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Though the Middle Ages (also known as the Medieval or Mediaeval period) is, historically a long period (extending from the fifth to the 16th centuries) very few recipes exist and we're left with a handful of manuscripts, primarily from England, France and Italy. One of the main sources of recipes from this period is the A Forme of Cury which is a recipe list compiled about 1390 CE in the kitchens of King Richard II of England. This is probalby one of the most beurocratic periods in British history and everything was written down and recorded. As a result, a scribe sat in Richard IIs kitchens and wrote down how the Chef would direct the dishes to be made. As a result the Forme of Cury is an amazing collection of Medieval recipes. Of course, the recipes presented here are also derived from several other sources and I have sought to bring together as many different sources and recipes together on this page as possible.
For all the recipes below the original Medieval text is given, along with a translation and a modern redaction that will allow you to prepare the dish in your own kitchen.
| Ancient | Elizabethan | Medieval | Modern |
| Roman | Traditional | Fusion Recipes |
Welcome to the Celtnet Recipe site. These pages allow you to scan throug a sorted alphabetical list of all the recipes on this site, sorted by historical period.
You can also fetch recipes by the following Meal Types:
| Medieval Starters | Medieval Main Courses | Medieval Accompaniments to Main Courses |
| Medieval Desserts | Breads, Cakes and Pastries | Medieval Snacks |
| Medieval Sauces | Medieval Drinks |
Alphabetical list of Medieval Recipes follows (limited to 100 recipes per page). There are 157 recipes in total:
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| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Connates Origin: English | Hebolace Origin: English |
| A Potage of Roysons (A Pudding of Raisins) Origin: English | Connynges in Clere Broth (Rabbits in Clear Broth) Origin: English | Henne in Bokeande (Hen in Sauce) Origin: English |
| Almond Mylk (Almond Milk) Origin: English | Crème Bastarde (Custard Sauce) Origin: English | Hypocras Origin: France |
| Apple Muse Origin: English | Crustardes of Flessh Origin: English | Jusshell Enforced Origin: English |
| Appulmoy (Apple Stew) Origin: English | Daryols Origin: English | Leche Frys in Lentoun (Almond Milk Fruit Pie) Origin: English |
| Aquapatys Origin: English | Drawen Benes (Mixed Beans) Origin: English | Leek and Tripe Soup Origin: English |
| Bake Mete Pye (Pie of Baked Meat) Origin: English | Elus Bakyn in Dyshes (Eels baked in dishes) Origin: English | Lumbard Mustard Origin: English |
| Barley Gruel Origin: English | Eowtes of Flessh (Herbs Like Flesh) Origin: English | Macrows Origin: English |
| Barley Wine (Strong Ale) Origin: British | Erbolat Origin: English | Makerouns (Macaroni) Origin: English |
| Basic Pastry Origin: English | Fenkel in Soppes (Fennel in Sauce) Origin: English | Makke Origin: English |
| Benes y Fryed (Medieval Fried Beans) Origin: English | Filetes in galyntyne Origin: English | Malardis Origin: English |
| Blank Desne (White Desire) Origin: English | Flampoyntes (Flan Points) Origin: English | Mawmenee Origin: English |
| Blank Dessorre Origin: English | Flaumpens Origin: English | Medieval Gyngerbrede (Medieval Gingerbread) Origin: English |
| Blank Maunger Origin: English | Fonnell Origin: English | Medieval Simnel Cake Origin: English |
| Blaunche Powder (Blanche Powder) Origin: English | Frumente (Wheat in Milk and Broth) Origin: English | Medieval Sourdough Origin: English |
| Brewet of Ayrenn (Scrambled Eggs) Origin: English | Frumente yn lentyn (Frumenty in Lent) Origin: English | Mortarolo Origin: Italian |
| Bruet Sarcenes (Saracen Brewet) Origin: English | Frytour Blaunched (White Fritters) Origin: English | Mortrews Blank (Meat in Wite Sauce) Origin: English |
| Bryndons Origin: English | Frytour of Erebes (Herb Fritters) Origin: English | Mushroom Pie Origin: French |
| Bukkeande Origin: English | Frytour of Mylke (Milk Fritters) Origin: English | Noteye (Nutty) Origin: English |
| Bursews Origin: English | Frytour of mylke II (Milk Fritters II) Origin: English | Nowmbyls of Muskyls (Mussels in Almond Milk Sauce) Origin: English |
| Buttered Wortes (Buttered Greens) Origin: English | Frytour of Pasturnakes (Parsnip Fritters) Origin: English | Paest Royall (Royal Pastry) Origin: English |
| Caboches in Potage (Cabbage Stew) Origin: English | Funges (Mushrooms) Origin: English | Papyns (Poached Eggs in Golden Sauce) Origin: English |
| Cameline Sauce Origin: French | Galintine (Galantype) Origin: English | Payne Foundow (Bread Pudding) Origin: English |
| Capoun or Gos Farced (Stuffed Capon or Goose) Origin: English | Galyntine Origin: English | Peeres in Confyt (Pears in Confit) Origin: English |
| Caudell Origin: English | Gelyne in Dubbatte (Hen in Wine Broth) Origin: English | Peiouns y Stewed (Stewed Pigeons) Origin: English |
| Chardwardon Origin: English | Gode Broth (Basic Medieval Broth) Origin: English | Perry of Pesoun (A Dish of Peas) Origin: English |
| Charlet Origin: English | Gode Paest Origin: English | Perys en Composte (Pears in Compote) Origin: English |
| Charlet Yforced (Meat Charlet) Origin: English | Gode Powder Origin: English | Pie Crust Origin: English |
| Chickenes Endoryed (Gilded Chicken) Origin: English | Gourdes in Potage (Pottage of Squash) Origin: English | Poivre Jaunet Origin: French |
| Chyches (Roast Chickpeas) Origin: English | Grewel Forced (Meat Gruel) Origin: English | Pokerounce Origin: English |
| Chyryse Origin: English | Gronden Benes (Ground Beans) Origin: English | Porée de cresson (Stewed Cress) Origin: English |
| Clarrey (Claret) Origin: English | Gruyau (A Gruel of Husked Barley) Origin: French | Potage de Lombars (Lombard Soup) Origin: French |
| Comarye Origin: English | Hart rows Origin: English | |
| Compost Origin: English | Hastletes of Fruyt (Roast Fruit) Origin: English |
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