This medieval custard pudding is thickened with flour and eggs and can be thickened and sweetened to taste.
A simple 14th-century wheat porridge cooked in almond milk.
When I heard about a book written about the history of English baking I just had to add it to my library.
One type of medieval custard tart was the Dariole, also known as Daryoles, Dariolles, Daryalys, and Diriola.
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…
This delicious English pottage (c. 1420) features pork stewed in a sweet and sour gravy.