What's New

04-08-2020 - Amy Glier's recipe for Jumbles added to the Medieval Recipes

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

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Random Medieval Recipe of the Day:

75. Again, oatmeal: and to give understanding to him who will make it let him take his oatmeal and pick over it grain by grain such that nothing remains except for the grain of the oatmeal itself, and, being thus cleaned and picked over, wash it in three or four changes of lukewarm water and put it to boil in a clear, fair, and clean pot; and when it is well boiled, drain off the water and, being well drained and the pot freshly rinsed, put it back in the said pot in fair water and set it to boil again; and, being boiled enough, put it aside to rest in the said same pot for four or five hours or more or until the following day. And then let him arrange that he has good almonds as he needs and let him blanch, clean, and wash them and bray them in a mortar very well and properly - and let it not smell of garlic; and then let him take the said set-aside oatmeal and drain off the water very well and put it back to boil in another fair water in the said pot which should be freshened and rinsed or in another fair and clean pot; and with the broth from the said oatmeal moisten the said almonds and also draw them up with it and strain them through a good strainer; and put the said [almond] milk in with the said oatmeal and make it boil, and a very little salt, and sugar as much as is necessary. And, being boiled enough, let it be served to the sick person when he asks for it. [Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.)] (permanent link)

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