 Recipes Medieval and Renaissance Reconstructions
Medieval and Renaissance
Written by Marion McNealy
How you want to make a fastday krapfen of nuts with whole kernels. And take as many apples thereunder and cut them diced, as the kernel is, and roast them will with a little honey and mix with spices and put it on the leaves, which you made into krapfen, and let it bake and do not oversalt. Read more...
Written by Marion McNealy
Recreation of Oxymeli from Pliny the Elder, The Natural History (eds. John Bostock, M.D., F.R.S., H.T. Riley, Esq., B.A.) CHAP. 21.--OXYMELI "Vinegar even has been mixed with honey; nothing, in fact, has been left untried by man. To this mixture the name of oxymeli has been given; it is compounded of ten pounds of honey, five semi-sextarii of old vinegar, one pound of sea-salt, and five sextarii of rain- water. This is boiled gently till the mixture has bubbled in the pot some ten times,2 after which it is drawn off, and kept till it is old"Read more... |
