Recipes from the Medieval to the Victorian ages.

Medieval

  • Great Pies LINK TO BE ADDED
  • Leche Fries LINK TO BE ADDED
  • Dariolles LINK TO BE ADDED
  • Custard LINK TO BE ADDED
  • Boiled Ray
  • Meat Menus from c. 1392 LINK TO BE ADDED
  • Roasted Swan, Crane, Pheasant and Heron LINK TO BE ADDED
  • Breast of Mutton in Sauce LINK TO BE ADDED
  • Boiled Crab or Lobster LINK TO BE ADDED
  • Salmon Roasted in Sauce LINK TO BE ADDED
  • Garbage (what every cook needs) LINK TO BE ADDED

17th and 18th Centuries

  • Cheese LINK TO BE ADDED
  • How to make Butter LINK TO BE ADDED
  • Common Cheese LINK TO BE ADDED
  • Gloucestershire Cheese LINK TO BE ADDED
  • Stilton Cheese LINK TO BE ADDED
  • Sage and Spinach Cheese LINK TO BE ADDED
  • Common Sausages LINK TO BE ADDED

Meat Recipes

  • Sausages as good as those of Bologna LINK TO BE ADDED
  • Common Black PuddingLINK TO BE ADDED
  • Almond Hog’s Pudding LINK TO BE ADDED
  • Roasting a Pig Over an Open Fire LINK TO BE ADDED

Fish recipes

  • Salmon to pot or bake LINK TO BE ADDED
  • Trout to Stew LINK TO BE ADDED
  • Flounder to Fricassée LINK TO BE ADDED
  • Sturgeon to Boil or Roast LINK TO BE ADDED

Soups

  • Rice and Chicken Soup LINK TO BE ADDED
  • Ox Cheek Soup LINK TO BE ADDED
  • Hare Soup LINK TO BE ADDED
  • Two recipes for Partridge Soup LINK TO BE ADDED
  • Calf’s Head Soup LINK TO BE ADDED
  • Pease (Pea) Porridge LINK TO BE ADDED

Alcoholic Beverages

  • Elder Wine LINK TO BE ADDED
  • Raisin Wine LINK TO BE ADDED
  • Sage Wine LINK TO BE ADDED 
  • Strawberry Wine LINK TO BE ADDED
  • Gooseberry Wine LINK TO BE ADDED
  • English Mountain LINK TO BE ADDED
  • Mead LINK TO BE ADDED
  • Mum LINK TO BE ADDED