Middle Ages - Cooking Info & Recipes

"These old recipes were written in totally different way to modern recipe books. There were no lists of ingredients - these were included as part of the text. Food and ingredient measurements were extremely basic - quantities were not often specified. Temperature control was difficult and therefore not specified. Cooking times were vague - and left to the cook to decide and it was always assumed that the reader would already have some knowledge of cooking.

The [recipes on this site] are written in totally different way to today's recipe books and taken from:

The Compleat Cook
Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry
Author: Anonymous
Printed by E.B. for Nath. Brook , at the Angel in Cornhill , 1658"



Bill & Ken's site offers:

herb and flower salads

lemon salad

chicken with orange and lemon

blank-mang, a chicken and rice dish

veal "birds" with sauce

pepper sauce for veal or venison (also good on beef)

mutton in beer

spinach tart

frumenty, a cracked wheat side dish for meats

mushrooms and leeks

cherry pottage

The author lists this website as a compendium of information on Medieval & Renaissance Food/Cooking.

This website is not only beautiful but compares the old English to modern in the details of a Medieval Feast.

A feast for the eyes & mind: a history of the Middle Ages from a French site.

Links for Food | Links for Food Images