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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 ...
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 ...
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.
The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the ingredients blend together. [4] Various ingredients can be used in a perpetual stew such as root vegetables, tubers (potatoes, yams, etc.), and various meats. [3]
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).
This creamy spinach-and-artichoke chicken skillet serves up the classic combo often reserved for dips and elevates it to main-dish status with the addition of quick-cooking chicken cutlets.
This is one of the Thanksgiving dishes you can make up to a week in advance. (Bonus: The flavors will meld and deepen while it hangs out in the fridge.) Get the Cranberry Sauce recipe .
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