Medieval feasts have been hobby of mine since I was asked to prepare a Medieval dinner for a SCA (Society for Creative Anachronism) event while in college. It was an unqualified disaster, but spurred me on with a desire to never let that happen again. Since that time, I've done a good deal more research, have had a fair amount more experience in cooking, and have collected an invaluable library of Medieval and Renaissance cookbooks. Here are some of my favorite recipes from the period. I've started each recipe of with the original text. As you'll see, there are few if any measurements of ingredients, so feel free to adjust amounts to suit your own taste without undue worry about staying authentic. Remember that that's what you'd be doing in the Middle Ages anyway. Have fun.

herb and flower salads

lemon salad

chicken with orange and lemon

blank-mang, a chicken and rice dish

veal "birds" with sauce

pepper sauce for veal or venison (also good on beef)

mutton in beer

spinach tart

frumenty, a cracked wheat side dish for meats

mushrooms and leeks

cherry pottage

These recipes are all scaled to serve 4 to 6 people.


For more info on Medieval cooking, see the Medieval/Renaissance Food Homepage and Historical Recipies from Different Cultures.

For links to other Medieval sites, try these:

Labyrinth Home Page - the Georgetown University web server for Medieval Studies.

Dscriptorium Home Page - digital images of Medieval manuscripts.

Bodger & Grift's Medieval Pickup Lines - just to keep things from getting TOO serious.

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The background music for this page is "Pastime With Good Company", written by Henry VIII of England (1491-1547).

This page was designed by Bill Gamber & Ken Withers. For comments or questions, you can e-mail us at ken-bill@mynet.com. Last updated May, 1996.