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Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice (the juice of unripe grapes or fruits) vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking. In combination with sweeteners and spices, it produced a ...
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".
The simplest version of the recipe was made by baking a batter flavored with green tansy juice. Later recipes, like the one from the 16th-century Good Housewife's Handbook added more ingredients like parsley , feverfew and violets to an egg batter that was fried like pancakes , though with a slightly green coloring from the addition of tansy ...
The four banal (English: common oven) was a feudal institution in medieval France. The feudal lord (French: seigneur) often had, among other banal rights, the duty to provide and the privilege to own all large ovens within his fief, each operated by an oven master or fournier. In exchange, personal ovens were generally outlawed and commoners ...
More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent [1]). It was also frequently used as a subtlety, a dish between courses at a banquet.
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.
Medieval Italians also used eggs to a higher degree than many other regions, and the recipe collections describe herb omelettes (herboletos) and frittatas. Grapes as tasty morsels and lemons as a cooking ingredient was ubiquitous and, of course, olive oil of every conceivable kind was the cooking fat of choice in all regions, including the ...
A medieval baker and his apprentice. In Medieval Europe, baking ovens were often separated from other buildings (and sometimes located outside city walls) to mitigate the risk of fire. [5] Because bread was an important staple food, bakers' production factors (such as bolting yields, ingredients, and loaf sizes) were heavily regulated. [5]