Medieval cuisine

 medieval cuisine
(Bread is essential in medieval food. Town habitants are fond of white bread, pure wheat, delicately sifted. Mixed with bran. The bread of the peasants is brown as well as the trenchers on which areset solid foods during the meals)

Health archecheological excavations habe discoverd St Mary's Spital in London, an hopital that was opened in 1197....

 medieval cuisine
(Bread is essential in medieval food. Town habitants are fond of white bread, pure wheat, delicately sifted. Mixed with bran. The bread of the peasants is brown as well as the trenchers on which areset solid foods during the meals)

Health archecheological excavations habe discoverd St Mary's Spital in London, an hopital that was opened in 1197. The excavations have enabled to find out surprising facts about the health of the people in those days. It is surprising to state that most teeth were in good condition. The archelogists have also found out that the skeletons were of average size. It is further established that the food of that period did not contain large quantities of carbohydrates as we consume today.

The end of the 15th century is a time when good food is an essential part of life, festivities and pleasure. Cooking provides with mixed perfumes, colours and savouries, most unexpected and sophisticated. In the medieval times cooking is done with spices brought from Eastern countries.

The medieval cuisine in a castle


Medieval cuisine There are 3 products.


  • Medieval bread

    Medieval bread (a medieval recipe)

  • Medieval pâtés

    Medieval patés
    The pâtés were prepared with a crust by pastry cooks with different meats and flavoured with spices and herbs.

    For better conservation, we have meals in glass jars. These products will keep for 24 months at room temperature. (All recipes made without  preservatives).

  • Medieval sauces

    Medieval sauce

    They give aroma to pâtés, dishes, roast meat, boiled meat, fish and are an incentive to the palate. They are coloured ( blue, green, yellow, white, pink ...) and often acid or bitter-sweet. They are most often thickened, fatless, with toast, ground in mortar, soaked in broth and sifted. Binding bread could be replaced by a link to the almond powder especially in the south of France. The thickening in almond powder may be the substituted to the thickening in brea, especially in south of France. The thickening, whether with bread or with almonds, develops a velvet under the tongue, and acidulous and perfumed flavours. Fruity and spicy, they also play a dietical part. These products will keep for 24 months at room temperature. (All recipes made using  no artificial preservatives).

  • Salted cakes
    Salted cakes
    Salted cakes
  • Cooked dishes

    Cooked dishes
    Cook caterers in towns are entitled to roast and cook meats and fowls, to make pork sausages flavoured with fennels and spices. Thus can they feed all those who have no kitchen at home. The basic equipment of the kitchen includes the caldron, pots and earth pans, the iron frying-pan corresponding to three types of cooking : boiling,  braising and frying. Grils and grids appear only in urban places and castles. Advice is given to accompany the dishes with saffron rice, mashed field beans, lentils or turnips, served with red or white wine according to the dishes.

  • Verjus
    Verjus of the middle ages
    Verjuice acid is green juice of green grapes mainly picked before harvest or green up

  • Herbs

    Herbs of the Middle Ages
    Herbs, vegetable or medicines are cultivated in medieval gardens, occasionally called "orchards", usually in divides into several gardens.  The Orchard, a really pleasant garden in the Middle Ages in which  various trees are planted, fruit trees, shrubs, groves and rose-trees. - The herb bed, planted with tinctorial, condimental and medical herbs. - The kitchen garden whose borders are encompassed with bricks, tiles or willow stems is grown with "pot herbs" leguminous plants or roots. The "Préau" can have different meanings according to the author (arbour) In general it is a small garden closed on three sides by lattice up which roes-trees climb. People could sit there on green benches among daisies, strawberries and aquilegia. The flowered meadow is an area sown with wild flowers that will be an inspiration for the millefleurs tapestries, late XVIth century. Among these flowers : the violet, the periwinkle, the primrose, the kitchen garden, a preserved area for the family mother. In a way, they express a hidden part of medieval civilization, a part as discreet as the perfume of calamint, fascinating enough for us to make a pause

  • vegetable pates

    Vegetarian pates of the Middle Ages
    Vegetable flans were prepared in many monasteries and abbeys. Conseration at room temperature for 24 months. (All recipes made without  preservatives)

  • The Entremets

    Entremets of the Middle Ages
    Between two services, the entremets was a disconnect between the roast and the service. The entremets are often set pieces: cook then presents a swan or peacock covered all his feathers as if vivant.It is also the time where we let jugglers, actors and ménestrels enter. There could be a fun and sweet dishes like fromentée, porridge optionally colored with saffron or savory offered to guests.

