What's New

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

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




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Random Medieval Recipe of the Day:

To make vautes. Take the kydney of veale and perboyle it tyll it be tender, then take and choppe it small wyth the yolkes of three or foure egges, then ceason it with dates small cutte, small Reysons, Gynger, suger, synamon, saffron and a lyttle salte, and for the paest to laye it in, take a dosen of egges, bothe the whyte and the yolkes, and beate theym well al together, then take butter, and put it into a frying panne, and frye them as thynne as a pancake, then laye your stuffe therein, and so frye them together in a panne, and caste suger and gynger upon it, and so serue it forthe. [A Proper newe Booke of Cokerye (England, mid-16th c.)] (permanent link)





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