Daryoles (Medieval Custard Pie)
This is a medieval egg custard pie with almond milk, saffron, cinnamon, and rosewater. It takes some careful attention, but is worth the time and trouble. This is extremely rich! You will want to serve thin slices, much like a cheesecake. This recipe doesn’t take kindly to being halved, though. A variation on a dish featured in "Two Fifteenth-Century Cookery-Books" by Thomas Austin.Submitted by: JO_JO_BA
CALORIES: 93.5 |
FAT: 4.8g |
PROTEIN: 1.9g |
CARBS: 10.7g |
FIBER: 0.2g
Medieval 'Honey' Cake
I found this recipe ages ago. I don't know what makes it medieval, but I've replaced the honey with agave nectar.Submitted by: RACHELL37
CALORIES: 142.6 |
FAT: 3.7g |
PROTEIN: 2.1g |
CARBS: 26.7g |
FIBER: 2g
Medieval Lentil dish
This dish is from a collection of recipes, redacted by a friend.Submitted by: VALKYR8
CALORIES: 231.4 |
FAT: 12.1g |
PROTEIN: 13.4g |
CARBS: 18.5g |
FIBER: 6.7g
