A simple 14th-century wheat porridge cooked in almond milk.
An easy three-ingredient almond paste/pudding recipe from Das Kochbuch der Sabina Welserin.
Celebrate Halloween with these WWII-era recipes for popcorn balls, spiced apple cider and peanut butter sandwiches (with five mix-ins).
This lovely 14th-century English cherry pudding (Chireseye) is delicious and easy to make.
Ugali is a simple dish made only with white cornmeal and water.
Medieval rice porridge with dates, c. 1420.
There is no shortage of 15th century Italian recipes thanks to Maestro Martino de Rossi, a well known and influential “celebrity” chef who worked in some of the greatest kitchens of late Medieval/Renaissance Italy. In 1464/65 he wrote Libro de Arte Coquinaria (The Art of Cooking), which is widely considered to be the first modern…
This is part two of a three-part series of medieval almond milk recipes. Part One includes some background information about the important role that almond milk played in medieval cooking. If you haven’t done so already, I highly suggest reading Almond Milk the Medieval Way. Today’s almond milk recipe comes from a medieval cookbook called…
“Take peeled almonds, crush very well in a mortar, steep in water boiled and cooled to lukewarm, strain through cheesecloth and boil your almond milk on a few coals for an instant or two.”
– Le Viandier de Taillevent