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.

All Recipes






































Kitchen Tips and Tricks


  • 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.
  • Understand the vocabulary. - If you don’t know what a term means, how can you properly make the dish?
  • There is a difference between baking and cooking. - Baking requires much more precision than savory cooking. If you don’t have a firm grasp on your skills, follow baking recipes carefully. 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.
  • 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:


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


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

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  • 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
  • "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.
  • Sugar temperatures are also important. - When making confections such as fudge, it’s important to know what these temperatures will do to your product. The higher the temperature, the harder your candy will become.
    230–235°F - “Thread” - syrups, preserves
    235–240°F - “Soft Ball” - fudge
    245–250°F - “Firm Ball” - chewy candies
    250–265°F - “Hard Ball” - nougat, marshmallows
    270–290°F - “Soft Crack” - taffy, butterscotch
    300–310°F - “Hard Crack" - brittle, lollipops
    320–360°F - “Caramel” - caramel sauces
  • Handle raw meats and seafood properly. - Do not leave raw products at room temperature to thaw. This will encourage bacterial growth. Instead, thaw them in the refrigerator, the microwave, or a basin of cold water (changing the water every 30 minutes), or cook directly from frozen. Be sure to wash shellfish before cooking.
  • Hot sugar and oil can be dangerous. - Be careful when working with them, and use protective equipment when possible. If you’re adding an ingredient to a hot sugar mixture (i.e., making caramel sauce) warm the ingredient first to prevent splattering and sugar burns.

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Other Tips

  • A note on flour. - Flour is an extensive subject on its own. However, there is one very important thing to be aware of: All-purpose flour can be used in place of pastry, cake, or bread flour in most instances, but your product will not have exactly the same quality as it would with the listed flour. For example, a cake made with all-purpose flour may not rise as much as it would if cake flour were used.

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Guidelines for Submissions
To submit your recipe, send us an email at 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.)
  • Servings or how much the recipe produces.
  • 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!