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Harleian MS. 279 (ab 1430) - lvij - Charlet a-forcyd ryally - Pork Custard reinforced Royally- an unusual dish of pork cooked in almond milk and eggs,seasoned with wine, ginger, galingale, saffron and ginger.

279 (ab - lvij - Charlet a-forcyd ryally - Pork Custard reinforced Royally- an unusual dish of pork cooked in almond milk and eggs,seasoned with wine, ginger, galingale, saffron and ginger.

Harleian MS. 279 (ab 1430) -.lvj. Charlette - Pork Custard - an unusual dish of pork cooked with milk and eggs, pressed into a curd, and served with heated broth.  While intriguing, probably not for the modern diner.

Charlette - Pork Custard - an unusual dish of pork cooked with milk and eggs, pressed into a curd, and served with heated broth. While intriguing, probably not for the modern diner.

Harleian MS. 279 (ab 1430) - .Cl. Cawdel out of lente. - Caudel out of Lent - a delicious drink, sauce or custard depending on cooks whim made from almond milk, eggs and sugar.  Simple ingredients creating a delicious dish fit for a king.   http://giveitforth.blogspot.com/2017/05/harleian-ms-279-ab-1430-cl-cawdel-out.html

Medieval dairy-free custard recipe: Give it Forth: Harleian MS. Cawdel out of lente. - Caudel out of Lent

Give it Forth: Adventures in Medieval Cookery

Give it Forth: Adventures in Medieval Cookery

Harleian MS. 279 (ab 1430) - ixl. Oystres en grauey - Oysters cooked in a delicate broth made from almond milk, wine and the oyster liquor, flavored with onions, clove, mace, sugar and ginger.  A very early recipe for oyster stew. An absolute *must try* for the oyster connoisseur, foodie, food historian or re-creationist.   http://giveitforth.blogspot.com/2017/12/harleian-ms-279-ab-1430-ixl-oystres-en.html

Culinary history and historic cooking.

Harleian MS. 279 (ab 1430) - For to make Blawnche Perrye - Creamed Leeks with Rice - a delicious dish of leeks, cooked with almond milk and rice traditionally served with fish.  Also a very brief look at medieval food preservation methods.

279 (ab - For to make Blawnche Perrye - Creamed Leeks with Rice - a delicious dish of leeks, cooked with almond milk and rice traditionally served with fish. Also a very brief look at medieval food preservation methods.

Give it Forth: Harleian MS 279 Whyte wortes (~1430) Creamed Greens - Another comfort dish frome Harleian MS 279-- Tender cabbage and kale, creamed with almond milk thickened with rice flour, flavored with saffron, salt and a touch of honey.  A dish that is as delicious as it is beautiful to look at!

Harleian MS 279 Whyte wortes White Wortes- Greens Creamed with Almond Milk

Give it Forth: Pottages - Harleian MS. 279 (ab 1430) - Rede Rose - Rose Custard

279 (ab - Rede Rose - Rose Custard - Velvety, sweet and just a hint of roses, this beautiful custard highlights the delicacy of medieval cooking.

Culinary history and historic cooking. Interpreted recipes from 1st, 12th, 13th, 14th, 15th, and 16th centuries.

Cawdelle de Almaunde - Almond Caudle - a tasty beer based soup or drink that was favored in the Middle Ages. Almond milk and beer are cooked together, seasoned simply with sugar, salt and saffron.

Culinary history and historic cooking. Interpreted recipes from 1st, 12th, 13th, 14th, 15th, and 16th centuries.

Culinary history and historic cooking. Interpreted recipes from 1st, 12th, 13th, 14th, 15th, and 16th centuries.

Give it Forth: Harleian MS. 279 (ab 1430) - .xliiij. Mortrewys de Fleyssh and xliij. Mortrewes of Fysshe - Mortrews of Flesh and Motrews of FishHarleian MS. 279 (ab 1430) - .xliiij. Mortrewys de Fleyssh and xliij. Mortrewes of Fysshe - Mortrews of Flesh and Motrews of Fish - A precursor to modern Pâté, pork or fish are cooked in flavorful broths, ground into pastes and served with a hint of ginger. Once eaten with the point of the knife or off of your fingers, these elegant dishes are…

Mortrewes of Fysshe - Mortrews of Flesh and Motrews of Fish

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