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Salting and drying was the most common form of food preservation and meant that fish and meat in particular were often heavily salted. Many medieval recipes specifically warn against oversalting and there were recommendations for soaking certain products in water to get rid of excess salt. [110]
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.
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
Bald's eyesalve is an early medieval English medicine recorded in the 10th-century Anglo-Saxon Bald's Leechbook. It is described as a treatment for a " wen ", a cyst or lump in the eye. The ingredients include garlic, another Allium (it is unclear which), wine and bovine bile, crushed and mixed together before being left to stand for nine days.
Three ways with hare: recipes in Hannah Glasse's The Art of Cookery Made Plain and Easy (1747), p.50. One common traditional dish that involves jugging is jugged hare (a similar stew is known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water.
[4] [5] The taste of garum is thought to be comparable to that of today's Asian fish sauces. [6] Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates. [7] It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. [8] Murri may ...
François Pierre La Varenne, Le Cuisinier françois (Paris, 1652) mentions the use of a réchaut in a recipe for champignons à l'olivier. [4] In describing the Velazquez genre painting ( illustration ), sometimes art historians not handy in the kitchen describe her as frying eggs in her earthenware dish. [ 5 ]
Fish ponds were created on most estates to provide freshwater fish for the consumption of the nobility and church; these ponds were extremely expensive to create and maintain. [69] Improved ways of running estates began to be circulated and were popularised in Walter de Henley's famous book Le Dite de Hosebondrie, written around 1280.