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Samuel Woods, Jacqueline Pankhurst, Samantha Ellis, Lydia Harris, Andy Hook, Daniel Duggan and Giles Gasper preparing one of the Medieval dishes; Credit: Durham University

Samuel Woods, Jacqueline Pankhurst, Samantha Ellis, Lydia Harris, Andy Hook, Daniel Duggan and Giles Gasper preparing one of the Medieval dishes; Credit: Durham University

1 posted on 04/20/2013 8:42:31 PM PDT by SunkenCiv
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To: SunkenCiv

3 posted on 04/20/2013 8:44:56 PM PDT by dfwgator
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To: SunkenCiv

Eye of newt!


5 posted on 04/20/2013 8:47:00 PM PDT by Empireoftheatom48 (God help the Republic but will he?)
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To: SunkenCiv

“To The King’s Taste: Richard II’s Book Of Feasts and Recipes Adapted For Modern Cooking”, Lorna J Sass (1975)


6 posted on 04/20/2013 8:50:35 PM PDT by onedoug
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To: SunkenCiv

And I thought this was an old cookbook:

http://www.gutenberg.org/files/15019/15019-h/15019-h.htm

A QUEENS Delight; OR, The Art of Preserving, Conserving and Candying.

As also
A right Knowledge of making Perfumes, and Distilling the most Excellent Waters.

Never before Published.

LONDON,
Printed by E. Tyler, and R. Holt, for Nath.
Brooke, at the Angel in Corn-Hill, near the
Royal Exchange. 1671.


9 posted on 04/20/2013 8:59:53 PM PDT by Texas Fossil
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To: SunkenCiv

Wish they’d publish it.


11 posted on 04/20/2013 9:41:04 PM PDT by bgill
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To: SunkenCiv

Does it have the ancient green bean casserole recipe? with the mushroom soup and the french fried onions?


15 posted on 04/20/2013 9:49:22 PM PDT by married21
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To: SunkenCiv
probably has:
16 posted on 04/20/2013 9:51:32 PM PDT by ZinGirl (kids in college....can't afford a tagline right now)
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To: SunkenCiv

I found one for bread, one part water two parts saw dust, sounds delicious!


19 posted on 04/20/2013 10:02:08 PM PDT by Husker24
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To: SunkenCiv
Amazon has a bunch of free Kindle ebooks, some of them old cookbooks. I downloaded one for fun about a year ago called "The forme of cury a roll of ancient English cookery compiled, about A.D. 1390." The recipes didn't look very good to me! For instance, here's how to make noumbles...
Take noumbles of Deer oper of oper beest parboile hem kerf hem to dyce. take the self broth or better. take brede and grynde with the broth. and take the oynouns and parboyle hem. and mynce hem smale and do per to. colour it with blode and do per to powdour fort and salt and boyle it wele and serue it fort --Copied word for word, capitalization, punctuation, everything.
Yum!
22 posted on 04/20/2013 10:31:27 PM PDT by LibWhacker
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To: SunkenCiv

Interesting stuff. Odd, though, that the article does not disclose where this cookbook was “found” or how such a discovery came to light.


29 posted on 04/21/2013 1:35:30 AM PDT by Bigg Red (Restore us, O God of hosts; let your face shine, that we may be saved! -Ps80)
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To: SunkenCiv; Slings and Arrows

34 posted on 04/21/2013 5:28:10 AM PDT by martin_fierro (< |:)~)
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To: SunkenCiv

The lament of a Roasting Medieval Goose:

Olim lacus colueram, Once I lived on lakes,
olim pulcher extiteram, once I looked beautiful
dum cignus ego fueram. when I was a swan.
(Male chorus)
Miser, miser! Misery me!
modo niger Now black
et ustus fortiter! and roasting fiercely!
(Tenor)
Girat, regirat garcifer; The servant is turning me on the spit;
me rogus urit fortiter; I am burning fiercely on the pyre:
propinat me nunc dapifer, the steward now serves me up.
(Male Chorus)
Miser, miser! Misery me!
modo niger Now black
et ustus fortiter! and roasting fiercely!
(Tenor)
Nunc in scutella iaceo, Now I lie on a plate,
et volitare nequeo and cannot fly anymore,
dentes frendentes video: I see bared teeth:
(Male Chorus)
Miser, miser! Misery me!
modo niger Now black
et ustus fortiter! and roasting fiercely!

(Carmina Burana Carl Orff, adapted from a 12th Century source)


36 posted on 04/21/2013 5:47:23 AM PDT by left that other site (Worry is the darkroom that developes negatives.)
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To: SunkenCiv
If it's meat - boil it.

If it stinks - use it as a poultice.

38 posted on 04/21/2013 6:00:17 AM PDT by trebb (Where in the the hell has my country gone?)
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