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kermapiiraspäärynä1-001

kermapiiraspäärynä1-001

Peris in Syrippe from "Take a thousand eggs or more", II Volume, Harleian MS. 4016, circa 1450

Peris in Syrippe from "Take a thousand eggs or more", II Volume, Harleian MS.

Vyaund Leche - Cheese Casserole

Take Eggs, the white & the yolk and cast them in a mortar, and break them well; then take cow’s milk & cast thereto, & mix well together; then put all in a pan & let boil & with ale make it into a posset; then hang the curds on a pin & let it…

Pommesmoille—apple pudding

Apple mush, or pommesmoille

Very interesting "Election Cake" from 1829. Beware! This recipe calls for scalding milk, and uses yeast. Do not attempt alone! (Also: the icing uses raw egg whites. Nope!) http://www.stavelyandfitzgerald.com/blog.htm?post=956855

Very interesting "Election Cake" from Beware! This recipe calls for scalding milk, and uses yeast. Do not attempt alone!

Medieval Beef Stew with Fennel, leeks, red wine, Honey and Vinegar and a medieval oatmeal recipe

Medieval Beef Stew with Fennel, leeks, red wine, Honey and Vinegar, Serves 4 Ingredients 1 ½ pounds lean beef stew meat 2 T suet or rendered beef fat or oil 2 cups chopped leeks 2 cups chopped.

Ancient recipes for modern kitchens: hapalos artos, a soft bread said to be typical of Roman Cappadocia. It was made with a little milk, olive oil and salt.  Visit the celtnet.org.uk and search for the hapalos artos. My recipe is almost exactly what is written here, except I use sourdough instead of dried yeast and honey instead of sugar.

Ancient recipes for modern kitchens: hapalos artos, a soft bread said to be typical of Roman Cappadocia. It was made with a little milk, olive oil and salt. Mystery of History Volume Lessons 101

Authentic Honey Cake, Medieval Style, ,

Honey Cake, Medieval Style (Modern Translation in parentheses)

True Mincemeat Pie (has meat and fruit in it) - Risky, but I think I'd try it.

Mad this with a friend from Portugal. She wanted to know what a mince pie was.

Stuffed Green Peppers

The soup was made with eggs and lemons, the long green peppers stuffed with cheese and onions.

Elder Scrolls – Honey Pudding – The Inn at the Crossroads

Thoughts: I’ll admit it: I’m a honey addict. Seriously, I buy the stuff in bulk because those squeezy bottles just don’t last long enough in this house. I even have bees out back,…

Medieval Mushroom Soup from the Teutonic Grand Masters

Medieval Mushroom Soup The Cuisine of the Teutonic Grand Masters in Malbork Castle, by Bogdan Gałązka. The first link works but the second with the recipe to Battle Castle does not, but I think I can make something up from the ingredient list.

This blog posts & reviews recipes from the cookbook Take a Thousand Eggs or More about medieval food

Eggs in three different ways, Part I

This blog posts & reviews recipes from the cookbook Take a Thousand Eggs or More about medieval food

If you fancy a beef stew, this recipe which calls for red wine, honey, spices and breadcrumbs has a great medieval flavour, enhanced by ground almonds.

Medieval Food: Beef y-Stywyd, Stewed Beef. A recipe from century England found at Gode Cookery

Furmity (frumenty) recipe - Textcook

Furmity (frumenty) recipe - Textcook

FRUMENTY - Frumenty was a staple food for thousands of years. The earliest versions were probably made by early farming communities with dried grains. Frumenty was still being commonly referred to in Victorian books, although it had fallen out of favour as a dish by then.There are many versions of frumenty, including a winter dish often served at Christmas. This dish was made with milk, eggs, currants and saffron - Tudor Recipe (cookit.e2bn.org)

Plain Frumenty - a staple food of the Common Tudor Person

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