Straight to the recipe Medieval pasties with bone marrow In 2006 I acquired the book Bones by Australian chef de cuisine Jennifer McLagan.…
Wine nor vinegar Literally verjuice means 'green juice' (from French 'jus vert'). It is the juice from unripe grapes, unripe…
Medieval Dutch wafers Straight to the recipe Wafers are delicious and easy to make. Actually they are a kind of…
Straight to the recipe Recipes for bread from the distant past are rare. The recipe on this page was inspired…
Crostini with cheese The Italian cuisine is one of my favourites. So, here is another recipe from Italy's rich culinary past! I have…
Straight to the recipe An Italian recipe from the sixteenth century This is a real classic from the Italian kitchen:…
Fish played a prominent role in the daily diet throughout the Catholic Middle Ages, because during set periods and days…
Straight to the recipe A sixteenth-century Dutch recipe This winter salad for parsnips is taken from a Dutch cookbook from…
Straight to the recipe Medieval apple pie for Lent Lent - The fishy season In the Middle Ages the catholic…
Stuffed eggs from early sixteenth century The oldest extant Dutch cookbook in print dates from 1514. It is titled Een notabel…