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

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)

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