Almond Milk

Brewet Ayrenn (scrambled eggs)

Caudel (spiced beer)

Chardwardon (pears in red wine sauce)

Cremoneze (Spinach Tart)

Cress with Milk & Almonds

Cruste Rolle (fried crackers)

Frumente (cracked wheat)

Fygey (fig & almond pudding)

Fyllettes in Galyntyne (roast pork in breadcrumbs)

Gingerbread

Gronden Benes (ground beans stew)

Hedgehogs (meat pudding with almonds)

Manchet (bread)

Pine Nuts in Sugar

Pokerounce (bread & honey)

Poultry & Bacon Stew with Hazelnuts

Powder Fine (spice blend)

Powder Fort (spice blend for meat dishes)

Rique Manger (eggs & apples)

Ris Engoule (rice in beef broth with saffron)

Spiced Wine

Squash Broth

Stewed Mutton

Tart in Ymbre Day (Amber Day Tart)

Turnips with Chestnuts

Wassail

 

 

To learn more about food in the Dark Ages, go to Medieval Cuisine >

 

 

 

Reader's Mail: Medieval Cuisine >

 

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