Category: English
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Spinach Toast
Historical Food for the Modern Palette In preparation for a feast I am doing this fall with my dear friend, Magdalena, I tried this historical bite and wanted to share it with you. The theme of this feast is “A Tudor Christmas” so I will probably be posting alot of 15th & 16th century English…
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Cornmarye
Historical Food for the Modern Palette This is one of my favority dishes. It is from the 1390 manuscript A Forme of Cury (1) Most of the recipes online from the 14th century that have been redacted are from this manuscript. You can see a transcription at Medieval Cookery. Original Recipe Cornmarye Take colyaundre, caraway smale grounden, powdour…
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Lozenges
Lozenges This recipe I discovered when I was searching for an appetizer dish for a first course in a luncheon feast I was planning. They are the medieval equivalent of chips and are serve with Prenade, a dipping sauce made mostly of dried fruit. MEDIEVAL CHIPS AND DIP! WHO WOULD HAVE THOUGHT! The original recipe is in “Take…
Historical Bites 