A simple 14th-century wheat porridge cooked in almond milk.
A medieval English blancmange recipe with almond milk, chicken and rice.
Two pleasant vintage recipes: An open-faced cheese, sausage and tomato sandwich with its accompanying cucumber gelatin relish.
It might be called French toast, German toast, Arme Riddere, Torrija, Bombay Toast, or any number of other names. We can now add Tostees Dorees to the list!
A decorated 14th-century mincemeat pie with pork, cheese and spices.
All you’ll need to make these pancakes is flour, water, oil, salt and honey.
While preparing the menu for my upcoming Easter-themed medieval cookery class, I came across a great dish that fits all of the criteria: simple, relatively fast and uses hard-cooked eggs. Easter follows the Catholic tradition of observing Lent, a six-week period of religious devotion and observance that includes fasting and abstinence from certain types of…
Few foods are as stereotypically “medieval” as the pasty (PASS-tee), a small meat pie in the shape of a semi-circle. Because of their compact size, pasties were perfect meals for busy medieval urbanites and were an ideal street food for travelers. They could be eaten hot or cold and could be wrapped to-go and eaten…
An ideal winter pottage from a German cookbook called Ein New Kochbuch (1581).
If there is one dish that exemplifies Medieval cooking it would probably be pottage, which is basically a soup or stew. Pottage was a staple of the medieval diet, from the lowliest peasant to the royal family. There was an enormous range of pottages, from the most basic vegetable soup to fancy meat or fruit pottages…