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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]
Le Viandier (often called Le Viandier de Taillevent, pronounced [lə vjɑ̃dje də tajvɑ̃]) is a recipe collection generally credited to Guillaume Tirel, alias Taillevent. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth.
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 ...
Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice (the juice of unripe grapes or fruits) vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking. In combination with sweeteners and spices, it produced a ...
Powder-douce (also poudre-douce, literally "sweet powder") is a spice mix used in Medieval and Renaissance cookery. [1] Like modern spice mixes such as Italian seasoning or garam masala, there was not a set ingredient list, and it varied from cook to cook. [2]
Medieval art is colorful, creative, quirky, stylized, and goofy. The results are often incredibly bizarre but undeniably entertaining. The post ‘Weird Medieval Guys’: 50 Amusing And Confusing ...
Medieval cuisine; Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300; The Forme of Cury – a royal collection of medieval English recipes of the 14th century, influenced by the Liber de Coquina; Apicius – a collection of Roman cookery recipes
Leach (sometimes leech [1]) was a popular medieval sweetmeat (confection) consisting of a thick, jelly-like preserve which set hard enough to be sliced for serving. [2]The pastry consisted of sugar and flavourings such as almonds, dates, dried fruit, peel, and fruit extracts (such as rose water), sometimes spiced with ginger, aniseed, cinnamon and other spices or with milk added, and thickened ...