I made the Perry of Pesoun which, despite what it looked like, was incredibly good. I used a bit too much sugar in the recipe but it was fine other than that. I used split dried green peas, dried chopped onions, and brought them to a boil. When I did that, I added a 1tbl of olive oil, probably about the same in sugar (I just shook the box of sugar until it looked like I had enough), and salt. It doesn't take long to boil but it does take a while for the peas to soften. By the time they do, they explode and you get green mush. Which is why you add the safforn - it makes everything a nice bright colored yellow mush. And yes, exploded peas porridge is perfectly period. (I think it's an Italian cookbook that says to make it into the shape of a worm and serve it.)
I also made brown rice in almond milk with cinnamon and sugar. I think I'll add some raisins to it tonight for extra yumminess.
The only other thing I had was bread with oil. I didn't have any salad because I forgot to stop by the grocery store and I was too tired to make the mushrooms. :-(
I'll eat a lot of the same tonight. For lunch today, I have sort of a trail mix. It's roasted almonds and crystallized ginger - which are really surprisingly delicious together. Breakfast today was a nice yummy mug of hot chocolate. Also known as vanilla flavored almond milk with nesquik heated up in the microwave. :-)
For tomorrow, I'm thinking salmon fish fry! And mushrooms. Must have mushrooms. Tonight, if possible.
So, by now you've probably noticed not all the recipes are from the 16th c. Some are from the 15th and some are from the 14th. Just like today, they used the older cookbooks and just added on to them. How many still have Joy of Cooking in their cookbook collections? It was first published nearly 80 years ago now. I have Martha Washington's Cookbook (which actually contains a lot of late 16th/early 17th c recipes in it because it was a family cookbook handed down) that I've used in the past. I think the cookbook regarding Southern cooking my Mom always uses is from the late 19th C. Tastes change slightly from generation to generation but how to cook various things doesn't. Just like today, back in the 16th Century, they used the older cookbooks for various reasons.