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Medieval Cookery

What's New

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

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

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About the Cooks
Frequently Asked Questions (FAQ)
The Medieval Cookery Blog XML Feed


Random Medieval Recipe of the Day:

LXX - Orange relish. Orange relish for serving all the year and for giving with every roast and to make each sauce that you want; take a tuma (see note) of oranges and take these oranges well washed with good wine and a certain quantity of salt and when they are well washed make four parts of each and take the best wine that you have and a large barrel and put into it these oranges cut in quarters and put in a quantity of salt and hold them always cured so that they do not spoil; and they are perfect, good optimal. [Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.)] (permanent link)

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