The Medieval Cookbook: Revised Edition

by Maggie Black

This book takes the reader on a gastronomic journey through the Middle Ages, offering not only a collection of medieval recipes, but a social history of the time. The eighty recipes, drawn from the earliest English cookbooks of the fourteenth and fifteenth centuries, are presented in two formats: the original middle English version and one adapted and tested for the modern cook.  

In a fascinating introduction, the author describes the range of available ingredients in medieval times and the meals that could be prepared from them—from simple daily snacks to celebratory feasts—as well as the preparation of the table, prescribed dining etiquette, and the various entertainments that accompanied elite banquets. Each chapter presents a series of recipes inspired by a historical event, a piece of literature, or a social occasion. Here we find descriptions of the grilled meats consumed by William the Conqueror’s invading forces; the pies and puddings enjoyed by the pilgrims in Chaucer’s The Canterbury Tales; and the more sumptuous fare served at royal feasts and Christmas celebrations.  The author ends with a discussion of herbal recipes for various ailments. 
Beautifully illustrated with lively dining scenes from illuminated manuscripts and tapestries, this book serves up a delightful literary and visual repast for anyone interested in the history of food and dining.  

Genres: History, Cookbooks, Cooking, Medieval, Nonfiction, Food, Reference

144 pages, Hardcover

First published September 17, 1992

About the author

Maggie Black is the author of several publications including From Handpumps to Health: The Evolution of Water and Sanitation Programmes in Bangladesh, India and Nigeria and In the Twilight Zone: Child Workers in the Hotel, Tourism and Catering Industry. She has worked as a consultant for UNICEF, Anti-Slavery International, and WaterAid, among others, and has written for The Guardian, The Economist, and BBC World Service.

Reviews

[Bethany T · Rating 4 out of 5]

Since I’m reading a medieval mystery, I thought I’d supplement that reading with a medieval cookbook I spotted while browsing the library. Yeah, I’m one of those weird people who read cookbooks for fun without any intention of trying the recipes (though I do love cooking and use recipes from my home collection of cookbooks quite often). I loved the chapters for this cookbook, with sections such as Chaucer’s Company, Of Manners and Meals, and Courtly and Christmas Feasting. In each, the author shares some food-based medieval thoughts and facts before launching into the recipes.

Each recipes is drawn from medieval manuscripts and then adapted by the author for modern cooks. It was interesting, and I really enjoyed reading the original medieval instructions that preceded each recipe to see if I could figure out what it was trying to convey. For example, this text precedes the Golden Leeks and Onions recipes: “To make blaunche porre. Tak whyte lekys & perboyle hem & hewe hem smale with oynouns. Cast it in good broth & sethe it up with smale brydds. Coloure it with safferoun; powdur yt with powder douce.” It’s just amazing to see how this language has evolved since then. I also liked how the author noted in some cases why the modern interpretation of a recipe differed from the medieval version. For example, in the Braised Spring Greens, he notes that tests using only oil as called for in the original text yielded a greasy dish, so he included some broth or water to produce a more palatable dish.

Many of these recipes call for saffron, which I found really surprising. I never considered it to be such a staple, especially during medieval times. I was also surprised to find that the medieval recipe text for Chicken with Rice and Almonds called for a sort of almond milk (soaking the almonds in water and then “tak the melk & do it to the rys & boyle hem togedere”). I always think of almond milk as such a modern and trendy ingredient, never considering that a variation of it may have been used so long ago. While there aren’t visual depictions of finished dishes, the cookbook does include many interesting illustrations of things such as nutmeg pods and clove plants or illustrations from medieval food-based texts or sources such as the Bayeux Tapestry, fish floor tiles at Westminster Abbey, and others.

Verdict
All in all, this is interesting just to read and imagine what dishes may have looked like. The dishes might be fun to make if you’re so inclined but I found some of them to include a few ingredients that aren’t easy to find or I just wouldn’t be that willing to buy: saffron, a whole hare, lard, a hog's liver, etc.

So, who would enjoy this book?
Anyone who loves history and tidbits about historical meals! This will surely sate your curiosity! I can’t comment on whether it is successful as an actual cookbook though having not tried the recipes.

[Redsteve · Rating 3 out of 5]

Decent collection of recipes from various medieval manuscripts (The Goodman of Paris; A Leechbook; Curye on Inglysch; An Ordinance of Pottage; unnamed 15th Century Cookery Books, etc.) with additional information from such works as Canterbury Tales, and The Babees Book. A good starting book for someone interested in Medieval foodways, the book is more or less grouped chronologically, starting with dishes from around the Conquest through the late 14th Century. Recipes are given in the original and translated/adapted for a modern kitchen. Also includes a section on simples (herbal medicines). Lavishly illustrated. At 46 recipes, it still manages to cover a fairly wide range of foods (both for Flesshe and Fyshe days) although the choice of dishes is overwhelmingly on the aristocratic side (even the pease pottage has saffron added to it). On the subject of saffron, I would have preferred if the author had used a wider range of decorative/illusion techniques - there are no real "illulsion foods" and the coloring techniques are all either saffron or gilding. To paraphrase Henry Ford, "Your food can be any color, as long as it's yellow" Solid 3 stars.

