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In Festo Sancte Trinitatis in cena.

Source: Two Fifteenth-Century Cookery Books, (England, 1450)

First course:
Brewys
Chykonys y-boylid
Pygge en Sage
Spaulde de Motoun
Capoun Rostyd
Pastelade

Second course:
Venysoun en brothe
Kyde Rostyd
Heronsewys
Peioun
Venysoun Rostyd
Rabettys
Pety perneux

Third course:
Gely
Quaylys
Samaca
Pescodde
Blaunderellys
Strawberys





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