English boiled grain. To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe…
Category: Rec-Grains & Pastas
Tailles
14th c French sweet rice recipe. “Tailles to serve in Lent. Take fine raisins, boiled milk of almonds, scalded, cakes and crusts of white bread and apples cut into small cubes and boil your milk and add saffron to colour it and sugar and put all in together until it is thick enough to be…
Sweet Rice Pottage
14th/15th c sweet rice pudding recipe. LXI A good way for rice. If you want to make rice in the best way that you can, if it is for twelve people take two pounds of rice and two of almonds and half a pound of sugar. Take the peeled rice and wash it well. Take…
Rissoles on a Meat Day
14th c French pasta recipe. Rissoles On A Meat Day are seasonable from St. Remy’s Day (October 1). Take a pork thigh and remove all the fat so that none is left, then put the lean meat in a pot with plenty of salt; and when it is almost cooked, take it out and have…
Rice in Broth
16th c German rice recipe. Rice cooked in a beef broth/ that is wellcooked/ and becomes a mush (porridge)/ put beef fat / that is removed from the meat/ therein/ so it becomes good. And when it is cooked/ and one wants to arrange it/ so put green parsley/ that is cut small (minced)/ thereunder/…
Pomegranate Khabisa
13th c Andalusian dessert recipe. Take half a ratl of sugar and put it in a metal or earthenware pot and pour in three ratls of juice of sweet table pomegranates and half an uqiya of rosewater, with a penetrating smell. Boil it gently and after two boilings, add half a mudd of semolina and…
Millet Polenta
14th/15th C Italian millet polenta recipe. LV Millet polenta with verjuice. If you want to make a millet polenta with verjuice. Take millet, which has been washed free of the husk, peeled and ground. Take two pounds of peeled ground almonds which have been tempered/mixed with clear water. Take three geese and put them to…
Makerouns
14th C English pasta and cheese recipe. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth. – Forme of Cury My Version I did…