What's New
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
06-11-2019 - Cynthia D. Bertelsen's A Hastiness of Cooks added to the Recommended Books
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
Random Medieval Recipe of the Day:
34 - To preserve Orenges, after the Portugall fashion. Take Orenges and coare them on the side, and lay them in water: then boil them in faire water till they be tender: shift them in the boiling, to take away their bitternesse; then take sugar and boile it to the height of sirup as much as will cover them, & put your orenges into it, & that will make them take sugar. If you have 24 Oranges, beate 8 of them, till they come to paste, with a pound of fine sugar; then fill every one of the other orenges with the same, & so boile them againe in youre sirup: then there will be marmelade of Orenges within your Orenges, & it will cut like an hard egg. [Delights for Ladies (England, 1609)] (permanent link)
Home : Recipes : Menus : Search : Books : FAQ : Contact
© Copyright 2021 Medieval Cookery