What's New

07-27-2017 - The Prince of Transylvania's Court Cookbook added to the Medieval Cookbook Search

07-24-2017 - A translation of The Prince of Transylvania's Court Cookbook added to the Online Medieval Cookbooks

05-25-2017 - Yonnie Travis' recipe for Nomblys of Venyson added to the Medieval Recipes

05-15-2017 - Yonnie Travis' recipe for White Peas in Gravy added to the Medieval Recipes

05-13-2017 - Daniel Myers' recipe for Fish Waffles added to the Medieval Recipes




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Random Medieval Recipe of the Day:

An other manner of makyng of Damaske water. cap.xlix. TAke of Arace or Iris, of Spike flowres dried, of Cloues, of ech .i. ouce, make the in poder, put them together with a pint of new Ale in cornes, and .i. pynte of Rosewater, into an earthen pot: put therto a good manye of grene Rose leaues, let them soke in it, a night tyme, stoped close, in the morninge when ye wyll distyll, first lay other Roseleues in the bottom of your Stilitory for fere of cleuing to, then take of the Rose leaues, out of the Pot, and put them with other greene Rose leaues in your Stilitory sufficient, and to the water: put Muske as aboue is sayd. This water is excellent to set foorth a Tarte, an Apple moyse, or Almond butter. [The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.)] (permanent link)





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