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An Entremet [subtlety] of the 14th Century « My Medieval Life

An Entremet [subtlety] of the 14th Century « My Medieval Life

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)

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)

Medieval Peasant Potage.  Might be fun to make before our planned feast to help compare and contrast what the peasants would eat versus the nobility and what types of foods were available to you based upon economic class, resources, and social class.

Medieval Peasant Potage. Might be fun to make before our planned feast to help compare and contrast what the peasants would eat versus the nobility and what types of foods were available to you based upon economic class, resources, and social class.

Medieval cheesemaking techniques

Medieval cheesemaking techniques

GIRDLE BREAD - Bread was part of the staple diet in Medieval times.This is a simple risen bread which uses ale (the yeast in the ale) to make the bread rise. The ale is warmed to activate the yeast. Many early breads and biscuits were baked on flat metal pans, much as earlier peoples had cooked on bake stones. The heat from the griddle cooks the food. - Medieval Recipe   (cookit.e2bn.org)

GIRDLE BREAD - Bread was part of the staple diet in Medieval times.This is a simple risen bread which uses ale (the yeast in the ale) to make the bread rise. The ale is warmed to activate the yeast. Many early breads and biscuits were baked on flat metal pans, much as earlier peoples had cooked on bake stones. The heat from the griddle cooks the food. - Medieval Recipe (cookit.e2bn.org)

Bukkenade - There are a number of medieval recipes for this dish. This is a version of the more common ones, using beef instead of veal. The result is a pleasantly different and spicy stew, perfect for dunking slices of bread.  If hyssop is unavailable, leave it out. If verjuice is unavailable, use 1/4 cup wine and 1/8 cup lemon juice England, 15th c.

Bukkenade - There are a number of medieval recipes for this dish. This is a version of the more common ones, using beef instead of veal. The result is a pleasantly different and spicy stew, perfect for dunking slices of bread. If hyssop is unavailable, leave it out. If verjuice is unavailable, use 1/4 cup wine and 1/8 cup lemon juice England, 15th c.

Daryoles Medieval Custard Pie Recipe.   A variation on a dish featured in "Two Fifteenth-Century Cookery-Books" by Thomas Austin

Daryoles Medieval Custard Pie Recipe. A variation on a dish featured in "Two Fifteenth-Century Cookery-Books" by Thomas Austin

It’s that Gløgg time of year! More @facebook.com/rocklovefanpage

It’s that Gløgg time of year! More @facebook.com/rocklovefanpage

Gode Cookery: Recipes from ancient Rome to the Middle Ages, all very do-able in the modern kitchen.

Gode Cookery: Recipes from ancient Rome to the Middle Ages, all very do-able in the modern kitchen.

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