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A Newe Boke of Cokery is
a collection of medieval recipes with modern adaptations
by Rudd Rayfield of Minneapolis, Minnesota.
Rudd is a medieval enthusiast with an academic background
in Middle English literature and medieval history. He
has been cooking medieval cuisine since 1980 and has
been doing his own redactions from primary sources since
1988, and presents recreated dinners several times a
year for family & friends. A
Boke of Gode Cookery is very pleased to feature
his recipes & menus here.
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Each recipe contains the original documented medieval version,
followed by the modern adaptation, along with notes and a bibliography
of the period source. Each page also contains a link to metric,
celsius, & gas mark equivalencies for measurements &
temperatures. The Recipes section is first, followed by the
Menus section.
- A
Siryppe pur vn Pestelle - Pork in a wine, egg, and pepper
sauce.
- Boor
in Brasey - Pork soup.
- Bruce
- A soup of tripe, chicken, or pork, seasoned with wine.
- Conyng
- Rabbit in a ginger sauce.
- Conyng,
Hen, or Mallard - Rabbit, Chicken or Duck in Onion Wine
Sauce.
- Conyng
in Gravey - Rabbit (or chicken) in almond milk.
- Flampoyntes -
Pork and cheese pie.
- Kede
Rosted - Lamb roasted with vinegar & salt.
- Leche
Lumbard - Food-in-Disguise! A pork loaf made to resemble
a large peapod.
- Leche
Lumbard - A striped almond meat loaf,
another version of the recipe above.
- Lombard
Soup - A chicken or beef/pork egg drop soup.
- Malaches
of Pork - Pork quiche.
- Mortreus
de Chare - Pork and Ale Loaf.
- Raphioles - Liver
sausage custard pie.
- Stewed
Lombard - Pork, almond, & wine stew.
- Venyson
in Broth - A soup of venison, wine, & spices.
- Boor
in Brasey - Pork soup.
- Bruce-
A soup of tripe, chicken, or pork, seasoned with wine.
- Froyde
[Mylke de] Almoundys - A recipe for almond milk.
- Haddocke
in Cyuee - Onion Ale Sauce for Fish.
- Heron
Rosted - A ginger mustard sauce for fowl.
- Lombard
Soup - A chicken or beef/pork egg drop soup.
- Lumbard
Mustard - A sauce of honey, mustard, & wine.
- Pike
in Brase - Cinnamon wine sauce for braised fish.
- Piper
for Feel and for Venysoun - A pepper sauce for veal and
venison.
- Roseye - Rose
almond sauce for fish.
- Sauce
Alapeuere - Pepper and garlic sauce.
- Sauce
Camelyne - A sweet and sour clove sauce.
- Sauce
for a Gos - A sauce for goose made from its own stuffing.
- Sauce
for Peiouns - A green garlic sauce for fowl.
- Sauce
for Shulder of Moton - A green sauce for lamb.
- Sauce
for Stokfysshe - Walnut and garlic sauce for fish.
- Sauce
Gingyuer - Ginger sauce.
- Sauce
Pour Lamprey - Blood sauce for fish.
- Sauge
- A sauce of sage and eggs for chicken, fish, or pork.
- Sause
Blaunk for Capons Sothen - A sweet & sour almond milk
sauce for poultry.
- Stewed
Lombardy - Pork, almond, & wine stew.
- Syrip
for a Capon or Faysant - A wine-almond milk sauce for fowl.
- Tremollete - Giblet
sauce for partridge or other fowl.
- Venyson
in Broth- A soup of venison, wine, & spices.
- Vertsaus
Broun - Green verjuice sauce.
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