What's New

12-15-2021 - Amy Glier's Bio was added to About the Cooks

10-21-2021 - A searchable index to Volker Bach's translation of Registrum Coquine (Germany, ~1430) added to the Medieval Cookbook Search

06-15-2021 - Marco Gavio de Rubeis' Registrum Coquine added to the Recommended Books

03-08-2021 - Ariane Helou's translation of Libro della Cocina added to the Online Medieval Cookbooks

10-29-2020 - A link to Ein koch buchlein von allerley speiss added to the Online Medieval Cookbooks

Table of Contents

Random Medieval Recipe of the Day:

To dresse a Crabe. Fyrste take awaye all the legges and the heades, and then take all the fysh out of the shelle, and make the shell as cleane as ye canne, and putte the meate into a dysche, and butter it uppon a chafyng dysche of coles and putte therto synamon and suger and a lytle vyneger, and when ye haue chafed it and seasoned it, then putte the meate in the shelle agayne and bruse the heades, and set them upon the dysche syde and serue it. [A Proper newe Booke of Cokerye (England, mid-16th c.)] (permanent link)