Medieval to 1500

The sampling of recipes from this era mostly represent various items I would have cooked as a result of translating middle English to modern English which I enjoy doing for fun, or for food I might have served others during SCA (a medieval themed organization) activities. Many of my 16th century experiments also fall into that category.

 

Medicinal Drinks – An Anonymous Andalusian Cookbook, 13th century
Ijjâs (A Dish with Prunes) – An Anonymous Andalusian Cookbook, 13th century
Barmakiyya – An Anonymous Andalusian Cookbook, 13th century
Morree – Forme of Cury, 14th century
Cominee of Hens – Enseignements, 14th century
Funges – Forme of Cury, 14th century
Eggplant – The Art of Cooking, 15th century
Deep-Fried Eggs – The Art of Cooking, 15th century
Garnished Turnips – Riva Del Garda Manuscript, 15th century
Dried Pies, made with whole fish – The Art of Cooking, 15th century
Smelts – The Art of Cooking, 15th century
Blancmange in the Catalan Style – The Art of Cooking, 15th century
Zabaglione – The Art of Cooking,15th century
Bryndons – Two 15th century cookbooks, 15th century
Beef y-Stywyd – Two 15th century cookbooks, 15th century
Peers in Confyt – The Forme of Cury, 15th century
Frittata – The Art of Cooking, 15th century
Rashers – The Art of Cooking,15th century
Garlic Sauce (shown served on vermicelli with bay shrimp) – The Art of Cooking,15th century
Vermicelli – The Art of Cooking,15th century (a thicker noodle, but made from the same recipe)
Apple Fritters – The Art of Cooking,15th century
Fried Flans – Good and noble food,15th century
Florentine-Style Meat in a Baking Dish – The Neapolitan recipe collection,15th century
Fried Parsnips – The Neapolitan recipe collection,15th century
Mortar Cakes – MI 128, Medical and scientific manuscript collection Bavaria/Austria,15th century
Kletzenmus (Pear Sauce) – MI 128, Medical and scientific manuscript collection Bavaria/Austria,15th century
Red Sauce – MI 128, Medical and scientific manuscript collection Bavaria/Austria,15th century
Rapes in Pottage – (Also Parsnips in Pottage) Two 15th century cookbooks, 15th century
Venison in Broth – Two 15th century cookbooks, 15th century
To Make Cream Boil – A Noble boke off cookry…, 15th century
Cawdelle Ferry – Two 15th century cookbooks, 15th century
Cyuele – 15th century cookbook, LAUD MS. 553
Sauce for Roasted Mallard – MS Pepys 1047, 15th century