Appetizers

These recipes are well suited to serve in small portions.

Andalusian Stuffed Eggs

Andalusian Stuffed Eggs

Source: An Anonymous Andalusian Cookbook of the 13th CenturyTime period: 13th centuryRegion: Spain - Andalusia

Bunyols

Cheese Fritters

Source: Libre de Sent SoviTime period: 14th centuryRegion: Spain - Catalan

Fartes of Portingale

Portuguese Style Lamb Meatballs

Source: The Good Huswives HandmaidTime period: 16th century Region: England

Gamarelli Marini

Shrimp with Fennel Seed

Source: Libro de arte coquinariaTime period: 15th centuryRegion: Italy

Gebraten Milch

Roasted Milk (Grilled Cheese)

Source: Daz bůch von gůter spiseTime period: 14th centuryRegion: Germany

Harte Eyer

Seasoned Hard Boiled Eggs

Source: Ein New KochbuchTime period: 16th centuryRegion: Germany

Hünre und Lahs in Teyge

Chicken and Salmon Pastries

Source: Daz bůch von gůter spiseTime period: 14th centuryRegion: Germany

Klein Krebs

Fried Shrimp

Source: Ein New KochbuchTime period: 16th centuryRegion: Germany

Ove Plene

Venetian Stuffed Eggs

Source: Libro di cucina del secolo XIVTime period: 14th centuryRegion: Italy

Saumon

Smoked Salmon

Source: Le Ménagier de ParisTime period: 14th centuryRegion: France

Shrympes

Shrimp with Vinegar

Source: Two Fifteenth-Century Cookery-BooksTime period: 15th centuryRegion: England