Daily Life in Medieval Europe

By Jeffrey L. Singman | Go to book overview

Appendix B: Recipes

The following recipes come from texts ranging from the late eleventh to early fourteenth centuries. In each case, the translated original is followed by a modern adaptation. The principal sources for this period are:

Hieatt, Constance B., and Robin F. Jones. “Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii.” Speculum 61 (1986):859-82. Two early recipe collections from England, written in French, with translations by the editors. The one used here dates to the late thirteenth century.
Lozinski, Grégoire. La bataille de caresme et charnage. Bibliothèque de l'Ecole des Hautes Etudes 262 (Paris: Champion, 1933), 181-87. A collection of French recipes from the early fourteenth century.
Mulon, Marianne. “Deux traités inedits d'art culinaire médiéval.” Bulletin Philologique et Historique 1968:1 (1971):369-435. An early fourteenth century French collection of recipes, written in Latin.
Udalric [Ulrich]. “Antiquiores Consuetudines Cluniacensis Monasterii.” In Patrilogia Latina 149, edited by J.-P. Migne. Paris: Garnier, 1882, cols. 634-778. A late eleventh century monastic custumal from the Burgundy region of France, with substantial details on the running of the monastic kitchen.

Any proper medieval meal should be served with bread (preferably round loaves), with salt available to the diners for seasoning.

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