Welcome to Medieval Cooking and More!
We love cooking, we love medieval stuff, so loving medieval cooking was certainly a thing! We created this site to share not only the most delicious recipes but also the origins of the medieval cooking, the history and the culture behind it.
For those who wants to taste and know something special, this is the place!
Origins of medieval food
This section contains research and facts on medieval ingredients, to help you interpret recipes and better understand the food you serve
Cookbooks, kitchen utensils, drinks, music or interesting facts. Everything else you need to do awesome cooking!
Latest from the Medieval Blog
Nothing beats a nice slice of warm banana with butter or à la mode with ice cream on the side or over the top. Can be made with or without nuts. Ingredients2 cups of sifted flour *1 teaspoon of baking soda1/4 teaspoon of salt2 beaten eggs3 mashed ripped bananas1 stick of butter (1/2 cup) softened…
From – A Propre New Booke of Cokery, Take fine floure and a curtesy of faire water and a disshe of swete butter and a little saffron and the yolkes of two egges and make it thin and tender as ye maie Although slightly out of the medieval period, 1545, it was typical of the…
From the Anonymous Andalusian Cookbook* Take as many eggs as you like, and boil them whole in hot water. Then put them in cold water [peel them] and split them in half with a thread. Take the yolks aside and pound cilantro and put onion juice, pepper and coriander, and beat all this together with…