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Medieval Cookery


What's New

01-23-2016 - Yonnie Travis' recipe for Gelyne in Dubbatte added to the Medieval Recipes

01-22-2016 - Yonnie Travis' recipe for Henne in Bokenade added to the Medieval Recipes

01-13-2016 - Yonnie Travis' recipe for Lyode Soppes added to the Medieval Recipes

01-05-2016 - Yonnie Travis' recipe for Papyns added to the Medieval Recipes

12-09-2015 - The Recipes from John Crophill's Commonplace Book added to the Online Cookbooks


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Medieval Recipes
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Notes & Natterings

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Dictionary of Middle-English Cooking Terms
Food Related Paintings

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Medieval Spices Source Directory
Medieval Fruit Varieties
Recommended Books
Useful links

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Random Medieval Recipe of the Day:

Sole, boiled, rost, or fryed. Take a sole, and do awey the hede, and drawe him as a plais, and fle him; And make sauce of water, parcelly and salt; And whan hit bygynneth to boile, skeme it clene, and lete boyle ynogh. And if thou wilt haue him in sauce, take him whan he is y-sodde; or elles take him rawe and drawe him, and scale him with a knyfe, And ley him vppon a gredryn, and broile him. And take wyne and pouder of Canell, and lete boyle a while, And caste there-to pouder ginger, And vergeous; and caste the sauce on the sole in the dissh, And serue him forthe hote. Or elles take a sole, and do a-wey the hede; drawe him, and scalde him, and pryk him with a knyfe in diuerse places for brekyng of the skyn; And fry it in oyle, or elles in pured buttur. [Two Fifteenth-Century Cookery-Books (England, 1430)] (permanent link)



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