Table of Contents
Original Research
Medieval Recipes
Medieval Menus
Statistics from Medieval Cookbooks
Notes & Natterings
Resources and Tools
Online Medieval Cookbooks
Medieval Cookbook Search
Dictionary of Middle-English Cooking Terms
Food Related Paintings
Sources and Recommendations
Medieval Spices Source Directory
Medieval Fruit Varieties
Recommended Books
Useful links
Other
Oddities
Site Search
About the Cooks
Frequently Asked Questions (FAQ)
The Medieval Cookery Blog
Warning: srand() expects parameter 1 to be int, string given in /home/nismiram/public_html/web/medievalcookery/tools/rotd.php on line 31
Random Medieval Recipe of the Day:
135 An egg tart. Take twenty eggs and as much milk as eggs and beat it well together. Let it cook together like egg milk, then stir sugar into it. Make a pastry shell and roll it smooth. Then put rose water therein and put it into a tart pan, put heat under and over it, bake it until brown. [Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.)] (permanent link)