One type of medieval custard tart was the Dariole, also known as Daryoles, Dariolles, Daryalys, and Diriola.
Tag: Desserts
Bruet of Almaynne in Lente
Medieval rice porridge with dates, c. 1420.
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…
Apple Muse: an Ancient Apple Pottage
Apple Muse was an extremely popular medieval dessert, likely enjoyed in some form at every level of society due to the availability of the three core ingredients. There are many versions of this recipe found in a variety of manuscripts but often under different names: Appylmoes, apulmos, appillinose, etc. All versions I’ve found call for apples,…
Minnehaha Cake, Chicago World’s Fair (1893)
Today’s recipe is brought to you by The World’s Fair Recipe Book by J.F. Landis, which featured over 600 recipes for food, medicine, remedies for various human and animal ailments, etc. Because it was published in April of 1893, I would assume it was sold at the Columbian Exposition (“Chicago World’s Fair”) beginning the following…
Hallowe’en Salad, a Retro Gelatin Treat
This mid-century recipe is incredibly easy to make and is about as authentic as it gets.
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…
