https://moas.atlantia.sca.org/archive/wsnlinks en-us 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. http://www.erminespot.com/pyes-de-parez/ Tue, 13 Feb 2018 23:44:49 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=21258 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=21258 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. http://oak.atlantia.sca.org/21/spices.htm Sun, 14 Jan 2007 03:37:26 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=14348 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=14348 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. http://contentdm.mhsl.uab.edu/cdm/ref/collection/PHARM/id/889 Wed, 14 Dec 2005 16:01:29 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=10957 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=10957 http://www.florilegium.org/files/FOOD-BOOKS/fd-in-Chaucer-msg.html Tue, 22 Nov 2005 15:48:11 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=10691 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=10691 Includes: Sources for Recipes, Sources for Ingredient s, Cariadoc and Elizabeths 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 Bingens Small Cakes, How to Make Arrack. http://www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm Sun, 20 Nov 2005 15:15:26 GMT https://moas.atlantia.sca.org/archive/wsnlinks/link.php?action=detail&id=10657 https://moas.atlantia.sca.org/archive/wsnlinks/comments.php?id=10657