These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
Tag: Entrees
Frumenty, a Medieval Wheat Porridge
A simple 14th-century wheat porridge cooked in almond milk.
14th-Century Blank Maunger (Chicken and Rice)
A medieval English blancmange recipe with almond milk, chicken and rice.
Cucumber Jelly and a Cheese Sandwich (1932)
Two pleasant vintage recipes: An open-faced cheese, sausage and tomato sandwich with its accompanying cucumber gelatin relish.
Tostees Dorees: Medieval French Toast
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!
Flampoyntes, a Sweet Pork Mince Pie
A decorated 14th-century mincemeat pie with pork, cheese and spices.
Teganitai: Ancient Greek Pancakes
All you’ll need to make these pancakes is flour, water, oil, salt and honey.
Capon or Chicken in Gravy, c. 1390
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…
Lombard Chicken Pasties
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…
Erbeßsuppen, a Medieval Pea Soup
An ideal winter pottage from a German cookbook called Ein New Kochbuch (1581).
