What's New
06-15-2021 - Marco Gavio de Rubeis' Registrum Coquine added to the Recommended Books
03-08-2021 - Ariane Helou's translation of Libro della Cocina added to the Online Medieval Cookbooks
10-29-2020 - A link to Ein koch buchlein von allerley speiss added to the Online Medieval Cookbooks
04-08-2020 - Amy Glier's recipe for Jumbles added to the Medieval Recipes
02-13-2020 - A new transcription of the Grazer Hausbuch was added to the Online Medieval Cookbooks for Germany
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Random Medieval Recipe of the Day:
A drye stewe for beefs. Take a grete glasse, and do thi beef therin, and do therto onyons mynced, and hole clowes, and maces, and raisinges of corance, and wyn; then stop hit welle, and scthe it in a pot with watur, or in a cawdron, but take gode care that no watur goe in; or take a faire urthen pot, and lay hit well with lplentes (smail pieces of wood) in the bothum, that the flessh neigh hit not; then take rybbes of beef or faire leches, and couche hom above the splentes, and do therto onyons mynced, and clowes, and maces, and pouder of pepur and wyn, and stop hit well that no eyre (steam) goo oute, and fethe hit wyth efy fyre. [Ancient Cookery [Arundel 334] (England, 1425)] (permanent link)
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