and make þerof thynne foyles as paper with a roller, drye it harde and seeþ it in broth take Chese ruayn grated and lay it in disshes with powdour douce. Take cheese and grate it and butter, cast beneath and above, as with Loseyns, and serve forth.Īnd what is “Loseyns,” anyway? Loseyns: Take gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water.
#MEDIEVAL FOODS ITALY MAC#
In modern English (translated by the Food of England Project), it’s clearly mac ‘n cheese: Macrows: Take and make a thin foil of dough and carve it in pieces, and cast them on boiling water & seethe it well. take chese and grate it and butter cast bynethen and above as losyns. and kerve it on peces, and cast hem on boillyng water & see it wele. The recipe, in Middle English, is as follows: Macrows: Take and make a thynne foyle of dowh.
As a matter of fact, thanks mostly likely to Marco Polo’s having brought Asian noodles to Italy and the West, the English (or perhaps only English noble families) also enjoyed a distinctly Italian cuisine - namely pasta.Īmong the recipes in the Forme of Cury, a cookbook published in about 1390 by Richard II’s “Chief Master-Cook,” is macaroni and cheese (macrows), that ultimate modern American comfort food. When we think of the food of medieval England we probably think of leg of mutton and other gamey meats. A 14th-century cookbook by King Richard II's cook reveals a suprising taste for Italian cuisine.
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