How to Make a Medieval Creme Egg (according to MS. Ashmole 1439, f. 39r. A fifteenth-century Middle English cookery book we have at the Bodleian). This manuscript is a compilation of foods served at feasts over a 100 year period. Recipes would have been read by the Head of the Kitchen to his cooks, who then would have had to figure out ingredient amounts/cooking times themselves. Hands up who else is SHOCKED to discover that almond milk was the milk of choice for Medieval chefs?! #MedievalMonday

132K views · 2.6K reactions | SAUCE AUBERGINE GRILLÉE  六‍- Shalou Cuisine INGREDIENTS: Aubergine africaine Tomate Oignon Ail Gingembre Poivron rouge Piment Poisson sec Poudre de crevette fumée Huile végétale Huile rouge (huile de palme) Sel Épices tout usage | Shalou Cuisine | Facebook