Italian Blackberry Sauce, c. 1464

There is no shortage of 15th century Italian recipes thanks to Maestro Martino de Rossi, a well known and influential “celebrity” chef who worked in some of the greatest kitchens of late Medieval/Renaissance Italy. In 1464/65 he wrote Libro de Arte Coquinaria (The Art of Cooking), which is widely considered to be the first modern…

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…

The Tragic Life of ‘Bloody’ Mary Tudor

We view the past through our own moral lens, often finding ourselves at odds with the views of people long gone. When we find that our modern sensibilities contradict the opinions of past communities we should ask ourselves why that is. Are we more enlightened? Are we better people? Or are we simply basing our modern…

Elizabethan Jumbal Biscuits

Two of my all-time favorite things are history and food so I thought, why not put them together? Perhaps the easiest way to experience and connect with the past is to eat authentic ancient food. Since such dishes can be hard to come by, our best option is to make them at home! A (very) brief overview of Elizabethan food During the Elizabethan…