Recipes
Origins of Medieval Food
Latest Recipes
Banana Bread
Nothing beats a nice slice of warm banana with butter or à la mode with ice cream on…
The Making of Stuffed Eggs
From the Anonymous Andalusian Cookbook* Take as many eggs as you like, and boil them whole in hot…
Poudre Dulce – Sweet Spice Blend
Le Viandier was one of the first “haute cuisine” cookbooks, offering a framework for its preparation and presentation…
Summertime Cerulean Blue Sauce
From Maestro Martino comes a delightful summertime sauce, Sapor celeste de estate. As Medieval cooking was seasonal many…
Beefy Stywyd
Beef Stew From Two Fifteenth-Century Cookery-Books1 Take fayre beef of the rybbys of the fore quarterys, an smyte…
Spiced Pecans
A delicious way to open the stomach for a feast. Ingredients 1 egg white, slightly beaten1 Tbsp cold…
Medieval Leek Soap
Category: Lean, Fat, Vegan From two Medieval cookbooks Registrum Coquine(a) and Liber de Coquina(b) comes a versatile dish…
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