Grains and Pasta
- Beef Barley Soup
-
beef & barley
in a thick, rich soup. From Modern
Recipes for Beginners.
- Blankmanger -
traditional Medieval
rice dish. From A
Chaucerian
Cookery.
- Blawmanger -
traditional Medieval
rice dish. From A
Boke of
Gode Cookery Recipes.
- Bulgur Pilaf with
Chick
Peas - A
pilaf made with bulgur wheat & chick peas. From The
Historical Cookery Page.
- Couscous -
Couscous
with raisins,
chickpeas, beans, carrots, & spices. From The
Historical Cookery Page.
- Couscous with Dried
Fruits & Nuts
- Cinnamon couscous with nuts, raisins, dates, & apricots. From The
Historical Cookery Page.
- Esicium Romanum -
Homemade noodles
in Parmesan cheese. From The
Historical Cookery Page.
- Frumente
yn
lentyn - traditional soup of barley and Almond Milk. From A
Boke of Gode Cookery Recipes.
- Gruyau - a gruel
of
barley and Almond
Milk. From A Boke of
Gode
Cookery Recipes.
- 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.
- Minestra di Tagliatelli
- homemade
noodles. From The
Historical
Cookery Page.
- Mint and Spinach
Ravioli
- Ravioli
stuffed with spinach, mint, & cheese. From The
Historical Cookery Page.
- Potage
of Rice
- a thick rice dish, colored gold. From Medieval
Recipe Translations.
- Potato Cakes -
Shredded potato &
onion, fried in oil. From The
Historical Cookery Page.
- Rice-
A rice pudding with raisins, dates, & currants. From
The
Historical Cookery Page.
- Ris engoule - rice
cooked in milk
and beef broth and colored with saffron. From A
Boke of Gode Cookery Recipes.
- Roz - A dish of
raisins & rice. From The
Historical Cookery Page.
- Rys - almond
milk
rice. From Medieval
Recipe Translations.
- Rys Lumbard Stondyne
A
sweet rice
and egg pudding, garnished with small candies. From Recipes
from A Newe Boke of Olde Cokery.
- Ryse of Flessh -
rice
cooked in broth
& Almond Milk. From A
Boke of Gode Cookery Recipes.
- Spelt Polenta - A
spelt and basil
polenta. From The
Historical
Cookery Page.
- Sweet Saffron Rice
with
Pistachios and
Almonds - A pistachio rice pudding. From The
Historical Cookery Page.
- To make a Tarte
of
Ryce - rice
cooked in milk, egg yolks, sugar, & spices. From Feasts
Within the SCA.
- To make an Oatmeal
Pudding - From 17th
Century English Recipes.
- To make an Oatmeal
Pudding boyled
- From 17th Century
English
Recipes.
- To make Bleaw manger
- a version of the standard
medieval dish, blancmange. From A Renaissance Cookery Book.
- To make frumente
-
wheat cooked
in milk & broth. From Medieval
Recipe Translations.
- To make Furmentie
- From 17th
Century English Recipes.
- To make Penado -
From 17th
Century English Recipes.
- Yalanei Dolmas -
Grape
leaves stuffed
with rice. From The
Historical
Cookery Page.
Return To: All Gode Cookery
Recipes
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