What's New

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

01-16-2019 - Yonnie Travis' recipe for Bryndons added to the Medieval Recipes

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Random Medieval Recipe of the Day:

Mukhallal of Chicken and So Forth. Put meat in a pot and throw on it spices, onions pounded with cilantro, salt, a spoonful of oil, three spoonfuls of vinegar, a little murri and two heads of garlic. Throw on it water to cover and cook until done. Cover [the contents of the pot with eggs and breadcrumbs] and sprinkle with pepper and cinnamon and serve. And if you leave out the murri, it is also good. And when it is made as a mukhallal of fat meat, throw in it boiled eggplants. [An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.)] (permanent link)

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