An easy three-ingredient almond paste/pudding recipe from Das Kochbuch der Sabina Welserin.
Category: Renaissance
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…
Honey Crispels
If you thought deep-fried sweets like funnel cakes, elephant ears/beaver tails and doughnuts were modern inventions for the county fair, think again. Fried pastries have been around since ancient Egypt and China. The Romans ate something called scriblita, a fried pastry dough. Fried doughs were common throughout Asia, the Middle East and Europe in various…
Italian Blackberry Sauce, c. 1464
There is no shortage of 15th century Italian recipes thanks to Maestro Martino de Rossi, a well known and influential “celebrity” chef who worked in some of the greatest kitchens of late Medieval/Renaissance Italy. In 1464/65 he wrote Libro de Arte Coquinaria (The Art of Cooking), which is widely considered to be the first modern…
Erbeßsuppen, a Medieval Pea Soup
An ideal winter pottage from a German cookbook called Ein New Kochbuch (1581).
The Tragic Life of ‘Bloody’ Mary Tudor
Was she really as evil and cruel as they say? That is for you to decide.
Elizabethan Jumbal Biscuits
Two of my all-time favorite things are history and food so I thought, why not put them together? Perhaps the easiest way to experience and connect with the past is to eat authentic ancient food. Since such dishes can be hard to come by, our best option is to make them at home! A (very) brief overview of Elizabethan food During the Elizabethan…
A Dollop of History 