https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AEnglish_cuisine%2F9%2FenTranslations:English cuisine/9/en - Revision history2026-09-12T22:09:52ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:English_cuisine/9/en&diff=151322&oldid=prevFuzzyBot: Importing a new version from external source2025-06-10T05:25:23Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Instead, [[Medieval cuisine|medieval dishes]] often had the texture of a [[purée]], possibly containing small fragments of meat or fish: 48% of the recipes in the Beinecke manuscript are for dishes similar to stews or purées. Such dishes could be broadly of three types: somewhat acidic, with wine, vinegar, and spices in the sauce, thickened with bread; [[sweet and sour]], with sugar and vinegar; and sweet, using then-expensive [[sugar]]. An example of such a sweet purée dish for meat (it could also be made with fish) from the Beinecke manuscript is the rich, [[saffron]]-yellow "[[Mortis (food)|Mortruys]]", thickened with egg:</div>FuzzyBot