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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 ...
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 interior of a Transylvanian Saxon household, as depicted by German painter Albert Reich (1916 or 1917).. The traditional cuisine of the Transylvanian Saxons had evolved in Transylvania, contemporary Romania, through many centuries, being in contact with the Romanian cuisine but also with the Hungarian cuisine (with influences stemming mostly from the neighbouring Székelys).
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]
1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast for 10 minutes, until golden. Let cool, then coarsely chop. 2. In a bowl, mix the shallot and vinegar; let stand for 10 minutes.
Get the recipe. 4. Bitter Greens Salad with Herby Ranch Dressing ... use the standard orange—they'll taste just as good." Get the recipe. 6. Cacio e Pepe Mac and Cheese ... Go the medieval route ...
According to Polish food historian Maria Dembińska, bigos may derive from a medieval dish known in Latin as compositum, or "mixture". It was made from various vegetables, such as cabbage, chard and onions, that were chopped or shredded, layered inside an earthenware three-legged Dutch oven and braised or baked. [47]
Once harvested, the naturally bitter kalamata olives are soaked in a brining solution and left to ferment in order to increase their sodium and water content, whilst achieving a plumper, tastier ...