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Medieval Cooking Musings by Patronne Murienne l'aloiere

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Cooking Vivendier 

Cooking Vivendier is a 66 recipe cooking journey.  In each post I discuss a different recipe from the 15th c French cookbook The Vivendier, as translated by Terence Scully. Included are pictures, the original recipe (english translation), my method and notes on how it turned out, and how I might do it differently next time.  

After reviewing the book, I decided to recreate each dish mentioned to the best of my ability. I may fail at some and succeed at others. I may question my own choices after tasting the dishes. It is all part of the process. I hope to come out at the end of this with a greater understanding of the way the author meant the dishes to taste and to look.

I was gifted a lovely book of medical, botanical, household and personal advice. This wonderful book also contains over 5 dozen dishes ranging from simply sauces, and food for the infirmed to grand dishes fit for the most noble guest.

Since I am in charge of overseeing the running of the household including its kitchens I have decided that I should test each of these recipes before having them served to my family or guests.

Thus I have given myself the challenge of cooking each of the recipes and writing down my thoughts on them. I will cook one of the dishes until I have finished them all. My thoughts on each will be included in these pages so that I might share my experience with my friends and those with whom I have similar interests.  — Murienne l’aloire

I hope you find these pages to your liking. If you wish to speak with me please do not hesitate to contact me or leave me a comment.

The recipes:

  • Recipe #01 – Barbe Robert
  • Recipe #02 – Votte Lombarde
  • Recipe #03 – Brouet Rousset
  • Recipe #04 – Cretonnee de pois nouveaux
  • Recipe #05 – Potage Grenné
  • Recipe #06 – Pour farsir oes
  • Recipe #07 – Sicilian Vermicelli
  • Recipe #08 – Brouet de vergus
  • Recipe #09 – Comminee de Poisson
  • Recipe #10 – Rys en galles c’on dit “contrefait”
  • Recipe #11 – Soupe de quaresme
  • Recipe #12 – Chaudel sur eulx pochiez
  • Recipe #13 – Amplummus
  • Recipe #15 – Soupe crottee
  • Recipe #16 – Brouet Vergay
  • Recipe #17 – Pignagoscé sur chapons
  • Recipe #18 – La Brehee
  • Recipe #19 – Char de porc fresche
  • Recipe #20 – Paste en pot
  • Recipe #21 & #22 – Cameline Sauce and Cameline Garlic Sauce
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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

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