Wylder's

25

Recipes

Country Stir-Fried Yellow and Zucchini Squash

Posted by Wylder  

I love squash. I tossed together this veggie concoction and man is it good. I am a vegan, so I have been testing new ideas for recipes. It's super simple and tastes great. MORE»

Recipe #385286

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Egyptian Baked Beef Patties (Saniyit Kufta)

Posted by Wylder  

Saniyit Kufta also referred to as minced or ground beef patties, baked, is a traditional Egyptian recipe for a classic baked beef patty cooked in a large dish which is sliced into squares and topped with tomatoes. The full recipe is presented here... MORE»

Recipe #363249

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Butter Cookies from North Africa (Ghreyba)

Posted by Wylder  

This simple Egyptian cookie is made of flour, sugar, and butter or oil and then baked. MORE»

Recipe #363225

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Beer Bread II

Posted by Wylder  

A medieval beer bread recipe. Definately a time consuming process, seeing as to how it calls for ingredients from brewing your own ale. This recipe is said to be a German bread recipe. The original recipe made eight loaves. I revised it to four... MORE»

Recipe #361923

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Meatballs from Chicken Breasts (Andalusian)

(1 reviews) Posted by Wylder  

An Andalusian style meatball from the 13th century. MORE»

Recipe #361828

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Powder Fine

Posted by Wylder  

Many medieval recipes call for spice mixtures without detailing the exact spices. While it is tempting to assume that each particular spice mixture had a consistent recipe, there is evidence of substanial variation for different times, regions,... MORE»

Recipe #361717

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Spinach Tart

Posted by Wylder  

This recipe has earned a gold star in my personal cookbook. Not only is it a vegetable dish that most people seem to like, it travels well in a cooler, it can be served cold, and it's tidy enough to be eaten without utensils. Best of all, with... MORE»

Recipe #361677

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Lent Bread Slices

Posted by Wylder  

This is a rather odd dish. It seems to be a sort of bread pudding to be served during lent (no eggs or dairy products). MORE»

Recipe #361674

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Grape Pudding

Posted by Wylder  

This pudding has a texture resembling applesauce and has an absolutely fabulous grape-wine flavor that is very rereshing. MORE»

Recipe #361668

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Blancmanger (Chicken and Rice Casserole)

Posted by Wylder  

The dish called Blancmanger in the middle ages was not much like the modern dessert of the same name. This dish, a slightly sweet casserole of chicken and rice, was served all across Europe and appears in just about every medieval cookbook.... MORE»

Recipe #361665

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Powder Fort

Posted by Wylder  

Many medieval recipes call for spice mixtures without detailing the exact spices. While it is tempting to assume that each particular spice mixture had a consistent recipe, there is evidence of substanial variation for different times,... MORE»

Recipe #361647

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Poudre Douce (Powder Douce)

Posted by Wylder  

Many medieval recipes call for spice mixtures without detailing the exact spices. While it is tempting to assume that each particular spice mixture had a consistent recipe, there is evidence of substanial variation for different times,... MORE»

Recipe #361645

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Fylettes in Galyntyne (Pork and Sauce)

Posted by Wylder  

This recipe was served by Kristen Sullivan at the Marche of the Unicorn's Newcomer's Feast in the fall of 2006. The use of cinnamon, ginger, and cloves as spicing for meat dishes was very common in medieval England, making this dish a perfect... MORE»

Recipe #361642

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Ember Day Tarts

Posted by Wylder  

This is such a simple dish and so suited to the modern palate that just about everybody and their cousin has their own version. MORE»

Recipe #361634

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Cheesed Vermicelli

Posted by Wylder  

While this recipe is far from exciting, it is simple to make and just about anyone will like it. MORE»

Recipe #361626

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Beef Sirloin Roast

Posted by Wylder  

The result of this recipe is a wonderfully flavored roast, though it is slightly on the peppery side. If you are not especially fond of pepper, reduce the amount from 1 tsp. to 1/2 tsp. MORE»

Recipe #361608

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Short Paest (Pie Crust)

Posted by Wylder  

Most of the pie crust recipes from 15th century are tacked on to the end of the recipe for some kind of pie filling. They're usually very simple mixtures of flour and water, and often don't call for any fat. This 16th century recipe is one of... MORE»

Recipe #361576

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Mawmeny (Chicken Stew)

Posted by Wylder  

This dish looks very similar to any number of Indian recipes, small chunks of meat in a reddish-brown gravy. The fact that I tried it served over rice most likely added to this mental association. At a proper medieval dinner though, this would... MORE»

Recipe #361570

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Sweet Gravy Meatballs (Pumpes)

Posted by Wylder  

These "Medieval Meatballs" are a perfect buffet or party dish. The meat and sauce both have just enough spice to notice, but not so much as to be overpowering. They're also very easy to make. Note that the sauce recipe makes way more... MORE»

Recipe #361567

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Apple Frutours (Dumplings)

Posted by Wylder  

Modernly, beer-batter fried apple slices seem like something one might find at a state fair, but in the middle ages this recipe was found in the cookbooks of the nobility. MORE»

Recipe #361559

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