Easy to cook medieval food?

J

jesse1

Member
I have this lame project due in my english class and basically what I have to do is cook some food from the medieval times for my class and I was looking for some ideas. And I need something thats not simple like bread and water.
 
T

Trunki

New member
Try going without food for 3 weeks and cope with disease (like "Black Death") then try and scrape up some food for your ailing offspring.

You watch and listen to too much garbage.

This was the reality in those times.

It is reality for at least a third of the population in 2009.


Btw, bread and water would have been a luxury then.
 
T

timcotto

New member
well i believe people still did a lot of eating with the fingers. rough whole bread where people tore off a piece. whole chickens....i hope your budget is high! any whole meat like fowl,pig or beef.. i would opt for turkey legs. turkey legs,fruit.whole breads and cheese....not cheap.they did eat a lot of grain type porridge....i cant see a lot of fun with that.tomato's and potato was considered poisonous i believe.meat,bread and a local fruit.i hope your putting desks together,platters of chicken or turkey drum sticks..chicken cheaper.platter of grapes,apples pears...whole bread to rip maybe cheese. i dont think butter was used on bread..but hey,you got to enjoy the food.oh,gotta have fake wine...so sparkling grape.napkins...i think they wiped on the clothes.and if u all gonna eat..gotta have medieval music....i dont know..hope the girls are fun....or is this boys school.good luck! hope you got a housekeeper that likes to cook!
 
S

Steve

Active member
porridge was a staple of the time
any whole meat or fowl like a turkey legs
boiled potatoes
dried fish
salted meats
 
L

LisaG

Member
This one is for medieval egg mcmuffins. Doesn't sound that hard. Click source link for translation.

Wastels yfarced:
Take a wastel and holke out the crummes. Take ayren & shepis talow & the crummes of the wastell, powdour fort & salt, with safroun and raisouns coraunce; & medle alle thise yfere, & do it in the wastell. Close it & bynde it fast togidre, and seeth it well.

Here's a similar recipe that also includes ground pork:

Tartelettes:
Take pork y-sode and grynde it small with safroun; medle it with ayren, and raisouns of coraunce, and powdour fort and salt, and make a foile of dowhy and close the fars þerinne. Cast þe tartletes in a panne with faire water boillyng and salt; take of the clene flessh with oute ayren & boile it in gode broth. Cast þer powdour douce and salt, and messe the tartletes in disshes & helde the sewe þeronne.
 
C

cama

New member
This bread recipe is very simple and comes out as a perfect bread that can be used for snacks or sandwiches (if rolls are made).


2 tsp yeast
1/2 cup warm water (110 degrees F)
3 1/3 cups all purpose flour, sifted
1/2 cup sugar
1/2 cup milk
3 Tbsp Rosewater
1 Tbsp butter
3 egg yolks
Mix yeast and warm water, and let sit so that the yeast can react. The yeast should begin to foam.

Mix dry ingredients together.

In a small saucepan, heat milk, rosewater, butter, and egg yolks. Be careful not to let the eggs cook and become solid.

Mix yeast/water with dry ingredients. When thoroughly incorporated, mix in milk/egg mixture until a dough is formed.

Knead dough, then cover, and let rise about an hour, or until the dough has doubled in size.

Punch down the dough and form into the desired shape (one or two braided loaves, rolls, etc.). Again, cover and let double in size.

Bake bread at 350 for about 20 minutes. (If making rolls, you may need to adjust the time.)

This simple recipe is perfect for using up leftover cooked pork. It has a flavor and aroma that is more than a bit like glazed ham.

The original recipe called for marrow which can be hard to get at the local market. I've used butter in its place, but lard or suet should also work. If you can't find cubebs, subsitute 1 tsp. of black pepper and a pinch of orange peel.

2 lbs. pork
1/2 tsp. cloves
1/4 tsp. mace
2 tsp. cubebs
2 Tbsp. sugar
4 Tbsp. butter


double recipe for Short Paest for Tarts

Boil or slow-cook the pork until tender. Allow to cool and then chop into small pieces. Add spices and sugar, put into pie crust, dot with butter, cover with a top crust, and bake at 350°F until golden brown - about 30 minutes. Serve hot.

Fish dishes that will please the general public can be hard to find, and medieval ones are even more elusive. The following recipe makes a wonderfully light dish that is excellent served over rice. The combination of the wine and spices completely eliminates any possible trace of fishiness, so it's perfect for even the most fussy eaters (both of my kids liked it).


4 perch fillets


1/2 cup red wine
1/2 cup water
1/8 cup sugar
1/2 tsp. Powder Fine
1/2 slice bread, ground


olive oil
mace
cloves
pepper
salt

Rinse perch fillets, place in a baking dish, and bake at 350°F for 15-20 minutes.

Put wine, water, bread crumbs, and fine spice powder into a saucepan and bring to a boil. Reduce to medium heat and simmer for about 20 minutes.

Remove the fish from the baking dish and pan-fry it in olive oil for about 10 minutes. Sprinkle with salt, pepper, cloves, and mace to taste. Serve hot topped with the wine sauce.
 
Top