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In wealthy households one of the most common tools was the mortar and sieve cloth, since many medieval recipes called for food to be finely chopped, mashed, strained and seasoned either before or after cooking. This was based on a belief among physicians that the finer the consistency of food, the more effectively the body would absorb the ...
The typical medieval white dish (manjar blanco) seems to have appeared first in Catalonia in the 8th century and eventually evolved into a type of sweet pudding. While poorly represented in cookbooks, the most common food for the general population, other than the regular staples of bread, wine, garlic, onion and olive oil, included eggs, lamb ...
Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple.
In medieval Catalan cuisine, poultry was served for Christmas dinner, and other dishes with salsa de pago were followed by a course of lamb and bacon stew. The last course was formatge torrador (similar to provoleta in modern Argentinian cuisine ), neula and clarea (also called "white sangria ", similar to hippocras ).
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
“His 600-plus-page book provides information on purchasing a wok, maintaining your wok and accessories for your wok, plus great step-by-step recipes with colorful photos,” said Kitterman.