Medieval Spanish Chef
RELIEF. BAKHUS (Water Fountain Facing West) Photo By: Wellych water. Avenzoar stated that water should be drunk when the food has settle...
COMINO WITH 13TH CENTURY MEATBALL RECIPE, THE PERFECT TWIST FROM MUNDANE TO UNIQUE
Cumin des prés In in 2 months the fruit can be used as seeds Photo from: Clarabena Gr. kyminon, L. Cuminum cymminum , Ar. ...
ALCANDÍA, ESCANDA, ESPELTA - SPELT PORRIDGE RECIPE
SWEET SPELT PRUNE PORRIDGE Photo by: healthfoodlover.com L. Triticum spelta , Eng. spelt, a very white, hard-grained secondary wheat...
ESPESO, -A, WITH 13TH CENTURY RECIPE FOR CHICKEN IN ROSEWATER SYRUP
Thickened Rosewater Syrup Photo by: Lord-Williams OCast espesso , Eng thick, to thicken. [ Ibn Razīn/Granja. 1960:72:22; Nola 1989: xi...
GARO WITH GARUM, A ROMAN FISH SAUCE RECIPE
Anchovies Photo by: Lord-Williams Gr. garós , Eng. garus. A forgotten a species of the gar family that became extinct. It was make garu...
CABEZA DE CERDO WITH RECIPE FOR ROASTED PIG HEAD WITH CHESTNUTS
Photo by: Lord-Williams cachucha, cacheira, cachaza, cachirola (head of pork), pork meatloaf. 1. A Spanish version: the head of the pi...
CAMELLO WITH 10TH C RECIPE FOR CAMEL STEW
camel meat anyone? Photo from: run comrade camel. Villena stated that camels lived in Mayorca in the beginning of the 15 th C. Came...
ALLS ESQUESOS (Cat) - WITH 14th C GARLIC CHEESE SAUCE RECIPE
OCat anys esquesos , Eng garlic cheese sauce, a variant of almodrote .* It contains the basic ingredients of almodrote , grated cheese and g...
POLLO, - A, WITH RECIPE FOR CHICKEN BOILED IN LIME JUICE
Chickens Photo by: Lord-Willliams OCast papillo , Cat poll, OCat pol, L. Gallus gallus, pullus , Ar. djaaj , MEng cheken, checonys,...
CRIADILLAS WITH THE MEDIEVAL SPANISH CHEF'S RECIPE FOR BREADED TESTICLES
Pork Testicle at Mercado de las Marvillas, Madrid Photo by: Lord-Williams Est turmas , Eng testicles. 1. These are obtained by castrati...
Wednesday, February 13, 2013
thick and long wax-candle that can be inserted into a candelabra, see
. They were commonly used in dining halls and churches during the Middle Ages. [Gázquez.
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