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Lady picking cabbages early 15th century. The recipe for Joutes takes into account the many, many different kinds of greens that were known to be eaten in period. I have labeled this recipe as "Braised Spring Greens with Bacon" because the greens that are called for all bloom very early in spring. I imagine that while we may wrinkle our nose at similar dishes, this dish was very welcome after a long winter. I have included this recipe and its interpretation here, but I will not be cooking it until early spring. I will add an updated picture when I do. I will be including as part of my greens, my favorite weed "Dent-de-lion" aka Dandelion.. Recipe retreived from "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin .iij. Joutes.—Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete, Auence, Longebeff, wyth Orage an oþer, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle; þan take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede þer-to, an grynd wyth-al; an þan caste hem in-to a fayre potte, an gode freshe brothe y-now þer-to þorw a straynowr, & caste [supplied by ed.] þer-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle:an þan caste þer-to Safron, and let hem sethe to-gederys a whyle, an þan caste þer-to safron and salt; and serue it forth in a dysshe, an bakon y-boylyd in a-noþer dysshe, as men seruyth furmenty wyth venyson For more information on this recipe, or similar recipes, please visit "Medieval Cookery" hosted by Dan Myers by clicking the link below. iij - Joutes. Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete, Auence, Longebeff, wyth Orage an other, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle; than take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede ther-to, an grynd wyth-al; an than caste hem in-to a fayre potte, an gode freshe brothe y-now ther-to thorw a straynowr, and caste ther-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle: an than caste ther-to Safron, and let hem sethe to-gederys a whyle, an than caste ther-to safron and salt; and serue it forth in a dysshe, anbakon y-boylyd in a-nother dysshe, as men seruyth furmenty wyth venyson. 3. Joutes -- Take Borage, Violet, Mallow, Parsley, Young Wortys, Beets, Avens, Hawkweed, with Orach and other, pick them clean, and cast them on a vessel, and boil them a good while; then take them and press them on a fair board, and hew them right small, an put white bread there-to, an grind with-all; an than caste them into a fair pot, an good fresh broth of beef, and let them seethe together a while; an than caste there-to saffron, and let them seethe together a while, an than caste there-to saffron and salt; and serve it forth in a dish, an bacon boiled in another dish, as men serve furmenty with venison. Interpreted Recipe Serves 6-8 people as a side dish At least 1 cup each of whatever green I can find to include violets, dandelion, parsley, beet greens -OR- if making this dish outside of springtime at least 1 to 2 pounds of mixed greens, including spinach, chard, kale, collards and or mustard greens and a handful of herbs such as parsley, thyme, leeks or marjoram (see below for the reason why I would add greens not mentioned in the recipe) Water to boil the herbs in 1/3 cup grated breadcrumbs 1 1/2 cups fresh beef broth Pinch of Saffron 1 tsp. salt 1/4 pound slab bacon boiled in half cup water until cooked through (approximately 10 minutes) Optional: flowers from the greens you have used as garnish Bring a large pot of salted water to a boil. When the water comes to a boil, add your greens and cook until they have wilted and become tender. This should take approximately 5 minutes. Drain your greens and set aside. Note: The recipe says to press your greens onto a fair board and hew them small. You will want to wrap your greens in a towel and press down upon them to remove as much of the liquid as possible. You will be surprised at how much liquid these will hold. The dryer your greens are before the next step, the better. Bring your broth to a boil and add saffron. Meanwhile, roughly chop the herbs (if you haven't already). Add the greens to your broth. Boil until very tender, approximately 15 minutes. Once the greens have reached the desired doneness add the breadcrumbs. The bread will thicken the broth. Taste for seasoning and add more salt if necessary. Once the broth has thickened, place your greens in a dish, along with some of the broth, garnish with the bacon and flowers. Note: As an alternative, you could fry and dice regular bacon with the leeks and add to the greens. I find this recipe to be a surprising example of the