What's New

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

01-24-2019 - Yonnie Travis' recipe for Creme Bastarde added to the Medieval Recipes




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Random Medieval Recipe of the Day:

A blancmanger for perch. Take almond milk and the white [flesh] of the perch (or bass), boiled in water [and] mashed well in a mortar. Temper it with almond milk, let it cook in a pot with rice milk and add blancmanger which has the right consistency. Let it boil, add sugar and stir well together to prevent burning. When it is finished add fried almonds and [pour] molten sugar on it. [Wel ende edelike spijse (Dutch, late 15th c. - Christianne Muusers, trans.)] (permanent link)





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