FabulousFusionFood's Recipes from the Medieval Period 2nd Page

Woodcut depicting a medieval kitchen Contemporary late medieval woodcut, depicting a medieval kitchen.
Welcome to FabulousFusionFood's Recipes from the Medieval Period Page — Though the Middle Ages (also known as the Medieval or Mediaeval period) is, historically a long period (extending from the fifth century [the fall of the Western Roman Empire to 1500 CE). It is the second of the three traditional divisions of Western history: antiquity, medieval, and modern. In culinary terms, very few recipes exist and we're left with a handful of manuscripts, primarily from England, France and Italy. One of the main sources of recipes from this period is the The Forme of Cury which is a recipe list compiled about 1390 CE in the kitchens of King Richard II of England. This is probably one of the most beurocratic periods in British history and everything was written down and recorded. As a result, a scribe sat in Richard IIs kitchens and wrote down how the Chef would direct the dishes to be made. As a result the Forme of Cury is an amazing collection of Medieval recipes. Of course, the recipes presented here are also derived from several other sources and I have sought to bring together as many different sources and recipes together on this page as possible. As a result there are classic French and Italian recipes within this set of Medieval dishes as well.


The Medieval Age



5th Century CE to 1485

The Medieval period in England comes to an end in 1485 with the ascent of Henry VII to the throne and the start of the Tudor dynasty.

Major developments include the economic predominance of agriculture, exploitation of the peasantry, slow inter-regional communication, the importance of personal relationships in power structures, and the weakness of state administration. The period is sometimes subdivided into the Early, High, and Late Middle Ages, and the early medieval period is alternatively referred to as the Dark Ages.

This is a continuation of the recipes listings for the Medieval Age recipes and dishes on this site (the page in fact). If you would like to learn a little more about this history of the Medieval Period and the associated recipe and methods of cooking then please go to the first listing page for these Medieval Period information page. Here you will get just a list of the additional Medieval Period recipes on this site.


The alphabetical list of all the Medieval Era recipes on this site follows, (limited to 100 recipes per page). There are 273 recipes in total:

