A circa 1390 dish of pasta layered with cheese and butter.
Tag: forme of cury
Frumenty, a Medieval Wheat Porridge
A simple 14th-century wheat porridge cooked in almond milk.
14th-Century Blank Maunger (Chicken and Rice)
A medieval English blancmange recipe with almond milk, chicken and rice.
A Medieval Cherry Pudding
This lovely 14th-century English cherry pudding (Chireseye) is delicious and easy to make.
Flampoyntes, a Sweet Pork Mince Pie
A decorated 14th-century mincemeat pie with pork, cheese and spices.
Spiced Fig Tarts (1390)
Tourteletes en Fryture is a medieval English recipe that would make a perfect dessert for your next Christmas party.
Capon or Chicken in Gravy, c. 1390
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…
Daryols and Diriola: Two Medieval Custard Pies
One type of medieval custard tart was the Dariole, also known as Daryoles, Dariolles, Daryalys, and Diriola.
Cryppys, Crisps: 14th-century Fritters?
Cryppys, often called crisps, are another type of fried honey-flavored treat from 14th-century England.
A Dollop of History 