[Sca-cooks] period dishes to use blood in

Johnna Holloway johnnae at mac.com
Tue Mar 8 11:23:25 PST 2011

Another easy way to identify recipes using blood, is to go to
the Cookbook Search function at medievalcookery.com


and search under blood.
Lots of recipes in the Forme of Cury.
Several of the recipes in Das Kochbuch des Meisters Eberhard are  
really for
ingredients that chill or warm the blood, so they aren't applicable.
(Lentils are moderately hot and dry out and make much blood. If they  
are boiled with vinegar, they extinguish the inflammation of the  
blood. Those who eat much of them get dark eyes because they dry out  
the body so much. Avicenna says that they damage the stomach and cause  
gas and constipate.)
Blood was used as a coloring (as in Rose) and that appears in some of  
the recipes in the LCC too. Lots to explore anyway.


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