Pickling was an important way of preserving vegetables in the Middle Ages, and still is. This recipe creates the perfect accompaniment to your Christmas cheese and crackers. Take alle thise thynges & cast togyder in a pot of erthe, & take thereof whan thou wilt & serue forth.' Take wyne greke & hony clarified togider take lumbarde mustard & raisouns coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys hole, & fenell seed. Do therto salt whan it is colde, do hit in a vessel take vyneger & powdour & safroun & do therto, & lat alle thise thynges lye therein at night, other al day. Take alle thise thynges vp & lat it kele on a faire cloth. Whan they buth boiled cast therto peeres & perboile hem wel. Take an erthen panne with clene water & set it on the fire cast all thise therinne. Take rapes & caboches, ypared and ycorue. 'Take rote of persel, of pasternak, of rafens, scrape hem and waische him clene. Mixed pickles (vegetarian, can be made vegan) These recipes are all from The Medieval Cookbook, by Maggie Black and published by British Museum Press, which includes more than 80 recipes adapted for the modern cook.
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. Fasting took place in the Advent period, meaning four weeks of lean eating to prepare for the feast. For the two great feasts at Easter and Christmas, preparations had to start months ahead, when preserves were ordered and made. When the whole royal court assembled, hundreds of people could be sitting down to eat. Medieval cooks invented creative recipes for wealthy diners during fast periods – including mock hard-boiled eggs made of coloured almond paste inside blown shells for Lent, when dairy was prohibited!Ī huge amount of preparation went into the creation of feasts. There were also annual fasts such as Rogation Days, Advent and Lent, which restricted diets. Fridays (and, in the earlier period, Wednesdays and Saturdays) were obligatory weekly fasting or 'fysshe' days, when it was prohibited to eat meat. While the upper classes and their households enjoyed fresh and imported foods, the rest of the population had to live off what the local land could produce which, at the end of winter or in times of shortage, might be very little!ĭiet wasn't just affected by the seasons, religion also played a part in what people ate. The diet of the rich and poor was very different. Food has been central to the social life of humans for thousands of years and, in medieval Europe, food consumption ranged from everyday sustenance to extravagant feasts.
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