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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…

Medieval Egg Custard Pie with Almond Milk, Saffron, Cinamon, and Rosewater

A variation on a dish featured in Two Fifteenth-Century Cookery-Books by Thomas Austin

Savillum - This ancient Roman honey sweetened cheesecake is made with eggs and ricotta cheese and flavored with orange zest, lemon juice, and bay leaves.

Savillum - This ancient Roman honey sweetened cheesecake is made with eggs and ricotta cheese and flavored with sour orange zest, lemon juice, and bay leaves.

Make your very own Game of Thrones Frey Pie, with carrots, parsnips, turnips, mushrooms, bacon, and ground PORK wrapped in a delicious buttermilk pie crust. Recipe includes nutritional information. From http://BakingMischief.com #JamiesCleanEatingrecipes

Game of Thrones Frey Pie

Make your very own Game of Thrones Frey Pie, with carrots, parsnips, turnips, mushrooms, bacon, and ground PORK wrapped in a delicious buttermilk pie crust. Recipe includes nutritional information. From http://BakingMischief.com #JamiesCleanEatingrecipes

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.

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.

Viking Bread Recipe | Kids in the Kitchen - Easy recipe for viking bread -- perfect for a viking unit study or a Norway unit study

Viking Bread Recipe

Across Europe, Medieval cakes were steamed in the cauldron except for special occasions. For the wealthy, puddings and cakes were served as part of the 4th or 6th course along with fruits and jellies. Not surprisingly, the history of fruitcake also closely follows the nut harvests in Europe during 1700s.

Across Europe, Medieval cakes were steamed in the cauldron except for special…

Renaissance Era "Sugar-Cakes"

Renaissance Era "Sugar-Cakes"

Renaissance era sugar-cakes for the feast. Feast would be held to celebrate a wedding, whether the bride/groom were peasants or they came from nobility.

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