What's New

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

01-24-2019 - Yonnie Travis' recipe for Creme Bastarde added to the Medieval Recipes




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Random Medieval Recipe of the Day:

The Making of Marrow Without Marrow, Which No One Will Suspect. Take fresh kidney meat and remove its veins, and peel off the spleen its under-skin; take one part of the spleen, and five parts of clean kidney fat; pound all this until it is like brains, and stuff this into tripe or large intestines or cane tubes or the like, and boil it in a pot of tafaya; take it out and empty it into a serving dish and serve it hot. [An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.)] (permanent link)





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