Related Posts
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August 1, 2011
Jeannie Maitland Cakes
Jeannie Maitland Cakes (made like a thin biscuit) are a lovely old Gloucestershire recipe without much in the way of information as to where the name comes from – they are similar in many ways to the modern ‘jammy dodger’ biscuit. They are made with neither milk, nor water, as the cake batter is moistened …
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June 28, 2011
Leinster Regional Recipes
Leinster (including Dublin, the Republic Of Ireland’s capital city) is the ancient province in the central-east region of Ireland, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Leinster area. All of the recipes below are regionally authentic, originally coming from recipe books published …
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July 12, 2011
A Medieval Feast | Menus & Etiquette
To understand the complicated world of manners and etiquette at a medieval feast we must turn to two extant sources, “The Boke of Keruying”, (The Book of Carving) by Wynkyn de Worde, printed in 1508, and the work it was compiled from, an earlier manuscript written by John Russell, in around 1430, the “Boke of …
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March 9, 2012
Lange Wortes de Pesoun | Pea Soup
This pea soup has green beans and onions added, ‘Lange Wortes de Pesoun’ comes from the medieval manuscript ‘Harleian Manuscript 279’ written in 1430 A.D. During the Middle Ages dried peas became a staple food and in their dried form peas could be stored throughout the winter months. They were inexpensive and plentiful, and made …