|07:27 pm - Still alive! And still posting historical recipes|
A lot happened on my site since my last posting here, over a year ago. Links to all the new recipes can be found on the page with updates.
But right now I proudly present the latest addition to my everlasting edition of medieval Middeldutch cookery books.
These ten recipes (KANTL Gent 15.2.131 to 140) are mainly for sauces to be used with several kinds of meat and fish (and porpoise). Not everything is clear to me, but I hope you will find the recipes interesting.
The image below is a Russian 'vinigret' from 1866 (or 1861), the English version of that recipe will be online the coming weekend.