What's New
10-10-2017 - Craig Jones' recipe for Badhinjan Mahshi (dressed eggplant) added to the Medieval Recipes
09-13-2017 - Julia P. Szent-Györgyi's translation of Magyar étkeknek fözése added to the Online Medieval Cookbooks
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
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Random Medieval Recipe of the Day:
To keepe Cheries condict, or Gooseberies. Cap. xvi. MAke your syrop as for plumes then take halfe a pound of Cheries and cut off half the length of ye stalke of euery Chery, put them into the syrop, and vse them as you did the plummes, put in what spice that pleaseth you, and so kepe it as before is written: but make your syrop strong inough of suger lest it waxe hore and corrupte, then must ye make a new syrop stronger of the Suger: and put the cheries in it to keepe, as before is sayde. Thus ye maye doe wt Goosberies to make of them Tarts, or sawces al ye wynter longe, sauing that Goosberies may be wel sodden without breakyng because of their tough skin, so it be softly and dilligently donne. [The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.)] (permanent link)
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