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Frumentee is served with venison at a banquet in the mid-14th century North Midlands poem Wynnere and Wastoure: "Venyson with the frumentee, and fesanttes full riche / Baken mete therby one the burde sett", i.e. in modern English, "Venison with the frumenty and pheasants full rich; baked meat by it on the table set". [6]
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European ...
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants.
They are then scratted (crushed) into pomace in the matxaka using wooden mallets called pisoiak but without cracking the seeds as this would add a bitter taste. The pulp ( patsa ) is then transferred to a press and the must ( muztioa ) collected (or caught on the ground floor in a vat ( tina ) in the medieval style sagardotegi), processed and ...
One popular citrus fruit used in marmalade production is the bitter orange, Citrus aurantium var. aurantium, prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The Portuguese original word marmelada means made of 'quince'.
Treacle is made from the syrup that remains after sugar is refined.Raw sugars are first treated in a process called affination.When dissolved, the resulting liquor contains the minimum of dissolved non-sugars to be removed by treatment with activated carbon or bone char.
An entremet or entremets (/ ˈ ɑː n t r ə m eɪ /; French: [ɑ̃tʁəmɛ]; from Old French, literally meaning "between servings") in Medieval French cuisine referred to dishes served between the courses of the meal, often illusion foods and edible scenic displays. The term additionally referred to performances and entertainments presented ...