Medieval cookery books
There are over 50 hand-written medieval cookery manuscripts still in existence today. Some are lists of recipes tucked into the back of guides to medical remedies or apothecaries' instruction manuals. Others focus on descriptions of grand feasts. But most are devoted to recording the dishes of the medieval kitchen. The majority of recipes recorded in these manuscripts will have been cooked in the houses of wealthy noblemen.
Food across the social scale
A nobleman's diet would have been very different from the diets of those lower down the social scale. Aristocratic estates provided the wealthy with freshly killed meat and river fish, as well as fresh fruit and vegetables. Cooked dishes were heavily flavoured with valuable spices such as caraway, nutmeg, cardamom, ginger and pepper. Other commonly used ingredients included cane sugar, almonds, and dried fruits such as dates, figs or raisins. The wealthy treasured these goods which were imported from far away lands, and were hugely expensive. Indeed, there was an ancient department at the Royal court called the 'spicery', which was entirely devoted to spices. Spicy sauces were extremely popular, and entire professional careers were dedicated to saucemaking.
All fruit and vegetables were cooked - it was believed that raw fruit and vegetables caused disease. The Boke of Kervynge (carving), written in 1500, warns the cook to: 'Beware of green sallettes and rawe fruytes for they wyll make your soverayne seke.' (Beware of green salads and raw fruits, for they will make your master sick.') Gardeners grew fresh herbs which were used for both medical remedies and cookery, and were therefore an essential part of the nobleman's garden.
Banquets and plain food
Banqueting tables at grand feasts were decked with spectacular dishes - providing the perfect opportunity for the nobleman to show off his wealth. Everyday jellies, pies, fritters and stews were accompanied by magnificent animals such as peacocks, seals, porpoises, and even whales. Jellies and custards were dyed with vivid natural colourings - sandalwood for red, saffron for a fiery yellow, and boiled blood for black. But the most visually alluring pieces at the table were special sugar sculptures known as sotiltees (or subtleties). These sculptures came in all sorts of curious forms - castles, ships, famous philosophers, or scenes from fables. Sotiltees were also known as 'warners,' as they were served at the beginning of a banquet to 'warn' (or notify) the guests of the approaching dinner. Unlike today, meals were not separated into savoury main courses and sweet desserts. Instead, many dishes were laid out together in luxurious chaos. Special courtesy books, which were popular at the time, instructed diners not to fart, scratch flea bites, or pick their noses.
Those lower down the social scale ate a less impressive diet. Unless you served in a large household, it would have been difficult to obtain fresh meat or fish (although fish was available to those living by the sea). Most people ate perserved foods that had been salted or pickled soon after slaughter or harvest: bacon, pickled herring, preserved fruits for instance. The poor often kept pigs, which, unlike cows and sheep, were able to live contentedly in a forest, fending for themselves. Peasants tended to keep cows, so a large part of their diets would have included dairy produce such as buttermilk, cheese, or curds and whey.
Rich and poor alike ate a dish called pottage, a thick soup containing meat, vegetables, or bran. The more luxurious pottage was called 'mortrew,' while a pottage containing cereal was a 'frumenty'. Bread was the staple for all classes, although the quality and price varied depending on the type of grain used. Some people even used bread as plates: 'trenches' were thick slices of bread, slightly hollowed out, and served bearing food at meal times.
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