml chicken stock olive oil salt pepper Method 1 - Chop Ingredients To begin with, we need to chop and dice an onion. You don't need to worry about being too careful here, as they'll soften up considerably while its cooking. Peel and dice a carrot or two - carrots and parsnips were considered to be the same vegetable to the Greeks and Romans, so either one works well here! Finally, deal with some celery by slicing it thinly. 2 - Sautee and Cook Toss a bit of olive oil into a pot, and place this over a medium heat. When it's shimmering, toss in your onions, car

Hello and Welcome to The World That Was! Today, I'll be making a 13th century cheesecake, from Andalucía - the South of Spain! The original text is from a medieval cookbook, by Ibn Razin al-Tujibi, and the audience seems to be for elite members of society. Though today, it's a simple and easy cake that anyone can make inside an hour! Ingredients 1 cup flour 1 cup milk 1tbsps yeast (or 1/3 cup sourdough starter) 250g ricotta (or other soft white cheese) honey olive oil cinnamon Method 1 - Prepare Dough To begin with, we need to make a simple dough. Pour a cup of flour into a bowl, along with a tablespoon of yeast. Dry yeast wouldn't have been available in antiquity, but wild yeast from a sourdough starter would have been used, and a third of a cup can be used here. Pour in a cup of room-temperature milk on top of this, along with a splash of olive oil. The original recipe calls for "fat" which can be any one of a huge number of things - like butter, lard, or oils.