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It is currently housed in the Royal Library of Copenhagen (Ny samling Nr. 66, 8 vo.). Food historian Dr. Rudolf Grewe proposed a NW Mediterranean origin for this book based on the recipes and their ingredients, such as saffron. Since Harpestraeng studied medicine in Provence, probably at Montpellier, he may have obtained the book during that time.
Steve Roud, librarian and folklorist, compiled a compendium of The English Year including three recipes for frumenty. [8] They show considerable variation with place and time. The typical method of preparation was to parboil whole grains of wheat in water, then strain off and boil in milk, sweeten the boiled product with sugar, and flavour with ...
Gruel may also be made from millet, hemp, barley, or, in hard times, from chestnut flour or even the less bitter acorns of some oaks. Gruel has historically been associated with feeding the sick [1] and recently-weaned children. Gruel is also a colloquial expression for any watery food of unknown character, e.g., pea soup.
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".
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".
Medieval quince preserves, which went by the French name cotignac, produced in a clear version and a fruit pulp version, began to lose their medieval seasoning of spices in the 16th century. In the 17th century, La Varenne provided recipes for both thick and clear cotignac. [3] In 1524, Henry VIII received a "box of marmalade" from Mr Hull of ...
Beef Fudge. Yes, beef fudge. Apparently back in the 1960s, wives of cattle farmers had an abundance of beef on hand and came up with some pretty creative recipes.
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]