The British Museum published The Medieval Cookbook, 80 authentic recipes translated and adapted into a modern cookbook. It contains meals like rose pudding, cabbage chowder, creamed fish, mutton ...

LONDON (AP) - Chopped sparrow, roast swan, poached pike, conger eel, porpoise and lamprey: if it walked, swam or flew, the English medieval nobility ate it - usually with a dash of cinnamon ...

Nowhere was this more true than in the culinary arts, which are the subject of "Medieval Arab Cookery," a 527-page compendium of writings by Maxime Rodinson, A.J. Arberry and Charles Perry.

I honestly can't believe my eyes...Using a quintessential product of the Information Age, generative AI, I can finally actually conceive of some of the wildest medieval dishes I'd only ever read about ...

KAREN: 100 RECIPES -- BREAKFAST, LUNCH, DINNER, DESSERTS, AND DRINKS, WITH THE HISTORY OF MEDIEVAL COOKING SPRINKLED THROUGHOUT. ALLYSON: THE MEDIEVAL PALETTE IS VERY DIFFERENT FROM THE MODERN ONE.

Place the lamb in a large saucepan and cover it with water. Bring to a boil, then reduce the heat to low and simmer the lamb until it reaches 130 degrees, about 1 1/2 hours. Remove it from the ...