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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]
Le Viandier (often called Le Viandier de Taillevent, pronounced [lə vjɑ̃dje də tajvɑ̃]) is a recipe collection generally credited to Guillaume Tirel, alias Taillevent. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth.
Dating from the early thirteenth century, the Libellus is considered to be among the oldest of medieval North-European culinary recipe collections. The 2 Danish manuscripts K and Q [1] are rough translations of an even earlier cookbook written in Low German, which was the original text that all the four manuscripts are based on. The cookbook ...
Caudle cup in Worcester porcelain, 1805 An earthenware caudle cup depicting King Charles II of England, 1660s, Nelson-Atkins Museum of Art There was a vessel particular to the drink, the caudle cup, a traditional gift, either for a pregnant woman , [ 25 ] or on visits by female friends to the mother lying-in. [ 26 ] Late 17th and early 18th ...
There is an early reference from 1728 in England to a "garnish of fry'd Bread, cut the length of one's Finger", as an accompaniment to boiled tench. [5]In 1868 Alphonse Daudet mentions mouillettes in the novel Le Petit Chose: "A sa gauche, Annou lui taille des mouillettes pour ses oeufs, des oeufs du matin, blancs, crémeux, duvetés".
The recipe calls for a chocolate frosting, but I prefer a ganache, so I cut the frosting and coated them with my favorite ganache. The results were incredible. The results were incredible. Tieghan ...
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".
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".