Rosmerta’s Recipes

Welcome witches, wizards, and Muggles alike! My name is Madam Rosmerta, landlady here at the Three Broomsticks in Hogsmeade. I hope you will truly enjoy your dining experience. Each and every item is prepared to order using the finest ingredients available in the magical world. Please consider sharing your recipes with me. It may just become a featured dish! Don’t forget to also check out my list of kitchen tips and tricks for any of your cooking adventures.

Appetizers  Beverages  Breakfast 

Desserts  Main Fare  Sweets

All Butterbeer, All the Time

 

A

Acid Pops

B

Bangers and Mash
Blancmange Brûlée
Bouillabaisse Soup
Buckeye Cheeseball
Butterbeer Buttermilk Pancakes
Butterbeer by Ashly
Butterbeer by Cici
Butterbeer by Melissa
Butterbeer by Nicole
Butterbeer by Timothy
Butterbeer Cupcakes by Amy
Butterbeer Cupcakes by the Collegiate Baker
Butterbeer Ice Cream
Butterbeer Popsicles
Butterbeer Pudding Cookies
Butterbeer Sauce
Butterbeer Sorbet

C

Cauldron Cake Pops
Cauldron Cakes by Allie
Cauldron Cakes by Christina
Cauldron Cakes by Erika, Jessica, and Sommer
Chinese Fireballs
Chocolate-coated Frogs
Christmas Pudding
Christmas Tree Cupcakes
Cinnamon Pull-Apart Breakfast Rolls

D

Dark Mark Cupcakes
Deathly Hallows and the Seven Horcruxes Cupcakes
Deathly Hallows Cookies
Dirigible Plum Bread Pudding with Prof. Trelawney's Secret Sherry Sauce
Dragon Gingerbread Pound Cake

E

Edible Magic Wands
English Muffins
Exstimulo Potion Popsicles

F

Fever Fudge
Fizzing Whizbees
Fleur's Cream of Brie Soup with French Baguette

G

Gluten-Free Golden Snitch Cake
Golden Snitch Cake Pops
Golden Snitch Cakes

H

Hagrid’s Dirty Cakes
Happee Birthdae Cake Popsicles
House Sorting Cupcakes

L

Leek-y Cauldron Soup
Licorice Wands
Love Potion

M

Melon Brain
Mini Dragon Eggs
Mini Pumpkin Pie Croissants
Mrs. Weasley’s Lemon Meringue Pie

N

Nimbus Treats
Non-Alcoholic Firewhisky

O

Oversized Blueberry Muffins

P

Padfoot Cupcakes
Peanut Butter Chocolate Frogs by Jamie
Peanut Butter Chocolate Frogs by Tina
Polyjuice Potion Popsicles
Pretzel Wands
Pumpkin Cakes
Pumpkin Cookies
Pumpkin Juice
Pumpkin Juice by Ella
Pumpkin Juice by Eric
Pumpkin Juice by Melinda
Pumpkin Juice Popsicles
Pumpkin Pasties by Misty
Pumpkin Pasties by Sophie
Pumpkin Pasty Cupcakes
Pumpkin Shake

Q

Quidditch Player's Pie

R

Rock Cakes
Romilda Vane's Spiked Cauldron Cakes
Rosmerta’s Mulled Mead
Rum Butterbeer Cookies

S

Scabbers Cakes
Shepherd's Pie by Elizabeth
Shepherd's Pie by Sabrina
Snape's Butterbeer Fudge
Snargaluff Stump
Spiced Rice and Kippers with Poached Eggs
Spotted Dick

T

Three Butterbeer Versions
Toad in the Hole
Ton-Tongue Toffee
Treacle Fudge
Treacle Tart

V

Vol-au-vents with Tomato-Feta Filling

 

The Unofficial Harry Potter Cookbook by Dinah Bucholz

Purchase Here (US)  Purchase Here (UK)

With this cookbook, dining à la Hogwarts is as easy as banoffee pie. With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:

  • Treacle tart, Harry's favorite dessert
  • Molly's meat pies, Mrs. Weasley's classic dish
  • Kreacher's French onion soup
  • Pumpkin pasties, a staple on the Hogwarts Express cart

With a dash of magic and a drop of creativity, you'll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magical culinary masterpieces, sure to make even Mrs. Weasley proud. You can visit Dinah Bucholz's website to learn more about her book.

