What's New
01-16-2019 - Yonnie Travis' recipe for Bryndons added to the Medieval Recipes
06-04-2018 - Daniel Myers' recipe for Sausages in Pottage added to the Medieval Recipes
04-16-2018 - Daniel Myers' recipe for To Farse All Things added to the Medieval Recipes
04-10-2018 - Johnna Holloway' article Discussion: Cookbooks and Where to Start added to the Links
04-08-2018 - Daniel Myers' recipe for Grewel of Almaundes added to the Medieval Recipes
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Random Medieval Recipe of the Day:
For capons and hens - Capons and hens are good roasted, with a sauce of wine in summer, in winter with aillie sauce made of garlic and cinnamon and ginger, tempered with almond milk or sheep's milk. Again, cook hens with fresh herbs and salt. Again, capons and hens in brouet made of cinnamon and ginger and other spices, and add yolks of beaten eggs and then cut the meat into pieces and fry in grease. But before grind bread and the saffron and other spices, and the liver, and temper with broth, and strain through a towel, and put to boil, and beaten eggs and saffron and spices tempered with good wine. [Enseignements qui enseingnent a apareillier toutes manieres de viandes (France, ca. 1300 - D. Myers, trans.)] (permanent link)
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