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:

To keep wine from becoming ropy and being troubled. To a hogshead of wine, add a bowlful of red wine pips dried and then boiled. Take white wine dregs, dry them, burn them to ashes, and put a bowlful of ashes in the barrel without stirring anything. [Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.)] (permanent link)





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