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Medieval Cooking Musings by Patronne Murienne l'aloiere

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Category: Rec-Breads

Crispels

Posted on 03/25/202203/25/2022 by lola

English fried dough Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oþer in grece; and þe remnaunt, take hony clarified and flamme þerwith. Alye hem vp and serue hem forth. – Forme of Cury My Version I made a pastry…

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Walnut Rolls

Posted on 03/21/202203/24/2022 by Murienne

14th/15th c walnut bread recipe. LVIII Marvelous and good walnut bread  If you want to make a bread of walnuts.  Take walnuts and peel and grind them, and take good herbs, a little grated suet, sweet and strong spices and a little sugar.  Put these in a mortar with the walnuts and make a paste. …

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Semmel rolls

Posted on 03/21/202203/24/2022 by Murienne

German bread recipe. My Version Semmel is a type of bread mentioned a number of times in both Sabina Welserin and Marx Rumpolt’s cookbooks. From the descriptions it is a white bread with a hard crust. Based on this I decided to use a modern recipe for semmel rolls. The recipe is a basic flour,…

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