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In wealthy households one of the most common tools was the mortar and sieve cloth, since many medieval recipes called for food to be finely chopped, mashed, strained and seasoned either before or after cooking. This was based on a belief among physicians that the finer the consistency of food, the more effectively the body would absorb the ...
In medieval Catalan cuisine, poultry was served for Christmas dinner, and other dishes with salsa de pago were followed by a course of lamb and bacon stew. The last course was formatge torrador (similar to provoleta in modern Argentinian cuisine ), neula and clarea (also called "white sangria ", similar to hippocras ).
The typical medieval white dish (manjar blanco) seems to have appeared first in Catalonia in the 8th century and eventually evolved into a type of sweet pudding. While poorly represented in cookbooks, the most common food for the general population, other than the regular staples of bread, wine, garlic, onion and olive oil, included eggs, lamb ...
The 15th-century cookery book Un Vyaunde furnez sanz nom de chare describes a croustade of veal, herbs, dates, and eggs baked in a coffin, but other sources describe croustades of chicken and pigeon. [10]
Lamprey pie is a pastry dish made from sea lampreys or European river lampreys. Lampreys were a delicacy for the wealthy in medieval England and were often given as gifts to royalty as a means of seeking favour. It became tradition for the city of Gloucester to give the monarch a lamprey pie each Christmas. In 1200 the city was fined 40 marks ...
Last Christmas, Mays played 50 characters, from Scrooge down to a potato bubbling against a pot lid, in his one-man "A Christmas Carol" on Broadway, an adaptation he wrote with his wife, Susan ...
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".
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