On eating grapes

This is an excerpt from Das Kochbuch des Meisters Eberhard, G. Balestriere (trans.)
The original source can be found on the florilegium website.

Grapes that are sweet and white and have thin skins are easily digested if they are sweet, and Rhazes says that they make people very fat and cause gas and heat up the body and cause unchastity. They harm the bladder and should not be eaten unless they were picked three or four days before. All the more grapes are good for people who have pain in their intestines, and they clean the kidneys and bladder and nourish well. Averroes says that they bring heat and moisture and are good for the liver.

This is an excerpt from Le Menagier de Paris (Janet Hinson, trans.)
The original source can be found on David Friedman's website.

For dessert: compete, with red and white sugared almonds placed on top: rissoles, flans, figs, dates, grapes, nuts [specifically nux abellana: JP.]

...Platter: Grapes and peaches in little pies.

This is an excerpt from Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.).
The original source can be found on David Friedman's website.

50 To make a grape pudding. Strain grapes with good wine, but the grapes should be well washed beforehand. Take the strained pulp and cook it, as one cooks pudding, and mix it with wine and put sugar, cinnamon and a little ginger into it, according to how sweet or strong you will have it.

This is an excerpt from Libre del Coch, R. Carroll-Mann (trans.).
The original source can be found on Mark S. Harris' website.

19. POTTAGE OF CAÑONADA. Take almonds which should be toasted, and grind them well in a mortar; and take a crustless piece of toasted bread, and soak it in white vinegar, and squeeze it well with your hand, and grind it with the almonds all together; and after it is all ground, blend it with sweet white vinegar; and before you blend it, put into the mortar two or three bunches of white grapes and another two of black ones at the same time, and then strain it all through a woolen cloth; and put it in the pot, and put sugar and ground cinnamon in it. And this sauce must taste a little of vinegar; and cook it; and when it is cooked, prepare dishes, and put sugar on each.

This is an excerpt from Le Viandier de Taillevent.
The original source can be found on James Prescott's website.

Grape dish. Fry your meat lightly in lard. Take some bread, soak in beef broth, strain through cheesecloth, and throw onto your meat. Grind ginger, steep in verjuice and wine, and put onto your meat. Then add gooseberries or some verjuice grapes.

Christopher's dayboard menu from this weekend

-Garlic Torta
-Beef y-stewed
-Macrews (or losyns)-- noodles with cheese, anyway
-walnut pie
-Chicken with Another Sauce (vinegar-shallot)
-pea soup
-frumenty
-cumin onions
- Small pottage of carrots
-Cold ham and Salami
- Cheeses
- White Bread, rye bread, pitas
- butter and honey butter (don't ask me why he made honey butter, I thought he hated it)
- Pickles
- Daryal
- almonds
-Salat (massively interfered with by Jadwiga)
-Radish Salat forced on him by Jadwiga

Buffet (interfered with by Jadwiga)
- wafers (commercial pizelles) and food for Angels
- candied seeds and candied ginger, candied almonds
- dried peaches, apricots, figs, dates, cantelope (tastes like gumdrops), plums
- biskets (homemade-- shortbread I think)
- Roasted pears
- quince paste

To drink: water and lemon drink from syrup of lemons