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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 ...
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 ...
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.
Perpetual stews are speculated to have been common in medieval cuisine, often as pottage or pot-au-feu: . Bread, water or ale, and a companaticum ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available.
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[1] [2] In medieval England, the term referred to a drink brewed without hops. [3] As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation, before hops replaced gruit as the bittering agent. [4]
Black treacle has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. [4] Golden syrup treacle is a common sweetener and condiment in British cuisine , found in such dishes as treacle tart and treacle sponge pudding .