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Medieval Cookery

What's New

05-04-2016 - Yonnie Travis' recipe for Gaylede added to the Medieval Recipes

04-26-2016 - C. M. Woolgar's The Culture of Food in England, 1200-1500 added to the Recommended Books

04-21-2016 - Yonnie Travis' recipe for Violette added to the Medieval Recipes

04-19-2016 - Yonnie Travis' recipe for Smale Byrdys y-stwyde added to the Medieval Recipes

04-18-2016 - Ariane Helou's translation of An Anonymous Tuscan Cookery Book added to the Online Medieval Cookbooks

Table of Contents

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Medieval Recipes
Medieval Menus
Statistics from Medieval Cookbooks
Notes & Natterings

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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
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Random Medieval Recipe of the Day:

To still a cock for a weake body that is consumed. Take a red Cock that is not too olde, and beate him to death, and when he is dead, fley him and quarter him in small peeces, and bruse the bones everye one of them. Then take roots of Fenell, persely, and succory, Violet leaves, and a good quantitye of Borage, put the Cock in an earthen pipkin and betweene everye quarter some rootes, hearbes, corance, whole mace, Anis seeds, being fine rubbed, and Licorice being scraped and sliced, and so fill your pipkin with al the quarters of the Cocke, put in a quarter of a pinte of Rosewater, a pinte of white wine, two or three Dates. If you put in a peece of golde, it will be the better, and halfe a pound of prunes, and lay a cover upon it, and stop it with dough, and set the pipkin in a pot of seething water, and so let it seethe twelve houres with a fire under the brasse pot that it standeth in, and the pot kept with licour twelve houres.

When it hath sodden so many houres, then take out the pipkin, pul it open, and put the broth faire into a pot, give it unto the weak person morning and evening. [A Book of Cookrye (England, 1591)] (permanent link)

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