Thursday, September 25, 2003

Add ye powederrd cheesse to the boxx of Krafft Dinnyer nooddles...

I've spotted an online transcript of a cookbook (pamphlet, really) of English medieval recipes: A Book of Cookrye, published in 1591.

A sample recipe:

To bake Chickins.
Season them with cloves, mace, sinamon ginger, and some pepper, so put them into your coffin, and put therto corance dates Prunes, and sweet Butter, or els Marow, and when they be halfe baked, put in some sirup of vergious, and some sugar, shake them togither and set them into the oven again.

Hmm, sirup of vergious...won't be able to ask the neighbours for a cup of that.

Thanks to the Medieval/Renaissance Food Homepage.