In 2010, we caught up with Dinah to get the background and details of her new cookbook.

Read the Interview

Guidelines for Submissions
To submit your recipe, send us an email at submissions@staff.mugglenet.com. Please be sure that the recipe you are submitting relates to the wizarding world in some way. It could be something seen at Hogwarts, in Diagon Alley, from the 1920s, or anything that uses our favorite flavors (like pumpkin or butterscotch).

Please be sure that all recipes include:

  • The source of the recipe, either you or someone else. If you modified a recipe found elsewhere, let us know!
  • A complete list of steps. Be as specific as possible, including exact measurements, times, and temperatures. (Remember, you are describing how to make the dish to someone who has no idea how.)
  • A photo of the final product for others to see the end result.
  • A short description of your recipe. It only needs to be a couple of sentences.

Note: MuggleNet does not claim ownership of your recipe. However, we may make some spelling and/or grammar corrections or clarify your written instructions.

Thank you for sharing with us!

Tips & Tricks
Here are a few tips and tricks from MuggleNet staff members to make your culinary adventures easier and more fun!

  • Understanding is key. Always read through the entire recipe before beginning anything. Take this opportunity to make sure you have all the necessary ingredients and equipment as well as the skills to complete what you are attempting to do.
  • Quality equipment is no joke. Get a good set of measuring cups (dry and liquid) and measuring spoons. Dry ingredients should always be leveled flat for accurate measuring.
    If you want to be even more accurate, consider a scale for weight measurements instead of volume. (Weight is typically used professionally in a bakery, not a savory kitchen.)
  • Keep your station clean. If you ask a professional chef, they would probably say this is the most important thing about working in any kitchen. Start with a clean workspace and maintain cleanliness as you go.
  • Be aware of your temperatures. These are the minimum internal temperatures for a specific item to be properly cooked:
    135°F - minimum acceptable internal temp for any reheated hot food
    145°F - whole seafood, steaks, roasts
    155°F - ground meats, eggs
    165°F - poultry (chicken, duck, turkey), stuffings, stuffed foods
    180°F - breads
    Some of these have other indicators for when it’s properly cooked (like your morning eggs), but these are good numbers to know.
  • “Room Temperature” can be important. Sometimes ingredient temperature is as important as the final temperature for cooking food properly. Pay attention to what the recipe says. TIP: When mixing a cake, room temperature eggs will incorporate better than cold eggs.
  • Baking is a science. Baking requires much more precision than savory cooking. For example, bread recipes are tuned to specific ingredient ratios, but a soup is all about personal taste.
  • Get comfortable, then experiment. It is harder to modify a baked good than a savory dish, but once you are comfortable with how a recipe works, feel free to get creative and try new things.
  • Understand the vocabulary. If you don’t know what a term means, how can you properly make the dish? The Culinary Institute of America has a good resource for common culinary terms.
  • Work smarter, not harder. Sometimes using measuring spoons is annoying; double a recipe and you may end up needing 12 tsp. of nutmeg! Here’s a chart of kitchen conversions to simplify your work:

Volume

1 Gal. 4 qt. 8 pt. 16 cups
1 pt. 2 cups
1 cup 16 Tbsp. 48 tsp.
1 Tbsp. 3 tsp.

Weight

2.2 lb. 35.2 oz. 1000 g. 1 kg.
1 lb. 16 oz. 454 g. 0.454 kg.
1 oz. 28.35 g.