A circa 1390 dish of pasta layered with cheese and butter.
A medieval English blancmange recipe with almond milk, chicken and rice.
This recipe for stuffed eggs is from Liber de Coquina, a Latin manuscript dated from around the year 1300.
This lovely 14th-century English cherry pudding (Chireseye) is delicious and easy to make.
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!
A decorated 14th-century mincemeat pie with pork, cheese and spices.
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…