18 Authentic Medieval Recipes Historical

Step back in time with us as we explore 18 Authentic Medieval Recipes that bring history to your table! Perfect for home cooks looking to add a dash of adventure to their meal prep, these dishes are a delicious way to connect with the past. From hearty stews to sweet medieval treats, get ready to impress your family with flavors that have stood the test of time. Keep reading to discover these historical gems!

Medieval Honey Glazed Ham

Transport your taste buds back in time with this Medieval Honey Glazed Ham, a succulent centerpiece that’s surprisingly simple to make.

Ingredients

• 1 (8-10 lb) fully cooked ham
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions

1. Preheat your oven to 325°F. Place the ham in a large roasting pan, cut side down.
2. In a small saucepan over medium heat, combine 1 cup honey, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 1 tsp ground cloves, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg. Stir until the sugar dissolves and the mixture is smooth, about 5 minutes.
3. Brush half of the honey glaze over the ham, making sure to coat it evenly. Cover loosely with foil and bake for 1 hour.
4. Remove the foil, brush the ham with the remaining glaze, and continue baking uncovered for another 30 minutes, or until the ham is deeply glazed and caramelized.
5. Let the ham rest for 10 minutes before slicing. The combination of spices and honey creates a glaze that’s not just sweet but richly aromatic, offering a taste of medieval feasts.

Tip: For an extra touch of authenticity, serve with rustic bread and a side of roasted root vegetables.

Ancient Spiced Wine

Warm up your evenings with this Ancient Spiced Wine, a fragrant blend that transports you to times of old with every sip.

Ingredients

• 1 bottle (750 ml) dry red wine
• 1/4 cup honey
• 1 orange, sliced
• 5 whole cloves
• 2 cinnamon sticks
• 1 star anise
• 1/4 tsp ground nutmeg

Instructions

1. In a medium saucepan, combine the red wine, honey, orange slices, cloves, cinnamon sticks, star anise, and ground nutmeg.
2. Heat the mixture over low heat, stirring occasionally, until the honey is fully dissolved, about 5 minutes.
3. Increase the heat to medium and bring the wine to a gentle simmer. Do not boil. Let it simmer for 10 minutes to allow the flavors to meld.
4. Remove from heat and strain the wine into mugs or heatproof glasses, discarding the solids.
5. Serve warm, garnished with a fresh orange slice or cinnamon stick if desired.

The star anise and cloves lend a subtly spicy depth to this wine, making it a standout for those who appreciate complex flavors in their beverages.

Tip: For an extra aromatic touch, lightly toast the spices in a dry pan before adding them to the wine.

Royal Peacock Pie

Dive into the regal flavors of this Royal Peacock Pie, a show-stopping dish that’s as delightful to make as it is to serve at your next gathering.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 pound chicken breast, cooked and shredded
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Let cool slightly.
3. In a bowl, combine the shredded chicken, heavy cream, Parmesan cheese, dried thyme, and black pepper. Pour into the pre-baked crust.
4. Roll out the remaining dough and cut into decorative peacock feather shapes. Arrange over the filling. Brush with beaten egg.
5. Bake for 25 minutes, or until the crust is golden and the filling is bubbly.

The Royal Peacock Pie stands out with its flaky, buttery crust and the elegant peacock feather design, making it a centerpiece worthy of any feast.

Tip: For an extra golden crust, brush the pie with egg wash a second time halfway through baking.

Knight’s Hearty Stew

Warm up your kitchen with this Knight’s Hearty Stew, a robust dish that’s as nourishing as it is flavorful, perfect for those chilly evenings when only a bowl of comfort will do.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound beef chuck, cut into 1-inch cubes
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 3 potatoes, peeled and cubed

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic and beef chuck, browning the meat on all sides, about 5 minutes.
3. Pour in the beef broth and red wine, then add the tomato paste, dried thyme, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Add the potatoes and continue to simmer until the potatoes are tender and the beef is fork-tender, about 30 minutes more.
5. Remove the bay leaves before serving. This stew’s deep, wine-infused broth and tender chunks of beef make it a standout dish that’s sure to gather everyone around the table.

Tip: For an even richer flavor, let the stew sit overnight in the fridge before reheating and serving.

