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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 de Taillevant, from a 15th-century edition. 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.
An early form of quiche can be found in Forme of Cury, a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling. [113] Le Ménagier de Paris ("Parisian Household Book"), written in 1393, includes a quiche recipe made with three kinds of cheese, eggs, beet greens, spinach, fennel fronds, and parsley. [114]
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".
Oranges and coconut seem to be the main ingredients of ambrosia salad, with something creamy (mayo, evaporated milk, pudding, whipped cream or Cool Whip) to hold everything together.
[6] [7] [8] The latter is a 15th-century conflation with a French dish of fish and curds called figé, meaning "curdled" in Old French. [7] [6] [9] But it too came to mean a "figgy" dish, involving cooked figs, boiled in wine or otherwise. [7] A turn of the 15th century herbal has a recipe for figee:
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
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