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.
