Medieval recipes

If you want a filling meal with a touch of history, try this Medieval Meat Pie Recipe! These pies have been loved for ages.

When we chose Norway as the Scandinavian country we’d study for geography club, it was really all about the Vikings. The clothes, longboats, food, and way of life is fascinating Really, what little boy could resist? My rough and tumble boy certainly wasn't one to resist the topic, and frankly, my girls were just as excited

We tend to think of medieval food as bland or boring. After all, there were no chocolates, potatoes, or tomatoes. (They all came from America.) But some medieval foods were so strongly flavored that we would find them unpalatable today, especially because people back then loved to mix fragrances like rose water or lavender with

Recipe from The Medieval Cookbook by Maggie Black "Rosee. Take thyk milke; sethe it. Cast thereto sugur, a gode porcioun; pynes, dates ymynced, canel & powdour gynger; and seeth it, and alye it with flours of white rosis, and flour of rys. Cike utl salt it & messe it forth. If thou wilt in stede of…

During this last week the authors of Haandkraft were all camped at Spøttrup castle in Salling, Denmark. We had a wonderful week, and got some time to try out a lot of stuff. One thing being cooking some medieval food. Of course there is no such thing as a truly authentic medieval dinner, but we made some food inspired by sources from the period. The course that got the best response were the pies, wich I will describe here. It won't be a specific recipe, as I don't have one. but I will give…

Medieval potage stew is the ultimate economical budget meal still going strong after many hundreds of years.Potage stew is so versatile as it can be adapted to whatever you have to hand. A bowl of potage is incredibly tasty, filling and wholesome.

Saint Mark Cake (12th Century Recipe): Saint Mark cake is one of the most popular traditional cakes from Spain. It was first made in the 12th century in the convent of Saint Mark in León (Spain). The convent was founded by the queen Sancha to host pilgrims of the Way of Saint James on th…

Traditional bread made in Elizabethian times, made with beer and wholemeal flour. Great rustic bread perfect with soups, stews or made into sandwiches.

Try this historical recipe for a sweet

Libum offers us a flavorful connection to ancient Roman life and their religious traditions. This ancient cheesecake is a reminder of how food played a role not only in nourishing the body but also in spiritual practices. Whether you're a history buff or just curious about ancient cuisines, Libum provides a delicious window into the world of the Romans. Enjoy this simple and rich treat as they did—perhaps imagining the bay leaves as a nod to the gods of old!

A pie recipe from the fifitenth century found on Let Hem Boyle Original recipe Take Cream a good cupful & put it in a strainer; then take yolks of Eggs & put thereto, & a little milk; t…

Westerosi recipes for your Game of Thrones watch party! Find everything from finger food to a full blown feast here.

Medieval Fig Tarts Thoughts: These are slightly addictive little morsels, and with good reason. Take a fruit as tasty and decadent as figs, dice them, spice them, put them in buttery pastry, then f…

medieval pottage stew - a thick, rich, soup often made by Peasants during the Middle Ages #medieval #medievalrecipes #mittelalterrezepte

Okay, so the wonderful Indie-Visible collective I belong to has prompted its members to make Pinterest-Pinable posts about FOOD. Yes, because who can resist food, right? But there’s a catch: we hav…

Perfect for your Medieval feast or banquet, this sourdough bread is made with heritage grains and legumes.

We are diving into a second year of classical history. This year's study will begin with the Fall of Ancient Rome and travel all the way through the Renaissance, the Reformation and up to the beginnings of Colonization. At the moment, we've been taking a little time with the early Christian monks. We began by reading our chapter in Story of the World, Volume 2, which tells us of the noble aspirations with which the monasteries were begun. We took a listen to some Gregorian Chant. Not all…

Thoughts: I’ll admit it: I’m a honey addict. Seriously, I buy the stuff in bulk because those squeezy bottles just don’t last long enough in this house. I even have bees out back,…

This is my adaptation of a recipe from the LA Times. I am still adjusting the spice ratio