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:

16. Von einem gerihte von lebern (Of a dish of liver). Man sol nemen ein lebern und herte eyer. die sol man stozzen in eime mörser. und daz sol man mengen mit luterm tranke oder mit wine oder mit ezzige und sol ez malen in einer senfmülen und nem zwiboln. die solt du syden mit smaltze oder mit öle. daz sol man giezzen über vische oder über wiltpret. Noch dirre wise mahtu vil anders dingez machen.

One should take a liver (presumably cooked) and hard eggs. One should pound them in a mortar. And one should mix that with claret or with wine or with vinegar and should grind it in a mustard mill and take onions, which you should cook with fat or with oil. One should pour that over fish or over wild meat. In this same way, you may make many other things. [Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.)] (permanent link)





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