Straight to the recipe A very special pie from the sixteenth century There is a growing interest for vegetables and fruit from the past. Compared to, say the seventeenth century, the variety in apples, pears and plumbs has become less and less. Nowadays it is mainly those varieties that are easy to grow, have a high…
quince
Murri
Straight to the recipe An Arabian condiment from the Middle Ages Who  prepares medieval Arab recipes on a regular basis, will have read about murrÄ«, because this condiment is frequently used in period recipes. The ancient Romans had garum, the medieval Arabs had their murrÄ«. This sauce can best be described as a fragrant, spicy way of…
Quince jelly
In the Dutch language quinces are called quince apple or or quince pear. According to the sixteenth-century recipe for quince pie, quince apples must cooked and quince pears baked. I am not sure why, the form of a quince makes no difference in the preparation. The recipe on this page is for quince jelly from…
Stuffed quinces
Straight to the recipe A medieval recipe with marrow Triggered by the appearance of a cookbook with beautiful marrow bones on the cover (Bones van Jennifer McLagan), I have adapted two medieval recipes with marrow. The first, for pasties with marrow, is here, where you can also read more about marrow and marrow bones. On this page…