To mak hattes in flesche tyme: To mak hattes in flesshe tyme mak a paiste of pured flour, knodene with yolks of eggs and…
Parsnips make me happy, that was reason enough to make this dish. I chose small, tender parsnips of about 5-8″ long, and not much more…
XLV Si vols fer bunyols, hages de la pasta damunt dita, que sia llevada, ee ous ab formatge rattlat; e sia tot mesclat e…
Robin, Vogelzang. The Book of Sent Sovi: Medieval recipes from Catalonia. Tamesis Books, 2008. 191. Print. Mushrooms are some of my favorite things. This is…