Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes by Category
    • Recipes with Descriptions
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
  • Privacy Policy
  • Deeds
Menu

Rice in Broth

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

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/ so it becomes dainty and also good. (Rumpolt Vegetables 167)

My Version

I changed this to vegetable broth to make it a vegetarian dish. Butter was added to mimic the beef fat. Parsley was chopped and added at the end of cooking.

Sources

Marx Rumpolt, Ein new Kochbuch, Frankfurt a.M. 1581, Translation by Ranvaig Weaver, copyright 2013

  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

© 2023 The Stirring Spoon | Powered by Superbs Personal Blog theme