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




Table of Contents




Random Medieval Recipe of the Day:

To hash a shoulder of Mutton, or a Legge of Lambe. TAke your meat off the Spit, and hash it into a Pewter Dish: put in some Rennish Wine, Razins of the Sunne, sliced Lemmon, raw Oysters: put them altogether into a Pipkin, and stirre them. Jf you want Oysters, and Razins, then take two Onyons whole, put them into the meat. Jf you want Wine, take strong broth, Uergis, and Sugar. Throw a few Barberryes into the Dish, and serue it on toasts or sippets. [A NEVV BOOKE of Cookerie (England, 1615)] (permanent link)





Home : Recipes : Menus : Search : Books : FAQ : Contact