Medieval recipe translations

From infodoodads' 12 sites for foody foodness (which, I should mention, featured me), comes Medieval Recipe Translations.

I know, I know. "But they didn't even have sous vide back then! What kind of barbaric cooking do you expect us to do?" It's fair. I understand. Still, how can you pass up a recipe for a frothy wine/ale drink called Caudell which, apparently, gets its froth from the egg whites that you cook in it… with, uh, saffron…

Okay, maybe that wasn't the best example. The thing was that they knew what was important: fried dough. That's right, Crispels, or dough fried in oil and covered with honey have been around since the 14th century. When you eat fried dough at a Medieval Fair, it's not because they think you're just the sort of unhealthy person to only eat fried food at a fair; no, it's because it's historically accurate.

It's also interesting to see how things evolved. For example, you can see from this Milk Qualing recipe that in the 15th century they knew that flour would thicken milk, but the roux had not yet been invented.

So, if you're looking for a little food history, or if you want to have some manner of historically accurate medieval feast for your holiday dinner party, then the Medieval Recipe Translation page is obviously for you.