Lombard Chicken Pasties

Few foods are as stereotypically “medieval” as the pasty (PASS-tee), a small meat pie in the shape of a semi-circle. Because of their compact size, pasties were perfect meals for busy medieval urbanites and were an ideal street food for travelers. They could be eaten hot or cold and could be wrapped to-go and eaten…

Erbeßsuppen, a Medieval Pea Soup

Today’s recipe is yet another popular medieval pottage: Pea Soup. If you want to know more about pottages, read my previous post on the subject. This recipe comes from a German cookbook called Ein New Kochbuch by Max Rumpolt, head cook for Daniel Brendel of Homburg, Elector of Mainz. This cookbook was, according to all…

Two Peasanty Pottages

If there is one dish that exemplifies Medieval cooking it would probably be pottage, which is basically a soup or stew. Pottage was a staple of the medieval diet, from the lowliest peasant to the royal family. There was an enormous range of pottages, from the most basic vegetable soup to fancy meat or fruit pottages…

Egredouncye, a Medieval Sweet and Sour Dish

Sometime around the year 1420, a Master chef (or chefs- nobody seems to know exactly who) compiled a bunch of recipes in a manuscript now known as the Harleian MS 279. This manuscript, combined with a few others, was later published as Two Fifteenth Century Cookery Books by Thomas Austin in 1888.  Today’s recipe is from Volume One! Egredouncye, or Egredouce (pronounced…