Category: Medieval Europe

Adapted from Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto and Julia Moskin. Cream together: Beat in: Sift together and gradually mix into the batter: Flatten and refrigerate for an hour or so. Roll out flat, to 1/4 inch thickness. Cut out shapes and transfer to a cookie sheet. Bake at 350-375° for about

Simmer 1/2 cup barley in 2 cups of almond milk. Use the lowest possible heat; almond milk boils over if you look at it sideways. In about 45 minutes, the grains will have absorbed all the almond milk. Options: add a couple of eggs to the hot pot, spoon hot barley on top, put the