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Medieval Cookery


What's New

08-25-2016 - Daniel Myers' recipe for Tartes of Flesch added to the Medieval Recipes

07-18-2016 - Daniel Myers' recipe for A Pudding in a Cowcumber added to the Medieval Recipes

06-30-2016 - Yonnie Travis' recipe for Wardonys in Syryp added to the Medieval Recipes

05-27-2016 - Data from An Anonymous Tuscan Cookery Book added to the Statistics from Medieval Cookbooks

05-26-2016 - Yonnie Travis' recipe for Rede Rose added to the Medieval Recipes


Table of Contents

Original Research
Medieval Recipes
Medieval Menus
Statistics from Medieval Cookbooks
Notes & Natterings

Resources and Tools
Online Medieval Cookbooks
Medieval Cookbook Search
Dictionary of Middle-English Cooking Terms
Food Related Paintings

Sources and Recommendations
Medieval Spices Source Directory
Medieval Fruit Varieties
Recommended Books
Useful links

Other
Oddities
Site Search
About the Cooks
Frequently Asked Questions (FAQ)
The Medieval Cookery Blog XML Feed

 



Random Medieval Recipe of the Day:

32. Ein geriht (A dish). Rib knobelauch mit saltze. die haubt schele schone. und menge sehs eyer dar zu. an daz wisse und nim ezzig und ein wenig wazzers dar zu, niht zu sur. und laz daz erwallen, daz ez dicke blibe. damit mac man machen gebratene hüenner morchen oder swemme oder was du wilt.

Rub garlic with salt. Shell the head well and mix six eggs thereto, without the white. And take vinegar and a little water there to, not too sour, and let that boil, so that it stays thick. Therewith may one make roasted chicken "carrots" (see recipe 23) or swan or what you want. [Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.)] (permanent link)



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