All Gode Cookery Recipes - Cheese, Dairy, and Eggs

Cheese, Dairy, and Eggs

A Quaking Pudding - a baked pudding made with cream, bread, currants, & nuts. From The Historical Cookery Page.
A Trifle - From 17th Century English Recipes.
A plain ordinary Posset - From 17th Century English Recipes.
Apple Cream - From 17th Century English Recipes.
Cheese Tarts - Pies of cheese and eggs. From The Historical Cookery Page.
Clowted Cream - From 17th Century English Recipes.
Crustade Lumbard - Prune, date, and parsley custard pie. From Recipes from A Newe Boke of Olde Cokery.
Daryols - a simple quiche. From Medieval Recipe Translations.
Doucettes a-forcyd - an almond milk pie. From Medieval Recipe Translations.
Fruit Cream Tart - sour cream, eggs, and fruit baked in a pie shell. From Modern Recipes for Beginners.
Goat Cheese Cake - a baked cheese cake made with feta cheese. From Modern Recipes for Beginners.
Herb Butter - butter flavored with honey & herbs. From Modern Recipes for Beginners.
Honey Butter - a classic accompaniment to fresh bread. From Modern Recipes for Beginners.
Leicester Cheese - A recipe for making fresh cheese. From The Historical Cookery Page.
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.
The Making of Stuffed Eggs - A medieval version of "deviled" eggs. From The Historical Cookery Page.
Marbled Tea Eggs - Eggs marbled with tea, soy sauce & star anise. From The Historical Cookery Page.
Moretum - A garlic, herb, & Feta cheese paté. From The Historical Cookery Page.
Ova farcta - Eggs stuffed with cheese, raisins, & herbs. From The Historical Cookery Page.
Papyns - poached eggs in a golden sauce. From A Boke of Gode Cookery Recipes.
Pickled Eggs - hard-boiled eggs pickled in vinegar & spices, a traditional English pub item. From Modern Recipes for Beginners.
Recocta - A recipe for making Ricotta cheese. From The Historical Cookery Page.
Sals - Yogurt cheese flavored with garlic. From The Historical Cookery Page.
Samartard - Cottage cheese fritters. From Recipes from A Newe Boke of Olde Cokery.
Sambocade - elderflower cheesecake. From A Boke of Gode Cookery Recipes.
Sambocade Cheesecake - cheesecake with elderflowers. From A Boke of Gode Cookery Recipes.
Shiraz bi-Buqal - Cottage cheese with leeks, celery, & walnuts. From The Historical Cookery Page.
Spiced Butter - butter whipped with cream, nutmeg, & cardamom. From Modern Recipes for Beginners.
Snow - From 17th Century English Recipes.
Taillis - a fruit and pastry pudding. From Feasts Within the SCA.
Tart de Bry - a cheese tart. From Medieval Recipe Translations.
Tart de Bry - A cheese & egg tart. From The Historical Cookery Page.
To Butter Eggs with Cream - From 17th Century English Recipes.
To make a fresh Cheese - From 17th Century English Recipes.
To make a Frose - pork or fish cooked with eggs. From A Boke of Gode Cookery Recipes.
To make a posset - From 17th Century English Recipes.
To make a Sack posset - From 17th Century English Recipes.
To make a Quince Cream - From 17th Century English Recipes.
To make a slipcoat Cheese - From 17th Century English Recipes.
To make Cheese-cakes - From 17th Century English Recipes.
To make Curd-Cakes - From 17th Century English Recipes.
To make Snow - From 17th Century English Recipes.
Torta - A potato & onion omelet. From The Historical Cookery Page.
Torta Sambucea - An elderflower & ricotta cheese pie. From The Historical Cookery Page.
Tortes de harbe, fromaige, et oeuf - pies of eggs, cheese, & herbs. From Feasts Within the SCA.
White stuffe (of Cream) - From 17th Century English Recipes.

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