What's New

01-24-2019 - Yonnie Travis' recipe for Creme Bastarde added to the Medieval Recipes

01-16-2019 - Yonnie Travis' recipe for Bryndons added to the Medieval Recipes

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




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Random Medieval Recipe of the Day:

Florentine-Style Deep-Fried Eggs. Get fresh eggs and break them one by one into very hot oil and quickly push them inward with a spatula, making [each of] them as circular as you can; turn them often so they take on a little color and are not too hard or too cooked on the inside but still soft; then eat. [The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.)] (permanent link)





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