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Era

Renaissance recipes

Authentic dishes from the Renaissance era, in their period and modern versions.

Function
Taste
Domain
Difficulty
Source
Region
319 recipes
Barley and Broad Bean Pottage with LeeksEveryday
Pottage (mets-socle du chaudron)

Barley and Broad Bean Pottage with Leeks

Agnes WaterhouseEasy1 h 30 (hors trempage)
Maslin BreadPreserving
Cheat bread / pain commun du foyer

Maslin Bread

Agnes WaterhouseMedium5 h (avec levées) + 40 min de cuisson
Frumenty with Honey and SaffronFestive
Frumenty (mets des jours de fête)

Frumenty with Honey and Saffron

Agnes WaterhouseMedium2 h 30 (hors trempage)
Small Ale (Table Beer)Drink
Small ale (boisson de table quotidienne)

Small Ale (Table Beer)

Agnes WaterhouseHard3 h de brassage + 5 jours de fermentation
Herb Caudle with OatmealRemedy
Caudle (bouillon réconfortant / remède du foyer)

Herb Caudle with Oatmeal

Agnes WaterhouseEasy20 min
Biancomangiare of caponFestive
Servizio di credenza (mets blanc du premier service froid)

Biancomangiare of capon

Agostino ChigiMedium40 min
Pici alle briciole (Sienese thick spaghetti with breadcrumbs)Everyday
Piatto di magro quotidiano (plat maigre du quotidien toscan)

Pici alle briciole (Sienese thick spaghetti with breadcrumbs)

Agostino ChigiMedium1 h (repos compris)
Tiber pike in agrodolceFestive
Servizio di cucina (plat chaud de poisson, second service)

Tiber pike in agrodolce

Agostino ChigiMedium45 min
Ippocrasso (spiced hypocras wine)Drink
Bevanda di fine convito (boisson de clôture du banquet)

Ippocrasso (spiced hypocras wine)

Agostino ChigiEasy30 min
Panforte of SienaPreserving
Confetto / dolce da conservare (douceur épicée de garde du dernier service)

Panforte of Siena

Agostino ChigiMedium1 h
Camp Broth with Bacon and PeasTravel
Potage de soldat

Camp Broth with Bacon and Peas

Agrippa d'AubignéEasy1 h
Hare Civet with Verjuice and SpicesFestive
Rôt et menus de gibier

Hare Civet with Verjuice and Spices

Agrippa d'AubignéHard2 h 30 (hors marinade)
Charente Shad Grilled with SorrelEveryday
Mets de poisson des jours maigres

Charente Shad Grilled with Sorrel

Agrippa d'AubignéMedium35 min
Hypocras of Saintonge WineDrink
Issue de table — breuvage d'épicerie

Hypocras of Saintonge Wine

Agrippa d'AubignéEasy25 min
Quince PastePreserving
Issue de table — confiture sèche d'épicerie

Quince Paste

Agrippa d'AubignéMedium1 h 30 (hors séchage)
Tecuitlatl Cakes (Lake Spirulina)Everyday
Itacatl du quotidien — condiment de la tlaxcalli

Tecuitlatl Cakes (Lake Spirulina)

AhuizotlEasy30 min
Ahuautle Fritters in Tomatillo-Chili SauceFestive
Mets de fête — la moisson rare du lac, en sauce

Ahuautle Fritters in Tomatillo-Chili Sauce

AhuizotlMedium45 min
Octli, Fermented Maguey SapDrink
Boisson cérémonielle des anciens

Octli, Fermented Maguey Sap

AhuizotlHard12 à 48 h (fermentation)
Tzoalli of Tlaloc (Amaranth Paste with Maguey Honey)Offering
Offrande — figures sucrées d'amarante pour les autels

Tzoalli of Tlaloc (Amaranth Paste with Maguey Honey)

AhuizotlEasy25 min
Walker's Pinolli (Toasted Corn, Chia, and Amaranth Flour)Travel
Provision de route — farine énergétique à délayer

Walker's Pinolli (Toasted Corn, Chia, and Amaranth Flour)

AhuizotlEasy20 min
Emperor's Khichri (Rice and Mung Lentils with Ghee)Everyday
Plat sufiyāna (sans viande)

Emperor's Khichri (Rice and Mung Lentils with Ghee)

AkbarEasy40 min
Zard Birinj — Golden Rice with Saffron and Dried FruitsFestive
Riz de fête sucré (zarda)

Zard Birinj — Golden Rice with Saffron and Dried Fruits

AkbarMedium45 min
Sanbusa — Fried Pastries with Spiced MeatStreet food
En-cas de marché et de campement (sanbusah/qutāb)

Sanbusa — Fried Pastries with Spiced Meat

AkbarMedium1 h
Iced Rose Sharbat with SandalwoodDrink
Boisson rafraîchissante du palais (sharbat)

Iced Rose Sharbat with Sandalwood

AkbarEasy20 min
Aam ka Murabba — Green Mango Preserve with SaffronPreserving
Conserve sucrée du garde-manger impérial (murabbā)

