What's New

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

04-25-2019 - Yonnie Travis' recipe for Sardeyneȝ added to the Medieval Recipes




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Random Medieval Recipe of the Day:

Coddlyng Leng Haddoke & Hake. Draw hem by the bely cut hem ovir twarte yn round pecys yf the haddok be large cut of the hedde & make a longe tayle to serve make thy sauce of watyr & salt when hit boyleth scome hit clene & cast yn the lyver & the fysch & thy percelley & let hit stond in the sauce till you serve then serve hit forth hote & the lyver ther withe & sauce hit with garkeck stp the haddok & serv hym coldd & serve hem with sauce gynger. [Recipes from the Wagstaff Miscellany (England, 1460)] (permanent link)





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