Historical Bites

Tag: pork

  • Cornmarye

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    by

    thlaislinge
    in ,

    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…