All Gode Cookery Recipes - Grains & Pasta

Grains and Pasta

Beef Barley Soup - beef & barley in a thick, rich soup. From Modern Recipes for Beginners.
Blankmanger - traditional Medieval rice dish. From A Chaucerian Cookery.
Blawmanger - traditional Medieval rice dish. From A Boke of Gode Cookery Recipes.
Bulgur Pilaf with Chick Peas - A pilaf made with bulgur wheat & chick peas. From The Historical Cookery Page.
Couscous - Couscous with raisins, chickpeas, beans, carrots, & spices. From The Historical Cookery Page.
Couscous with Dried Fruits & Nuts - Cinnamon couscous with nuts, raisins, dates, & apricots. From The Historical Cookery Page.
Esicium Romanum - Homemade noodles in Parmesan cheese. From The Historical Cookery Page.
Frumente yn lentyn - traditional soup of barley and Almond Milk. From A Boke of Gode Cookery Recipes.
Gruyau - a gruel of barley and Almond Milk. From A Boke of Gode Cookery Recipes.
Macrows - A noodle and cheese dish. From The Historical Cookery Page.
Makerouns - a dish of noodles and cheese. From A Boke of Gode Cookery Recipes.
Minestra di Tagliatelli - homemade noodles. From The Historical Cookery Page.
Mint and Spinach Ravioli - Ravioli stuffed with spinach, mint, & cheese. From The Historical Cookery Page.
Potage of Rice - a thick rice dish, colored gold. From Medieval Recipe Translations.
Potato Cakes - Shredded potato & onion, fried in oil. From The Historical Cookery Page.
Rice- A rice pudding with raisins, dates, & currants. From The Historical Cookery Page.
Ris engoule - rice cooked in milk and beef broth and colored with saffron. From A Boke of Gode Cookery Recipes.
Roz - A dish of raisins & rice. From The Historical Cookery Page.
Rys - almond milk rice. From Medieval Recipe Translations.
Rys Lumbard Stondyne A sweet rice and egg pudding, garnished with small candies. From Recipes from A Newe Boke of Olde Cokery.
Ryse of Flessh - rice cooked in broth & Almond Milk. From A Boke of Gode Cookery Recipes.
Spelt Polenta - A spelt and basil polenta. From The Historical Cookery Page.
Sweet Saffron Rice with Pistachios and Almonds - A pistachio rice pudding. From The Historical Cookery Page.
To make a Tarte of Ryce - rice cooked in milk, egg yolks, sugar, & spices. From Feasts Within the SCA.
To make an Oatmeal Pudding - From 17th Century English Recipes.
To make an Oatmeal Pudding boyled - From 17th Century English Recipes.
To make frumente - wheat cooked in milk & broth. From Medieval Recipe Translations.
To make Furmentie - From 17th Century English Recipes.
To make Penado - From 17th Century English Recipes.
Yalanei Dolmas - Grape leaves stuffed with rice. From The Historical Cookery Page.

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