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

Tag: 10th Century

900’s

Badhinjan Buran

Posted on 03/18/202203/24/2022 by Murienne

13th C Arabian eggplant with or without minced meat. Take eggplant and boil lightly in water and salt, then take out and dry for an hour. Fry this in fresh sesame oil until cooked: peel, put into a dish or large cup, and beat well with a ladle, until it becomes like khabis. Add a…

Read more

Barida

Posted on 03/16/202203/24/2022 by Murienne

A 10th century Middle Eastern chicken dish from al-Warraq’s Baghdadi cookbook.

Read more
  • 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