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The culinary recipes of Medieval England : an epitome of recipes from extant medieval English culinary manuscripts / compiled and translated by Constance B. Hieatt.
- Format:
- Book
- Language:
- English
- English, Middle (1100-1500)
- Subjects (All):
- Cooking, Medieval--England.
- Cooking, Medieval.
- Cooking, English--Early works to 1800.
- Cooking, English.
- Cooking, English--History--To 1500.
- Cooking--history.
- History.
- England.
- History, Medieval.
- Medical Subjects:
- Cooking--history.
- History, Medieval.
- Physical Description:
- 215 pages ; 24 cm
- Place of Publication:
- Devon : Prospect Books, 2013.
- Contents:
- Chapter 1 Basic Preparations and Procedures 15
- Chapter 2 Meatless Pottages 23
- Based on almond milk 23
- Based on nuts and flowers 28
- Based on eggs 30
- Other meatless pottages 31
- Chapter 3 Pottages Based on Grains, Vegetables, or Fruit 33
- Grains 33
- Vegetables 34
- Fruit 41
- Chapter 4 Meat- and Fish-based Pottages 47
- Meat-based 47
- Fish-based 64
- Chapter 5 Special Types of Pottages 71
- Brewets 71
- Sliced dishes 78
- Gruels and sops 85
- Jellied dishes 89
- Pasta 90
- Chapter 6 Meat and Game Cooked and Served other than in Pottage 93
- Chapter 7 Poultry and Feathered Game Cooked and Served other than in Pottage 109
- Chapter 8 Fish Cooked and Served other than in Pottage 121
- Chapter 9 Eggs and Dairy Dishes 139
- Chapter 10 Sauces and Condiments 147
- Chapter 11 Baked Dishes 157
- Chapter 12 Fritters and other Fried Specialities 173
- Chapter 13 Subtleties and Drinks 183
- Chapter 14 Wafers and Confections 189.
- Notes:
- Includes bibliographical references (pages 197-201) and index.
- Local Notes:
- Acquired for the Penn Libraries with assistance from the Albert C. Baugh Book Fund.
- ISBN:
- 1909248304
- OCLC:
- 855046730
- Publisher Number:
- 99961996438
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