Loseyns - Medieval English Lasagna

Watch Proto Cooks where I discuss the more modern history of Lasagna at    • How to make Lasagne~with Chef Frank featur...   England doesn't often come to mind when you think of Lasagna, but in the middle ages, the ancestor of today's cheesy calorie bomb was making the rounds all over Europe. Today I explore the evolution of this wonderful dish. Follow Tasting History here: Instagram:   / tastinghistorywithmaxmiller   Twitter:   / tastinghistory1   Reddit: r/TastingHistory Help Support the Channel with Patreon:   / tastinghistory   Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls... LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 All-Clad Medium Pot: https://amzn.to/2FIZZ1T King Arthur Bread Flour: https://amzn.to/2YpJnTj LINKS TO SOURCES** The Forme of Cury: https://amzn.to/3aNf12d The Opera of Bartolomeo Scappi: https://amzn.to/329V1Tm Liber de Coquina Italy Dish by Dish by Monica Cesari: https://amzn.to/2E9Fn2J Washington Post - https://www.washingtonpost.com/wp-srv.... Brown University - https://www.brown.edu/Departments/Ita... **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS Forme of Cury Episode:    • England's Oldest Cookbook: The Forme of Cury   De Re Coquinaria Episode:    • Oldest Cookbook in the West | APICIUS | An...   Tomato Episode:    • The Poisonous History of Tomatoes | Pomodo...   LOSEYNS ORIGINAL 1390 RECIPE (From The Forme of Cury) Translated Take good broth and cook in an earthen pot. Take fine white flour and make thereof paste with water. And make thereof foils thin as paper with a roller, dry it hard and boil it in broth. Take Ruayn Cheese, grated, and lay it in dishes with Powder Douce. And lay thereon the foils large and many as thou might. And above powder and cheese, and so twice or thrice, & serve it forth. MODERN RECIPE INGREDIENTS (NOTE: You will have plenty of powder douce left over for future recipes) 2 Cups (240g) Bread Flour ½ (118ml) Cup Water 1.5 liters meat stock 8 oz (226g) Semi-soft cheese 2 teaspoons ginger 1 tablespoons sugar 2 teaspoons cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon grains of paradise (Or other pepper) METHOD 1. Assemble your powder douce by grinding all the spices into powder and mixing together. There will be plenty of powder douce left over for future recipes. 2. To make the noodles, mix the flour and water together and knead as you would bread dough, about 15 minutes by hand. Then cover the dough and let it rest for 20 minutes. With a rolling pin, roll the dough out as thin as possible, about 1/16 of an inch thick if possible. Then slice your noodles however you'd like. For this version of the recipe, I made squares 3 fingers in width. Then let the pasta dry. 3. Set the stock over medium heat and once it's at a rolling boil, add the dried noodles and boil for 8-12 minutes. The length depends on the thickness of the noodle and how well you'd like it done. Once boiled, empty the noodles and broth into a colander. 4. Assemble the lasagna before the noodles cool. One layer of noodles, a light layer of grated cheese, a layer of powder douce to taste. Repeat 2 or 3 times depending on the size of your tray or bowl. PHOTO CREDITS Vincisgrassi: Gastronomia Slow via flickr / CC BY-SA 2.0 (https://creativecommons.org/licenses/...) Lasagna Bolognese: Sambawamba / CC BY-SA (https://creativecommons.org/licenses/...) The Plague In Florence in 1348: Wellcome Library / CC BY-SA 4.0 (https://creativecommons.org/licenses/...) Tomatoes: Liz West via flickr / CC BY-SA 2.0 https://creativecommons.org/licenses/... Taleggio Cheese: By F. D. Richards from Clinton, MI - Taleggio Vecchia Lavorazione, CC BY-SA 2.0, https://commons.wikimedia.org/w/index... #tastinghistory #lasagna #medievalfood