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Conuiuium Johannis Stafforde, Episcopi Wellensis in inductu Episcopatus sui, videlicet .xvj.o die Septembris, Anno domini millessimo CCCCmo vicessimo quinto 1425.

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

First course:
Furmenty with venysoun
Mammenye
Brawnne
Kede Roste
Capoun de haut Grece
Swan
Heyroun
Crane
A leche
Crustade Ryal
Frutoure Samata
A soltelte, a docter of lawe

Second course:
Blaunche Mortrewys
Vyand Ryal
Pecoke
Conyng
Fesaunte
Tele
Chykonys doryd
Pyions
Veysoun Rostyd
Gullys
Curlew
Cokyntryche
A leche
Pystelade chaud
Pystelade fryid
Frytoure damaske
A sotelte, Egle

Third course:
Gely
Creme Moundy
Pety Curlewe
Egret
Pertryche
Venysoun Roste
Plovere
Oxyn kyne
Quaylys
Snytys
Herte de Alouse
Smale byrdys
Dowcet Ryal
Petelade Fryid
Hyrchouns
Eggys Ryal
Pomys
Brawn fryid
A sotelte, Sent Andrewe
Frute
Waffrys
Vyn dowce




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