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:

Capon houdons. Cook them in wine and water, dismember them, and brown them in lard. Take a bit of grilled bread steeped in your broth, and boil with your meat. Grind ginger, cassia, cloves and grains_of_paradise, and steep in verjuice. It should not be too thick. [Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.)] (permanent link)





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