[Taun · Rating 4 out of 5]

Very much enjoyed this historical cookbook from a period of history I find particularly captivating. The medieval recipes are largely accessible to the modern cook, and give a very clear indication of the eating habits and social norms of the time. The author includes beautiful artwork, clear instructions (translated), and references. I’ve picked out a few recipes to try, though I have yet to make any. I foresee no issues in cooking any of them, and in fact have already made many of the modern day counterparts.

(Leeks. Are. Prevalent. I would warn any who do not care for leeks.)

Overall, a wonderful addition to the history shelf, and a fun, quick read.

[Irene Lázaro · Rating 4 out of 5]

Este libro es fantástico para frikis de la Edad Media como yo. En cada capítulo, la autora hace una pequeña introducción hablando de los alimentos preferidos en una época determinada, de las costumbres en la mesa o de qué se comía en un monasterio. Luego pasa a darte recetas de comidas medievales. Primero transcribe la receta original y luego te da medidas exactas para que puedas hacerla con ingredientes cotidianos. La única pega que le pongo es que, como historiadora de medieval, me hubiera gustado que hubiera entrado mucho más en esas introducciones. Pero en general, lo recomiendo.

[Karen · Rating 3 out of 5]

Interesting Cookbook that is a little more than just a cookbook. Author explains what those who had money in Medieval times (Middle Ages 500 to 1500) ate. 50 recipes are listed in Olde English, then a modern translation and lots of pictures throughout that were either painted or crafted in Medieval times as well as where that art is located now. Except for the very poor, almonds were an essential ingredient on their menu which surprised me. The ending has a few botanicals listed that were supposed to help with your aches and pains. Remedy for colic: cumin. For a migraine: Betony (commonhedge nettle) and Vervain (Verbena) both of which are still used today.

[Benjamin · Rating 4 out of 5]

Finally a sensible cookbook. Here is a dead animal and some herbs, let's make dinner!
I do want to try the recipes featuring leeks though, they look good.

[Catherine · Rating 4 out of 5]

What I was looking for - a compilation/introduction. Needed footnotes for references, and it was definitely worth reading the Middle English parts for extra information.

[Ashley · Rating 4 out of 5]

The recipes can all be found online, but the book has fascinating contextualizations at the beginning of each chapter.

[Allison · Rating 4 out of 5]

This had potatoes in many a recipe and it just made me sad

[Genine Franklin-Clark · Rating 4 out of 5]

Such a lovely book, a treasure.

[Candy · Rating 3 out of 5]

Nice gift

[Sidsel Pedersen · Rating 4 out of 5]

I am yet to try any of the recipes. However it has good chapter introductions and interesting recipes - quite a few of which I do want to try.

A few points of critique - which is properly due to the age of the book
- She is using a blender quite a lot which makes it harder to see how to use the recipe in a reenactment setting.
- I don't read old english (as english is not my first language) so when she refers to the original recipe (printed at the top of each page) she looses me.
- I am really missing a introduction to each recipe - many of them complacently foreign to me both because of the name and the age of the dish.
- I really wish for pictures of the dishes - luckly the internet can often help with that.

But it was an inspiring read and I read it all in a day.

[Lee Shin · Rating 4 out of 5]

Interesting insights into medieval food. I was surprised to note that there seems to be oriental elements in medieval cooking in England. It must be a feat for the merchants to transport the goods in those days. The dish of Chicken with rice and almonds uses cooking technique that is quite similar to what we still do these days in Southeast Asia. The texts between chapters providing explanation of the eating habits etc were particularly useful for understanding the subject better.

[Miles · Rating 2 out of 5]

Interesting, but nothing to write home about. I suspect that it was based more on the preferences of the author than presenting a genuinely balanced view of medieval cooking. The use of saffron in very nearly every recipe is a clue in that direction.

[Linda · Rating 2 out of 5]

I suppose I had wanted something a bit more scholarly regarding food recipes in the middle ages. I had recently read a book mentioning names of medieval recipes and was disappointed more of them were not in the book or the description did not seem to match the recipe in the book.

[Steve Bivans · Rating 4 out of 5]

Want to throw a medieval feast? This is the book you need. Lots of great recipes and stories to give you a foundation of historical background on feasting in the Middle Ages. The barley bread recipe is fantastic!

[Nicholas Whyte]

http://nhw.livejournal.com/890530.html

[Cassie · Rating 4 out of 5]

While absolutely none of these recipes actually look good, I loved this cookbook. I thought it was a very interesting insight into Medieval life, and it was a lot of fun to read.

[Lenka · Rating 5 out of 5]

an interesting insight into the medieval kitchen, I´ll definitely try some of the recipes

[Jade Cropley · Rating 3 out of 5]

Contains recipes but some are not clear on date and location.
Get it from a friend or Library very expensive to buy.

[Daniel Serra · Rating 3 out of 5]

It is a good book to start with in historical or medieval cooking, though as often is the case many of the dishes could be said to be renaissance rather than medieval

[Jelle De Jong · Rating 3 out of 5]

VERRY interesting, lot of history but it lacks if different recipes and cooking methodes

[Barb · Rating 2 out of 5]

Great pictures, but I don't think much of the author's rather haphazard substitutions.

[Cindy · Rating 5 out of 5]

Magnificent and very thoroughly researched.