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  2. Le Viandier - Wikipedia

    en.wikipedia.org/wiki/Le_Viandier

    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.

  3. Medieval cuisine - Wikipedia

    en.wikipedia.org/wiki/Medieval_Cuisine

    Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice (the juice of unripe grapes or fruits) vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking. In combination with sweeteners and spices, it produced a ...

  4. The Forme of Cury - Wikipedia

    en.wikipedia.org/wiki/The_Forme_of_Cury

    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".

  5. Over the Garden Fence: The prideful peacock was once the ...

    www.aol.com/over-garden-fence-prideful-peacock...

    But in the Medieval ages, some wealthy Europeans would often dined on peacock at Christmas dinner. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 ...

  6. Liber de Coquina - Wikipedia

    en.wikipedia.org/wiki/Liber_de_Coquina

    Medieval cuisine; Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300; The Forme of Cury – a royal collection of medieval English recipes of the 14th century, influenced by the Liber de Coquina; Apicius – a collection of Roman cookery recipes

  7. The Boke of Cokery - Wikipedia

    en.wikipedia.org/wiki/The_Boke_of_Cokery

    The big birds were served with their plumage, the peacock with its tail spread. [12] Among the drinks was "ipocrasse," a spiced wine: To a quart of red wine, add an ounce of cinnamon and half an ounce of ginger; a quarter of an ounce of grains of paradise and long pepper , and half a pound of sugar.

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  9. Perpetual stew - Wikipedia

    en.wikipedia.org/wiki/Perpetual_stew

    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.