Monk’s Lentil Soup

Warm up with a bowl of Monk’s Lentil Soup, a hearty and comforting dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the lentils are tender.
4. Remove the bay leaf. Season with salt, pepper, and lemon juice to taste.
5. Serve hot, garnished with fresh parsley.

The smoky depth of paprika paired with the freshness of lemon juice gives this lentil soup a unique balance that’s both grounding and uplifting.

Tip: For an extra creamy texture, blend half of the soup before serving.

Castle Kitchen Bread

There’s nothing quite like the smell of fresh bread filling your home, and this Castle Kitchen Bread recipe is your ticket to that cozy, aromatic bliss.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, and 1 packet active dry yeast.
2. Add 1 cup warm water and 2 tbsp olive oil to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
6. Preheat your oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped.

This Castle Kitchen Bread stands out with its perfect crust and tender interior, making it ideal for sandwiches or simply slathered with butter.

Tip: For an extra golden crust, brush the loaf with a little melted butter right after baking.

Feast Day Roast Goose

Nothing says celebration quite like a golden, crispy roast goose, and this Feast Day Roast Goose recipe is sure to impress at your next gathering.

Ingredients

• 1 whole goose (10-12 lbs), giblets removed
• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 1 orange, quartered
• 1 onion, quartered
• 2 cups chicken stock

Instructions

1. Preheat your oven to 350°F. Pat the goose dry with paper towels, then rub the skin and cavity with 1 tbsp salt, 1 tsp black pepper, and 2 tsp dried thyme.
2. Stuff the cavity with the quartered orange and onion. Place the goose on a rack in a roasting pan, breast side up.
3. Roast for 2 hours, then pour 2 cups chicken stock into the pan. Continue roasting for another 1 to 1.5 hours, or until the skin is crispy and the internal temperature reaches 165°F at the thigh.
4. Let the goose rest for 20 minutes before carving. Serve with the pan juices for an extra flavor boost.

The combination of thyme and orange infuses the goose with a fragrant aroma that’s as memorable as its crispy skin.

Tip: For an even crispier skin, prick the skin all over with a fork before seasoning to help the fat render out during roasting.

Barley and Mushroom Potage

Warm up your evening with this hearty Barley and Mushroom Potage, a comforting blend of earthy flavors and satisfying textures.

Ingredients

• 1 cup pearl barley
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream

Instructions

1. Rinse the pearl barley under cold water until the water runs clear.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add the sliced cremini mushrooms to the pot, cooking until they release their moisture and begin to brown, about 8 minutes.
4. Stir in the rinsed pearl barley, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
5. Remove from heat and stir in 1 tbsp fresh thyme leaves and 1/2 cup heavy cream. Adjust seasoning if necessary.

The creamy texture of this potage, combined with the chewiness of barley and the umami of mushrooms, creates a dish that’s both rustic and refined.

Tip: For an extra layer of flavor, toast the barley in a dry pan before adding it to the pot.

Herb Crusted Salmon

This Herb Crusted Salmon is a showstopper that’s surprisingly simple to make, with a crispy, flavorful topping that complements the tender fish perfectly.

Ingredients

• 1 1/2 pounds salmon fillet, skin-on
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, cut into wedges for serving

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the breadcrumbs, Parmesan cheese, parsley, dill, chives, olive oil, salt, and pepper until well combined.
3. Place the salmon fillet on the prepared baking sheet, skin-side down. Press the breadcrumb mixture evenly onto the top of the salmon.
4. Bake for 15-20 minutes, or until the crust is golden and the salmon flakes easily with a fork.
5. Serve immediately with lemon wedges on the side.

The magic of this dish lies in the herb crust, which stays wonderfully crisp while sealing in the salmon’s natural juices. It’s a perfect balance of textures and flavors that feels gourmet but is achievable any night of the week.

Tip: For an extra crispy crust, you can broil the salmon for the last 2-3 minutes of cooking—just keep a close eye to prevent burning.

Medieval Apple Tart

Transport your taste buds back in time with this Medieval Apple Tart, a rustic dessert that combines sweet apples with warm spices for a truly historic flavor experience.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 4 medium apples, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 375°F (190°C). In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 cup diced unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water, stirring until a dough forms.
2. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
3. In another bowl, toss the sliced apples with 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice until evenly coated.
4. Arrange the apple mixture over the dough in the tart pan. Bake for 40-45 minutes, or until the crust is golden and the apples are tender.

