In a whimsical nod to Donovan's tune, "I'm just mad about saffron," it’s clear that Medieval Europe held a similar fervor for this golden spice. As the most extravagant spice traded during that era, saffron found its way into the majority of medieval cookbooks. In this exploration, we delve into a classic 14th-century dish titled ryse of fleyshe, showcasing saffron rice that echoed the culinary preferences of the time.
The recipe for ryse of fleyshe comes from The Forme of Cury, a historic English cookbook crafted during the reign of Richard II around 1390. Surprisingly, this dish, which translates to meat rice, contains no meat except for a bit of chicken stock—hinting that it should ideally accompany a meat dish rather than serve as a standalone meal, especially during Lent.
The cooking method described includes washing 2 cups of white rice, immersing it in good broth, and allowing it to cook thoroughly. Following that, one adds almond milk infused with saffron, highlighting the technique of coloring food, a widespread practice in the Middle Ages. However, the nuances in medieval recipes often lead to discrepancies.
With saffron being the centerpiece of this dish, it is essential to highlight its lavish nature. The recipe calls for a large pinch of saffron threads, around 0.5 grams, likely costing around three dollars. While the price may seem excessive, the significance and flavor of saffron in medieval cuisine justify its use. Alongside it, the list comprises chicken broth, a bit of salt, and almond milk, an ingredient commonly used during the period that could also be substituted with homemade versions.
Why, you ask, was saffron such a prized spice? Saffron, known as the "red gold" of Persia and later Spain, has always required immense labor to harvest. Sourced from the delicate flower of the crocus sativus, the stigmas must be hand-picked just as they bloom, making up the integral component of saffron after drying. Its labor-intensive collection craftily lent a high value to saffron, distinguishing it from other spices commonly transported across long distances.
In medieval times, the thrilling reintroduction of saffron to Europe likely came with Moorish influence after their conquest in the early 8th century. This new botanical treasure significantly enriched European culinary practices, as evidenced by its frequent appearance in recipes from The Forme of Cury, where it appeared in 40% of all recipes.
Cultivation Across Europe
Saffron’s cultivation spread widely across England and France, with notable places such as Saffron Walden emerging as critical centers for its production. The town even underwent a marketing rebranding to cash in on its association with saffron. Accounts claimed the saffron from this area to be of superior quality, popular not only for culinary pursuits but also for dyeing fabrics.
Interestingly, there’s a fascinating anecdote regarding the “Saffron War” in Basel, Switzerland, which arose from disputes over stolen saffron. This conflict ultimately led to local cultivation, albeit briefly, showcasing the lengths communities went to safeguard this luxury spice.
Medicinal Wonders of Saffron
Beyond the kitchen, saffron’s accolades extended into medicine, especially during tumultuous times like the Black Death, where it was believed to cure various ailments. Recipes from this period included saffron tinctures, root salves, and even poultices for various diseases. This embrace of saffron in health care underscored its value, making it much more than a culinary staple.
The trajectory of saffron’s popularity began to wane by the 18th century due to socioeconomic shifts and changing tastes. As factory labor became more appealing and new exotic spices entered the European market, saffron found less favor in dishes. The advent of the Puritanical movement, with its focus on simpler food, contributed to saffron's decline, leaving it on the fringes of culinary traditions.
Returning to the kitchen, once the rice has steamed and fluffed, the delightful saffron rice evokes flavors reminiscent of its medieval roots. The richness of saffron swirls into the final dish, offering a unique taste profile of aromatic bitterness. It pairs beautifully with meats, reminiscent of the traditional practices of serving it alongside substantial proteins.
The Modern Renaissance of Saffron
Excitingly, saffron cultivation has seen a resurgence in England with a few farmers reestablishing dominion over this luxurious spice. Additionally, unique creations like saffron-infused gin are drawing new interest, hinting at a revival of this age-old treasure and its place in modern gastronomy.
In conclusion, saffron rice not only serves as a delicious dish but a window into the vibrant culinary and cultural tapestry of medieval Europe. As interest in historical cooking continues to flourish, recipes such as the ryse of fleyshe connect us to the flavors of the past, inviting us to embrace the luxurious essence of saffron once more.
