Recipies- Medieval era

Tasty Rabbit stew

step 1: skin rabbit
step 2: cook for ten to fifteen minutes
step 3: chop meat into tiny pieces
step 4: add four cups of water
step 5: add two pinches of sage, one handful of chopped cabbage, and three pinches of parsley
step 6: add three handfuls of carrots
Created by Hannah Wixom

Recipies- Byzantine and Constantine Era

Rye Bread
submitted by Bayley

1 cup water
2 tablespoons margarine or butter, cut up; shortening or cooking oil
2 cups bread flour
1 cup rye flour
2 tablespoons gluten flour
2 tablespoons brown sugar
1-1/2 teaspoons caraway seed (optional)
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

Add the ingredients to a 1-1/2 or 2 pound bread machine according to the manufacturer's directions. If available, select the whole grain cycle, or select the basic white bread cycle, and desired color setting. Makes one 1-1/2 loaf (16 slices).

Recipe - Biblical Times

Barley Cakes
By Rebekah

Mentioned hundreds of times in the Bible, bread was unmistakably one of the important foods of the Israelites’ diet. One particular type of bread, barley cake, is mentioned specifically several times, one of them being in Judges 7:13, when Gideon has a dream of a barley cake rolling through an enemy camp.

1 1/2 cups hot milk
1/4 teaspoon salt
3 tablespoons honey
3 cups barley flour
3/4 cup raisins
Oil for frying

Combine all ingredients and shape into balls. Flatten into rounds. Fry in hot oil for 5 minutes on each side or bake 20 to 25 in a preheated oven at 400 degrees. Serve with Ur, green butter herb cheese.

Recipe originally published in The Good Book Cookbook, 1995.