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The completely edible shortcrust pie did not appear in recipes until the 15th century. Before that the pastry was primarily used as a cooking container in a technique known as huff paste. Extant recipe collections show that gastronomy in the Late Middle Ages developed significantly. New techniques, like the shortcrust pie and the clarification ...
Le Viandier de Taillevant, from a 15th-century edition. 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.
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 ...
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 ...
The culinary fashion of European elites changed considerably in this period. Typically medieval spices like galangal and grains of paradise were no longer seen in recipes. . Updated recipes still had the strong acidic flavors of earlier centuries, but by the 1650s new innovative recipes blending subtle savory flavors like herbs and mushrooms could be found in Parisian cookboo
Recipes for it appear in other 15th-century sources: boil milk, add either wine or ale "and no salt", let it cool, gather the curds and discard the whey, and season with ginger, sugar, and possibly "sweet wine" and candied anise. [3] [5] Certain monks would make a posset including eggs and figs, a possible precursor to eggnog. [6]
[6] [7] [8] The latter is a 15th-century conflation with a French dish of fish and curds called figé, meaning "curdled" in Old French. [7] [6] [9] But it too came to mean a "figgy" dish, involving cooked figs, boiled in wine or otherwise. [7] A turn of the 15th century herbal has a recipe for figee:
Frumentee is served with venison at a banquet in the mid-14th century North Midlands poem Wynnere and Wastoure: "Venyson with the frumentee, and fesanttes full riche / Baken mete therby one the burde sett", i.e. in modern English, "Venison with the frumenty and pheasants full rich; baked meat by it on the table set". [6]