What's New
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
04-08-2020 - Amy Glier's recipe for Jumbles added to the Medieval Recipes
02-13-2020 - A new transcription of the Grazer Hausbuch was added to the Online Medieval Cookbooks for Germany
07-09-2019 - James Prescott's translation of Cocboeck (Carolus Battus) added to the Online Medieval Cookbooks
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Random Medieval Recipe of the Day:
Stuffed Broad Beans. Steep the broad beans, then split open the skin [of each bean] where the black [line] is and dig out the bean that is inside gently so as not to break the skin; then get blanched almonds and grind them up well with plenty of sugar and stuff the beans-that is, the skin-with this, and then close them back up together again; then set them to heat, dry, in a pot or pan or some other vessel, watching that they do not burn; when they are hot, dish them up into bowls with a little hot meat broth, a little finely chopped parsley and a little onion fried in good grease, with spices on top. For anyone who does not like onions, leave them out. [The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.)] (permanent link)
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