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:

33 - Leite cozido. ƒ a mesma receita do recheio precedente, só que não leva açúcar; e além disso acrescenta-se um pouco mais de farinha, para que fique mais grosso.

Cooked milk. This is the same recipe as the previous filling, except it doesn't take sugar, and aside from that you add a little more flour, so it will be thicker. [A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.)] (permanent link)





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