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A 1998 attempt to recreate medieval English "strong ale" using recipes and techniques of the era (albeit with the use of modern yeast strains) yielded a strongly alcoholic brew with original gravity of 1.091 (corresponding to a potential alcohol content over 9%) and "pleasant, apple-like taste".
Medieval Italians also used eggs to a higher degree than many other regions, and the recipe collections describe herb omelettes (herboletos) and frittatas. Grapes as tasty morsels and lemons as a cooking ingredient was ubiquitous and, of course, olive oil of every conceivable kind was the cooking fat of choice in all regions, including the ...
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".
Le Viandier is one of the earliest and best-known recipe collections of the Middle Ages, along with the Latin-language Liber de Coquina (early 14th century, believed to contain recipes from France and Italy), the Catalan Llibre de Sent Soví (c. 1320), and the English The Forme of Cury (c. 1390).
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".
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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.
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