"All this he saw, for one moment breathless and intense, vivid on the morning sky; and still, as he looked, he lived; and still, as he lived, he wondered."
This recipe is based on an XV-century English Manuscript called Harleian #279, and was expanded upon by Maggie Black's Medieval Cookery: Recipes and History. Ingredients: 1 kg of cubed pork; 1 liter of beef stock; 300 ml of almond milk (you know how to do this...
Ingredients (serves 4 people): 300 grams of turnips cut into chunks; 190 grams of parsnips also cut into chunks; 1 golden onion, sliced; 1 litre of vegetable stock (see further ingredients, as I refuse to let you buy pre-prepared broth); 115 grams of coarse-ground almonds; ...
This recipe comes from Hannele Klemettilä's The Medieval Kitchen: A Social History with Recipes. She's a Finnish historian and medievalist living in New York. Her recipe in turn is taken from Ulla Lehtonen's Ullan luonnonyrtit : luonnon hyötykasvien keruu- ja käyttöopas (literally: Ulla's natural herbs:...
Another recipe from Thomas Dawson’s The Good Huswifes Handmaide for the Kitchin (1594), gives us a nice easy pie that I'll never be able to make. Maybe you'll have better luck. Beware: this recipe takes three days (which is why I cannot do it: I'll do...
Today I bring you an old recipe reinterpreted through a Victorian's eyes. If you've been following me for a while, you've seen this already in one of my long articles on the Ingoldsby Legends, specifically the one on The Lay of St Cuthbert. Ingredients (for around...
Bruges is a truly enchanting city, especially if you have a soft spot for waterways, and it's truly difficult to select only four things to see (but I had to: they were two in Ghent, three in Antwerp...
This is a classical recipe for marinated boar baked with scallions. If you want something older, here you can find a Roman recipe (and the picture in the header). Ingredients (serves 6 people): 1 kg of boar meat, chopped and suitable for a stew; 400 grams...
Standing at the centre of the most populated municipality in Belgium, Antwerp is the second-largest city in the Country after Bruxelles, and it's a charming harbour city sitting on the Westerschelde estuary. Its name is said to come from the Dutch handwerpen, "hand throwing", because...
Allegedly a favourite drink of Henry VIII (a man for which I have zero sympathies, as you might imagine), a recipe of this jelly can be found in A Book of Cookrye Very Necessary for All Such as Delight Therin, compiled around 1591 by one...
Ghent is a charming and underrated city in the upper region of Belgium, halfway between Bruxelles and the much more famous Bruges. Now, if you go to Bruges first you'll understand why Ghent is not so famous, and that's why I recommend you to visit...
