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:

Inside-out eels, and pike, and carp in galantine. The spices to put in ミ grains of paradise, and cloves, nutmeg, and mace. And, when the meat is cooked, take the broth and the toasted bread, and strain, and put to boil in a pot. And put to cool in a wooden bowl and put the sauce on top. [Le Recueil de Riom (France, 15th century)] (permanent link)





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