- Page 1: How to Milk an Almond Stuff an Egg
- Page 6 and 7: Table of Contents Introduction 0 Re
- Page 8 and 9: Pepys 1047. Published as Stere Hit
- Page 10 and 11: Mappae Clavicula: a Little Key to t
- Page 12 and 13: Note: 1 ratl=12 uqiya=1 pint; 1 Mak
- Page 14 and 15: esidue produces almost no more milk
- Page 16 and 17: Para Hazer Tortillon Relleno: To Ma
- Page 18 and 19: Russian Cabbage and Greens Domostro
- Page 20 and 21: ¼ head cabbage = ⅜ lb ⅓ c rais
- Page 22 and 23: Perre Two Fifteenth Century p. 83 T
- Page 24 and 25: Potage of Onions Which They Call "C
- Page 26 and 27: Salmon Roste in Sauce Two Fifteenth
- Page 28 and 29: Soups A Potage with Turnips Platina
- Page 30 and 31: Cretonnée of New Peas Menagier p.
- Page 32 and 33: Capons Stwed Two Fifteenth Century
- Page 34 and 35: Moorish Chicken Portuguese p. P-3 C
- Page 36 and 37: Conyng, Hen, or Mallard Two Fifteen
- Page 38 and 39: Pottage with Whole Herbs English Hu
- Page 40 and 41: Meat Casserole (Cazuela De Carne) D
- Page 42 and 43: Mete of Cypree Curye on Inglysch p.
- Page 44 and 45: Bourbelier of Wild Pig Menagier p.
- Page 46 and 47: 3 T parsley 1 t fennel seed, ground
- Page 48 and 49: To Make a Chicken Tart Due Libri di
- Page 50 and 51: Another Crust with Tame Creatures P
- Page 52 and 53:
Cut butter into flour, then crush s
- Page 54 and 55:
To Make Iumbolls Hugh Platt p. 12 T
- Page 56 and 57:
A Flaune of Almayne Ancient Cookery
- Page 58 and 59:
To Make Cheesecakes Digby p. 214 Ta
- Page 60 and 61:
Milkemete Two Fifteenth Century p.
- Page 62 and 63:
Lente Frytoures Two Fifteenth Centu
- Page 64 and 65:
Golden Morsels Platina p. 148 (book
- Page 66 and 67:
Good Membrillate Which Is A Pottage
- Page 68 and 69:
To make Marmelade of Quinces or Dam
- Page 70 and 71:
Cook the honey, using a candy therm
- Page 72 and 73:
Crumble bread, soak with 1 c wine a
- Page 74 and 75:
Boil eggs until hard, about 12 minu
- Page 76 and 77:
Macrows Forme of Cury p. 46 Take an
- Page 78 and 79:
2 c water ⅓ c milk 1 c cracked wh
- Page 80 and 81:
White Pudding Icelandic p. 216 One
- Page 82 and 83:
½ lb butter 1 c water 5 c flour ¾
- Page 84 and 85:
dish as we make it is a little spic
- Page 86 and 87:
Preparing a Dish of Cardoons with M
- Page 88 and 89:
mix the rest of the ground lamb wit
- Page 90 and 91:
2 lb lamb 6 cloves garlic [1 t cinn
- Page 92 and 93:
Naranjiya al-Bagdadi p. 40 Cut fat
- Page 94 and 95:
Making Baqliyya with Eggplants Anda
- Page 96 and 97:
Bring 3 c of water to a boil; peel
- Page 98 and 99:
so that only the oils remain, garni
- Page 100 and 101:
1 ¼ lb eggplant 1 ½ t cinnamon 2
- Page 102 and 103:
Boil sumac in water about 2 minutes
- Page 104 and 105:
about 15 minutes, until sauce is mo
- Page 106 and 107:
Adas Ibn al-Mabrad p. 21 The best w
- Page 108 and 109:
Al-Ghassani's Tharda Andalusian A-4
- Page 110 and 111:
⅞ lb lamb 1 c water "spices": ora
- Page 112 and 113:
Shushbarak Ibn al-Mabrad p. 20 You
- Page 114 and 115:
Oven Dishes and Roasting The making
- Page 116 and 117:
Rub chicken with salt and thyme and
- Page 118 and 119:
and put them on a frying pan at med
- Page 120 and 121:
Preparation of Qursas Andalusian p.
- Page 122 and 123:
Add water to semolina ⅛ c at a ti
- Page 124 and 125:
2 ½ c flour 1 ½ c sugar ½ c wate
- Page 126 and 127:
into a sticky mess, and leave anoth
- Page 128 and 129:
ghee along with 3 T of honey. Cook
- Page 130 and 131:
oil when it gets low. Mix rose wate
- Page 132 and 133:
(it really works). Remove yolks, pu
- Page 134 and 135:
Qima Shurba Ain I Akbari no. 16 Qim
- Page 136 and 137:
Mix chopped onion, pepper, honey, s
- Page 138 and 139:
Dafâir, Braids ...................
- Page 140 and 141:
Stuffed Tortillon .................
- Page 142 and 143:
Two reference books that we have fo
- Page 144 and 145:
are an important part of traditiona
- Page 146 and 147:
developed out of the pummelo in the
- Page 148 and 149:
ut that no period recipes more elab
- Page 150 and 151:
144 Spices According to the OED, th
- Page 152 and 153:
146 Hildegard von Bingen’s Small
- Page 154 and 155:
And for this there should be provid
- Page 156 and 157:
150 To Make a Feast The first step
- Page 158 and 159:
of rice goes onto the burner. The r
- Page 160 and 161:
In addition to the food, you will a
- Page 162 and 163:
We served two drinks in addition to
- Page 164:
158 A Dinner at Pennsic My lord and