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Five Simple and Delicious Medieval Vegetable Dishes



Positive responses continue to pour in on these kinds of posts. Today I thought I would bring to your attention five very different vegetable dishes that were enjoyed in the late Medieval period.   I hope you try them and let me know how you liked them.

Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more posts like this.



Thank you!


.xxx. Soupes dorroy. (Harleian MS. 279 (ab 1430)) Soup Dorroy - A delicious twist on "creamed" onion soup. The onions when cooked with the wine take on a very fruity flavor, and the almond milk adds creaminess in the background that tempers the sweet fruity taste of the onions. A budget friendly, easy to cook, tasty dish that would not be amiss at a luncheon, tavern, feast or camp meal.

 

.v. Whyte wortes. (Harleian MS. 279 (ab 1430) - Creamed Wortes A true comfort dish from Harleian MS 279 (~1430) -- Tender cabbage and kale, or other "worts" (mustards, kale, collards (known to the Greeks and Romans), kohlrabi (first described in Europe in 1554), broccoli (known to Greeks and Romans), cauliflower (sixth century), rapini (aka broccoli rabe, known to the Romans), and turnips) creamed with almond milk thickened with rice flour, flavored with saffron, salt and a touch of honey. A dish that is as delicious as it is beautiful to look at!




Compost (The Forme of Cury, c. 1390)- despite its name this recipe creates a lovely mustardy, sweet and spicy variety of pickled vegetables that are as delicious as they are pretty to look at. This recipe comes courtesy of Daniel Myers who hosts the excellent site Medieval Cookery (if you have not visited this site I urge you to do so). These pickles were served as part of the Curia Regis Brunch.





Canabenys with Lekys- Dried Beans with Leeks - Constance Hieatt "Ordinance of Pottage"-a thick, flavorful medieval soup made with dried beans (preferably fava, broad or black-eyed peas), cannelini or navy beans, leeks and/or, onions flavored with sausage and fortified with a handful of leafy greens. Great for SCA lunch or feast or an easy period camp meal. Can be made vegetarian by substituting vegetable broth and vegetarian sausage. 





.Cxlv. Blaunche Perreye. White Pea Soup (Harleian MS. 279 (ab 1430)) Very simple and humble ingredients come together to make great flavors in this 15th Century soup for a king.






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