European Medieval Food Recipes


While looking for European Medieval food recipes I came across a site that instantly caught me. I have spent hours checking through the contents of it. I really recommend a visit just click here to get to godecookery.com. All recipes on this page are adapted from this site and the author James Matterer. I have another page with more general info on the subject click here to go to European Medieval Food where you can read about the agriculture and some more. Note that all recipes below are from England and France and from only two centuries, I am well aware of that. I just want to provide you with some recipes, not to give you the full picture. Note that these dishes were for the wealthy, the fare of the poor was a lot more meager.

Game Of Thrones Recipes A fun site I came across which is kind of related to the content of this page is just click here to get to the page which is on the site justingredients.co.uk. If anyone kows of other content out there that is similar, just let me know. I'll be happy to provide a link.

European Medieval Food Recipes - Bread

Pandemayne - Wheat Bread
(2 loaves)
- 50 ml finger warm water
- 1 tbsp oil
- 500 ml finger warm milk
- 25 g fresh yeast
- 2 tbsp sugar
- 1 tsp salt
- 1500 ml sifted wheat flour
- butter
Preheat oven to 200 °C. Mix warm water, oil and milk and dissolve the yeast in it. Blend sugar, salt and flour - gradually mix and knead flour mix into liquid until you have a firm smooth dough. Place in greased bowl and cover with cloth, preferrably close to oven. Leave for 40 minutes until dough has doubled in size, punch down and let double again. Now separate into 2 balls and cover, wait 10 minutes. Shape into round loaves in greased baking pans, slash an x on each, let rise until double under cloth. Bake in oven for 35 minutes or until done. Brush with butter.


What did she have for dinner?
Photo by Janet Burgess

European Medieval Food Recipes - Main Courses

A Dauce Egre - Sweet And Sour Fish - 14th century England
(Serves 3)
- 600g fresh fish fillets
- salt
- 500 ml red wine vinegar
- 1/3 cup sugar
- 1 minced onion
- 1/2 tsp mace
- 5 cloves
- 1 tsp ground black pepper
- olive oil
Very gently simmer the fish in salted water until done, it takes just a few minutes, take out and drain. In a sauce pan, combine red wine vinegar, sugar, onion, mace, cloves and black pepper - try to get it evenly balanced sour sweet. Cook on medium heat until onion is soft. Heat olive oil in a frying pan and fry the fish on both sides until it gets colour, remove and drain. Serve fish with sauce ladled on top.

Milk Stewed Peas - 14th century France
(Serves 6)
- 1000 ml whole milk
- 1 tbsp minced ginger
- 1/4 tsp saffron
- 500 g fresh peas
Heat the milk to a slow simmer, stir in ginger, saffron, add peas. Continue to simmer and stir until peas are tender.

Pourcelet farci - Stuffed And Roasted Piglet - 14th century France
(Serves 10)
- 4 kg boneless pork roast meat
- 1 kg pork liver
- 24 chopped hard boiled egg yolks
- 1 kg finely diced Brie cheese
- 250 g peeled roasted ground chestnuts
- 2 tbsp salt
- 2 tbsp crushed black pepper
- 1 tbsp minced fresh ginger
- 1 tbsp cloves
- 1 tbsp sugar
- 1 10 kg piglet
Marinade:
- 2 cups olive oil
- 2 cups red wine vinegar
What would a Medieval meal be without a stuffed piglet? Chop pork roast and broil until done. Let cool down and dice into very small pieces. Repeat the procedure with the liver. Combine pork roast, liver, egg yolks, Brie cheese, chestnuts, 2 tbsp salt, black pepper, ginger, cloves and sugar - blend well, adjust spicing if necessary. Now stuff the piglet and close with butcher´s thread and needle. Place it on a large baking tray on a parchment sheet, pry mouth open and secure with stick if you want it open. Cover snout tail and ears in aluminum foil so they don´t burn. Preheat oven to 200 °C. Marinade: Heat salt, olive oil and vinegar in a saucepan just until it starts to simmer, baste the pig in the marinade. Cook in oven for 3 - 4 hours until done basting it every 15 minutes - on the meat thermometer it should reach 78 °C. Serve with the "Poivre Jaunet" below. If you want an apple in the mouth of the pig put it there 15 minutes before you take piglet out of oven.

Poivre Jaunet - Yellow Pepper Sauce - 14th century France
- 500 ml red wine vinegar
- 1 tbsp minced fresh ginger
- 1 tbsp ground black pepper
- 1 tbsp ground saffron or turmeric
- 5 cloves
- 250-500 ml toasted bread crumbs
In a sauce pan, bring the vinegar to a boil. On medium heat beat in ginger, black pepper, saffron (or turmeric) and cloves with a balloon whisk. Now slowly whisk in the bread crumbs until desired texture, bring to a boil. Serve with meat, vary the thickness and spicing depending on dish.

