giveitforth.blogspot.com
Give it ForthCulinary history and historic cooking. Interpreted recipes from 1st, 12th, 13th, 14th, 15th, and 16th centuries.
http://giveitforth.blogspot.com/
Culinary history and historic cooking. Interpreted recipes from 1st, 12th, 13th, 14th, 15th, and 16th centuries.
http://giveitforth.blogspot.com/
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Give it Forth | giveitforth.blogspot.com Reviews
https://giveitforth.blogspot.com
Culinary history and historic cooking. Interpreted recipes from 1st, 12th, 13th, 14th, 15th, and 16th centuries.
giveitforth.blogspot.com
Give it Forth: March 2016
http://giveitforth.blogspot.com/2016_03_01_archive.html
Monday, March 14, 2016. Harleian MS. 279 ( 1430) - Auter Brawn en Peuerade - Other Meat (Pork) in Pepper Sauce. Auter brawn en peuerade. This recipe, located at Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), and Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, and Douce ms. 55" Thomas Austin. I made last week, this version is a broth based version, flavored with wine. It is much more "savory" in flavor. Xxxij Auter brawn en peuerade. 1/3 c pearl onions.
Give it Forth: June 2016
http://giveitforth.blogspot.com/2016_06_01_archive.html
Monday, June 27, 2016. Harleian MS. 279 (ab 1430) - Wardonys in Syryp - Pears in Syrup. Wardonys in Syryp - Pears in Syrup. There are several recipes in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), and Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55 Thomas Austin. Which was declared the favorite of the two recipes which I interpreted. The second was Wardonys in Syryp, a very flavorful dish. What of the Warden pear? X Wardonys in syryp.
Give it Forth: December 2016
http://giveitforth.blogspot.com/2016_12_01_archive.html
Saturday, December 31, 2016. Harleian MS. 279 (ab. 1430) - Brwes in lentyn - Broth in Lent. Harleian MS. 279 (ab. 1430) - Brwes in lentyn - Broth in Lent. I hope the holiday season has blessed everyone and that the New Year will bring a years' worth of health, wealth and happiness to you, but most importantly, time for you to share with others. Of course I had to try something with wine in it! I have also hit a milestone with this post. I have interpreted or referenced approximately 57 of the 153 pot...
Give it Forth: Harleian MS. 279 (ab. 1430) - .xvij. Garbage - Stewed Chicken Offal
http://giveitforth.blogspot.com/2016/11/harleian-ms-279-ab-1430-xvij-garbage.html
Friday, November 25, 2016. Harleian MS. 279 (ab. 1430) - .xvij. Garbage - Stewed Chicken Offal. Harleian ms. 279 (ab. 1430) - .xvij. Garbage - Stewed Chicken Offal. As already mentioned, offal is any non-skeletal meat of an animal, this includes blood, brains, caul, ears, eyes, feet, giblets, heads, hearts, intestines, kidneys, liver, lungs, marrow, spleen, sweetbreads, tails, testicles, tongues and tripe. Offal is difficult to keep well, so it must be prepared to be eaten almost as soon as the anima...
Give it Forth: Harleian MS. 279 (ab 1430) - .lxxxx. Hennys in Gauncelye - Chicken in Garlic Cream Sauce
http://giveitforth.blogspot.com/2016/12/harleian-ms-279-ab-1430-lxxxx-hennys-in.html
Tuesday, December 13, 2016. Harleian MS. 279 (ab 1430) - .lxxxx. Hennys in Gauncelye - Chicken in Garlic Cream Sauce. Lxxxx Hennys in Gauncelye - Chicken in Garlic Cream Sauce. This dish is unusual and distinguishes itself from other similar dishes found in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), and Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55 by Thomas Austin. Some other items of note in my quick research of garlic and its usag...
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Medieval Recipes
http://www.medievalcookery.com/recipes
Below are some medieval recipes. Unless otherwise noted the interpretations are my own. Whenever possible I've given the source and/or the original text. Are the work of Kristen Wright and are hosted on her website, GreneBoke.com. Are the work of Jennifer Marshall-Craig and are hosted here by permission. Are the work of Diana Hart and are hosted here by permission. Are recipes with vegetarian/vegan options by Felice Debbage and are hosted here by permission. Meat Dishes - Beef. Balls or Skinless Sausages.
Medieval Cookery: May 2015
http://medievalcookery.blogspot.com/2015_05_01_archive.html
Thursday, May 28, 2015. Recipes from the Wagstaff Miscellany - 188 Hote Mylke of Almoundys. Recipes from the Wagstaff Miscellany. This manuscript is dated about 1460. The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v. Images of the original manuscript are freely available on the Yale University Library website. 188 Hote Mylke of Almoundys. This recipe is a match for recipe 123 from. A Noble Boke off Cookry . A Noble Boke off Cookry (England, 1468)]. Labels: Beinecke MS 163.
Medieval Cookery: July 2014
http://medievalcookery.blogspot.com/2014_07_01_archive.html
Thursday, July 31, 2014. Recipes from the Wagstaff Miscellany - 123 Crustad lumbard. Recipes from the Wagstaff Miscellany. This manuscript is dated about 1460. The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v. Images of the original manuscript are freely available on the Yale University Library website. This recipe is a match for recipe 62 from. A Noble Boke off Cookry . A Noble Boke off Cookry (England, 1468)]. Two Fifteenth-Century Cookery-Books (England, 1430)]. 122 Py...
