Last updated 6 weeks ago
Harleian MS 279 Whyte wortes (~1430) White Wortes- Greens Creamed with Almond Milk
Give it Forth: Harleian MS 279 Whyte wortes (~1430) Creamed Greens - Another comfort dish frome Harleian MS 279-- Tender cabbage and kale, creamed with almond milk thickened with rice flour, flavored with saffron, salt and a touch of honey. A dish that is as delicious as it is beautiful to look at!
Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce
Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce - Another "Medieval Comfort Food"-tender chicken served in a sauce thickened with eggs and delicately flavored with salt, parsley, sage, nutmeg and ginger. The non-sca taste testing teens argued over who would get to finish off the batch! A must serve for my next event.
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 …