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:

Preparation of Baqliyya of Asparagus. Take meat and cut it to the size of three fingers. Wash it and put it in the pot. Add one spoon of oil, a spoon and a half of murri, coriander seed, a fistful of soaked garbanzos and a chopped onion. Put it on the fire. Take the asparagus and cut in small pieces, boil them and throw them in the pot with the meat. When the meat with the asparagus is done, take crumbs of bread, two eggs and pepper and cover the contents of the pot with it. Leave it on the embers a while, if God wills. [An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.)] (permanent link)