What's New
05-25-2017 - Yonnie Travis' recipe for Nomblys of Venyson added to the Medieval Recipes
05-15-2017 - Yonnie Travis' recipe for White Peas in Gravy added to the Medieval Recipes
05-13-2017 - Daniel Myers' recipe for Fish Waffles added to the Medieval Recipes
04-06-2017 - Michelle Enzinas' Big Buttes Book added to the Recommended Books
04-03-2017 - M. R. Ghanoonparvar's Dining at the Safavid Court added to the Recommended Books
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Random Medieval Recipe of the Day:
Egurdouce to potage. Take conynges and parboyle hom, or capons, or hennes, or kydde, or lambe, and chop hom on peces, and frie hom in faire grese, and do hom in a faire pot, and take onyons and parboyle hom, and mynce hom and frye hom, and do therto; then take redde wyne, and a lytel vynegur, and pouder of pepur, and of gynger, and of canell, and put hit al in the pot and let hit wel boyle togedur, but do therto a godele of faire white grees, and colour hit with saunders, and serve hit forth. [Ancient Cookery [Arundel 334] (England, 1425)] (permanent link)
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