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…