We tend to consider medieval food as bland or boring. After all, there have been no chocolates, potatoes, or tomatoes. (They all came from America.) But some medieval foods were so strongly flavored that we might find them unpalatable today, especially because people some time past loved to combine fragrances like perfume or lavender with their dinners. In medieval times, the absolute best food was eaten by the king and his court. And no king was more lavish than Richard II, who was known across Europe for his opulence. So we are lucky that a recipe book written by his best chefs has survived to the fashionable day, containing no fewer than 196 recipes. it’s called The Forme of Cury, and you’ll read it for free of charge at Project Gutenberg if you’ll get your head around Middle English.
This recipe—No. 10 within the Forme of Cury—simply involves funges (the medieval word for “mushrooms“) and leeks to hack small and added to a broth, with saffron for coloring. Easy. However, it also asks us to feature “powder fort.” This was a well-known spice mixture in medieval times, very similar to garam masala is today. Powder fort was usually made up of pepper and either ginger or cinnamon. However, as this food was made for the king, they probably used a more complex mix, likely including cloves or saffron. For a powder fort mix, you’ll try reception, combine 28 grams (1 oz) of cinnamon, 28 grams (1 oz) of ginger, 28 grams (1 oz) of black pepper, 7 grams (0.25 oz) of saffron, and 3.5 grams (0.125 oz) of cloves.
Sometimes, kings needed to impress their guests, and therefore the best thanks to doing this were to serve them an enormous hunk of pork during a rich sauce. Cormarye, which is Recipe No. 53 within the Forme of Cury, would is the most feature of a royal feast. The wine and cut of pork joint made it an upscale recipe even by modern standards, and therefore the exotic coriander and caraway spices would have cost a fortune some time past.
Yes, you read that right. Richard II’s personal cookbook contains a recipe for a toastie—or trustee, as they called it. If someone served us this during a cafe nowadays, however, we’d wonder if they’d made an error. This recipe, which is not any. 93 within the Forme of Cury, is more like jam on toast than a modern-day toastie. Mix together wine and honey during a saucepan. Add ground ginger, salt, and pepper. Cook it until it’s thick, then spoon it over toasted bread. chop some fresh ginger and sprinkle it over the highest.
If you’ve ever wondered what medieval candy tasted like, this is often it. Payn dragon is actually a medieval-style fudge, though they might have served it alongside meat or fish instead of as a snack or dessert. You can find a contemporary version of the recipe here. But to paraphrase: Mix some honey, sugar, and water together, and simmer over a coffee heat. Then add ground ginger. The recipe actually involves the cook to dip his finger in it. If it hangs when it drips backtrack, it’s ready. Add pine nuts, and stir until it thickens. Then leave the mixture to harden, and funky during a bread or cupcake mold.
The medieval method of cooking poached eggs—or poached, as they called them—was almost precisely the same because it is today. “Take Ayrenn and back hem in scalding hot water.” Translation: Take eggs and break them into a scalding predicament. These medieval poached eggs wouldn’t are served on toast for breakfast, though. They were far more likely to possess been cooked bloc and served at a banquet on a plate alongside a specially prepared sauce. This No. 90 recipe within the Forme of Cury has an accompanying sauce, though it’s unlike any we’d make today. Whisk together two egg yolks, sugar, saffron, ginger, and salt. Add milk, and cook until it thickens, not letting it boil. Then serve. Find a contemporary translation of the recipe here.
We all know salsa verde as a key component of recent Mediterranean cuisine. It seems that Richard II was also a lover of this popular sauce because The Forme of Cury contains a recipe especially dedicated to it—Recipe No. 140. This medieval version of salsa verde involves parsley, mint, garlic, thyme, sage, cinnamon, ginger, pepper, wine, breadcrumbs, vinegar, and salt to be mixed together and served as is.
It seems that crepes were a well-liked medieval sweet food. they’re mentioned in Chaucer’s writings as “crips” and in Recipe No. 162 of The Forme of Cury as crisps. Medieval French crepes were the closest to what we expect of crepes today, but cakes called crepes also existed in England and Italy. A French recipe for crepes from 1393 is often found here. The English version was a dough made from flour and egg whites which were rolled in sugar once it had been cooled. the top result was more sort of a doughnut or powdered cake.
Recipe No. 100 of The Forme of Cury is named compost, though it had a special meaning some time past. Short for “composition,” this was the medieval equivalent of throwing all of your leftover vegetables during a Crock-Pot and leaving them to simmer. This was probably the closest that royal cuisine needs to peasant food but with a way richer sauce. This particular recipe involved parsley roots, carrots, parsnips, turnips, radishes, cabbage, and pears to be diced and boiled until soft. Then they were sprinkled with salt and allowed to chill before being put in a large bowl with pepper, saffron, and vinegar.
Bread pudding may be a dessert that’s commonly eaten within the UK today. most of people know that it’s old, but few know that it actually dates from medieval times. Recipe No. 59 for payn fondue is effectively an early version of bread pudding. Fry some bread in grease or oil. Mix egg whites in wine. Add raisins, honey, sugar, cinnamon, ginger, and cloves, and simmer until it thickens. Then hack the bread, add it to the syrup, and let the bread take in the syrup. Sprinkle with coriander and sugar.
10.Almond Milk Rice
Medieval people loved to cook with almonds. Many recipes within the Forme of Cury contain them, so it should be no surprise that they also enjoyed almond milk. The rice during this recipe would have come from the opposite side of the planet, so only the richest could afford to form this recipe. This was basically a medieval rice pudding, and you’ll find a recipe for it here. Cook the rice, drain it and place it in a saucepan. Then cover it with almond milk, and simmer for a short time. Add honey and sugar, cook until the entire mixture thickens, and voila! Medieval rice pudding.