What's New

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

07-09-2019 - James Prescott's translation of Cocboeck (Carolus Battus) added to the Online Medieval Cookbooks

06-11-2019 - Cynthia D. Bertelsen's A Hastiness of Cooks added to the Recommended Books




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Random Medieval Recipe of the Day:

To make a Fine Roast of capons, cockerels, goat kid, and any other meat. First, if it is a large joint of meat, put it to boil unless it is young veal; if it is capon or any other meat that is worth setting to roast, make it clean, then plunge it into boiling water and take it out immediately and put it into cold water -that is done to make it better; then lard it with good lardo and mount it on the spit, cooking it slowly; then, when it is almost done, get a grated piece of bread and mix it with salt and coat the meat. In this way you will have it cooked fine. [The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.)] (permanent link)





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