What's New

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

06-04-2018 - Daniel Myers' recipe for Sausages in Pottage added to the Medieval Recipes

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Random Medieval Recipe of the Day:

159. Good Gualatina Sauce. You will take apples that are sour, and also sweet ones, and then make almond milk the night before. And prepare the apples the night before, and cut them small, just like a finger; and you must blend the almonds with good meat broth; and set the apples to soak with the said milk the night before; and take cinnamon, and cloves, and ginger according to the quantity that you wish to make and set these spices to soak the night before in rosewater; and in the morning take a little rice flour, and set it to cook with the almond milk; however, do not cast in the apples until it is half cooked, and the spices likewise; and when the sauce turns thick, cast in the best broth that you have, and let it cook completely; and the spices should be tied with a thread. [Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.)] (permanent link)

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