Aam ka Murabba — Green Mango Preserve with Saffron

AkbarEasy1 h
Imperial Yakhni PulaoFestive
Plat de la classe « viande-et-riz » du dastarkhwan (pulao parfumé)

Imperial Yakhni Pulao

Akbar le GrandMedium1 h 30
Meatless Day KhichriEveryday
Plat sufiyana (sans viande) du dastarkhwan

Meatless Day Khichri

Akbar le GrandEasy40 min
Kashmiri Fruit Sharbat, Chilled with Mountain SnowDrink
Boisson glacée du dastarkhwan (sharbat)

Kashmiri Fruit Sharbat, Chilled with Mountain Snow

Akbar le GrandEasy15 min
Camp Sattu — Roasted Barley Flour of the ArmiesTravel
Vivres de campagne, hors dastarkhwan (provision du soldat)

Camp Sattu — Roasted Barley Flour of the Armies

Akbar le GrandEasy10 min
Sheer Birinj — Saffron Rice Pudding, Inspired by Shrine OfferingsOffering
Douceur de partage (tabarruk), inspirée des offrandes de sanctuaire

Sheer Birinj — Saffron Rice Pudding, Inspired by Shrine Offerings

Akbar le GrandEasy1 h
Hirsemus — millet porridge with butter and honeyEveryday
Mus (le socle de céréales du repas quotidien)

Hirsemus — millet porridge with butter and honey

Albrecht DürerEasy35 min
Schweinsbraten — roast pork with caraway and ryeFestive
Fleischspeise (la pièce de viande des jours de fête)

Schweinsbraten — roast pork with caraway and rye

Albrecht DürerMedium3 h
Nürnberger Lebkuchen — honey and almond gingerbreadTravel
Backwerk / Würzwerk (les pâtisseries d'épices que l'on conserve et emporte)

Nürnberger Lebkuchen — honey and almond gingerbread

Albrecht DürerMedium1 h 40 (dont repos)
Eingelegter Hering — Dutch-style marinated herringPreserving
Vorrat (la provision de poisson salé et mariné de garde)

Eingelegter Hering — Dutch-style marinated herring

Albrecht DürerEasy20 min (+ 48 h de marinade)
Hippocras — mulled spiced Rhine wineDrink
Getränk (la boisson épicée de table, réchauffée l'hiver)

Hippocras — mulled spiced Rhine wine

Albrecht DürerEasy35 min
Roasted partridge with saffron agrestoFestive
Servizio di cucina — rôt du service chaud

Roasted partridge with saffron agresto

Alessandro FarneseMedium50 min
Pease pottage with bacon from the Flemish campsEveryday
Ordinaire de campagne — gamelle partagée sous la tente

Pease pottage with bacon from the Flemish camps

Alessandro FarneseEasy1 h 10
Ipocrasso — spiced golden wineDrink
Servizio di credenza — boisson d'apparat servie en clôture

Ipocrasso — spiced golden wine

Alessandro FarneseEasy15 min (+ macération)
Mostarda of Parma — fruits in syrup with mustardPreserving
Servizio di credenza — condiment doux conservé au buffet froid

Mostarda of Parma — fruits in syrup with mustard

Alessandro FarneseMedium45 min actif (+ 2-3 jours de confisage)
Manjar blanco — Capon Blancmange with Almond and RiceFestive
Service de cuisine (mets chaud d'honneur, porté en grande pompe)

Manjar blanco — Capon Blancmange with Almond and Rice

Alexandre VIMedium1 h 15
Fish from the Pontine Marshes with Verjuice and CapersEveryday
Service de cuisine de jour maigre (mets chaud des vendredis et du Carême)

Fish from the Pontine Marshes with Verjuice and Capers

Alexandre VIEasy30 min
Hippocras — Spiced Wine of the Borgia BanquetDrink
Boisson de fin de service (servie avec les confiseries de la crédence, en clôture de banquet)

Hippocras — Spiced Wine of the Borgia Banquet

Alexandre VIEasy40 min
Codonyat — Aragonese Quince PastePreserving
Service de crédence (mets froid sucré du buffet, conservé d'une saison à l'autre)

Codonyat — Aragonese Quince Paste

Alexandre VIMedium2 h (+ repos 24 h)
Bunyols de mel — Valencian Honey FrittersStreet food
En-cas de rue et de fête populaire (mangé chaud, sur le pouce, hors du banquet)

Bunyols de mel — Valencian Honey Fritters

Alexandre VIEasy1 h 30 (avec repos)
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Festive
Osh (pilaf)

Osh-e Heravi (Herat Saffron Pilaf)

Alisher NavoïMedium1h30
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Everyday
Shorba (soupe)

Mastava (Vizier's Herbed Rice Soup)

Alisher NavoïEasy1h
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Street food
Sambusa (beignet fourré)

Sambusa-ye Gushti (Spiced Lamb Stuffed Pastries)

Alisher NavoïMedium1h15
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Offering
Shirini (douceur)

Halva-ye Ardi (Flour Halva with Saffron and Nuts)

Alisher NavoïMedium50 min (+ 2h repos)