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

Table of Contents

Random Medieval Recipe of the Day:

129 An egg tart with beaten eggs. Take eight eggs for a repast and beat them well and prepare them as for an egg dish. Take a half handful of blanched almonds, pound them small and put rose water therein, take a half handful of rice and let it cook a little, pour it on a cloth, so that it drains, and pound it with the almonds, take the beaten eggs and mix them also into it. Put cinnamon therein, pour it on a small pastry shell, let it bake nicely, so that it becomes brown, and when you will bring it to the table, then sprinkle it with cinnamon. [Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.)] (permanent link)

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