MEDIEVAL FOOD

AND COOKING
THE STAPLE INGREDIENTS

Grains such as barley, wheat and oats; often made

into flour with wheat flour being the most expensive.
Vegetables such as onions, cabbage and wild growing
plants
Eggs and dairy products such as butter and cheese
would have also been common
Meat would have been limited to small game, such
as rabbits, for the lower status groups, and even then
potentially beyond their reach
 THE EXPENSIVE
INGREDIENTS
These ingredients would have only been available to
those of a higher status, such as merchants or those with
lands
Spices from the Middle East such as pepper, cloves or
turmeric
Salt would have been hard to find away from coastal
regions; poorer people would have had some salt but it
would have been much lower quality
Meats from various animals such as venison, swan and
boar as well as cows, chickens and other livestock
FEASTS
Feasts were demonstrations of various lordly attributes
to a public audience
It showed command over nature by the serving of food
and by giving largesse to people it showed what kind of
person the lord was
Lords also used feasts to strengthen informal
relationships, but also to publicise more formal ones
Contrary to popular depictions, feasts were courtly
affairs and manners were of paramount importance,
especially moving into the 12 th Century
UTENSILS
Medieval people had knives, forks and spoons.
However, they did not eat with their forks.
They were 2-tined serving forks. Instead of forks they ate
with their hands, off their knives and spoons or by using
an eating spike.
They drank out of wooden or clay cups and there are
some sources for drinking horns such as the Bayeux
Tapestry and the Lewis Chess Pieces.
Crockery was made of wood or clay, though wealthier
people could have afforded metal plates
THE FORME OF CURY
This book is from 1390 and is the oldest
cookbook written in English
It was compiled by the Master-Cooks of King
Richard II and comprises of 205 recipes
It has recipes for normal meals, such as
pottage, but also for herons and whales
This is the cookbook I’ve used to make dinner
from
 Pottage

DINNE Roast Guinea Fowl

R
Golden Leeks
MENU
Rye Bread