Stwed Beeff - Stewed Beef - 15th century England
(Serves 10)
- 4 kg beef ribs
- olive oil
- 3000 ml cheap red wine
- ½ cup fresh chopped parsley
- 1 - 2 minced onions
- 2 cups dried currants
- 1 tbsp ground black pepper
- 1 tbsp cinnamon powder
- 1o cloves
- 1 tbsp red food colouring
- 1/4 tsp saffron
- 1 tsp salt
- 1 ½ cup red wine vinegar
Preheat oven to 175 °C. pincel the beef ribs with olive oil and place them on a large baking pan bone side down. Roast them until done while turning every 30 minutes - 1 to 2 hours depending on thickness. Turn the oven heat up to 200 °C. In a large cooking pot simmer red wine, parsley, onions, currants, black pepper, cinnamon, cloves, food colouring, saffron, salt and vinegar - this until onions are soft. Pour the suace over beef ribs and bake in oven for 30 - 45 minutes covered in aluminum foil. Ready to serve!

Ribollita - Medieval Italy
The following recipe was submitted to me by Contessa Ippolita who has a interesting food blog about Italian food. The recipe belongs in the European Medieval food recipes bracket as you can see below. The recipe is from Florence. Check her blog out at Contessa Ippolita

This recipe is a traditional peasant dish of my home town. It is genuine, delicious, and it has an old story: During the medieval banquets, in Tuscany, the feudatory lords did not use dishes. They used round flat bread as their plates and utensils. The servants and the farmers wrapped the left overs in this unleavened bread and to boiled and reboiled (= ribollita) them with beans and other vegetables. This large amount of ribollita lasted for days, and everyday, people reboiled it. There are no rules about the ingredients of this ancient dish. In the modern version, we add tomatoes, but the secret is in the stale bread.
(Serves 4)
- 10 slices stale bread
- 1 can cannellini beans
- 2 diced carrots
- 2 diced yellow onions
- 2 finely minced cloves garlic
- 500 g diced dark cabbage
- 1 diced tomato
- 1 diced celery stalk
- 4 tbsp olive oil
- 250 ml vegetable broth
- parsley
- salt and pepper
Combine celery, cabbage, carrots, onion and tomato in a large soup pot. Add beans and broth. Cook for approximately 40 minutes. Add water as needed. Stir in garlic, bread, salt, pepper, parsley and olive oil.Cover and simmer until liquid is almost absorbed by bread. Serve, drizzled with olive oil. Boil again the left over the day after and taste how good is it.

European Medieval Food Recipes - Sweets And Desserts

Bryndons - 15th century England
Sauce:
- 750 ml cheap sweet red wine
- 1 cup diced figs
- 1 1/2 cups honey
- 1/2 cup red wine vinegar
- a few drops red food colouring
- 1 tsp ground black pepper
- 1 tsp mace
- 5 cloves
- 1 tsp mace
- 1/2 cup chopped pitted dates - 1/2 cup dried currants
- 1/2 cup pine nuts
Pastry:
- 4 1/2 cups wheat flour
- 2 cups sugar
- 1/4 tsp salt
- a few drops yellow food colouring
- 1/2 cup water
- vegetable oil
In a small saucepan, simmer the figs in a little wine, set aside. In a large saucepan, bring the rest of the wine and honey to a boil while skimming, reduce heat. Now add vinegar, a few drops of red food colouring, black pepper, mace, cloves, simmered figs, dates, currants and pine nuts - bring to a boil then leave it to slow simmer while stirring occasionally. In a bowl, mix flour, sugar and salt. Add a few drops of yellow food colouring to the water, slowly work the liquid in to the flour mix until you have a smooth dough. Roll out on floured board and cut in to strips 2 x 10 cm, heat oil in a frying pan and fry strips until lightly browned. Place on a serving platter and pour the sauce over the strips.

Waffres - Waffles - 15th century England
- 12 beaten eggs
- 3 wheat cups flour
- 1/3 cup sugar
- 1 tbsp minced ginger
- 1 1/2 cup grated Cheddar cheese
- 1/2 tsp salt
- butter or oil
- honey
Just mix it all together and use a normal waffle iron. Be careful with the cheese that will melt. They should be golden brown. Serve warm or cold with honey.

European Medieval Food Recipes - Beverages

Caudell - Egg wine - 15th century England
- 5 egg yolks
- 2/3 cup cheap sweet white wine
- honey to taste
- 1 pinch saffron
Beat all the ingredients together in a cooking pot. Then turn on on medium heat, stirring all the time. When it is thick and fluffy it is done. Serve hot in a glass, as a drink or as a dessert sauce.

Clarrey - Spiced Wine - 14th century England
- 750 ml cheap sweet white wine
- 1 - 2 cups honey
- 2 cm chopped ginger
- 1 crushed cinnamon stick
- 1 tsp lightly crushed cardamom seeds
- 1 tsp crushed white pepper
In a cooking pot, bring wine and honey to a boil while skimming, reduce heat. Now add honey, it should be sweet but not so it dominates completely. Remove from heat. Now stir in ginger, cinnamon, cardamom and white pepper. Now let sit covered for 24 hours. Through a cheese cloth strain until no spice residue is left. Bottle and keep for at least a month.



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