‘A Bake Mete’ Redaction and interpretation based on 3 recipes from Harleian 279 published in Cindy Renfrow’s ‘Take A Thousand Eggs or More’ for a pear custard tart.
By Celine Elisabeth de Meaux
Category: Culinary Arts
Four 14th c Dishes to Balance the Humors
Having researched humoral temperaments and the warm/cold, dry/humid qualities of foods, I’ll make Compost for the Sanguine, Salat for the Choleric, Lamb Egurdouce for the Meloncholic, Rabbit Egurdouce for the Phlegmatic.
By Caterine de Troyes
Veal Pâté
A beef pie based off a 14th century French recipe
By Lady Sorcha Mackenzie
Horse Bread
Horse bread is a crusty, dense, relative flat bread that has used to feed the horses while traveling.
By THL Gesa van Wellenstein