RECIPES & COOKERY:
ARTICLES ON COOKERY:
FEASTS & DINNERS:
RECIPES MAY BE FOUND IN:
James Matterer's collection of period receipts redacted for use in the modern kitchen, including soups, sauces, pies, roasts, vegetables, fruits, and sweets. Each dish contains the original period recipe, followed by James' translation and his modern redaction, along with notes, bibliography, and a link to metric, celsius, & gas mark equivalencies for measurements & temperatures.
Recipes from several medieval English manuscripts and collections, each in its original language and accompanied with a literal translation, and followed by a modern interpretation of the recipe and its cooking procedures. These recipes do not contain specific measurements and quantities, but are sufficiently explained that any competent cook will be able to prepare them.
The Culinary Recipes from MS Pepys 1047
An original translation by James Matterer of the culinary recipes found in Manuscript Pepys 1047 'Miscell. of Receipt's/M.S.S. Temp. R. Ed. 4', a late 15th century collection of recipes and remedies found in the library of Samuel Pepys.
Recipes & additional text from the 16th century culinary manuscript, A Propre new booke of Cokery (1545). Included with the 49 original receipts are our translations & contemporary redactions.
A Newe Boke of Cokery is a collection of period recipes with modern adaptations by Rudd Rayfield of Minneapolis, Minnesota. Rudd is a medieval enthusiast with an academic background in Middle English literature and medieval history. He has been cooking medieval cuisine since 1980 and has been doing his own redactions from primary sources since 1988. A Boke of Gode Cookery is very pleased to feature his recipes & menus here. Each of Rudd's recipes contain the original documented medieval version followed by his modern adaptation, along with notes, bibliography, and a link to metric, celsius, & gas mark equivalencies for measurements & temperatures.
Fantastic foods and fabulous presentations for medieval feasts, all from period cooking sources. Not all of the recipes are suitable for eating; however, all are enjoyable to read and wonderfully amazing.
A companion site to Incredible Foods, Solteties, & Entremets. Authentic recipes from period sources, detailing dishes that emulate other foods or objects.
Seven recreated recipes based on ancient sources and traditional Greek cooking, along with a brief overview of Byzantine foods, written by Rebecca and David Wendelken. Originally from a now out-of-print publication called Early Period, issue #5.
A contributory site for historical cooks to share their recipes and research, with over 100 recreated dishes along with articles on historical cooking subjects. In addition to the recipe and notes, each page also contains a link to metric, celsius, & gas mark equivalencies for measurements & temperatures.
To be a contributor, contact Gode Cookery.
A collection of late-16th & 17th century English recipes & receipts presented in their original language, all from documented primary sources.
For cooks not quite ready for authentic medieval cookery, or for guests who are hesitant in trying real period food, these recipes may be just the thing. Although not from true medieval sources and not documentable, they are very period in style, flavor, and ingredients, and are perfect for dinners with a medieval theme where authenticity is not a concern. In addition to the recipe and notes, each page also contains a link to metric, celsius, & gas mark equivalencies for measurements & temperatures.
All of the recipes in the Gode Cookery website, in a complete listing arranged alphabetically by category. Over 350 recipes in 10 categories.
A glossary of medieval cooking terms as found in period manuscripts, with Middle English words and phrases followed by modern English translations.
Geoffrey Chaucer, the great English poet and author of The Canterbury Tales, used food as a literary device to enrich the personalities of his characters. A Chaucerian Cookery examines the references to food and medieval dishes in all of Chaucer's writings, studies the dietary habits of his characters, and gives a complete list of all foods Chaucer refers to. Included is A Chaucerian Feast, which presents an authentic medieval feast based on the writings of Chaucer and 14 corresponding 14th c. recipes, as well as detailing the presentation and courses of a standard medieval feast.
A modern English translation of Regimen Sanitatis Salernitanum, the famous 12th - 13th century Salernitan Regimen of Health, a highly respected and scholarly text in the Middle Ages and an invaluable source today for information on medieval food, diet, & medicine.
An explanation of what foods were available in the Middle Ages & Renaissance and the cooking methods employed at that time. This site is designed specifically to help those who wish to re-create medieval recipes & meals as authentically as possible, and contains lists of what foods were available, how they were cooked, and which foods should never be used by today's medieval cooks.
A brief explanation of how period cooks categorized food by using the Four Humours philosophy of the Middle Ages, and how to organize the menu of a modern feast according to medieval standards and practices. Ideal for students with school projects, beginners in medieval cookery, or those who wish to prepare a dinner from the Middle Ages for their friends and family.
An excerpt from a 16th century French-English conversation manual, depicting an English family at dinner.
The history of and detailed instructions for preparing that most delectable of medieval beasts, the noble Cockentrice, part capon and part suckling pig. With photographs of a real Cockentrice.
A 14th c. French recipe from Le Viandier de Taillevent, in which a pig becomes a horse and a chicken takes to the saddle! With photographs of a prepared Helmeted Cock.
Gingerbread in the Middle Ages was nothing at all like its modern descendant. Not only was it not a bread or a cake, some medieval versions didn't even contain ginger!
In the Middle Ages, deer were a primary source of food, resources, and inspiration, and the medieval table was often laden with a variety of venison. This article examines the popularity of deer as an object of the hunt and as an important source of protein in the medieval diet.
A collection of humorous tales of cooks, kitchens, food, dining & eating, from both period & secondary sources.
of two English apple
pie recipes and a
discussion of how they changed over time.
Information on Gode Cookery's latest feasts & dinners.
Menus from presented SCA feasts with links to corresponding recipes.
The menus of the 2001, 2002, 2003, 2004, & 2005 Alabama Renaissance Faire Feasts, catered by Gode Cookery, with complete recipes and notes, along with photographs.
A Medieval & Renaissance Food & Feast Image Collection, with period illustrations of food & cookery arranged in various galleries, all suitable for downloading.
Illuminations and text from medieval health handbooks.
of Gode Cookery feasts, dinners, events - even the cooks themselves!
In association with Amazon.com, The Gode Cookery Bookshop presents for sale some of the finest medieval & Renaissance cookery & food books that are in print today.
Our recommendations and awards, along with various site reviews of A Boke of Gode Cookery.
The Discussion Group is open to anyone with a desire and willingness to communicate and share information with others who are interested in medieval & Renaissance cookery. Members may either receive individual letters or a digest. The list is moderated and SPAM, rudeness, offensive language, and intolerance are not acceptable.
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