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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 ...
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".
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]
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).
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
Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300; Liber de Coquina – (The book of cooking/cookery) is one of the oldest medieval cookbooks. The Forme of Cury – (Method of Cooking, cury being from Middle French cuire: to cook) is an extensive collection of medieval English recipes of the 14th century.
“During the 14th to 15th century there (was) a lot of piracy on the Baltic Sea,” one of the study authors said. 15th century shipwreck reveals ‘surprising’ cargo and weapons for fending ...
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]