Medieval Recipes

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These slow cooked beef cheeks are braised in red wine. So meltingly tender you can eat it with a spoon with a luscious smooth sauce with incredible flavour. Meat Recipes, Slow Cooker Recipes, Cooking Recipes, Cooking Beef, Cooking Wine, Cooking Broccoli, Oven Cooking, Barbecue Recipes, Cooking Food

Slow Cooked Beef Cheeks in Red Wine Sauce

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151 reviews
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3.5 hours
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These slow cooked beef cheeks are braised in red wine. So meltingly tender you can eat it with a spoon with a luscious smooth sauce with incredible flavour.

recipes english Winter is coming. otra vez (medieval pork pie) Winter is coming. A Food, Good Food, Food And Drink, Entree Recipes, Pork Recipes, Medieval Recipes, English Food, English Recipes, Half Baked Harvest

Winter is coming... otra vez (medieval pork pie)

(English version below ) La semana pasada cayó la primera nevada de la temporada. Llegó sin avisar, como casi siempre, provocando un ...

Manchet Breads were some of the best quality leaven breads eaten in Medieval and Tudor Britain. Yet bread like this, made of double boulted (sieved through a cloth) stoneground wheat was always the exception. For much of Britain’s history most bread baked was commonly made from a mixture of coarser flour, made from various grains … Bread Oven, Cooking Bread, Easy Bread, Bread Baking, Cookbook Recipes, Bread Recipes, Real Food Recipes, Renaissance Food, Medieval Recipes

Manchet Bread Recipe - OAKDEN

Manchet Breads were some of the best quality leaven breads eaten in Medieval and Tudor Britain. Yet bread like this, made of double boulted (sieved through a cloth) stoneground wheat was always the exception. For much of Britain’s history most bread baked was commonly made from a mixture of coarser flour, made from various grains …

Fried crackers, century England - ties in to Middle Ages history and Eli can help in kitchen Medieval Recipes, Ancient Recipes, Old Recipes, Vintage Recipes, Renaissance Food, Viking Food, English Food, English Recipes, Food And Drink

Fried crackers, 14th-15th century England - ties in to Middle Ages history and Eli can help in kitchen

Straight to the recipe Medieval pasties with bone marrow In 2006 I acquired the book Bones by Australian chef de cuisine Jennifer McLagan. The front cover has a splendid picture of roasted marrow b… Basic Dough Recipe, Marrow Recipe, Colonial Recipe, Medieval Recipes, Baking Basics, Cookery Books, World Recipes, Dessert Recipes, Kitchens

Sluberkens

Marrow is a healthy fat. These pasties with marrow, currants and sugar are delicious and can be served either as a first course or as dessert.

Medieval Saffron and Cinnamon Chicken with Barley - New Scandinavian Cooking Medieval Recipes, Ancient Recipes, Old Recipes, Vintage Recipes, Retro Recipes, Recipies, Renaissance Food, Cinnamon Chicken, Viking Food

Andreas Viestad's Chicken With Saffron and Cinnamon Recipe - Food.com

Another wonderful Andreas Viestad recipe, one of few for chicken. He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy. Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with skin-on chicken. If you don't like chicken livers, substitute 1/2 chicken bouillon cube. Prep time includes a day of marinating (if you choose that option).

recipes vikings Quail Stew with ale and walnuts (Anglo Saxon) Quail Stew with ale and walnuts (Anglo Saxon) Medieval Recipes, Ancient Recipes, Celtic Food, Lemon Basil Chicken, Cornish Hens, Anglo Saxon, Cauliflower Rice, Stew, Bacon

Anglo-Saxon - Quail & Bacon Stew with Walnuts

Quail Stew with ale and walnuts (Anglo Saxon)

Give it Forth: Adventures in Medieval Cookery: Harleain MS 279 (ab. Henne in Bokenade - Stewed Chicken in Sauce Chicken Soup Recipes, Chicken Soups, Medieval Recipes, Stewed Chicken, Chicken Tenders, Abs, Cooking, Breakfast, Ethnic Recipes

Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce

Give it Forth-- Food history blog dedicated to recreating recipes from the 14th - 17th Centuries from the manuscripts. Eat like a King.

Harleian MS 279 Whyte wortes White Wortes- Greens Creamed with Almond Milk Vegetarian Main Dishes, Vegetarian Entrees, Vegetarian Cooking, Medieval Recipes, Rice Flour, Green Cream, Vegetable Dishes, Almond Milk, Macaroni And Cheese

Harleian MS 279 Whyte wortes (~1430) White Wortes- Greens Creamed with Almond Milk

Give it Forth-- Food history blog dedicated to recreating recipes from the 14th - 17th Centuries from the manuscripts. Eat like a King.

recipes how to make Give it Forth: Adventures in Medieval Cookery: Ladie Graies Manchets and . Give it Forth: Adventures in Medieval Cookery: Ladie Graies Manchets and Robert Mays French Bread Elizabethan Recipes, Medieval Recipes, Ancient Recipes, Kale Recipes, Bread Recipes, Drink Recipes, Elizabeth Bakery, Renaissance Food, Dinner Bread

Ladie Graies Manchets (1594) and Robert Mays French Bread (1685)

Give it Forth-- Food history blog dedicated to recreating recipes from the 14th - 17th Centuries from the manuscripts. Eat like a King.

Medieval Monday – Muscules In Shelle / Blåskjell Medieval Recipes, Ancient Recipes, Fish Recipes, Seafood Recipes, Soup Recipes, Retro Recipes, Ethnic Recipes, Vintage Recipes, Medieval Banquet

Medieval Monday – Muscules In Shelle

2,2 pound / 1 kilo mussels with shellsHalf a bottle of white wine 1 tablespoon vinegar0,4 pint / 2 dl water1 onion1 teaspoon pepper(salt) (serves 5) Chop the onion finely. Take a large pot and pour half bottle of white wine there and add water and vinegar. Add chopped onions and season with salt and…

 279 (ab -- Rastons - A Fifteenth Century Bread-like substance that is a pastry Pudding Desserts, Dessert Recipes, Old Fashioned Bread Pudding, Medieval Recipes, Stale Bread, Food Now, Bread Baking, Good Food, Cooking

Harleian MS. 279 (ab 1430) -- Rastons - A Fifteenth Century Bread-like substance that is a pastry

Give it Forth-- Food history blog dedicated to recreating recipes from the 14th - 17th Centuries from the manuscripts. Eat like a King.

In her monthly column, Maeve L’Estrange shares how to recreate medieval Irish recipes. What might people once have cooked with dried pea? Medieval Recipes, Bread Ingredients, Yummy Food, Tasty, Oat Flour, Fried Onions, Irish Recipes, Bacon, Easy Meals

How to Cook Medieval Legume Girdle Breads

In her monthly column, Maeve L’Estrange shares how to recreate medieval Irish recipes. What might people once have cooked with dried pea?