What's New
12-15-2021 - Amy Glier's Bio was added to About the Cooks
10-21-2021 - A searchable index to Volker Bach's translation of Registrum Coquine (Germany, ~1430) added to the Medieval Cookbook Search
06-15-2021 - Marco Gavio de Rubeis' Registrum Coquine added to the Recommended Books
03-08-2021 - Ariane Helou's translation of Libro della Cocina added to the Online Medieval Cookbooks
10-29-2020 - A link to Ein koch buchlein von allerley speiss added to the Online Medieval Cookbooks
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Random Medieval Recipe of the Day:
To boile Chickins or Capons. First boile them in faire water til they be tender. Then take Bread and steep it in the broth of them, and with the yolks of foure or five Egges, & Vergious or white Wine straine it and therewith season your broth and your Capon in it. Then take Butter, persly and other smal herbs, and chop them into it. And so serve them foorth upon sops of Bread. [A Book of Cookrye (England, 1591)] (permanent link)