Medieval Recipe Translations

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Here are recipes from several medieval English manuscripts and collections, each in its original language accompanied with a literal translation, and followed by a modern interpretation of the recipe and its cooking procedures. These recipes do not contain specific measurements and quantities, but are sufficiently explained that any competent cook will be able to prepare them.

Eventually, some of these recipes will be complete with ingredient measurements & quantities, and at that point will be moved to A Boke of Gode Cookery; in the meantime, any fair-to-adequate cook should have the culinary skills necessary to be able to prepare these dishes from the contemporary version, and is encouraged to do so!

Please note that in the medieval recipes, the Middle English letter(called "egh") has been replaced by either "y" or "z."

Those who wish to try their hand at their own translations from the original recipes can consult the Glossary of Medieval Cooking Terms for assistance.

ALL GODE COOKERY RECIPES | GLOSSARY OF MEDIEVAL COOKING TERMS

Beverages

Caudell - a frothy wine or ale-based drink.

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Blaunche escrepes - white crepes or pancakes.
Crispels - round pastries basted in honey.
Frytour blaunched - an almond-filled pastry baked in honey & wine.
Pokerounce - honey & pinenuts on toasted white bread.
Soupes dorroy - toasted bread in almond milk, onions, & wine.
Soupes dorye - toasted bread in a wine sauce.
Tourteletes in fryture - small fig pies basted with honey.

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Daryols - a simple quiche.
Doucettes a-forcyd - an almond milk pie.
For to make Comyne - a dish of almond milk & cumin, thickened with eggs.
Gehalbirte ayer - stuffed eggs.
Tart de Bry - a cheese tart.

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Crispels - round pastries basted in honey.
For to make chireseye - a cherry pudding decorated with flowers.
Frytour blaunched - an almond-filled pastry baked in honey & wine.
Pokerounce - honey & pinenuts on toasted white bread.
Rys - almond milk rice.
Rysshews of fruyt - spiced rissoles of fruit.
Tourteletes in fryture - small fig pies basted with honey.

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A dauce egre - fish in a sweet and sour onion sauce.
Crabbe or Lopster boiled - crab or lobster served with vinegar.
Puddyng of purpaysse - stuffed porpoise stomach.
Shrympes - shrimp served with vinegar.
Tart de brymlent - a fish & fruit pie.
To make Nowmbyls of Muskyls - shellfish in a thick almond milk sauce.

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Benes yfryed - fried beans with garlic & onions.
Cabochis - a simple cabbage dish.
Fruays - an apple bread pudding.
For to make chireseye - a cherry pudding decorated with flowers.
French iowtes - peas porridge with onions.
Frytour of pasternakes, of skirwittes, & of apples - batter-fried carrots, parsnips & apples, dressed in almond milk.
Rysshews of fruyt - spiced rissoles of fruit.
Soupes dorroy - toasted bread in almond milk, onions, & wine.
Spynoches yfryed - fried spinach.

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Potage of Rice - a thick rice dish, colored gold.
Rys - almond milk rice.
To make frumente - wheat cooked in milk & broth.

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A bake Mete Ryalle - pork & chicken pies.
Beef y-Stywyd - stewed beef ribs.
Brawn en Peuerade - pork or chicken in a thick wine sauce.
Chauden for potage - a meat pottage.
Connynges in Cyrip - rabbit in a wine-currant sauce.
Connynges in grauey - rabbit in broth.
Crustade gentyle - a pork and almond milk pie.
Doucettes - a pork & egg pie, seasoned with honey & pepper.
For to make Buknade - a dish of veal and eggs.
For to make charmerchande - lamb stewed with sage and parsley.
For to make Conys in Hogepoche - rabbit in a wine/ale sauce.
Hattes - small meat-filled pastries shaped like Medieval hats.
Mortreus de Chare - a recipe for pork mortrews, a dish of ground meat thickened with eggs and bread crumbs.
Potage for somer season - a pottage of pork, veal, & almond milk, coloured with violets.
Poume d'oranges - pork meatballs made to resemble oranges.
Pygge y-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.
Tartes of flessh - pork, chicken, & rabbit pie.
Tartletes - veal & fruit pie.
Venyson in Broth - venison ribs in wine.

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Botere of almand melk - butter made from almond milk.
Pokerounce - honey & pine nuts on toasted white bread.

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A bake Mete Ryalle - pork & chicken pies.
Brawn en Peuerade - pork or chicken in a thick wine sauce.
Capon Inzucarati - sugared capons.
Chike endored - chicken glazed with a golden batter.
Crustade - an egg & chicken pie, topped with whole chicken pieces.
For to dihyte a swan - roasted swan with Chaudon.
For to make Chekyns in sauce - chicken in a wine sauce.
Heyroun - roasted heron.
Tartee - pork and fruit pie, topped with whole chicken pieces.

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Chaudon - sauce for roasted swan.
For Qualing of Mylk - how to thicken milk.
For to make Jusselle syngle - meat broth flavoured with sage & ale.
Galyntyne- a recipe for Galyntine Sauce.
Oyle soppes - an onion-ale soup served over bread.
Sawse blaunche for capouns ysode - an almond sauce for chicken.
To make frumente - wheat cooked in milk & broth.

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For a complete listing of Gode Cookery recipes, go to:
ALL GODE COOKERY RECIPES

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