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Give it Forth: Harleian MS. 279 (ab 1430) - Soupes Dorroy- Onion Soup II. Блюдо для любителей лука, хотя имеет довольно необычный вкус

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.

Three Danish archaeologists attempt to recreate in their new cookbook, A Culinary Journey Through Time. Drawing from published archaeological records, the three authors compiled 77 recipes for foods that the ancestors of Europeans likely ate between the Stone Age, 9000 years ago, and the Middle Ages.

Medieval chicken (main pic) plus (bottom, left to right) spices for sausage;

Pass the Garum: Pork and Fruit Minutal

Recreating authentic Ancient Roman Recipes and Menus - Come and eat like the ancients!

Authentic Living with Jane: 18th Century Food: Onion Pye

Century Food: Onion Pye" from Living with Jane - More a demonstration than a recipe (there are links to other sites where the recipes came from), this is a very visual step-by-step into making a pie with a potato, apple, and onion filling.

Harleian MS 279 Oyle Soppys - Oil Sopps - Onion Soup- Medieval Onion Soup- Onions stewed in beer, seasoned with saffron, salt, pepper and sugar and served over toasted bread.

Harleian MS 279 Oyle Soppys - Oil Sopps - Onion Soup- Medieval Onion Soup- Onions stewed in beer, seasoned with saffron, salt, pepper and sugar and served over toasted bread.

Ensopado Medieval (Medieval Beef stew with dumplings)

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

Harleian MS. 279 (ab 1430) - Chardewardon - Pear Custard - velvety custard flavored with pears, cinnamon and ginger.  Medieval comfort food at it's finest!

279 (ab - Chardewardon - Pear Custard - velvety custard flavored with pears, cinnamon and ginger. Medieval comfort food at it's finest!

Give it Forth: Harleian MS. 279 (ab. 1430) - Pompys - Meatballs in Almond Milk Gravy

Culinary history and historic cooking. Interpreted recipes from and centuries.

Bukkenade - There are a number of medieval recipes for this dish. This is a version of the more common ones, using beef instead of veal. The result is a pleasantly different and spicy stew, perfect for dunking slices of bread.  If hyssop is unavailable, leave it out. If verjuice is unavailable, use 1/4 cup wine and 1/8 cup lemon juice England, 15th c.

Bukkenade There are a number of medieval recipes for this dish. This is a version of the more common ones, using beef instead of veal. The result is a pleasantly different and spicy stew, perfect for dunking slices of bread.

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