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:

To make some Kickshawes in Paste, to Frye or Bake, in what forme you please. MAke some short puftpaste, rowle it thinne: if you haue any moulds you may worke it vpon your moulds, with the pulp of Pippins, seasoned with Sinamon, Ginger, Sugar, and Rosewater, close them vp, and bake them, or frye them: or you may fill them with Gooseberryes, seasoned with Sugar, Sinamon, Ginger, and Nutmeg: rowle them vp in yolkes of Egs, and it will keepe your Marrow being boyled, from melting away, or you may fill them with Curds, boyled vp with whites of Egges, and Creame, or yellow with the yolkes, and Cream, and it will be a tender Curde: but you must season the Curd with parboyld Currins, three or foure sliced Dates put into it, or sixe bits of Marrow, as big as halfe a Walnut: put in some small pieces of Almond paste, Sugar, Rosewater, and Nutmeg. And this will serue for any of these Kickeshawes, eyther to bake, or for a Florentine in puftpaste: any of these you may frye or bake, for Dinner or Supper. [A NEVV BOOKE of Cookerie (England, 1615)] (permanent link)





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