Medieval Recipe Translations (2024)

Hereare recipes from several medieval English manuscripts and collections,each in its original language accompanied with a literal translation,andfollowed by a modern interpretation of the recipe and its cookingprocedures.These recipes do not contain specific measurements and quantities, butare sufficiently explained that any competent cook will be able topreparethem.

Eventually, some of these recipes will be complete with ingredientmeasurements & quantities, and at that point will be moved to ABoke of Gode Cookery; in the meantime, any fair-to-adequatecook should have the culinary skills necessary to be able to preparethesedishes from the contemporary version, and is encouraged to do so!

Please note that in themedieval recipes, the Middle English letter(called"egh") has been replaced by either "y" or "z."

Those who wish to try theirhand at their own translations from theoriginal recipes can consult the Glossaryof Medieval Cooking Terms for assistance.

• Caudell- a frothy wine or ale-based drink.

• Blaunche escrepes - whitecrepes or pancakes.
• Crispels- round pastries basted in honey.
• Frytourblaunched- an almond-filled pastry baked in honey & wine.
• Pokerounce- honey & pinenuts on toasted white bread.
• Soupesdorroy- toasted bread in almond milk, onions, & wine.
• Soupesdorye- toasted bread in a wine sauce.
• Tourteletesin fryture - small fig pies basted with honey.

• Daryols- a simple quiche.
• Doucettesa-forcyd- an almond milk pie.
• For to make Comyne - adish ofalmond milk& cumin, thickened with eggs.
• Gehalbirte ayer - stuffedeggs.
• Tartde Bry- a cheese tart.

• Crispels- round pastries basted in honey.
• Forto makechireseye - a cherry pudding decorated with flowers.
• Frytourblaunched- an almond-filled pastry baked in honey & wine.
• Pokerounce- honey & pinenuts on toasted white bread.
• Rys -almondmilk rice.
• Rysshewsoffruyt - spiced rissoles of fruit.
• Tourteletesin fryture - small fig pies basted with honey.

• Adauce egre- fish in a sweet and sour onion sauce.
• Crabbeor Lopsterboiled - crab or lobster served with vinegar.
• Puddyngofpurpaysse - stuffed porpoise stomach.
• Shrympes- shrimp served with vinegar.
• Tartde brymlent- a fish & fruit pie.
• Tomake Nowmbylsof Muskyls - shellfish in a thick almond milk sauce.

• Benesyfryed- fried beans with garlic & onions.
• Cabochis- a simple cabbage dish.
• Fruays- an apple bread pudding.
• Forto makechireseye - a cherry pudding decorated with flowers.
• Frenchiowtes- peas porridge with onions.
• - batter-fried carrots,parsnips & apples, dressed in almond milk.
• Rysshewsoffruyt - spiced rissoles of fruit.
• Soupesdorroy- toasted bread in almond milk, onions, & wine.
• Spynochesyfryed- fried spinach.

• Potageof Rice- a thick rice dish, colored gold.
• Rys -almondmilk rice.
• Tomake frumente- wheat cooked in milk & broth.

• Abake MeteRyalle - pork & chicken pies.
• Beefy-Stywyd- stewed beef ribs.
• Brawnen Peuerade- pork or chicken in a thick wine sauce.
• Chaudenforpotage - a meat pottage.
• ConnyngesinCyrip - rabbit in a wine-currant sauce.
• Connyngesingrauey - rabbit in broth.
• Crustadegentyle- a pork and almond milk pie.
• Doucettes- a pork & egg pie, seasoned with honey & pepper.
• For to make Buknade - adishof veal andeggs.
• For to make charmerchande-lamb stewedwith sage and parsley.
• Forto makeConys in Hogepoche - rabbit in a wine/ale sauce.
• Hattes- small meat-filled pastries shaped like Medieval hats.
• MortreusdeChare - a recipe for pork mortrews, a dish of ground meat thickenedwith eggs and bread crumbs.
• Potage for somer season -apottage of pork,veal, & almond milk, coloured with violets.
• Poume d'oranges - porkmeatballs made toresemble oranges.
• Pyggey-farsyd- stuffed roasted pig.
• Raphioles- a sausage-meatball pie!
• Tartee- pork and fruit pie, topped with whole chicken pieces.
• Tartelettes- pork dumplings in meat sauce.
• Tartesof flessh- pork, chicken, & rabbit pie.
• Tartletes- veal & fruit pie.
• VenysoninBroth - venison ribs in wine.

• Botereofalmand melk - butter made from almond milk.
• Pokerounce- honey & pine nuts on toasted white bread.

• Abake MeteRyalle - pork & chicken pies.
• Brawnen Peuerade- pork or chicken in a thick wine sauce.
• CaponInzucarati- sugared capons.
• Chikeendored- chicken glazed with a golden batter.
• Crustade- an egg & chicken pie, topped with whole chicken pieces.
• Forto dihytea swan - roasted swan with Chaudon.
• For to make Chekyns in sauce-chicken ina wine sauce.
• Heyroun- roasted heron.
• Tartee- pork and fruit pie, topped with whole chicken pieces.

• Chaudon- sauce for roasted swan.
• ForQualingof Mylk - how to thicken milk.
• For to make Jusselle syngle-meat brothflavoured with sage & ale.
• Galyntyne-a recipe for Galyntine Sauce.
• Oylesoppes- an onion-ale soup served over bread.
• Sawseblaunchefor capouns ysode - an almond sauce for chicken.
• Tomake frumente- wheat cooked in milk & broth.

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