13th Century Cuisine

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 selection of recipes from ''Fedalat Al-Jiwan fi tayyibat al-ta'am wa-l-alwan,'' by Abu l-Hasan 'Ali ibn Muhammad ibn Abí l-Qasim ibn Muhammad ibn Abí Bakr ibn Razin al-Tuyibi al-Andalusi, written some time between 1228 and 1243.

Information on and recipes from the Harpestraeng cookbook. This cookbook appears to be the oldest cookbook in Western Europe. The original seems to have been a French manuscript from the 13th century, and later translated to German and from German to Danish and Icelandic.

The so-called Harpestreng cookbook dates to the 13th century.