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Perpetual stews are speculated to have been common in medieval cuisine, often as pottage or pot-au-feu: . Bread, water or ale, and a companaticum ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available.
The word "moustache" is French, and is derived from the Italian mustaccio (14th century), dialectal mostaccio (16th century), from Medieval Latin mustacchium (eighth century), Medieval Greek μουστάκιον (moustakion), attested in the ninth century, which ultimately originates as a diminutive of Hellenistic Greek μύσταξ (mustax, mustak-), meaning "upper lip" or "facial hair", [3 ...
Powder-forte (poudre forte) was a medieval spice mix similar to poudre douce, but often incorporating more pungent flavors like pepper. [1] Spice mixes like powder-forte were a common ingredient in the recorded recipes of medieval cuisine, often used in combination with foods that are not heavily spiced in modern preparations.
Dating from the early thirteenth century, the Libellus is considered to be among the oldest of medieval North-European culinary recipe collections. The 2 Danish manuscripts K and Q [1] are rough translations of an even earlier cookbook written in Low German, which was the original text that all the four manuscripts are based on. The cookbook ...
Le Viandier (often called Le Viandier de Taillevent, pronounced [lə vjɑ̃dje də tajvɑ̃]) is a recipe collection generally credited to Guillaume Tirel, alias Taillevent. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth.
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
It’s not that Tominsky particularly liked rotisserie chicken, which he calls “slightly medieval” and “very aromatic.” It was just cheap and accessible, even without a Costco membership.
Powder-douce (also poudre-douce, literally "sweet powder") is a spice mix used in Medieval and Renaissance cookery. [1] Like modern spice mixes such as Italian seasoning or garam masala, there was not a set ingredient list, and it varied from cook to cook. [2]