What's New

06-04-2018 - Daniel Myers' recipe for Sausages in Pottage added to the Medieval Recipes

04-16-2018 - Daniel Myers' recipe for To Farse All Things added to the Medieval Recipes

04-10-2018 - Johnna Holloway' article Discussion: Cookbooks and Where to Start added to the Links

04-08-2018 - Daniel Myers' recipe for Grewel of Almaundes added to the Medieval Recipes

04-02-2018 - Deni Dinwiddie's recipe for Heathen Cakes (Heidenische Küchen) added to the Medieval Recipes

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Random Medieval Recipe of the Day:

To bake a wilde Goose or Mallard. PArboyle them, and breake the brest bone of a large Goose, or take it quite out and all the other bones also, but not out of a Mallard. Season them, and Lard them, and put them into deepe Coffins, with store of Butter: when you draw them out of the Ouen put in more, and doe as before is shewed. [A NEVV BOOKE of Cookerie (England, 1615)] (permanent link)

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