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:

1 - How to preserve Eringo roots, A Enula Campana, and so of others in the same manner. Seethem them till they be tender: then take away the piths of them, and leave them in a colander till they have dropped as much as they will: then having a thin sirup ready, put them being cold into the sirup beeing also cold, and let them stand so three daies, then boyle the sirup (adding some fresh sirup to it; to supply that which the rootes have drunke up) a little higher: and at three daies end, boyle the sirup againe without any new addition, unto the full height of a preserving sirup, and put it in your rootes, and so keep them. Rootes preserved in this manner, will eate ery tender, because they never boyled in the sirup. [Delights for Ladies (England, 1609)] (permanent link)





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