A medieval English blancmange recipe with almond milk, chicken and rice.
Tag: Entrees
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).
Two Peasanty Pottages
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…
Egredouncye, a Medieval Sweet and Sour Dish
This delicious English pottage (c. 1420) features pork stewed in a sweet and sour gravy.
