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Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten.
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".
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".
Barley gruel – type of porridge found in Danyang, Jiangsu.It is made from barley, rice and alkali.; Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a splash of milk.
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 ...
Ātōle ([aːˈtoːlːi]), maize gruel, accounted for a considerable amount of the daily calorie intake. The basic recipe for ātōle was eight parts water and six parts maize with lime that was cooked until it softened and then ground. The mixture was then boiled until it thickened.
Chocolate Dipped Ghost Pretzels. These ghost dippers are one of the easiest recipes ever! Microwave white candy melts and 1 tsp coconut oil for 20-second increments, stirring until melted and smooth.
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".