Sides & Accompaniments

The supporting foods of the historic table: vegetables, grains, sauces, condiments, dairy dishes, greens, and complementary foods served alongside the feast.

What Were Side Dishes?

Historic meals were rarely built around a single centerpiece alone. Roasted meats, fish, or pottages were often accompanied by vegetables, grains, sauces, relishes, herbs, dairy dishes, and supporting foods that added flavor, color, texture, nourishment, and balance to the table.

In medieval and early modern kitchens, accompaniments might include cabbages, wortes, rice dishes, peas, roots, mushrooms, mustard, sauces, spice mixtures, almond preparations, cheese dishes, or seasonal vegetables. Some were meant to support digestion, while others added richness or contrast to the heavier dishes of the feast.

About this collection: This catalog gathers vegetables, grains, greens, sauces, condiments, dairy dishes, legumes, relishes, and other foods traditionally served alongside the main feast. Beverages, breads, desserts, and major entrées appear in their own collections.

Catalog note: This is a living collection and part of an ongoing archive renovation project. Historical recipes on Give It Forth span many years of research, and older posts were sometimes labeled according to earlier systems or broader categories. As labels are reviewed and standardized, recipes that do not best fit this catalog may be moved to a more appropriate collection, while dishes that belong here may be added.

Recipe Catalog

Gathering recipes from the archive...