If you’ve ever wondered what a banquet in the thirteenth‑century court tasted like, you’re in for a treat. Below we dive into 10 medieval recipes that once graced the tables of kings and are now fully doable in a contemporary kitchen. From earthy mushroom broths to sweet almond‑infused rice pudding, each dish is explained in a lively, bite‑sized way that keeps the historic flavor while staying totally kitchen‑friendly.
10 Funges
This entry, listed as No. 10 in the venerable The Forme of Cury, calls for simply sliced mushrooms—known in the period as “funges”—combined with leeks, all dropped into a gentle broth and brightened with a pinch of saffron. The preparation is straightforward enough that even a novice can pull it off without a royal kitchen staff.
What makes the recipe intriguing is the addition of a mysterious spice blend called “powder fort.” Medieval cooks used this mixture much like today’s garam masala, typically blending pepper with either ginger or cinnamon. It gave dishes a warm, aromatic kick that lingered on the palate.
Because the dish was intended for the king’s table, chefs likely enriched the basic blend with extra aromatics such as cloves or even a touch more saffron, turning a humble mushroom stew into a regal delicacy. For a home‑friendly version, try mixing one ounce each of cinnamon, ginger, and black pepper, plus a quarter ounce of saffron and a modest pinch of ground cloves.
Back then, pepper reigned supreme among spices, followed closely by cinnamon, ginger, and cloves. While mushrooms were abundant and cheap across medieval England, the addition of exotic spices kept this recipe out of reach for most common folk, preserving its status as a courtly treat.
9 Cormarye
When a monarch wanted to dazzle visiting dignitaries, nothing said “impress me” like a massive slab of pork steeped in a luxurious red‑wine sauce. Known as Cormarye and catalogued as Recipe No. 53 in The Forme of Cury, this preparation centered on a pork loin joint bathed in a reduction of red wine, pepper, garlic, coriander, caraway, and salt. The meat was roasted in this aromatic bath, then the pan juices were incorporated into a richer broth for serving.
The inclusion of coriander and caraway—spices that traveled great distances and fetched high prices—underscores how costly this dish was, even by today’s standards. The result was a succulent, fragrant centerpiece that embodied the opulence of a royal feast.
8 Toastie
Believe it or not, the medieval cookbook of Richard II includes a recipe for a “toastie,” though it bears little resemblance to the modern grilled sandwich. Listed as No. 93 in The Forme of Cury, this preparation is essentially a sweet‑spiced jam spread for toasted bread.
To assemble it, you simmer red wine together with honey, then stir in ground ginger, a pinch of salt, and pepper. Cook the mixture until it thickens into a glossy glaze, spoon it over crisp toast, and finish with freshly chopped ginger sprinkled on top for a bright, peppery note.
7 Payn Ragoun
If you’ve ever imagined medieval confectionery, Payn Ragoun offers a perfect glimpse. This sweet treat, essentially a medieval fudge, was traditionally served alongside meat or fish rather than as a stand‑alone dessert.
To craft it, combine honey, sugar, and water in a pot, simmer gently, then fold in ground ginger. The medieval instructions even tell the cook to dip a finger into the mixture—if the liquid hangs from the fingertip, it’s ready. Add toasted pine nuts, stir until the blend thickens, then pour the mass into a mold and allow it to harden.
The resulting candy boasts a dense, caramel‑like texture with a subtle ginger heat, delivering a flavor profile that would surprise any modern palate used to industrial sweets.
6 Poached Eggs
Poaching eggs—referred to as “pochee” in the original manuscript—was a technique virtually identical to today’s method. The recipe instructs cooks to “take ayrenn and breke hem in scaldyng hoot water,” which simply means cracking the eggs into bubbling water.
Unlike contemporary breakfast servings, these poached eggs were prepared in bulk for grand banquets and presented on a platter with a velvety sauce. The sauce calls for two egg yolks whisked with sugar, saffron, ginger, and a pinch of salt, then blended with milk and gently cooked until it thickens without boiling.
Served alongside the poached eggs, this sweet‑savory sauce added a luxurious richness that complemented the delicate texture of the eggs, making it a fitting addition to a royal spread.
5 Verde Sawse
Today we love salsa verde for its bright herbs and tang, and Richard II was no different. Recipe No. 140 in The Forme of Cury details a medieval version of this green sauce, blending parsley, mint, garlic, thyme, sage, cinnamon, ginger, pepper, wine, breadcrumbs, vinegar, and salt.
The mixture is simply combined and served as‑is, offering a herbaceous, slightly spiced accompaniment that could brighten any meat or fish dish on the royal table.
4 Crepes
Crepes enjoyed a respectable reputation in the medieval era, appearing in Chaucer’s tales as “crips” and recorded in Recipe No. 162 of The Forme of Cury under the name “cryspes.” While French versions from 1393 resemble today’s thin pancakes, English adaptations leaned toward a dough of flour and egg whites, later rolled in sugar after cooling.
The final product was more akin to a lightly sweetened doughnut or powdered cake, offering a delicate, melt‑in‑your‑mouth texture that could be enjoyed as a dessert or a sweet snack between meals.
3 Compost
Recipe No. 100, aptly named “compost,” was essentially a medieval one‑pot wonder—a hearty medley of vegetables simmered together with a lavish sauce. The base called for diced parsley roots, carrots, parsnips, turnips, radishes, cabbage, and pears, all boiled until tender.
After draining, the vegetables were seasoned with salt, then tossed with pepper, saffron, and vinegar. A separate pot boiled wine and honey, which was later enriched with currants and a bouquet of spices before being poured over the vegetable mixture, creating a sweet‑savory harmony.
This dish represented the closest the royal kitchen got to peasant fare, albeit elevated by the inclusion of exotic spices and a rich, aromatic sauce that turned humble roots into a regal centerpiece.
2 Payn Fondew
What we now recognize as bread pudding traces its lineage back to the medieval “payn fondew,” listed as Recipe No. 59. This early version began by frying stale bread in grease, then whisking egg whites with red wine to create a fragrant custard.
To the custard, cooks added raisins, honey, sugar, cinnamon, ginger, and cloves, simmering until the mixture thickened. The fried bread was then broken into pieces, folded into the syrup, and left to soak, absorbing the sweet, spiced liquid.
Before serving, the pudding was dusted with coriander and a sprinkling of sugar, delivering a sweet‑savory treat that proves our modern cravings for sugar have deep historical roots.
1 Almond Milk Rice
Almonds held a special place in medieval gastronomy, featuring prominently in many dishes from The Forme of Cury. The top‑ranked recipe, often dubbed “almond milk rice,” combined exotic rice—imported from distant lands—with silky almond milk, creating a fragrant, creamy pudding reserved for the wealthiest of households.
To recreate it, cook the rice until tender, drain, then return it to a saucepan. Cover the grains with almond milk, simmer gently, and sweeten with honey and sugar. Continue cooking until the mixture thickens into a luscious, velvety consistency, delivering a dessert that feels both ancient and timeless.
Why 10 Medieval Recipes Still Matter Today
Exploring these ten historic dishes not only satisfies a culinary curiosity but also connects us to the flavors, techniques, and cultural exchanges that shaped medieval Europe. By trying them at home, you get a taste of the past while enjoying the comfort of familiar ingredients.