  • Medieval dessert

    Medieval cakes of the Middle Ages
    The dessert in the Middle Ages, it corresponds to the third or fourth course before leaving the table with:

    -sweet dishes : pudding, tarts, crustards, patties, wafers, doughnuts, pancakes, marzipan cakes (almond cakes), compotes, creams and fruit cooked in hyppocras.

    -salt dishes custards, tarts, cheese pies (marzipan turnovers), doughnuts (ancestors to ravioli) wheat foods to go with the meats, venisons.

    The dessert at less festive meals often was dry fruit and cheese (sweet and salt dishes at the end of the meal are separated into distinct courses later in the XVth and XVIth centuries, when sugar is imported in larger quantities.

  • Yssue of table

    Leaving the table : the end of a banquet is generally associated with the "boute-hors" that designated crystallized fruit, crystallized spices, dragées, nougat eaten after the meal with hypocras or sweet wine to make the breath sweet and the digestion easier : music and dance can accompany it.

  • Medieval drinks

    Medieval drinks
    What was drunk? Water first, called'' eve'' water in north of  France,'' and'' aigue in south of France (poured with the beak if an ewer) and also various alcoholic beverages. In cities and in some places (Mont St Michel, for example) without any fountains, wine is drunk to avoid an intoxication with cloudy water stored in tanks.

    Viticulture is growing considerably in the Middle Ages. Most peasants cultivate a few winstocks. light wines, especially white are preferred. Full-bodied red wines become fashionable in the XIVth century
    The vines surronded the cities, including Paris, famous for its wines hills Conflans, Fontenay-sous-Bagneux (now Fontenay-aux-Roses), Montreuil, Issy, Vanves, Clamart, Noisy le Grand, Meudon, Suresnes, Nogent, Montmartre - which remains a'' last'' square.
    Among the famous vineyards Beaune, St. Pourçain, Muscadet, Arbois, Malvasia Orleans, La Rochelle, or Nerac Picque-Ardents. Besides Bordeaux and its wines clairets'''' which became clarets, went to full aisles to England and Flanders.
    The wine was consumed daily in the larger part of France and in the west of the Mediterranean basin where the vine was cultivated. Further north it remained the privileged drink of the middle and higher classes ; the workers preferred beer, cider or a drink made from pears.
    The hypocras wine flavored with spices, sugar or honey and moretum with blackberries and raspberries were very popular at the end of the banquet meal
    Mead (hydromel) was mainly consumed for its medicinal qualities.

  • Medieval flavors

    Medieval flavors from Avicenna's Canon, there are 8 different flavors: sweet (represented by honey), fat (butter), bitter (nuts), acid or sour (vinegar), austere tightened (unripe citron - related species of lemon), bitter, and piquant (spices). Other texts give: insipid (the white of egg )

    This classification is not suited to the four elements (air, earth, fire and water), but there are conversion tables  such as Bartholomy the Englishman (Book of properties of things, fifteenth century) :

    Piquant XXX XXX      bitter warm XXX XXX     salt XXX XXX    

    fat XXX XXX    soft temperate XXX XXX
    insipid XXX     acid XXX     austere cold XXX    sour XXX 

    In The thirteenth century, Aldebrandin de Sienne, living in Champagne, wrote in French the "Plan body" diet book for a fairly large public. Here may be seen the advent of dietetics for the whole population.  
      The Tacuinum Sanitatis is a translation of a book written in Baghdad by Ibn Butlab in the Xth century. It contains tables presenting the qualities of foodstuffs. In 1260, the Latin version is written in 1260, probably for the account of the count of Manfred of Sicily. The second is published in Italy in the XVth century. Two texts are published : the first one, quite complete, is a good adaptation of the original. The second is published in Italy in the XVth century, finely decorated, each page contains an illustration with little text. Cream cheese is described as cold and wet. It is better if it comes from the tempered milk from healthy animals. On the positive side, it softens and fattens the body, but it causes constipation; this unfortunate event may be avoided by almonds and nuts (warm and dry nature). 

    A Greek legend will have it that medecine was invented as a consequence to an alimentary problem.   It is believed in the Middle Ages there was a correspondence between the human body on which four moods operate (blood, phlegm, yellow bile and black bile), in conjunction with the 4 elements. Blood is warm and humid as air, and melancholy, cold and dry, corresponds to phlegm or earth.It influences foodstuffs : fowls that live in the air are also warm and humid whereas roots, in contact with the earth, are cold and dry. To keep one's health, a man must consume food that allows him to keep a balance between his moods. His food will vary according to his temperament.

  • cider vinegar
Showing 1 - 3 of 3 items
Showing 1 - 3 of 3 items