08-25-2016 - Daniel Myers' recipe for Tartes of Flesch added to the Medieval Recipes
07-18-2016 - Daniel Myers' recipe for A Pudding in a Cowcumber added to the Medieval Recipes
06-30-2016 - Yonnie Travis' recipe for Wardonys in Syryp added to the Medieval Recipes
05-27-2016 - Data from An Anonymous Tuscan Cookery Book added to the Statistics from Medieval Cookbooks
05-26-2016 - Yonnie Travis' recipe for Rede Rose added to the Medieval Recipes
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Cokentrice. Capitulum ciij. Scalde a capon clen, and smyte hem in-to the wast oueretwarde, and scaude a pygge, and draw hym, and smyte hym in the same maner; and then sewe the forthyr parte of the capon and the hyndyr parte of the pygge to-gedrys, and the forther parte of the pygge and the hynder parte of the capon to-gedyr: then draw the whyte and the yolkes of eyren, and cast ther-to, and svette of a schepe, and saffron, and salt, and pouudre of gyngeuere, and grated brede; and medle all to-gedre with thyn honde, and putt it in the cokentrice, and putt it on a spite, and roste hem; and endore hem with yolkes of eyren, and pouudre of gyngeuere, and saffron, and ioissh of persely or malves, and draw hem, and endore hem all abowte in euery perty of hym. [Two Fifteenth-Century Cookery-Books (England, 1430)] (permanent link)
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