What's New

10-10-2017 - Craig Jones' recipe for Badhinjan Mahshi (dressed eggplant) added to the Medieval Recipes

09-13-2017 - Julia P. Szent-Györgyi's translation of Magyar étkeknek fözése added to the Online Medieval Cookbooks

07-27-2017 - The Prince of Transylvania's Court Cookbook added to the Medieval Cookbook Search

07-24-2017 - A translation of The Prince of Transylvania's Court Cookbook added to the Online Medieval Cookbooks

05-25-2017 - Yonnie Travis' recipe for Nomblys of Venyson added to the Medieval Recipes




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Random Medieval Recipe of the Day:

To bake Quinces. Cap.xi. PAre them, take out ye Core, perpoyle thm in water tyll they be tender, let the water run fro the til they be drie: then put into euery Coffin one Quince, t it a good quatity of marow. Also take sugre, Cinamon, & a litle Ginger, & fil the Coffin therwith, close it, let it bake an howre, and so serue it. [The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.)] (permanent link)





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