Medieval Monday – 15th Century Roasted Milk / 1400talls Stekt Melk

A mysterious 15th Century recipe found on Tunspit & Table
headingMedieval Monday - 15th Century Roasted Milk / 1400talls Stekt Melk

Kim who runs ‘Tunspit & Table‘ writes: Yes, you read that right, it says Roasted Milk. You may be wondering, as did I, exactly how one roasts milk. Well, it turns out it’s not really roasted at all, but you make a kind of set custard, slice it up and fry it. The trick of course was to get the right proportion of milk to eggs to make custard when there are no amounts given in the original recipe.

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Medieval Monday – 15th Century Chicken Pie / 1500talls Kyllingpai

A unusual pie recipe found on Tunspit & Table
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15th Century Chicken Pie_ill


Kim who runs ‘Tunspit & Table’ writes: Pies were sold piping hot and ready to eat by street-peddlers from at least the 13th century. According to Martha Carlin, cookshops and street vendors primarily served the poor in large, over-populated towns where cheap lodgings didn’t always have a fire for cooking, let alone an oven for baking. The cries of the peddlers, tempting their customers in, are recorded in collections or in literature.


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15th Century Tarte Owt of Lente / 1500talls Terte Upassende for Fasten

A historic tart recipe found on Turnspit & Table
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Kim who runs ‘Turnspit & Table’ writes: The first thing to decide in this recipe is what type of cheese to use. I decided to go with ricotta, and that meant that I had to change the proportions of other ingredients quite a bit so that the mixture wasn’t too liquid.

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Queen’s Gingerbread / Dronningens Krydderkake

A recipe from medieval times found on theguardian.comQueen's gingerbread_post

A dark, highly spiced slab gingerbread (what the Elizabethans would have called a sweetmeat) that’s rather firm like panforte, and ever so good cut into small diamonds to serve with brandy after dinner.

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Medieval Monday – Buttered Beere

A recipe for a real cockles warmer found on historyextra.com
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In every issue of BBC History Magazine, picture editor Sam Nott brings a recipe from the past. In this article, Sam recreates buttered beere – a sweet, slightly alcoholic drink that warmed the cockles in Tudor times.

This is an authentic Tudor recipe from 1588, taken from “The Good Huswifes Handmaide for the Kitchin”. It’s similar to a caudle, a drink of warm wine or ale with sugar, eggs and spices, renowned for its medicinal properties and popular at the same period.

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