Medieval Cookery: More Thoughts on "The Medieval Diet"™
http://medievalcookery.blogspot.com/2009/04/more-thoughts-on-medieval-diet.html
Wednesday, April 22, 2009. More Thoughts on "The Medieval Diet"™. It's been far too long since I posted last. Things got a bit nuts for a while there - a royalty lunch to cook, a feast to help with, taxes, vacation, minor illness, yadda yadda yadda. It's amazing how life can get in the way of the important things in life. Anyways, I thought I'd give a short update on this dietary experiment I've been toying with. No meat (other than fish) on Wednesdays, Fridays, and Saturdays. Reduced intake of sugars.
Medieval Cookery: A Medieval Diet?
http://medievalcookery.blogspot.com/2009/02/medieval-diet.html
Thursday, February 12, 2009. Last week I came across a post on Lifehacker. In which the blogger in question described his change to a flexitarian. Diet and how he'd been able to lose substantial weight with a few relatively easy modifications to his eating habits. Seeing as I've been getting decidedly Pooh-shaped. Lately, and remembering that many years back we'd gone semi-vegetarian and didn't die from meat withdrawal, I've come to think that this may be a good thing to try. Reduced intake of sugars.
Medieval Cookery: August 2014
http://medievalcookery.blogspot.com/2014_08_01_archive.html
Thursday, August 28, 2014. Recipes from the Wagstaff Miscellany - 128 Darrolete. Recipes from the Wagstaff Miscellany. This manuscript is dated about 1460. The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v. Images of the original manuscript are freely available on the Yale University Library website. This recipe is a match for recipe 68 from. A Noble Boke off Cookry . A Noble Boke off Cookry (England, 1468)]. Labels: Beinecke MS 163. Tuesday, August 26, 2014. The 200 (appr...
Medieval Cookery: February 2014
http://medievalcookery.blogspot.com/2014_02_01_archive.html
Thursday, February 27, 2014. Recipes from the Wagstaff Miscellany - 99 Mawmene ryall. Recipes from the Wagstaff Miscellany. This manuscript is dated about 1460. The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v. Images of the original manuscript are freely available on the Yale University Library website. There is a recipe for mawmeny in. A Noble Boke off Cookry that has some of the elements of this recipe, but it is nowhere near as detailed. Forme of Cury (England, 1390)].
Medieval Cookery: November 2014
http://medievalcookery.blogspot.com/2014_11_01_archive.html
Thursday, November 27, 2014. Recipes from the Wagstaff Miscellany - 147 Egrett Rostyd. Recipes from the Wagstaff Miscellany. This manuscript is dated about 1460. The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v. Images of the original manuscript are freely available on the Yale University Library website. This recipe is a close match for recipe 84 from. A Noble Boke off Cookry . A Noble Boke off Cookry (England, 1468)]. There are also two versions of this recipe in. Egret...
Medieval Cookery: March 2015
http://medievalcookery.blogspot.com/2015_03_01_archive.html
Tuesday, March 31, 2015. Recipes from the Wagstaff Miscellany - 179 Bace Mylet or Breme. Recipes from the Wagstaff Miscellany. This manuscript is dated about 1460. The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v. Images of the original manuscript are freely available on the Yale University Library website. 179 Bace Mylet or Breme. This recipe is a match for recipe 113 from. A Noble Boke off Cookry . To dight bace molet or breme drawe them at the belly and skale them clen...
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Give it Forth
Monday, January 2, 2017. Harleain MS 279 (ab. 1430) - xlviij. Tayloures - Rice porridge with currants and dates. Xlviij. Tayloures - Rice porridge with currants and dates. I was very eager to try out this recipe from Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), and Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55 by Thomas Austin. Ixxxv Gaylede (Rice Porridge with Figs and Honey),. Cxxv Vyolette - Violet. 3/4 cup almond milk. I used comme...
Give It Forward 2Day - Making A Difference In The Lives Of Others
Give It Forward 2Day. Making A Difference In The Lives Of Others. Welcome to WordPress. This is your first post. Edit or delete it, then start blogging! This entry was posted in Uncategorized. April 26, 2014. Proudly powered by WordPress.
Give It Forward 2Day - Making A Difference In The Lives Of Others
Give It Forward 2Day. Making A Difference In The Lives Of Others. Welcome to WordPress. This is your first post. Edit or delete it, then start blogging! This entry was posted in Uncategorized. April 26, 2014. Proudly powered by WordPress.
Give it forward | Sveriges största nätverksplattform för jobb, karriär och företagande
Sveriges största organisation för hälsa och karriär. Medarbetare & förtroendevalda. Nya vägar till hälsa and karriär. Med organisering över landet. Läs mer OSYNLIGA JOBB. På gång just nu. Ansök med din idé. Bli medlem och få vårt nyhetsbrev. Låt detta fält vara tomt om du är människa:.
give it, Get It: Make Money Giving to Charity!
Give it, Get It: Make Money Giving to Charity! Monday, November 27, 2006. Give it, Get It Has Been Lauched! Give it, Get It" was officially launched over Thanksgiving weekend 2006. The timing was apropos. As we give thanks it's good to remember the needs of others so they too can give thanks. That's why I developed the "give it, Get It" program, to provide greater incentive for helping others and a way to multiply individual donor efforts. Blessed to give,. Give it, Get It. View my complete profile.
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