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Frytour of Mylke
(Milk Fritters)
     Origin: England
Juschell
(Thickened Broth with Eggs and Sage)
     Origin: England
Noumbles
(A Stew of Intestines)
     Origin: England
Frytour of mylke II
(Milk Fritters II)
     Origin: England
Jusshell Enforced
     Origin: England
Nowmbyls of Muskyls
(Mussels in Almond Milk Sauce)
     Origin: England
Frytour of Pasturnakes
(Parsnip Fritters)
     Origin: England
Kede in Bokenade
(Kid Goat in Sauce)
     Origin: England
Nysebek
(A Dish, Nice for the Mouth)
     Origin: England
Funges
(Mushrooms)
     Origin: England
Laumproys in Galyntyne
(Lampreys in Galingale Sauce)
     Origin: England
Oysters in Cynee
(Oysters in Spiced Bread Sauce)
     Origin: England
Furmente with porpays
(Grain Pottage with Porpoise)
     Origin: England
Leche Frys in Lentoun
(Almond Milk Fruit Pie)
     Origin: England
Paest Royall
(Royal Pastry)
     Origin: England
Fygey
(Figgy Pottage)
     Origin: England
Leche Lumbard
(Lombardy Cream)
     Origin: England
Papyns
(Poached Eggs in Golden Sauce)
     Origin: England
Fyletes in galyntyne
(Fillets in a Sauce of Meat Juices)
     Origin: England
Leek and Tripe Soup
     Origin: England
Payn Puff
(Medieval Puff Pastry)
     Origin: England
Fyletus in Galentyne
(Fillets in a Sauce of Meat Juices)
     Origin: England
Leshes fryed in Lenton
(Fried Cakes for Lent)
     Origin: England
Payn Ragonn
     Origin: England
Galintine
(Galantyne)
     Origin: England
Let lardes
(Milk and Lard)
     Origin: England
Payne Foundow
(Medieval Bread Pudding)
     Origin: England
Galyntine
     Origin: England
Lete Lorye
(Milk, Lorraine Style)
     Origin: England
Peeres in Confyt
(Pears in Confit)
     Origin: England
Gees in hoggepot
(Hodge-podge of Geese)
     Origin: England
Loseyns
(Lozenges)
     Origin: England
Peiouns y Stewed
(Stewed Pigeons)
     Origin: England
Gelee of fleche
(Meat in Jelly)
     Origin: England
Loseyns in Fysch Day
(Lozenge Cakes for Fish Day)
     Origin: England
Perry of Pesoun
(A Dish of Peas)
     Origin: England
Gelee of fysche
(Fish in Jelly)
     Origin: England
Lumbard Mustard
     Origin: England
Perys en Composte
(Pears in Compote)
     Origin: England
Gelyne in Dubbatte
(Hen in Wine Broth)
     Origin: England
Macrows
     Origin: England
Peson of Almayne
(German Peas)
     Origin: England
Gode Broth
(Basic Medieval Broth)
     Origin: England
Makerel in sauce
(Mackerel in Sauce)
     Origin: England
Pety parnant
(Small Patties)
     Origin: England
Gode Paest
     Origin: England
Makerouns
(Macaroni)
     Origin: England
Peuorat for veel and veneson
(Poivrade for Veal and Venison)
     Origin: England
Gode Powder
     Origin: England
Makke
     Origin: England
Peuorat for veel and veneson
(Poivrade for Veal and Venison)
     Origin: England
Gode Powdor
(Good Powder)
     Origin: England
Malardis
     Origin: England
Pfoundewe
(Dissolved Bread)
     Origin: England
Gourdes in Potage
(Pottage of Gourd)
     Origin: England
Mawmene
(Chicken in White Wine with Dates and
Pine Nuts)
     Origin: England
Pie Crust
     Origin: England
Grewel Forced
(Meat Gruel)
     Origin: England
Mawmenee
     Origin: England
Plays in Cynee
(Plaice in Spiced Bread Sauce)
     Origin: England
Gronden Benes
(Ground Beans)
     Origin: England
Medieval Gyngerbrede
(Medieval Gingerbread)
     Origin: England
Plays in cynee
(Place in Spiced Bread Sauce)
     Origin: England
Gruel of almanndes
(Gruel of Almonds)
     Origin: England
Medieval Simnel Cake
     Origin: England
Pochee
(Poached Eggs)
     Origin: England
Gruyau
(A Gruel of Husked Barley)
     Origin: France
Medieval Sourdough
     Origin: England
Poivre Jaunet
     Origin: France
Gyngenes
(Ginger Sauce)
     Origin: England
Medieval Sweeteners Vino Cotto
     Origin: Italy
Pokerounce
     Origin: England
Gyngens
(Ginger Sauce)
     Origin: England
Monnchelet
(Veal or Mutton Stew with Herbs and Egg
Liaison)
     Origin: England
Porée de cresson
(Stewed Cress)
     Origin: England
Gynggaudy
     Origin: England
Morree
(Mulberries)
     Origin: England
Potage de Lombars
(Lombard Pottage)
     Origin: France
Hares in Papdele
(Hare Stew on a Bread Base)
     Origin: England
Mortarolo
     Origin: Italy
Potage Fene Boiles
(A Broad Bean Pudding)
     Origin: England
Hares in Talbotes
(Hares in Hare-blood Sauce)
     Origin: England
Mortrews
(Pounded Meat Custard)
     Origin: England
Potage of Rice
     Origin: England
Hart rows
     Origin: England
Mortrews Blank
(Meat in White Sauce)
     Origin: England
Poullaille farcie
(Stuffed Poultry)
     Origin: France
Hastletes of Fruyt
(Roast Fruit)
     Origin: England
Mortrews of Fysche
(Mortar-paste of Fish)
     Origin: England
Poume d'oranges
     Origin: France
Hebolace
     Origin: England
Mushroom Pie
     Origin: France
Pourcelet farci
(Stuffed Suckling Pig)
     Origin: France
Henne in Bokenade
(Hen in Sauce)
     Origin: England
Muskels in Bruet
(Mussels in Bruet)
     Origin: England
Powder Douce
     Origin: England
Hypocras
     Origin: France
New noumbles of dere
(Fresh Deer Offal)
     Origin: England
Joutes of almannd mylk
(Herb Pottage with Almond Milk)
     Origin: England
Noteye
(Nutty)
     Origin: England

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