Peris in Syrippe from "Take a thousand eggs or more", II Volume, Harleian MS.
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…
Apple mush, or pommesmoille
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, 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. Mystery of History Volume Lessons 101
Honey Cake, Medieval Style (Modern Translation in parentheses)
Mad this with a friend from Portugal. She wanted to know what a mince pie was.
The soup was made with eggs and lemons, the long green peppers stuffed with cheese and onions.
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 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.
Eggs in three different ways, Part I
This blog posts & reviews recipes from the cookbook Take a Thousand Eggs or More about medieval food
Medieval Food: Beef y-Stywyd, Stewed Beef. A recipe from century England found at Gode Cookery
Furmity (frumenty) recipe - Textcook
Plain Frumenty - a staple food of the Common Tudor Person