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:

4 - Galinha albardada. Assa-se uma galinha muito bem e corta-se em pedaços. Passe então os pedaços em ovo batido e leve-os a fritar em manteiga. Tome fatias de pão passadas no ovo e frite-as em manteiga, tal qual a galinha. Passe tudo em açúcar, e arrume numa vasilha, as fatias de pão no fundo. Polvilhe com açúcar e canela.

Egg Fried Chicken. Roast a chicken well and cut into pieces. Dredge the pieces in beaten eggs and fry in butter. Take slices of bread dredged in the egg and fry them in butter, just like the chicken. Roll everything in sugar, and arrange in a bowl. Sprinkle with cinnamon and sugar. [A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.)] (permanent link)





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