Five Medieval Lenten Dishes
Originally published February 15, 2018. Updated October 20, 2025 with expanded historical notes, new images, and improved formatting.
In the Middle Ages, Lent wasn’t merely a season of self-denial — it was an entire culinary calendar. Between Lent, Advent, Ember Days, and weekly “fish days” on Wednesdays, Fridays, and Saturdays, nearly one-third of the medieval year was devoted to fasting. During those times, meat, eggs, butter, and cheese were forbidden, yet cooks were expected to provide flavorful, nourishing meals that upheld both piety and hospitality. This collection explores five authentic Lenten recipes from Harleian MS. 279 and related manuscripts, revealing how creative and satisfying medieval fasting fare could be.
Rather than bland penitence, medieval Lenten cookery celebrated ingenuity. Almond milk stood in for dairy, oil and wine replaced animal fats, and fish of every sort — fresh, dried, salted, or pickled — became the centerpiece of elegant banquets. Even humble ingredients like peas or leeks were transformed through spice, color, and texture into dishes worthy of nobles and abbots alike.
🕊️ Eating in the Spirit of Lent
Fasting in the medieval sense did not always mean going hungry. It meant abstaining from foods thought to inflame the body and the passions — namely warm, moist meats. Dishes for Lent tended to be lighter, cooler, and more temperate to balance the humors. Almond milk, for example, was considered cold and moist, excellent for tempering excess heat. Fish, likewise, was classed as cold and moist, making it ideal for contemplation and spiritual calm.
.xxxviij. Storion in Brothe – Sturgeon in Broth
Fit for a king. Sturgeon was so prized that English law once reserved it exclusively for royal tables. This gently spiced broth — infused with saffron, mace, and vinegar — showcases the elegance possible within fasting rules. In humoral balance, the warming spices were believed to offset the cool nature of fish, restoring equilibrium to the body.
.xlv. For to Make Blawnche Perrye – Creamed Leeks with Fish
Leeks, rice, and almond milk form the heart of this velvety green pottage. It was often served beside fried fish or toasted bread on fasting days. The pale “white” color of the dish symbolized purity — a recurring visual cue in Lenten meals — while the use of almond milk replaced dairy without sacrificing richness.
.Cxlviij. Whyte Pesyn in Grauey – White Peas in Gravy
A comforting blend of peas simmered in almond milk, thickened until smooth, and lightly sweetened with sugar and onions. Peas were a staple for common folk, but the addition of imported sugar and saffron elevated this simple fare into something almost luxurious. It’s a perfect example of how Lent bridged the kitchens of the wealthy and the poor.
.lxviij. Bruet of Almaynne in Lente – Rice Porridge with Dates
Imagine a warm rice pudding sweetened with dates and perfumed with spice — that’s Bruet of Almaynne. It is quick to prepare and was commonly served at the end of a Lenten meal when rich confections were forbidden. Its smooth, soothing texture was considered healthful for those recovering from illness or spiritual fasting alike.
.xij. Fride Creme of Almaundys – Cold Cream of Almonds
This “cream” or soft cheese made entirely from almonds shows the pinnacle of fasting creativity. By blending and straining almond milk until thick, medieval cooks produced a spreadable substitute for butter or fresh cheese. Served cold, it was both elegant and practical — and an ancestor of today’s vegan nut cheeses.
🥕 Dietary Notes
Every dish here is meatless and dairy-free, aligning perfectly with traditional Lenten rules. Most are naturally vegan, and all can be made gluten-free by using rice or grain alternatives. Each also fits the humoral ideal of cooling and moistening the body after rich winter fare.
🍋 Why Almond Milk?
Almond milk wasn’t a novelty — it was a necessity. Because it kept longer than fresh milk and was allowed on fast days, it became one of the most common ingredients in medieval kitchens. Its neutral flavor allowed it to appear in both savory and sweet dishes, bridging the gap between necessity and indulgence.
🕯️ Closing Reflection
These five dishes demonstrate that fasting did not mean deprivation. Medieval cooks found a kind of artistry in limitation, creating comfort, color, and even luxury from what might appear meager. Lent, in their hands, became less about hunger and more about transformation — of ingredients, of spirit, and of the ordinary into the extraordinary.
📚 Sources & Further Reading
- Harleian MS. 279 (c. 1430) – British Library
- Medieval Cookery
- More Recipes from Harleian MS. 279
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