Udforsk disse idéer og meget mere!

Udforsk beslægtede emner

middle ages fastfood

middle ages fastfood

Some recipes from Great Medieval Projects You Can Build Yourself. Trencher, roasted fowl, pokerounce, potage, mock mead, spiced almonds.

Eat Like a Geek: A Medieval Feast

Some recipes from Great Medieval Projects You Can Build Yourself. Trencher, roasted fowl, pokerounce, potage, mock mead, spiced almonds.

What did Henry VIII Really Eat? Tudor Mincemeat Pie. This one actually contains meat and fruit, nowadays most mincemeat only contains fruit. Recipe here

What did Henry VIII Really Eat? Tudor Mincemeat Pie. This one actually contains meat and fruit, nowadays most mincemeat only contains fruit. Recipe here

Bozicna pogaca

Bozicna pogaca

Food History Jottings: Recreation of a Grocers' Company feast from 1566. Being able to serve a wide variety of birds at a feast was a symbol status in Tudor and medieval England. © Ivan Day

Food History Jottings: Recreation of a Grocers' Company feast from 1566. Being able to serve a wide variety of birds at a feast was a symbol status in Tudor and medieval England. © Ivan Day

Cauli Verdi: medieval pottage recipe fit for a lord  (hmmmm----I need to look into the recipe's origin)

Cauli Verdi: medieval pottage recipe fit for a lord

Cauli Verdi: medieval pottage recipe fit for a lord (hmmmm----I need to look into the recipe's origin)

Apothecary shop - 14th century

Apothecary shop - 14th century

bukkenade

bukkenade

A Flaune of Almayne - This recipe is a bit of an oddity. It seems to be a cross between a fruit tart and a custard. The result is a sort of fine, apple-flavored, bread pudding in a pie crust. The apple flavor seems to be stronger when it is served cold, and is really brought out by adding the cinnamon-sugar at the end. - England, 15th c.

A Flaune of Almayne - This recipe is a bit of an oddity. It seems to be a cross between a fruit tart and a custard. The result is a sort of fine, apple-flavored, bread pudding in a pie crust. The apple flavor seems to be stronger when it is served cold, and is really brought out by adding the cinnamon-sugar at the end. - England, 15th c.

School of the Renaissance Artisan: Simple Simon met a pieman, going to the fair...

School of the Renaissance Artisan: Simple Simon met a pieman, going to the fair...

Pinterest
Søg