Medieval recipes?????

Question

I need recipe links. stuff i could put on a menu that could be from Medieval Time Period

Answer 1

Here's one:

TO BOILE A CAPON WITH ORENGES AND LEMMONS
The Good Huswife's Handmaide For the Kitchen, 1594

Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well sodden put whole pepper, great mace, a good peece of suger, and some rose water, and either white or claret Wine, and let all these seeth together a while, & so serve it upon soppes with your capon.

The Modern Version:
2 1/2 lbs chicken or capon, cut into serving pieces
1 Tbsp olive oil
1 Tbsp butter
1 1/2 cup chicken stock
1 tsp rosewater (available from Middle Eastern groceries, or by mail order from cooking supply outlets such as Williams Sonoma;1-800-541-2233)
1 cup white wine
2 oranges, peeled and cut into eighths
2 lemons, peeled and cut into eighths
4 prunes, coarsely chopped
4 dates, coarsely chopped
1/2 cup currants
1/4 tsp salt
1/2 tsp whole peppercorns
1/2 tsp whole cloves
1/2 tsp mace

In a large dutch oven, heat the oil and butter together until hot. Season the chicken or capon pieces with salt and pepper and place in pan. Brown well on all sides. Add the chicken stock, rosewater, and wine and simmer for 20 minutes. Add the fruit, salt, and mace. Place the peppercorns in a cheesecloth bag and add to the stock (the cheesecloth isn't strictly neccessary, but biting unsuspectedly into a peppercorn or clove can be an unsettling experience). Continue to simmer for another 15 minutes, or until the chicken is tender. Remove the cheesecloth bag containing the peppercorns and cloves. Serve in a large bowl with strips of fried bread.

For more Medieval recipes and sites check here:
http://www.bitwise.net/~ken-bill/med-p1.htm

Answer 2

I don't have recipes, a search for "medieval recipes" on yahoo brought up more than 2,000,000 results.

Just remember that meat was a luxury, salted to preserve it more often than not. Acorns, beans, peas, roots, herbs, and wild grasses were often added to flour to supplement it. But your basic medieval meal would consist of bread or soup with vegetables/herbs and fruit added to it. Eggs of course, barley was a common and bland staple.

Fish was common to the medieval diet, most communities within distance of a river, lake or sea/ocean.

Poultry was a luxury food as well, mutton was considered food for slaves, pork was somewhat common.

Beer or mead in the north, wine everywhere but predominant in the south of Europe, no water please. Beer then was thick like porridge, hops weren't added until the 14th century in England, so beer was actually sweet, not bitter. And without the hops, the beer wasn't very intoxicating. So your 16 year old could drink it and still borrow the keys to the family oxen cart for his date that night.

Don't forget, no forks (they didn't arrive until the Renaissance).. spoon and knife or dependable fingers worked well enough.

Answer 3

I don't have any links for you, but I have a couple of books on the subject. The most obvious thing to cook Medieval Style would be a suckling pig roasted on a spit and then placed as the centerpiece on the table, head and all, with an apple in its mouth. Make sure you read up on the utensils used at that time - old style forks, for instance - and no colored butter - churn the cream yourself, if you have to.

Answer 4

They ate a lot of soup made up of root vegetables and greens. They used very little meat but a lot of grease or lard Yuck!