Buzz
Medieval cuisine is often perceived as dull and unexciting. Without modern staples like chocolate, potatoes, or tomatoes—all of which originated in the Americas—it’s easy to assume the food lacked variety. However, many medieval dishes were intensely flavored, often incorporating ingredients like rose water or lavender, which might seem unusual or overpowering to modern tastes.
During the medieval period, the finest meals were reserved for kings and their courts. Among them, Richard II stood out for his extravagant feasts, earning a reputation across Europe for his luxurious lifestyle.
Fortunately, a cookbook authored by Richard II’s top chefs has survived through the centuries. Titled The Forme of Cury, it contains an impressive 196 recipes. This historical gem is available for free on Project Gutenberg, though deciphering its Middle English text can be a challenge.
Let’s explore these fascinating recipes.
10. Funges
Recipe number 10 in The Forme of Cury describes a dish using funges (the medieval term for mushrooms) and leeks, finely chopped and simmered in a broth with saffron for a golden hue. Simple yet flavorful.
The recipe also mentions the addition of “powder fort,” a popular medieval spice blend akin to modern-day garam masala. Typically, it included pepper and either ginger or cinnamon, creating a robust flavor profile.
Given that this dish was prepared for royalty, the spice mix was likely more elaborate, possibly incorporating cloves or saffron. To recreate powder fort at home, mix 28 grams (1 oz) of cinnamon, 28 grams (1 oz) of ginger, 28 grams (1 oz) of black pepper, 7 grams (0.25 oz) of saffron, and grams (0.125 oz) of cloves.
Pepper reigned as the most popular spice in medieval Europe, with cinnamon, ginger, and cloves following closely. Mushrooms, being inexpensive and abundant in medieval England, made this dish affordable yet still inaccessible to the majority of the population.
9. Cormarye
When kings aimed to dazzle their guests, nothing worked better than presenting a succulent piece of pork drenched in a luxurious sauce. Cormarye, listed as Recipe No. 53 in The Forme of Cury, was a showstopper at royal banquets. The combination of red wine and pork loin made it a costly dish even today, while the inclusion of rare spices like coriander and caraway would have been a significant expense in medieval times.
Prepare a sauce using red wine, ground pepper, garlic, coriander, caraway, and salt. Roast the pork joint in this mixture, then combine the sauce and drippings with a broth to create a rich accompaniment.
8. Toastie
Surprisingly, Richard II’s personal cookbook includes a recipe for a toastie—referred to as tostee back then. However, if served in a modern café, this dish might leave patrons questioning its authenticity.
Recipe No. 93 in The Forme of Cury resembles jam on toast rather than today’s toastie. Combine red wine and honey in a pan, then add ground ginger, salt, and pepper. Simmer until thickened, pour over toasted bread, and garnish with freshly chopped ginger.
7. Payn Ragoun
Ever curious about the flavor of medieval candy? Payn ragoun offers a glimpse—a fudge-like treat that, unlike today’s sweets, was served alongside meat or fish rather than as a standalone dessert.
A contemporary adaptation of the recipe can be found here. In short: Combine honey, sugar, and water, then gently simmer. Stir in ground ginger for a spiced touch.
The original instructions suggest testing the mixture by dipping a finger into it. If the liquid forms a string as it drips, it’s done. Mix in pine nuts, stir until thickened, and pour into a bread or cupcake mold to cool and set.
6. Poached Eggs
The medieval technique for poaching eggs—referred to as pochee—closely mirrors today’s method. The instructions read: “Take Ayrenn and breke hem in scaldyng hoot water,” which translates to cracking eggs into boiling hot water.
However, these medieval poached eggs weren’t typically enjoyed on toast for breakfast. Instead, they were often prepared in large quantities and served at banquets, accompanied by a specially crafted sauce.
Recipe No. 90 in The Forme of Cury includes a unique sauce unlike modern versions. Combine two egg yolks, sugar, saffron, ginger, and salt, then whisk in milk. Heat until thickened, ensuring it doesn’t boil, and serve. A modern interpretation of the recipe can be found here.
5. Verde Sawse
Salsa verde, a staple in modern Mediterranean cuisine, also found favor with Richard II. The Forme of Cury features a dedicated recipe for this sauce—Recipe No. 140—highlighting its enduring appeal.
The medieval rendition of salsa verde combines parsley, mint, garlic, thyme, sage, cinnamon, ginger, pepper, wine, breadcrumbs, vinegar, and salt. The mixture is blended and served without further cooking.
4. Crepes
Crepes were a beloved medieval treat, referenced in Chaucer’s works as “crips” and in The Forme of Cury as cryspes. While medieval French crepes closely resemble today’s version, similar cakes were also enjoyed in England and Italy.
A 1393 French crepe recipe is available here. The English variant involved a dough crafted from flour and egg whites, rolled in sugar after cooling. The final product resembled a doughnut or a sugar-dusted cake.
3. Almond Milk Rice
Medieval cooks frequently used almonds in their recipes, as evidenced by their prominence in The Forme of Cury. Almond milk was a popular ingredient, and the inclusion of rice—imported from distant regions—made this dish a luxury reserved for the wealthy.
This dish was essentially a medieval take on rice pudding. A modern recipe can be found here. Cook the rice, drain it, and simmer it in almond milk. Sweeten with honey and sugar, then cook until thickened. The result is a delightful medieval rice pudding.
2. Payn Fondew
Bread pudding, a beloved dessert in the United Kingdom today, has roots stretching back to medieval times. Recipe No. 59, payn fondew, serves as an early iteration of this classic treat.
Fry bread in grease or oil. Combine egg whites with red wine, then mix in raisins, honey, sugar, cinnamon, ginger, and cloves. Simmer until thickened. Crumble the bread into the syrup, allowing it to absorb the mixture. Finish with a sprinkle of coriander and sugar.
It’s comforting to know that our modern sweet tooth isn’t such a recent phenomenon, isn’t it?
1. Compost
Recipe No. 100 in The Forme of Cury, known as compost, had a different meaning in medieval times. Derived from “composition,” it was akin to tossing leftover vegetables into a pot to simmer—a royal twist on humble peasant fare, elevated by a luxurious sauce.
This recipe involved dicing parsley roots, carrots, parsnips, turnips, radishes, cabbage, and pears, then boiling them until tender. After cooling, they were seasoned with salt and placed in a bowl with pepper, saffron, and vinegar.
The cook would boil wine and honey, simmering the mixture before adding currants and spices. This flavorful concoction was poured over the vegetables, creating a dish fit for royalty.
