*Forme of Curye
ed. Constance Hieatt & Sharon Butler, Early English Text Society, Oxford University Press, 1985
Sometimes differently spiced but sometimes surprisingly modern...
- raviolis
- applemoye
- gees in hotchpot
- frumenty
- blanche porre
- blomanger
- stewed pigeons
- loysens / tartlettes
- rabbit in syrup / figgy pudding
*Le Viander de Tallivent
Le Menagier
*Apicius
ed and trans. Joseph Dommers Vehling, Dover
Delicately prepared vegetable with cumin seemed to be very popular in Ancient Rome...
- Varro Beets
- Asparagus
- Young Cabbage
- Rapas
- Porros
- Carrots
Cariadoc's Miscellaney
His Grace Cariadoc has made a Miscellany and there are many recipes therin.
Bhakail Cooks Collegium
The booklet complied for the Cooks Collegium held in the Barony of Bhakail in the East Kingdom on February 17th, AS XXIX. (In PDF Format)
Gregory Blount of Isenfir's Medieval and Renaissance Food Homepage
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Author: Black Tauna
blktauna@shawstudios.com.
Last Updated: 9-12 2006
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