A 15th-century Portuguese chicken dish inspired by Arab cuisine.
This medieval custard pudding is thickened with flour and eggs and can be thickened and sweetened to taste.
These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
While my content is usually based around historic food, today’s post will be a little bit different. I have chosen to use my ever-decreasing free time to revisit a subject I used to write about on this blog and to finally complete a project that has been gathering dust for the past few years. Medieval…
A simple 14th-century wheat porridge cooked in almond milk.
An easy three-ingredient almond paste/pudding recipe from Das Kochbuch der Sabina Welserin.
A medieval English blancmange recipe with almond milk, chicken and rice.
This lovely 14th-century English cherry pudding (Chireseye) is delicious and easy to make.
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!