Here are recipes from several medieval English manuscripts and collections, each in its original language accompanied with a literal translation, and followed by a modern interpretation of the recipe and its cooking procedures. These recipes do not contain specific measurements and quantities, but are sufficiently explained that any competent cook will be able to prepare them.
Eventually, some of these recipes will be complete with ingredient measurements & quantities, and at that point will be moved to A Boke of Gode Cookery; in the meantime, any fair-to-adequate cook should have the culinary skills necessary to be able to prepare these dishes from the contemporary version, and is encouraged to do so!
Please note that in the medieval recipes, the Middle English letter(called "egh") has been replaced by either "y" or "z."
Those who wish to try their hand at their own translations from the original recipes can consult the Glossary of Medieval Cooking Terms for assistance.
All translations and modern interpretations are by James L. Matterer and are © 2000-2009.