The turning of a century is, still now, an extraordinary time. We are full of hope and fear and expectation for the new that is coming.

Toward the end of 1299 a multitude of pilgrims had spontaneusly gathered in Rome, with the desire to celebrate in a holy City the century that was about to begin. Pilgrinage was an extended manifestation of spirituality in european medieval time. Pope Bonifacio VIII, taking inspiration from this vast spontaneous initiative proclaimed the Holy Year, the first Jubilee: who he visited the basilicas of San Pietro and San Paolo Fuori le Mura, was granted the plenary indulgence.

The afflux of Pilgrims in Rome that year was enormous (300,000 according to Villani). A great success for a City -and an institution- that was facing a deep crisis. In fact, shortly after (1303 to 1377) the Popes will be ruling from Avignone, in France.

The Holy Year was formally announced on February 22, 1300, (validity retroactive: 24 December of the previous year). The Jubilee was a great success and the influx of pilgrims to Rome was enormous. The arrival of pilgrims to Rome from all over the world brought welth and a temporary prestige of the Pontiff.

The recipes that we are reviewing here, belong in fact to the second Jubilee but are representative of the cuisine of the time.

This herbal recipe is light and full of flavour, very modern in its essence and with an interesting “medieval twist” given by the use of sweet and spice.

HERBOLATAM (italian and english translation below, by the author of this blog)

Ad faciendum herbolatam (43, Joannes Bockenheim)

Recipe herbas bonas odoriferas. scilicet petrosillum, et maioranam, mentam,
et saluiam, et similia et pista illa in mortario. Post hoc recipe
oua cruda, et caseum recentem et misce illa cum uuis passis,
Et tunc recipe crocum, zinziberem, gariofolos, nuces muscatas, Et
alias speties dulces, cum butiro recenti, uel oleo oliuarum et fac pastam,
mitte illam in patellam, et subtus et intus, pinguedinem. Et mitte
illam temperaturam totam intus. Et cooperi bene, et quando est coctum mitte
superius zuccharum. et erit bonum.

IT Prendi buone erbe aromatiche, cioé prezzemolo, maggiorana, menta, salvia, e altre di questo genere e pestale con il mortaio. Poi prendi uova crude e formaggio fresco e mescola con uva passa. E poi prendi zafferano, zenzero, chiodi di garofano, noce moscata. Impasta con altre spezie dolci, con burro fresco oppure olio d’oliva e metti in padella con del grasso sopra e sotto. E scaldala sopra e sotto. E copri bene, e quando é cotta, metti sopra dello zucchero, e sara’ molto buona.

EN Take good aromatic herbs, ie parsley, marjoram, mint, sage, and others of this kind and pound them in the mortar. Then take raw eggs and fresh cheese and mix with raisins. And then take saffron, ginger, cloves, nutmeg. Mix with other sweet spices, with fresh butter or olive oil and put in a pan with some fat on top and bottom. And heat it up and down. And cover well, and when it’s cooked, put some sugar on it, and it will be very good.

Ad faciendum herbolatam aliam pro Notariis et copiistis. (44, Joannes Bockenheim)

Recipe herbas bonas, et sanas, et odoriferas, ad libitum tuum, et pista illas bene
cum cultello. tunc recipe caseum recentem, cum ouis crudis temperata cum
zuccharo, et croco. Post hec Recipe caseum bonum, et antiquum
et fac petias rotundas, et mitte super illas herbas, et mitte modicum
bulire et superius zucharum.

IT: Un’ altra “herbolatam”, ideale per notai e copisti.

Prendi erbe aromatiche, buone, sane nella quantitá che vuoi e sminuzzale bene con un coltello. Poi prendi formaggio fresco, uova crude sbattute con zuccero e zafferano. Poi prendi formaggio buono stagionato e fanne pezzettini rotondi e sopra metti le erbe e metti a bollire con moderazione e polverizza con un po’ di zucchero

EN: Another “herbolatam”, ideal for notaries and copyists.

Take aromatic, good, healthy herbs in the quantity you want and mince them well with a knife. Then take fresh cheese, raw eggs beaten with sugar and saffron. Then take good aged cheese and make round pieces and put herbs on top and put to boil with moderation, and pulverize with a little sugar