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.
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!
Tourteletes en Fryture is a medieval English recipe that would make a perfect dessert for your next Christmas party.
This 15th-century ginger and honey confection is deliciously spicy and only takes about 25 minutes to make!
The Christmas traditions, music and food of medieval Europe.
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…
Turnips were a staple food item in Europe for centuries. In ancient Rome, Pliny the Elder wrote that next to corn and beans, there was “no plant that is of more extensive use” than the turnip. During the medieval and renaissance eras they were inexpensive, easy to grow and survived the cold of winter. Root…
One type of medieval custard tart was the Dariole, also known as Daryoles, Dariolles, Daryalys, and Diriola.
Cryppys, often called crisps, are another type of fried honey-flavored treat from 14th-century England.
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…