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Revolution and Consumption in Late Medieval England. Woodbridge: Boydell & Brewer. ISBN 978-0851158327. Hunt, Edwin S.; Murray, James H. (1999). A History of Business in Medieval Europe, 1200–1550. Cambridge: Cambridge University Press. ISBN 0-521-49923-2. Notaker, Henry (2017). A history of cookbooks: from kitchen to page over seven ...
Bake crumb cake, tenting with foil if almonds get too dark, until topping is golden brown and a tester inserted into the center comes out with a few moist crumbs attached, 50 to 55 minutes. Let cool.
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]
Horsebread, a low-cost European bread that was a recourse of the poor; Katemeshi, a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish [8] Lampredotto, Florentine dish or sandwich made from a cow's fourth stomach; Panzanella, Italian salad of soaked stale bread, onions and tomatoes
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Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices.
The cheapest bread available was Carter's bread, which was a mixture of rye and wheat. The middle class or prosperous tenants ate ravel—also known as yeoman's bread—made of wholemeal. The most expensive bread was manchet, made of white wheat flour. [5] It was often telling what social status one belonged to by what type of bread they ate. [6]