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Dec 16, 2020 · We have compiled 11 of our favourite recipes from the Middle Ages, which you can recreate at home to make your own medieval feast! And while meat is clearly a feature, there are a surprising number of vegan and vegetarian dishes, so there's something for everyone.
- Whole Wheat Rolls. During medieval times, it probably comes as no surprise to hear the lower class ate very differently than the upper class. But one staple that always unifies the masses is the whole wheat roll.
- Pioneer Woman's Buttered Rosemary Rolls. Rosemary was a wonder plant in medieval times, bringing in health, youth, and love. But this delicious recipe combines them with a classic approach to making rolls.
- Bread and Butter Pickles. Even though cucumbers weren’t so prevalent during the Middle Ages, we couldn’t pass on this recipe. You can transform it into a more traditional medieval recipe by changing out the cucumber for hearty roots or cabbage.
- Mushroom Puffs. As you can imagine, mushroom puffs were a delicacy in medieval times and served to the upper class as an appetizer. They could also be adorned with honey and served as a dessert.
- 10 Funges
- 9 Cormarye
- 8 Toastie
- 7 Payn Ragoun
- 6 Poached Eggs
- 5 Verde Sawse
- 4 Crepes
- 3 Compost
- 2 Payn Fondew
- 1 Almond Milk Rice
This recipe—No. 10 in The Forme of Cury—simply calls for funges (the medieval word for “mushrooms“) and leeks to be cut up small and added to a broth, with saffron for coloring. Easy. However, it also asks us to add “powder fort.” This was a well-known spicemixture in medieval times, much like garam masala is today. Powder fort was usually made fro...
Sometimes, kings needed to impress their guests, and the best way to do that was to serve them a big hunk of pork in a rich sauce. Cormarye, which is Recipe No. 53 in The Forme of Cury, would have been the main feature of a royal feast. The red wine and pork loin joint made it an expensive recipe even by modern standards, and the exotic coriander a...
Yes, you read that right. Richard II’s personal cookbookcontains a recipe for a toastie—or tostee, as they called it. If someone served us this in a cafe nowadays, however, we might wonder if they’d made a mistake. This recipe, which is No. 93 in The Forme of Cury, is more like jam on toast than a modern-day toastie. Mix together red wineand honey ...
If you’ve ever wondered what medieval candy tasted like, this is it. Payn ragoun is essentially a medieval-style fudge, though they would have served it alongside meat or fish rather than as a snack or dessert. You can find a modern version of the recipe here.But to paraphrase: Mix some honey, sugar, and water together, and simmer over a low heat. ...
The medieval method of cooking poached eggs—or pochee, as they called them—was almost exactly the same as it is today. “Take Ayrenn and breke hem in scaldyng hoot water.” Translation: Take eggs and break them into scalding hot water. These medieval poached eggswouldn’t have been served on toast for breakfast, though. They were much more likely to h...
We all know salsa verde as a key component of modern Mediterranean cuisine. It seems that Richard II was also a fan of this popular sauce because The Forme of Curycontains a recipe especially dedicated to it—Recipe No. 140. This medieval version of salsa verde calls for parsley, mint, garlic, thyme, sage, cinnamon, ginger, pepper, wine, breadcrumbs...
It seems that crepes were a popular medieval sweet food. They are mentioned in Chaucer’s writings as “crips” and in Recipe No. 162 of The Forme of Cury as cryspes. Medieval French crepes were the closest to what we think of as crepes today, but cakes called crepes also existed in England and Italy. A French recipe for crepes from 1393 can be found ...
Recipe No. 100 of The Forme of Cury is called compost, though it had a different meaning back then. Short for “composition,” this was the medieval equivalent of throwing all your leftover vegetablesin a Crock-Pot and leaving them to simmer. This was probably the closest that royal cuisine got to peasant food but with a much richer sauce. This parti...
Bread pudding is a dessert that is commonly eaten in the United Kingdomtoday. Most people know that it’s old, but few know that it actually dates from medieval times. Recipe No. 59 for payn fondew is effectively an early version of bread pudding. Fry some bread in grease or oil. Mix egg whites in red wine. Add raisins, honey, sugar, cinnamon, ginge...
Medieval people loved to cook with almonds. Many recipes in The Forme of Cury contain them, so it should be no surprise that they also enjoyed almond milk. The ricein this recipe would have come from the other side of the world, so only the richest could afford to make this recipe. This was basically a medieval rice pudding, and you can find a reci...
Staple foods of the Dark Ages included grains, bread, pulses, and vegetables. Meat and game were highly prized and showcased wealth and power. Spices and flavorings added depth and complexity to medieval dishes. Modern adaptations of medieval recipes offer a taste of the past with a modern twist. Introduction to Medieval Cuisine.
Medieval Cuisine & Recipes. Learn more about medieval cuisine. Explore and learn how recipes were prepared in the Middle Ages: Stews and purees of minced and pounded meats. Medieval liaisons, tarts, sauces, and pastries. This meat roaster, pastry-cook, and potager, And even the scholar that follows in company,
Baked Gammon of Bacon. Cormarye (roast pork) A Pudding in a Cowcumber. Bake Mete Ryalle. Mylates of Pork (pork pie) Parma Tarts. Stuffed Piglet. Pork Sausages. Rissoles On A Meat Day.
Whether you’re a history enthusiast, a food lover, or simply looking to try something new, our easy medieval recipes provide a gateway to a bygone era. Immerse yourself in the cultural and social context of medieval cuisine and savor the same flavors that delighted the palates of knights and nobles.
