Saffron, Eggs and Almond Milk

"Add a pinch of saffron" is a quote you often find in medieval recipes. But how much is a pinch - more than a smidgen, less than a dash? Traditionally, a pinch is the amount you can take between three fingertips: thumb, index finger and middle finger. Medieval cookbooks don't mention weights, volum [...]
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"Add a pinch of saffron" is a quote you often find in medieval recipes. But how much is a pinch - more than a smidgen, less than a dash? Traditionally, a pinch is the amount you can take between three fingertips: thumb, index finger and middle finger. Medieval cookbooks don't mention weights, volumes, cooking times or temperatures. That is why Saffron, Eggs and Almond Milk was written: delicious recipes have been cooked, calculated and measured. This is a cookbook by experienced amateur medievalists for anyone who wants to have a bite of history. And maybe even more bites? By trying out the recipes yourself you will see the food in the Middle Ages was well prepared and savoury, sometimes surprising when it comes to taste or ways of preparation. The divine cheese and egg soup is a dish that will not wait for the diner - the diner waits for the soup. Pie of Paris has meat cooked in red wine and broth. Pork in a golden sauce fondles your sense of taste in a whole new way.