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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.
A 1998 attempt to recreate medieval English "strong ale" using recipes and techniques of the era (albeit with the use of modern yeast strains) yielded a strongly alcoholic brew with original gravity of 1.091 (corresponding to a potential alcohol content over 9%) and "pleasant, apple-like taste".
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.
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]
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More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent [1]). It was also frequently used as a subtlety, a dish between courses at a banquet.
Cockentrice is a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon. [1] Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet to not waste the other half. [2]
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".