The combination of cinnamon and nutmeg with the tartness of the apples creates a melody of flavors that’s both comforting and intriguing, much like the dishes served in medieval feasts.

Tip: For an authentic medieval touch, serve the tart with a dollop of clotted cream or a sprinkle of powdered sugar.

Spiced Mead

Warm up your evenings with this homemade Spiced Mead, a fragrant and slightly sweet drink that’s perfect for sipping by the fire.

Ingredients

• 1 gallon of water
• 3 cups of honey
• 1 orange, sliced
• 1 lemon, sliced
• 1 cinnamon stick
• 1 tsp whole cloves
• 1 tsp whole allspice berries
• 1 packet of wine yeast

Instructions

1. In a large pot, bring the water to a boil. Remove from heat and stir in 3 cups of honey until fully dissolved.
2. Add the sliced orange, sliced lemon, 1 cinnamon stick, 1 tsp whole cloves, and 1 tsp whole allspice berries to the pot. Let the mixture cool to room temperature.
3. Once cooled, strain the mixture into a fermentation vessel and add 1 packet of wine yeast. Seal with an airlock and let ferment in a dark, cool place for 4 weeks.
4. After fermentation, bottle the mead and let it age for at least 2 months before enjoying.

The slow fermentation process unlocks deep, complex flavors, making this spiced mead a standout for its rich aroma and smooth finish.

Tip: For a clearer mead, consider racking (transferring to a new vessel) after the first month of fermentation to leave sediment behind.

Venison in Black Pepper Sauce

This Venison in Black Pepper Sauce is a hearty, flavorful dish that brings a touch of elegance to your weeknight dinners, with a peppery kick that’s perfectly balanced by rich, savory notes.

Ingredients

• 1 lb venison steak, thinly sliced
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tbsp freshly ground black pepper
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup beef broth
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the venison and cook until browned, about 3-4 minutes per side. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté the onion and garlic until softened, about 2 minutes.
3. Stir in the black pepper, soy sauce, and sugar, cooking for another minute until fragrant.
4. Pour in the beef broth, bringing the mixture to a simmer. Return the venison to the skillet, coating it well with the sauce.
5. Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes.

The bold black pepper sauce clings beautifully to the tender venison, creating a dish that’s as visually appealing as it is delicious. Serve it over steamed rice to soak up every last drop of sauce.

Tip: For an extra depth of flavor, marinate the venison in the soy sauce and black pepper for 30 minutes before cooking.

Quail Stuffed with Herbs

Quail stuffed with herbs is a delightful dish that brings a touch of elegance to your dinner table, perfect for impressing guests or treating yourself to something special.

Ingredients

• 4 whole quails, cleaned
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh thyme, finely chopped
• 1/4 cup fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp lemon zest

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the parsley, thyme, rosemary, garlic, olive oil, salt, black pepper, and lemon zest to create the herb stuffing.
3. Gently loosen the skin of each quail and stuff the herb mixture underneath the skin and inside the cavity of each bird.
4. Place the stuffed quails on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
5. Let the quails rest for 5 minutes before serving to allow the juices to redistribute.

The combination of fresh herbs under the skin infuses the quail with aromatic flavors, while roasting ensures a crispy exterior and tender, juicy meat.

Tip: For an extra burst of flavor, serve the quail with a drizzle of balsamic glaze or a side of roasted vegetables.

Medieval Cheese Pie

Transport your taste buds back in time with this Medieval Cheese Pie, a savory delight that combines simple ingredients for a rich, comforting dish.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 1/2 cups ricotta cheese
• 1 cup grated cheddar cheese
• 2 eggs
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup chilled, cubed unsalted butter, working it into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup cold water, stirring until a dough forms. Roll out the dough on a floured surface and press it into a 9-inch pie dish.
4. In another bowl, combine 1 1/2 cups ricotta cheese, 1 cup grated cheddar cheese, 2 eggs, 1/4 tsp ground black pepper, and 1/4 tsp ground nutmeg. Pour this mixture into the pie crust.
5. Bake at 375°F (190°C) for 35 minutes, or until the filling is set and the crust is golden brown.

