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Medieval Costume
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Medieval Cookery
Very few recipes survive from the 13th century – it is unlikely that many were ever written down!
Books of recipes first appear in the 15th century, but they tended to omit both quantities and precise cooking directions, and even some of the ingredients! One such was compiled by Barthlomaeus de Platina, Librarian to the Vatican, in 1475. In it he writes ‘I say nothing about salt, since almost no food is made without it.’
In general, the major limitation of medieval cookery was that some now commonplace ingredients were either unavailable (such as those that come from the Americas) or were very scarce and expensive.
Food not avauilable included: tea, coffee, tomatoes, potatoes, hops, chocolate, oranges, rhubarb, bananas, peanuts.
Sugar was known. The Arabs started introducing it into Europe during the 8th century, and the Crusaders began returning with ‘sweet salt’ from the Holy Land. Nevertheless, it is reported that Henry III had difficulty in obtaining as much as 3lbs for a banquet in 1226. It seems that the widespread popularity of sugar came only after the dissolution of the monasteries by Henry VIII, when the supply of honey, a by-product of the monks' candle wax industry, dwindled.
Most of the following recipes appear in ‘Forme of Cury’, a cookbook compiled by the master-cooks of Richard II about the year 1390. Medieval recipes rarely give exact quantities, so it is recommended that a small experimental batch is made initially and ingredients subsequently adjusted to taste. More medieval recipes adapted for the 21st century can be found in A Boke of Gode Cookery. |
Frumenty
 | Frumenty was a popular medieval food made primarily from boiled, cracked wheat. To this was variously added milk, broth, eggs, spices, or dried fruit. During Lent it was made without milk or eggs, but had almond milk substituted. Recipes appear in many period cookbooks, proving that its preparation was wide-spread and common. Frumenty was also served as a side-dish to meats, especially venison or mutton, but sometimes porpoise.
Ingredients (Single serving):
Bulgar wheat 50g (Easier than whole wheat)
Water 250ml
Milk 25ml
Ground cinnamon ¼ teaspoon (Or allspice)
Ground nutmeg ¼ teaspoon (Or allspice)
Ground cloves ¼ teaspoon (Or allspice)
Seedless raisins 15g (Or stewed apples or pears)
Honey 1 teaspoon (Optional)
Instructions:
Bring the water to the boil and add the wheat. Cover and simmer for 10-15 minutes or until the wheat has softened, stirring well to prevent sticking and burning. Add milk, spices, fruit and honey. Bring back to heat.
This recipe makes a good breakfast meal. Solicited testimonial: Since having discovered frumenty I rarely have any other breakfast. If I had my way someone would start a campaign to have frumenty reintroduced as a commonplace meal.
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Tostee
A dessert somewhat like hot jelly on toast. A simple but unusual dish.
Ingredients:
Red wine ¼ cup
Honey ¼ cup
Ground ginger 1/8 teaspoon
Salt Pinch
Pepper Pinch
Toast 2 slices
Fresh ginger
Instructions:
Peel fresh ginger and chop very finely. Set aside. Put wine, honey, ground ginger, salt, and pepper into a saucepan and bring to a boil. Reduce to medium heat and simmer until bubbles start to stack or until syrup is thick when cool. Spoon over toast and sprinkle with a little fresh ginger. Serve hot.
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