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

Table of Contents

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Random Medieval Recipe of the Day:

To make a /smetten/. Put cream into a pot as large as you want it to be and harden (curdle?) it in the pot and turn it out onto a pretty (clean) cloth. Let it dry and then take it out of the cloth. Put it into a /char/ or /multer/ (kinds of vessels) and salt and spice it gently. Adfd saffron and mix it all together, then put it into a clean cloth again and hang it up to harden. Remove the cloth and you have a good /smetten/. [Alte Kochrezepte aus dem bayrischen (Germany, ~1500 - V. Bach, trans.)] (permanent link)

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