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Dawson's Good Huswifes Jewell gives recipes for making fruit tarts using fruits as varied as apple, peach, cherry, damson, pear, and mulberry. For stuffing for meat and poultry, or as he says "to farse all things", he recommends using the herbs thyme, hyssop, and parsley, mixed with egg yolk, white bread, raisins or barberries, and spices including cloves, mace, cinnamon and ginger, all in the ...
The Good Huswifes Jewell gives recipes for making fruit tarts using fruits as varied as apple, peach, cherry, damson, pear, and mulberry.For stuffing for meat and poultry, or as Dawson says "to farse all things", he recommends using the herbs thyme, hyssop, and parsley, mixed with egg yolk, white bread, raisins or barberries, and spices including cloves, mace, cinnamon and ginger, all in 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".
This last type of non-dairy milk product is probably the single most common ingredient in late medieval cooking and blended the aroma of spices and sour liquids with a mild taste and creamy texture. [109] Salt was ubiquitous and indispensable in medieval cooking. Salting and drying was the most common form of food preservation and meant that ...
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". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple.
Scully, Terence (1995) The Art of Cookery in the Middle Ages ISBN 0-85115-611-8; Dembinska, Maria (1999) Food and drink in medieval Poland: rediscovering a cuisine of the past, translated by Magdalena Thomas, revised and adapted by William Woys Weaver ISBN 0-8122-3224-0
The Stratford feast in the 15th century took place on a meat day, but based on expenditures it appears that some persons chose to eat fish. Wheat was purchased, sometimes in amounts over five quarters (perhaps 60 kg), to bake (sometimes very large) loaves of bread, though by the second half of the 15th century the bread was baked by local bakers instead of at the guild's bakehouse.
The Liber de Coquina ("The book of cooking/cookery") is one of the oldest medieval cookbooks. Two codices that contain the work survive from the beginning of the 14th century. Both are preserved at the Bibliothèque Nationale in Paris, France. [1]