Spartle – wooden stick for stirring pottage whilst cooking Sewer – a servant who would serve at a medieval table Sanap – overcloth used to cover the white cloth on a banquet table Here is a simple recipe for homemade cabbage pottage Pandemain – a high quality bread made from wheat with the flour sifted 2 or 3 times Muscadine – a sweet wine, popular in medieval times Morat – mulberry juice mixed with honey (sounds delicious!) Manchet – a medieval bread made of wheat, often served for lords of the manor Jelly-bag – muslin bag used for straining jelly Horse bread -a type of bread made with beans, peas and other general grain
Here is a recipe for medieval stew recipe made with beef and red wineĬocket – white bread (cheaper than pandemain)ĭais – a raised platform on which the high table stood at a medieval banquetĭown-hearth – stone on which a fire was built, usually in the centre of a peasant’s hut
Interested in a medieval recipe for chicken? Try this elderflower chicken recipe!īragot – medieval ale made with honey and spicesĬheat – a wholewheat bread with the bran removed Most of the items on this list could be found in a medieval kitchen.īlawmanger – a recipe of rice and minced chicken Here is a list of some of the most interesting words used in England in medieval cooking and to refer to medieval food. For example, the word ‘potage’ is used in France today to mean the same as ‘pottage’ – just a single ‘t’ less that’s all.īy contrast, in England, we have long since dropped the use of the word ‘pottage’ and prefer to use the word ‘soup’.Īnother example is the word ‘ seethe‘ which was used in 11th-15th century England to mean to boil and although it is not used as a cookery term today, it is nevertheless still popular – but in the context of someone boiling with anger! Glossary Of Common Medieval Food Terms
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