What's New
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
04-25-2019 - Yonnie Travis' recipe for Sardeyneȝ added to the Medieval Recipes
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
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Random Medieval Recipe of the Day:
To make good pies. Take flour and make dough from it and put therein eggs or fat in order that the crust of the pie will be short. And take the meat that you want to have in there and cut it small as the meat allows. Or take hens or capons or beef tongue or other game and lay that whole in the pie and one must stick them with cloves if one wishes and some cut bacon into it. And the spices for this are ginger, grains of paradise and cinnamon mixed together. These spices must be mixed with the meat when the meat is cut up small. Then one throws it into the pie together and takes a little wine if one wishes and one also lays therein marrow bones because they should be fat. Set it thus in the oven and let it bake. Then it is complete. [Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.)] (permanent link)
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