Straight Outta Cairo: Irnin (stuffed cookies)
by Maitre Gilles de Beauchamps, OC, OP, OL Yule came and went and I did not bother to make cookies …
by Maitre Gilles de Beauchamps, OC, OP, OL Yule came and went and I did not bother to make cookies …
by THFool Dagonell the Juggler “Forme of Cury” is a manuscript “Compiled, about 1390, by the Master Cooks of King …
by THFool Dagonell the Juggler This recipe is from Harleian ms. 279, “Dyed Bake Metis” (“Various Baked Dishes”), which is …
by THFool Dagonell the Juggler The theme for the AS 55 Scarlet Apron Cooking Competition, traditionally held at the Æthelmearc …
By Meadbh ni Clerigh and Elska á Fjárfelli Dominion of Myrkfaelinn November 12 marked our first Sunday A&S practice: “Redaction …
by THFool Dagonell the Juggler. From The Closet of the Eminently Learned Sir Kenelme Digbie Opened (1669) Original Text: …
by Caleb Reynolds. Milk was an important ingredient in medieval cookery. The problem with animal milk (milk from cows, goats, …