What's New

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

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

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Random Medieval Recipe of the Day:

A /gefulcz/ (filling?) of cheese. Take a /marben/ (marbled?) cheese and white bread grated together, more cheese than grated bread, and turn it out onto a board. Knead it with eggs so that it does not become too strong (hard), make /zˆllˆll/ (pieces of some sort) of that which are not too large, and cut them up. Take a mortar, put lard into it and place it on the fire to heat up, then put the dough into it. Add as much sugar, raisins and spices as you like. Do not stir it around in the mortar (?) and remove it from the fire a bit so that it does not cool down entirely. [Alte Kochrezepte aus dem bayrischen (Germany, ~1500 - V. Bach, trans.)] (permanent link)

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