A sample lunch basket and recipes for three warm school lunch items from a 1916 book called “The Rural School Lunch.”
This medieval custard pudding is thickened with flour and eggs and can be thickened and sweetened to taste.
This recipe for stuffed eggs is from Liber de Coquina, a Latin manuscript dated from around the year 1300.
Two Romanian recipes featuring sour cream.
While preparing the menu for my upcoming Easter-themed medieval cookery class, I came across a great dish that fits all of the criteria: simple, relatively fast and uses hard-cooked eggs. Easter follows the Catholic tradition of observing Lent, a six-week period of religious devotion and observance that includes fasting and abstinence from certain types of…