What's New

04-08-2020 - Amy Glier's recipe for Jumbles added to the Medieval Recipes

02-13-2020 - A new transcription of the Grazer Hausbuch was added to the Online Medieval Cookbooks for Germany

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




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Random Medieval Recipe of the Day:

90. Einen fladen von kalbslebern (A fladen of calf liver). Wilt du einen guten fladen machen von kalbslevern. so nim kalbslebern und hacke die clein. als grüenen speckes gesniten genue drunder. und tu würtze auch genue drunder. eynen holbroten wol gemaht. wol zweier vinger breit gesniten. und gefüllet wol mit eyner guten fülle. giutz in den fladen. und backe in wol. und trage in als heiz hin.

How you want to make a good fladen of calf liver. Take calf's liver and chop it small as (well as) enough chopped raw fatty bacon thereunder. And also do spices enough thereunder. To serve, cut a well made hole two finger's wide, and filled with a good filling. Pour in the cake and bake it well. And carry it out hot. [Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.)] (permanent link)





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