What's New

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

04-25-2019 - Yonnie Travis' recipe for Sardeyneȝ added to the Medieval Recipes

01-24-2019 - Yonnie Travis' recipe for Creme Bastarde added to the Medieval Recipes

01-16-2019 - Yonnie Travis' recipe for Bryndons added to the Medieval Recipes




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Random Medieval Recipe of the Day:

5 - Pastéis de tutano. Cozinhem uma dúzia de ovos, de modo que fiquem bem duros. Levem o tutano ao fogo, para uma ligeira fervura. Em seguida corte tudo bem miudinho, as gemas e o tutano, e misture-os com açúcar, canela em pó e sal a gosto. Façam a massa de farinha de trigo, com um pouco de manteiga, e abram-na bem fina.

Depois de feitos os pastéis, fritem-nos na manteiga, envolvendo-os em seguida em açúcar. Polvilhe com açúcar e canela.

Marrow Pastries. Cook a dozen eggs, so that they become very hard. Take the marrow to the fire, to a light boil. Then mince everything very small, the yolks and the marrow, and mix them with sugar, powdered cinnamon, and salt to taste. Make the dough out of wheat flour, with a little bit of butter, and incorporate it thoroughly.

After the pastries are done (filled), fry them in the butter, rollong them afterwards in sugar. Sprinkle with sugar and cinnamon. [A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.)] (permanent link)





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