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.
- For
Gusset that may be an other potage - a thick dish of eggs & herbs cooked in
capon broth. From
A Renaissance Cookery Book.
- 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 Custarde
- an egg & cream custard
with raisins & dates. From A Renaissance Cookery Book.
- To make a dissh full
of Snow - a dish of whipped
cream that resembles a tree blanketed with snow. From A Renaissance Cookery Book.
- 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 a Tarte of Chese - a recipe for making a cheese
tart. From A
Renaissance Cookery Book.
- To make Cheese-cakes
- From 17th
Century English Recipes.
- To
make couertarte after the
frenche facion - a cream custard tart. From A
Renaissance Cookery Book.
- To make Curd-Cakes
- From 17th
Century English Recipes.
- To
make egges in moneshine - egg yolks poached in
rosewater. From A
Renaissance Cookery Book.
- To make Snow - From 17th
Century English Recipes.
- To make Vautes -
a thin omelet topped with minced veal kidneys, dates,
& raisins, seasoned with sugar, ginger, and cinnamon. From A Renaissance Cookery Book.
- 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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Recipes
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