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Give it Forth: Harleian MS. 279 (ab 1430) - Soupes Dorroy- Onion Soup II

Give it Forth: Harleian MS. 279 (ab - Soupes Dorroy- Medieval Onion Soup II - Onions simmered in wine, seasoned with salt, pepper, saffron, and served over toasted bread with almond milk.

Medieval Buffet Food Decoration for a Party

Buffet Planning Article - Medieval Buffet Food Decoration for a Party - heres some good ideas for pirate food maybe

Harleian MS. 279 (ab 1430) - .xlij. Conyng, Mawlard, in gely or in cyuey - Hen in Onion Sauce - rabbit, duck or chicken served in a deliciously piquant broth made with onions, seasoned with warmed spices, wine and vinegar. A must try for the medieval foodie or anyone interested in food history.   http://giveitforth.blogspot.com/2017/02/harleian-ms-279-ab-1430-xlij-conyng.html

Conyng, Mawlard, in gely or in cyuey - Hen in Onion Sauce

Harleian MS. 279 (ab 1430) -.xv. Bowres - Braised Fowl - In the second interpretation of this recipe duck, goose, or another form of fowl is braised in a flavorful broth of ale, sage and salt and served as a soup.  Delicious!

Bowres - Braised Fowl - In the second interpretation of this recipe duck, goose, or another form of fowl is braised in a flavorful broth of ale, sage and salt and served as a soup.

Harleian MS. 279 (ab 1430) - .xxxviij. Storion in brothe - Sturgeon in Broth - Delicious fish soup fit for a King! Sturgeon, once reserved for royalty, is cooked in a delicate broth seasoned pepper, mace, cinnamon and ginger, sharpened with vinegar and scented with saffron.   http://giveitforth.blogspot.com/2017/06/harleian-ms-279-ab-1430-xxxviij-storion.html

Storion in brothe - Sturgeon in Broth

Ensopado Medieval (Medieval Beef stew with dumplings)

Ensopado Medieval (Medieval Beef stew with dumplings) usually madden big portions for a large amount of guests.

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