Mathilde's Medieval Food Page

A Medieval Wedding Feast

An Elizabethan Dinner

Picnic Foods

Bibliography

Recipes:

• Alloes of beef (beef rolls)
• Bâdhinjân bi-laban (eggplant with yoghurt)
• A bake Meat (pear and custard tart)
• Benes yfryed (beans fried with onion)
• Champignons en pasté (mushroom tart)
• Chare de Wardone (spiced pear sauce)
• Chickpea Salad
• Cormarye (pork seasoned with caraway and corinder)
• Custard Lombard (custard tart with dried fruit)
• Dates in comfyte (candied dates)
• Tart in ymbre day (onion and cheese tart)
• Furmenty (wheat porridge)
• Gely (jellied meat)
• Gingerbrede (ginger candy)
• Goose in chawderoun (goose with sauce)
• A Grand Sallat of Divers Compounds
• An Hearbe Pudding (savory oatmeal pudding)
• Isfânâkh mutajjan (fried spinach)
• Kushknânaj (almond pastry)
• Lete Lardes (colored eggs)
• Lumdardy Tart (beet and cheese tart)
• Makke (ground beans)
• Malaches of pork (pork tart)
• Mammenye (minced chicken in spiced wine and almond sauce)
• Mushrooms (mushrooms in cream)
• To Make Oxford Kates Sausages
• Pastero de Carne de Porcho Optimo (pork tart)
• Payn Puff (pastry with dried fruit filling)
• To Pickle Mushrooms
• Pigge in sawge (pork with sage sauce)
• Pommes Dorry (gilded meatballs)
• Roast Onion Salad
• Roo Broth (venison stew)
• Sallet of a cold Hen or a Capon
• Sodde Egges (eggs in mustard sauce)
• Spynoches yfryed (fried spinach)
• Venison Rostyd (roast venison)