14th Century Cuisine

Examines the references to food and medieval dishes in all of Chaucer's writings, studies the dietary habits of his characters, and gives a complete list of all foods Chaucer refers to. Included is A Chaucerian Feast, which presents an authentic medieval feast based on the writings of Chaucer and 14 corresponding 14th c. recipes, as well as detailing the presentation and courses of a standard medieval feast.

For the Coronation Feast of Their Outlandish Majesties Torin and Elisheva, the Dragonsspine Cooks Guild decided to create a feast from Le Menagier de Paris.

Menu for the banquet given for the English king in 1397, shortly after King Richard II's marriage to Isabella of France in 1396; from Curye on Inglysch: English Culinary Manuscript s of the Fourteenth Century.

Redactions of two English apple pie recipes and a discussion of how they changed over time.

[Tuscan Cookery] The Cookery Book late 14th or early 15th c.Translated by Vittoria Aureli. Original text and translations. No redactions.

Includes: Sources for Recipes, Sources for Ingredient s, Cariadoc and Elizabeth& #39;s Recipes, Bread, Vegetables , Islamic Dishes I: Meat with Sauce or Stew, Islamic Dishes II: Fried, Islamic Dishes III: with Legumes, Islamic Dishes IV: with Grains, Bread, or Pasta, Islamic Dishes V: Oven Dishes and Roasting, Islamic Dishes VI: Relishes and Dips, Chinese Dishes, Seafood, Soups, Poultry, Meat Dishes, Meat, Cheese and Egg Pies, Desserts, Appetisers , Etc., Drinks, Sauces, Pasta, Rice, etc., Additional Material on Period Cooking, Cooking from Primary Sources, Late Period and Out of Period Foodstuffs , Scottish Oat Cakes, Hildegard von Bingen&#39 ;s Small Cakes, How to Make Arrack.

A transcript ion and translatio n of the text.

Recipes from 14th century English sources which have been redacted and used as finger foods: Pommedorry (meatballs), Cormarye (roast pork in a wine sauce), Compost (pickled root vegetables), Tartys in Applis (apple and pear tart), Tart de Bry (cheese tart), Daryols (cream tarts), Tourteletes in Fryture (ground figs in pastry), Confiture de Noiz (sugared nuts), and Cryppys (crisps).

Transcriptions and translations of two recipes from ''Le Ménagier de Paris''; includes a 15th century illustration of a hippocras-sleeve (or sack) in use.

The menu of an actual dinner, probably held in the late 14th or early 15th century, and recorded, along with the menus for several other historic feasts and dinners, in an early 15th-century cookbook. Medieval recipes, and prepared redactions, for nearly all of the menu items named, with plausible substitutions for those that couldn't be identified specifically.

Recipes for an SCA feast based on Florence around the year 1300.

An unabridged transcription of the food and cookery chapter of Le Ménagier de Paris (a medieval manuscript dated to circa 1393), edited by Jérome Pichon in 1846 for La Société Des Bibliophiles François.

Based on the Vatican Library Manuscript
Translated into English by James Prescott

A form allowing the user to search indices of several period cookbooks.

''The purviaunce made for King Richard, beinge with The Duc of lancastre at the Bisshoppes place of Durham at Londone, the xxiii day of September, the yere of the kinge forsaid xij,'' and ''Atte the stalling of John Stafford, Archibisshoppe of Caunterbury, the xxj yere of king Harry the vj.''

Pyes de Parez, a medieval pie recipe, is based on 3 substantia lly similar 15th century English recipes. With a filling of slow-brais ed beef and pork, studded with sweet fruit, and a free-stand ing lard crust, it is both succulent and substantia l.

From an early 15th century cookbook, where it was given as a suggestion for the proper ordering of a large banquet. Provides recipes for the dishes listed in the menu.

The following menu is from an early 15th century cookbook, where it was given as a suggestion for the proper ordering of a large banquet. Provides recipes for each of the dishes listed.

Includes recipes for candied orange peels and Heidenisch e erweiz (heathen peas).

An in-persona tour of a 14th century kitchen, based on contemporary descriptions.

Spices were crucial not only because of their taste, but also because the use of spices was a form of conspicuous consumption, and because spices had supposed medical properties.

Bound together in this volume are the Tractatus de Magnetate et Operationi bus eius (the 13th century letter on the magnet by Petrus Peregrinus ); a university handbook on the theory of numbers, proportion s and harmony; the seven signs of bad breeding; the seven signs of elegance; and household and medical recipes. Included is one of the oldest known surviving English mead recipes. The recipes from this manuscript have been transcribe d and can be viewed at this site.