Straight to the recipe The recipe for this nourishing dish has survived in several medieval English manuscripts. Although it is…
Straight to the recipe Herring, often in preserved form, is very important food for medieval people. During the fifteenth century,…
Straight to the recipe A familiar recipe with a twist One of the first modern recipes I published in the Dutch section…
Straight to the recipe A recipe from the Hunger Winter '44/'45 I have deliberated for a long time whether to…
Straight to the recipe 'Souppe en civé' Eggs are very prominent in medieval cuisine, they are used as thickening agent in sauces…
Straight to the recipe An English recipe from the fifteenth century A recipe from an English manuscript from the middle…
Stock gets most of its taste from meat and bones (poultry, cattle or fish). What to do if you are…