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Medieval

 
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Tornep with chestenne

2 lb Turnip, small white; peeled -& cut in bite-sized pieces 1/3 c White wine; mixed with...

Chicken liver pate' 2

1 Recipe How to make Livering Puddinges--Take the Liver of a Hogge, and give it three or fo...

Cockentrice (a marvelous beast)

1 Suckling pig, about 7 pounds 1 lg Roasting chicken, about 6 -pounds 6 Egg yolks 1/4 ts Po...

Cream custard tart

Doucetes. Take Creme a gode cupfulle, & put it on a straynour, thanne take yolkes of Eyrou...

Ale bread

2 c Flour 2 ts Baking powder 1 ds Salt 12 oz Ale 1 Scallion; handful, chopped 1 Cheese; ha...

Cran-brandy pudding****fjvs25a

1 1/3 c All-Purpose Flour* 1/4 c Firmly Packed Brown Sugar 1/2 ts Cinnamon 1/4 ts Allspice...

Golden toffee sauce

1/2 c Firmly Packed Brown Sugar 1/2 c Sugar 3/4 c Whipping Cream 1/3 c Margarine or Butter...

Merrie crown roast of pork

7 lb Pork Crown Roast 1/2 ts Salt 1/4 ts Pepper Heat oven to 325 degrees F. Season meat wi...

Lady apple fruit wreath****fjvs25a

16 oz. Jar Whole Spiced* 3 oz. Pkg. Cream Cheese** 1 ts Milk*** 2 dr Red Food Coloring****...

Pike in galentyne

3 lb Middle cut of pike Or similar large fish 1 1/4 c White wine 2 tb White wine vinegar 3...

Fig & raisin 'cream'

Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne...

Noumbles

2 lb Beef kidney 3/4 c Beef broth 1/4 c Bread crumbs 2 tb Vinegar 1/4 c Wine, red; or ale...