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A Ryal Fest in the Feste at the weddyng of the Erle of Deuynchire.

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

First course:
Furmenty with venysoun
Vyand Goderygge
Vele Roste
Swan with chawderoun
Pecokke
Crane
Vn leche
Vn Fryid mete
Vn pasty, cooperta
A sotelte: Ceruus

Second course:
Mammenye
Vyand Motlegh
Kede
Conyng
Herons
Chykonys endoryd
Venyson Rosted
I leche
Vn Fryid mete
I paste Crustade
A colde Bakemete
A sotelte: Homo

Third course:
Gely
Datys in comfyte
Fesaunt
Gullys
Poper
Mawlard de la Ryuer
Peionys
Pertryche
Curlew
Pomez endoryd
I Leche
Payn Puffe
A sotelte: Arbor




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