This Medieval Cheese Pie stands out with its creamy, spiced filling encased in a buttery crust, offering a taste of history in every bite.

Tip: For an authentic touch, serve warm with a drizzle of honey to balance the savory flavors.

Pottage of Greens

Warm up your kitchen with this hearty Pottage of Greens, a rustic dish that brings together the best of garden-fresh flavors in one comforting bowl.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in the broth, bringing it to a gentle boil. Stir in the kale and Swiss chard, reducing the heat to simmer. Cover and cook for 15 minutes, or until the greens are tender.
3. Season with salt, black pepper, and red pepper flakes. Stir in the apple cider vinegar just before serving.

The magic of this pottage lies in the balance of earthy greens with a hint of tangy vinegar, creating a depth of flavor that’s both simple and sophisticated.

Tip: For an extra layer of flavor, top with grated Parmesan cheese or a drizzle of good-quality olive oil before serving.

Roasted Boar with Juniper Berries

Imagine serving up a dish that’s as wild and flavorful as the great outdoors—roasted boar with juniper berries brings a gamey richness to your table that’s perfectly balanced with aromatic spices.

Ingredients

• 2 lbs boar roast
• 2 tbsp olive oil
• 1 tbsp crushed juniper berries
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 cup chicken stock
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 350°F. Pat the boar roast dry with paper towels.
2. Rub the roast all over with olive oil, then season evenly with crushed juniper berries, salt, black pepper, and minced garlic.
3. Place the roast in a roasting pan and pour chicken stock around it to keep the meat moist during cooking.
4. Sprinkle chopped rosemary over the top of the roast.
5. Roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 145°F for medium doneness.
6. Let the roast rest for 10 minutes before slicing to allow the juices to redistribute.

The juniper berries lend a piney, slightly sweet flavor that cuts through the boar’s richness, making each bite perfectly balanced.

Tip: For an even deeper flavor, marinate the boar overnight with the juniper berries and garlic.

Medieval Fig Pudding

Transport your taste buds back in time with this Medieval Fig Pudding, a sweet, spiced dessert that’s surprisingly simple to whip up in your modern kitchen.

Ingredients

• 1 cup dried figs, chopped
• 1/2 cup water
• 1/4 cup honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup breadcrumbs
• 1/4 cup melted butter
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a small baking dish.
2. In a saucepan, combine the chopped figs, water, honey, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cloves. Simmer over medium heat for 10 minutes, until the figs are soft and the mixture is syrupy.
3. Remove from heat and stir in the breadcrumbs and melted butter until well combined. Let cool slightly.
4. Mix in the beaten eggs until the mixture is uniform.
5. Transfer the mixture to the prepared baking dish and bake for 30 minutes, until the top is golden and the pudding is set.

This pudding’s rich, spiced fig flavor and moist texture make it a standout dessert that’s as fit for a medieval feast as it is for your dinner table today.

Tip: For an extra touch of authenticity, serve with a dollop of clotted cream or a drizzle of extra honey.

Almond Milk Custard

Dive into the creamy, dreamy world of homemade Almond Milk Custard, a dairy-free delight that’s as nourishing as it is indulgent.

Ingredients

• 2 cups unsweetened almond milk
• 3 large eggs
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat your oven to 325°F and lightly grease four 6-ounce ramekins.
2. In a medium bowl, whisk together the almond milk, eggs, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/4 tsp cinnamon, and a pinch of salt until smooth.
3. Divide the mixture evenly among the prepared ramekins.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
5. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
6. Remove from the oven and let cool in the water bath for 10 minutes before transferring to the fridge to chill for at least 2 hours.

The magic of this custard lies in its velvety texture and the subtle warmth of cinnamon, making it a perfect make-ahead dessert for any gathering.

Tip: For an extra touch of elegance, garnish with a sprinkle of cinnamon or a few toasted almond slices before serving.

Conclusion

Exploring these 18 Authentic Medieval Recipes is like stepping back in time, offering a unique taste of history right from your kitchen. We hope you’re inspired to try these dishes, share your favorites in the comments, and spread the culinary adventure by pinning this article on Pinterest. Happy cooking, time travelers!

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