What's New

06-04-2018 - Daniel Myers' recipe for Sausages in Pottage added to the Medieval Recipes

04-16-2018 - Daniel Myers' recipe for To Farse All Things added to the Medieval Recipes

04-10-2018 - Johnna Holloway' article Discussion: Cookbooks and Where to Start added to the Links

04-08-2018 - Daniel Myers' recipe for Grewel of Almaundes added to the Medieval Recipes

04-02-2018 - Deni Dinwiddie's recipe for Heathen Cakes (Heidenische Küchen) added to the Medieval Recipes

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Random Medieval Recipe of the Day:

3 - How to dry Rose-leaves in a most excellent manner. When you have newly taken out your bread, then put in your roses in a sive, first clypping away the whites, that they maybe all of one colour: lay them about one inch in thickness in the sive; and when they have stood half an houre, or thereabouts, they will grow whitish on the top; let them remaine without stirring, till the uppermost of them be fully dried: then stirre them together, and leave them about one other halfe houre: and if you finde them dry in the top, stirre them untill they be thorowly dried: then put them, hot as they are, into an earthen pot, having a narrow mouth, and being well leaded within (the Refiners of gold and silver, call these pots, Hookers): stop it with corke and wet parchment, or with wax and rosin mixed together; and hang your pot in a chimney, or neere a continuall fire, and so they will keep exceeding faire in colour, and most delicate in sent. And if you feare their relenting, take the Rose-leaves about Candlemas, and put them once againe into a sieve, stirring them up and downe often till thy be dry: and then put them vy again hot into your pot.

Note, that you must set vy your oven lid, but not lute it about when you let in your roseleaves, either the first or second time. Post, numero 6. [Delights for Ladies (England, 1609)] (permanent link)

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