Library
From The Olde Cookery Book
In this chapter you will find various helpful information for when you are making these recipes. Glossaries for looking up possibly unknown ingredients, bibliographies for further information on various topics and conversion tables between, for example, anglo-american and ISO measurements.
Contents |
Current material:
Conversions:
- Roman recipes: You may need this table when using the recipes.
- Swedish recipes: You may need this table when using the recipes.
- Danish recipes: You may need this table when using the recipes.
- British-American Metric Conversion: For most of the recipes, this information may be useful.
- US Period Comparisons: A comparison between different measures, US 1830s.
Bibliographies
- Bibliography of Culinary History: An somewhat out of date bibliography than can serve as a starting point for further research.
- Medieval cookbooks: A list of Medieval cookbooks, with recommendations.
- Swedish 17th century cookbooks: A list of the oldest Swedish cookbooks.
Definitions
- Definitions: Various definitions of terms etc.
- Translated ingedients: Various ingredients translated.
Period documentation
- Calendarium Oeconomicum: Late Medieval household information from bishop Brask, Linköping, Sweden
- Brask household rations: Household rations for the bishop Brask household, Linköping, Sweden
- To Dry Sweet and Savoury Herbs: Some notes on Sweet Herbs, often used in recipes.