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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 ...
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 ...
Perpetual stews are speculated to have been common in medieval cuisine, often as pottage or pot-au-feu: . Bread, water or ale, and a companaticum ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available.
Le Viandier is one of the earliest and best-known recipe collections of the Middle Ages, along with the Latin-language Liber de Coquina (early 14th century, believed to contain recipes from France and Italy), the Catalan Llibre de Sent Soví (c. 1320), and the English The Forme of Cury (c. 1390).
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".
Figgy pudding or fig pudding is any of many medieval Christmas dishes, usually sweet or savory cakes containing honey, fruits and nuts. In later times, rum or other distilled alcohol was often added to enrich the fruitiness of the flavour.
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". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple.
Lamprey pie is a pastry dish made from sea lampreys or European river lampreys. Lampreys were a delicacy for the wealthy in medieval England and were often given as gifts to royalty as a means of seeking favour. It became tradition for the city of Gloucester to give the monarch a lamprey pie each Christmas. In 1200 the city was fined 40 marks ...