Straight to the recipe A bright summer-sauce from the sixteenth century Blackbirds, thrushes, finches - who doesn't enjoy hearing these…
Straight to the recipe This recipe for broad beans is taken from the sixteenth-century cookbook Opera by Italian Bartolomeo Scappi (see bibliography). more…
Recipes from the seventeenth century During Lent, between carnival and Easter, the catholic church (and after the Reformation several protestant…
This the third recipe for Good Friday. The other recipes are Pomegranate Salad and Jacobin Sops. If one grows spinach…
Meat stock from the nineteenth century Soup is an important part of the Eastern-European kitchen. In the Gift for young…
In the introduction to the recipe for Pomegranate Salad I mentioned the only day that the (catholic) French alle ate…
Straight to the recipe Jean-Louis Flandrin, who died in 2001, wrote in his posthumously published book L'Ordre des mets that the reformation…
Straight to the recipe Unchanged through the centuries There was no country called Italy in the Middle Ages. There was…
Straight to the recipe A medieval feast for nose, eyes and palate Sauces are an important part of the medieval…
The recipe on this page is taken from a cookbook that I have had in my possession for years, but…