A simple 14th-century wheat porridge cooked in almond milk.
Tag: Medieval
German Almond “Pudding,” 1553
An easy three-ingredient almond paste/pudding recipe from Das Kochbuch der Sabina Welserin.
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.
A Brief History of Food Colors + How to Dye Easter Eggs with Natural Ingredients
A history of natural and artificial food dyes in the U.S. and Europe. Featuring recipes for dyeing Easter eggs with Turmeric, red cabbage and beets.
Tostees Dorees: Medieval French Toast
It might be called French toast, German toast, Arme Riddere, Torrija, Bombay Toast, or any number of other names. We can now add Tostees Dorees to the list!
Spiced Fig Tarts (1390)
Tourteletes en Fryture is a medieval English recipe that would make a perfect dessert for your next Christmas party.
Medieval Gyngerbrede
This 15th-century ginger and honey confection is deliciously spicy and only takes about 25 minutes to make!
Christmas in the Middle Ages
The Christmas traditions, music and food of medieval Europe.
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…
