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Medieval cuisine. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for ...
Tudor food and drink. Tudor food is the food consumed during the Tudor period of English history, from 1485 through 1603. A common source of food during the Tudor period was bread, which was sourced from a mixture of rye and wheat. Meat was eaten from Sundays to Thursdays, and fish was eaten on Fridays and Saturdays and during Lent. [1]
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 ...
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".
A perpetual stew, also known as forever soup, hunter's pot, [1][2] or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. [1][3] Such foods can continue cooking for decades or longer if properly maintained.
Lamprey pie is a pastry dish made from sea lampreys or European river lampreys. Lampreys were a delicacy for the wealthy in medieval England and were often given as gifts to royalty as a means of seeking favour. It became tradition for the city of Gloucester to give the monarch a lamprey pie each Christmas. In 1200 the city was fined 40 marks ...
Horsebread. Horsebread was a type of bread produced and consumed in medieval Europe. At the time, it was considered to be of low quality, made from a seasonal mix of legumes, such as dry split peas, and bran [1] along with other non-wheat cereal grains such as oats, rye, and acorns. It was one of the cheapest breads available.
The Good Huswifes Jewell is an English cookery book by the cookery and housekeeping writer Thomas Dawson, first published in 1585. It includes recipes for medicines as well as food. To the spices found in Medieval English cooking, the book adds herbs, especially parsley and thyme. Sugar is used in many of the dishes, along with ingredients that ...