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Medieval Merry Making

Food & Fun in Medieval Times



Take the top off of this and youd have a





Recipe: A Potage of Roysons

A potage of Roysons. Take

Raysonys, & do a-way e kyrnellys;
& take a part of Applys, & do a-way
e corys, & e pare, & bray hem in a
mortere, & temper hem with
Almande Mylke, & melle hem with
flowre of Rys, at it be clene
chargeaunt, & straw vppe-on
pouder of Galygale & of Gyngere, &
serue it forth.

A Pudding of Raisins. Take raisins, &
take out the kernels, & take some
apples, & take out the core, & pare
the skin, & smash them in a mortar,
& mix with almond milk, & mix with
rice flour, so that it's very thick, &
strew on galingale & ginger, &

Modern recipe:

1 cup raisins
1 cup Almond Milk
1 Tbs. sugar
1 tsp. mixture of galingale & ginger
4 tbs. rice flour (or unbleached white)
4-6 apples, peeled, cored, and sliced
Boil the apples & raisins until the apples are very soft; drain well. Mash the
fruit and place in a pan with the almond milk, spices, and sugar. Cook over
medium heat. Add the flour and continue to cook until "clene chargeaunt"
(very thick). Add flour as necessary. Sprinkle top with ginger just before
serving. Serves 6-8. Although the original recipe indicates no sort of cooking
(we are advised to merely mash apples & raisins and mix with milk & flour), I
believe to "tempere hem" best would be by cooking with the almond milk. I
have made the recipe without cooking the ingredients and found the end
result entirely disagreeable: the uncooked flour and milk turned into clumps
and the raw apples quickly turned brown and spoiled. The final product in the
cooked version is a sort of apple pudding which can be served either hot or
Almond Milk can be made according to the instructions here in the Gode Boke,
or you can substitute with the modern Swedish method of making almond milk
by flavoring whole milk with almond extract.
Can't find galingale? Use ginger as a substitute.

Not Available
This is a list of foods they did NOT have in Medieval times:
Allspice - a New World food item, also called Jamaican
Bananas - known about, but still a foreign fruit and
considered exotic. Their short shelf-life prohibited easy
transportation to Europe.
Broccoli - although a variety of broccoli was known by the
Romans, it was not introduced into France until the 1500's
and not into England until the 1720's, making it a rather
unknown vegetable during medieval times.
Chili Peppers
Chocolate - New World.
Cocoa - New World.
Coffee - did not reach Europe until after the Middle Ages,
but was common in Arabia by the medieval period.

Green Beans
Green Peppers
Iceberg Lettuce
Indian Corn -our modern corn, the large cobs with yellow,
white, or brown kernels.
Margarine - an invention of the modern food-chemistry
Potatoes - despite their association with Ireland, potatoes
originally came from South America.
Red Peppers

Rhubarb - like the banana, possibly known about but never

Shortening - an invention of the modern food-chemistry
Tea - did not reach Europe until after the Middle Ages.
Turkey - Turkey is a New World food that reached Asia Minor
only after 1500 and did not come into general use in Europe
until the mid 16th century. There is also evidence to show
that before 1540-50, the bird Europeans often called "turkey"
was actually the West African Guinea Fowl;
Tomatoes - a member of the Nightshade family, it was
considered inedible or poisonous.
Vanilla Bean
Yams - New World.
Yellow Peppers


Think about it

What are the big differences you see

when you compare Medieval food with
todays food?
What are the big similarities you see?