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Casabe (South America, Caribbean): made from bitter cassava root; Frybread (United States) Johnnycake (North America and Caribbean) Native American Flatbread (North America): made from maize flour in a traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese; Pan de semita
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".
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". [98]
The new rulers introduced many new customs and foodstuffs; goblets made of glass rather than metal, savory meat dishes cooked with fruit, spices and herbs like cinnamon, mastic, caraway, sesame and mint and the use of ground almonds or rice as thickeners and a fondness for adding tangy liquids like verjuice, tamarind and the juice of bitter ...
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...
Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for the Shabbat. Chapati: Flatbread: India: Chapati is a circular flatbread made of flour, water, and oil that is then cooked on a stove. It's been a staple in Indian households for many centuries and is even mentioned in old Sanskrit texts.
What makes this bread so darn delicious is that each ingredient (flour, yeast, butter, sugar, milk, and sweetened condensed milk) perfectly balances its counterparts to ensure a light, cloud-like ...
The loaves were oblong in shape, made from ground whole rye, leavened with sour dough and sometimes sweetened with malt syrup. The loaves weighed up to 15–16 kg (33–35 lb). They were baked once a month, as heating the oven was both time-consuming and used a lot of firewood. The bakers in the towns baked their rye bread for the day.