The Medieval Cookbook by Maggie Black

  • Frumenty (page 23)

    from The Medieval Cookbook The Medieval Cookbook by Maggie Black

    • Categories: Breakfast / brunch; Side dish
    • Ingredients: kibbled wheat
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Notes about this book

Notes about Recipes in this book

  • Pork roast with spiced wine

    • IowanCorn on September 20, 2024

      A good recipe to cook a lean pork loin. The wine sauce is a good braise for the pork, and afterwards it makes a good au jus for the meat. I paired it with mashed potatoes made with red potatoes, and while it's a thin sauce, it worked fine for the potatoes as well.

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  • ISBN 10 071410583X
  • ISBN 13 9780714105833
  • Published Feb 12 1996
  • Format Paperback
  • Page Count 144
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher British Museum Press
  • Imprint British Museum Press

Publishers Text

A selection of fifty tested recipes taken from medieval manuscripts and adapted, with imperial and metric measurements, for the modern cook.

This cookbook offers a selection of recipes drawn from medieval manuscripts which have been adapted for the modern cook. Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines. Color illustrations throughout.

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