A medieval English blancmange recipe with almond milk, chicken and rice.
Tag: 14th century
Italian Stuffed Eggs, circa 1300
This recipe for stuffed eggs is from Liber de Coquina, a Latin manuscript dated from around the year 1300.
A Medieval Cherry Pudding
This lovely 14th-century English cherry pudding (Chireseye) is delicious and easy to make.
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!
Flampoyntes, a Sweet Pork Mince Pie
A decorated 14th-century mincemeat pie with pork, cheese and spices.
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…
A Dollop of History 