Part 1/9:
The Saffron Obsession of Medieval Europe
In a whimsical nod to Donovan's tune, "I'm just mad about saffron," it’s clear that Medieval Europe held a similar fervor for this golden spice. As the most extravagant spice traded during that era, saffron found its way into the majority of medieval cookbooks. In this exploration, we delve into a classic 14th-century dish titled ryse of fleyshe, showcasing saffron rice that echoed the culinary preferences of the time.
The Recipe: Ryse of Fleyshe
Part 2/9:
The recipe for ryse of fleyshe comes from The Forme of Cury, a historic English cookbook crafted during the reign of Richard II around 1390. Surprisingly, this dish, which translates to meat rice, contains no meat except for a bit of chicken stock—hinting that it should ideally accompany a meat dish rather than serve as a standalone meal, especially during Lent.
The cooking method described includes washing 2 cups of white rice, immersing it in good broth, and allowing it to cook thoroughly. Following that, one adds almond milk infused with saffron, highlighting the technique of coloring food, a widespread practice in the Middle Ages. However, the nuances in medieval recipes often lead to discrepancies.
Ingredients of a Luxurious Dish
Part 3/9:
With saffron being the centerpiece of this dish, it is essential to highlight its lavish nature. The recipe calls for a large pinch of saffron threads, around 0.5 grams, likely costing around three dollars. While the price may seem excessive, the significance and flavor of saffron in medieval cuisine justify its use. Alongside it, the list comprises chicken broth, a bit of salt, and almond milk, an ingredient commonly used during the period that could also be substituted with homemade versions.
Saffron’s Historical Harvest and Value
Part 4/9:
Why, you ask, was saffron such a prized spice? Saffron, known as the "red gold" of Persia and later Spain, has always required immense labor to harvest. Sourced from the delicate flower of the crocus sativus, the stigmas must be hand-picked just as they bloom, making up the integral component of saffron after drying. Its labor-intensive collection craftily lent a high value to saffron, distinguishing it from other spices commonly transported across long distances.
Part 5/9:
In medieval times, the thrilling reintroduction of saffron to Europe likely came with Moorish influence after their conquest in the early 8th century. This new botanical treasure significantly enriched European culinary practices, as evidenced by its frequent appearance in recipes from The Forme of Cury, where it appeared in 40% of all recipes.
Cultivation Across Europe
Saffron’s cultivation spread widely across England and France, with notable places such as Saffron Walden emerging as critical centers for its production. The town even underwent a marketing rebranding to cash in on its association with saffron. Accounts claimed the saffron from this area to be of superior quality, popular not only for culinary pursuits but also for dyeing fabrics.
Part 6/9:
Interestingly, there’s a fascinating anecdote regarding the “Saffron War” in Basel, Switzerland, which arose from disputes over stolen saffron. This conflict ultimately led to local cultivation, albeit briefly, showcasing the lengths communities went to safeguard this luxury spice.
Medicinal Wonders of Saffron
Beyond the kitchen, saffron’s accolades extended into medicine, especially during tumultuous times like the Black Death, where it was believed to cure various ailments. Recipes from this period included saffron tinctures, root salves, and even poultices for various diseases. This embrace of saffron in health care underscored its value, making it much more than a culinary staple.
The Decline of Saffron Popularity
Part 7/9:
The trajectory of saffron’s popularity began to wane by the 18th century due to socioeconomic shifts and changing tastes. As factory labor became more appealing and new exotic spices entered the European market, saffron found less favor in dishes. The advent of the Puritanical movement, with its focus on simpler food, contributed to saffron's decline, leaving it on the fringes of culinary traditions.
Saffron Rice: A Tasting Journey
Part 8/9:
Returning to the kitchen, once the rice has steamed and fluffed, the delightful saffron rice evokes flavors reminiscent of its medieval roots. The richness of saffron swirls into the final dish, offering a unique taste profile of aromatic bitterness. It pairs beautifully with meats, reminiscent of the traditional practices of serving it alongside substantial proteins.
The Modern Renaissance of Saffron
Excitingly, saffron cultivation has seen a resurgence in England with a few farmers reestablishing dominion over this luxurious spice. Additionally, unique creations like saffron-infused gin are drawing new interest, hinting at a revival of this age-old treasure and its place in modern gastronomy.
Part 9/9:
In conclusion, saffron rice not only serves as a delicious dish but a window into the vibrant culinary and cultural tapestry of medieval Europe. As interest in historical cooking continues to flourish, recipes such as the ryse of fleyshe connect us to the flavors of the past, inviting us to embrace the luxurious essence of saffron once more.