Tostees Dorees: Medieval French Toast

It might be called French toast, German toast, Arme Riddere, Torrija, Bombay Toast, or any number of other names.  We can now add Tostees Dorees to the list! 

Spiced Fig Tarts (1390)

Tourteletes en Fryture is a medieval English recipe that would make a perfect dessert for your next Christmas party.

Medieval Gyngerbrede

This 15th-century ginger and honey confection is deliciously spicy and only takes about 25 minutes to make!

Capon or Chicken in Gravy, c. 1390

While preparing the menu for my upcoming Easter-themed medieval cookery class, I came across a great dish that fits all of the criteria: simple, relatively fast and uses hard-cooked eggs. Easter follows the Catholic tradition of observing Lent, a six-week period of religious devotion and observance that includes fasting and abstinence from certain types of…

German Stewed Turnips / Köel Ruben (1604)

Turnips were a staple food item in Europe for centuries. In ancient Rome, Pliny the Elder wrote that next to corn and beans, there was “no plant that is of more extensive use” than the turnip. During the medieval and renaissance eras they were inexpensive, easy to grow and survived the cold of winter. Root…

Ris Engoule – Rice in Beef Stock

Today’s medieval recipe is from the 14th century French recipe collection known as Le Viandier de Taillevent. Ris Engoule is a simple rice dish not intended to be eaten during Lent or on a Fast day. The source manuscript was possibly written as early as 1300 but the collection is generally attributed to Guillaume Tirel…