Medieval cookbook

By:Vanessa Metzger

The Diet of the Middle Ages


Almond Milk

Almond milk was a staple of the medieval kitchen. It was used in a wide variety of dishes as a substitute for milk or cream, especially on "fish days", when the church placed restrictions on what foods could be eaten (the most prominent of which were the days during lent). Fortunately, it is quick and easy to make.

2 cups blanched almonds
3 cups hot water

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Hot Honey Lemonade

  • 4 Tbs. lemon juice
  • 4 Tbs. honey
  • 1 cup boiling water
Its used for suffring my a cold

Mix all ingredients. Drink hot. Hot Honey Lemonade is particularly valuable in relieving the grippe. When suffering from a cold, take a hot honey lemonade before retiring.

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Main Courses

Salmon Pie- Ingredients

1 lb. salmon fillets
1 tsp. parsley
1/4 tsp. sage
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. anise
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Cooking Instructions

Remove any skin from salmon. Roll out half of pastry on a floured surface, and place salmon in the middle. Add remaining ingredients and cover with the rest of the pastry. Seal edges with water and cut to shape if desired. Bake at 350° until golden - about 40 minutes.

Beef y-Stywyd

  • Beef ribs
  • Cinnamon Sticks
  • Cloves (powder)
  • Mace
  • Grains of Paradise (or substitute Cardamom)
  • Cubeb (or substitute Black Pepper)
  • Onions, minced
  • Parsley, chopped
  • Sage
  • Unseasoned Bread Crumbs
  • Red Wine Vinegar
  • Saffron or a few drops of yellow food coloring
  • Salt


Place the ribs in a large pot; cover with water. Bring to a boil; add all spices except saffron & salt & reduce heat to a simmer. Continue simmering until the beef is completely cooked. Remove some of the broth; with a wire whisk, thoroughly blend the broth , red wine vinegar, & bread crumbs into a smooth gravy-like consistency. When the beef has cooked, add some of this mixture to the pot, just enough to slightly thicken the broth. Be sure that this thickening agent has thoroughly blended with the broth. Return to a boil and cook for several more minutes. Reduce heat, add salt to taste and enough additional vinegar to give it a slightly sharp taste - it needs to be "poynaunt." Remove the cinnamon sticks. Serve forth!

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Apple fritters

  • 1 1/4 cup ale or beer
  • 1 Tbs. dry yeast
  • 1 cup flour
  • optional: 1 egg or 2 egg yolks
  • 3-4 apples (e.g. Macintosh)
  • 1/2 tsp. salt
  • oil or shortening for frying
  • confectioners sugar
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Heat the beer to lukewarm. Put the yeast in a medium sized bowl and add 1/4 cup of the beer; stir and let sit about 10 minutes. Mix in the flour, egg yolks or egg if desired, salt, and remaining beer. Beat the mixture and then cover the bowl. Leave in a warm place for about an hour. It should at least double in bulk.

Peel the apples, core them and cut into wedges or rings. Put the apple slices in the batter and stir to coat them. Fry quickly in oil or deep fat. Sprinkle with sugar and serve.

Cherry tort

  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 3/4 cup butter, cut up
  • 1 egg, lightly beaten
  • 1/4 cup marsala wine
Combine flour, sugar and salt. Cut in butter with pastry blender. Mix egg yolks and marsala and stir into flour quickly until dough is evenly moistened. Divide into two parts. Roll each out on a floured board to fit a 9" pie pan.
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"Salmon Pie." Medieval Cookery -. N.p., n.d. Web. 11 Feb. 2016.

Modern Recipes for Beginners." Modern Recipes for Beginners. N.p., n.d. Web. 12 Feb. 2016.

"Medieval Recipe Translations - Beef Y-Stywyd." Medieval Recipe Translations - Beef Y-Stywyd. N.p., n.d. Web. 12 Feb. 2016.