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Medieval Cooking Musings by Patronne Murienne l'aloiere

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Tag: Recipe

Bruet Sarcenes

Posted on 03/20/202203/24/2022 by Murienne

14C English meat in a Saracen sauce recipe.

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Beef Stewed in Pepper Sauce

Posted on 03/20/202203/24/2022 by Murienne

A 16th century meat with sauce recipe from the 1553 cookbook written by Sabina Welserin.

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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…

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Armored Turnips

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

A 14th Century Italian roasted turnip recipe.

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Stuffed Eggs

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

A 14th century Andulasian stuffed egg recipe.

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Ein apfelmus (An apple puree), #69

Posted on 03/18/202203/25/2022 by Murienne

A 14th century German apple puree.

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Barida

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

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

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Another Apple Tart, #75

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

A 16th century German apple tart from Sabina Welserin’s 1553 cookbook.

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A Tart with Plums, dried or fresh, #70  

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

A 16th century German plum tart recipe from Sabina Welserin’s 1553 cookbook.

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