Medieval Recipes

Explore and learn how recipes were prepared in the Middle Ages: Stews and purees of minced and pounded meats combined with flour, rice, eggs, dried fruit, wine and other ingredients. 

This meat roaster, pastry-cook, and potager,2
And even the scholar that follows in company,
First to you I will show
The points of cookery, all by row,3
Of Pottage, roasted meat, and bake-meat,
And small cookery, I won’t forget.
The names in table I shall set

From the Liber Cure Cocorum, an English cookbook dating from around the year 1430.

Recipes from the 1430 book Liber Cure Cocorum

The Liber Cure Cocorum is an English cookbook from Lancashire that dates back to the year 1430. The original text was in the Sloane Manuscript Collection and was found as an appendix to the “Boke of Curtasye”. The book describes a great variety of dishes like potages, broths, roasted meats, sauces and petecure and was written in a northern English dialect of the 15th century.

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Books about Medieval Cooking and Medieval Life

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