ingenuity that was used in cooking. Essentially, find, forage, or grow whatever tasty green you can, and braise it in beef broth--enough. Add bread to thicken, saffron for color, salt for flavor, and serve with boiled bacon. This recipe makes use of "pot herbs", or, any leafy green grown for the purpose of usage in cooking. One item of note, eventually, the word "joute" would come to refer to Chard sometime around the 12th century. The "Fromond List" published approximately 1525, and originally titled "Herbys necessary for a gardyn' contains a list of Herbs for pottages. This list includes the following: Agrimony Alexanders Avens Basil Beet Betony Borage Cabbage Caraway Chervil Chives Clary Colewort Columbine Coriander Daisy Dandelion Dill Dittander Fennel Good King Henry Hartstongue Langdebeef Leek Lettuce Lupin Mallow Pot Marigold Marjoram Mint Nepp Red Nettle Christi Oculus Orach Parsley Patience Pepperwort Radish Rape Safflower Sage Spinach Milk Thistle Thyme Valerian Violet Wood Sorrel Onions Sowthistle If you wish to know more about the many kinds of vegetables that were enjoyed by folks in the middle ages, please see this article written by Jadwiga Zajaczkowa/Jennifer Heise: Medieval Sallets and Green Pottages Similar recipes can be found in the following cookbooks located at the various links included in the recipe name. Forme of Cury (England, 1390) Eowtes Of Flessh. VI. Take Borage, cool. langdebef. persel. betes. orage. auance. violet. saueray. and fenkel. and whane þey buth sode; presse hem wel smale. cast hem in gode broth an seeþ hem. and serue hem forth. Liber cure cocorum [Sloane MS 1986] (England, 1430) For Ioutes. Take most of cole, borage, persyl, Of plumtre leves, þou take þer tyl, Redde nettel crop and malues grene, Rede brere croppes, and avans goode, A lytel nept violet by þo rode, And lest of prymrol levus þou take, Sethe hom in water for goddes sake. Þenne take hom up, presse oute þou shalle Þe water, and hakke þese erbs alle And grynd hom in a morter schene With grotene. and sethe hom thyk by dene In fresshe brothe, as I þe kenne. Take sklyset, enbawdet þenne Besyde on platere þou shalt hit lay To be cut and eten with ioutes in fay. A Noble Boke off Cookry (England, 1468) To mak smale joutes tak dyners and sethe them in clene water and hewe them smalle and bet them in a mortair but put out the water and tak of the stalkes then put them in a pot to swete brothe and alay the pot withe bred and sett the pot on the fyer and let it boille and salt it and serue it. |
Kitchen Adventures – Harleian MS 279 Joutes (~1430) Braised Spring Greens with Bacon
Kitchen Adventures – Medieval Wortys
Kale and cabbage are descended from the same common ancestor, but kale was the more common of the two vegetables during the middle ages. It was known as cole, or colewort and was one of the most widely eaten vegetables in our period. In fact, kale most likely resembles some of the very earliest cabbages. The round headed cabbage that we are familiar with was developed during the 14th century and was referred to as cawel, cabaches or caboches. Cabbage itself has a long culinary history. Little is known about how the plant was cultivated. It is natural to assume that the plants that developed with the largest and the most leaves, were those selected to be propagated.
“Theoprastus described cabbage in 350 BC and the Greeks cultivated it as early as 600 BC and they believed that cabbage was a gift from the gods. Pliny reported a soft-headed form in ancient Rome and the Saxons and Romans probably cultivated it and introduced it to the British Isles. The hardheaded types were only mentioned in the 9th century. The early Egyptians are said to have worshipped it. The plant was used for medicinal purposes to treat gout, stomach problems, deafness, headache and hangovers in the early days. Cabbage is now grown throughout the world.” CabbageIt is safe to assume, therefore that using a variety of greens from the brassica family that would have been known in period would fulfill the recipes below. This includes 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), turnips, and rutabaga (also known as swede or neep, first reference 1620 so use your best judgment). The recipes listed below can be found here: Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin
.j. Lange Wortys de chare.—Take beeff and merybonys, and boyle yt in fayre water; þan take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; þan take hem vp of þe water after þe fyrst boylyng, an cut þe leuys a-to or a-þre, and caste hem in-to þe beff, and boyle to gederys: þan take a lof of whyte brede and grate yt, an caste it on þe pot, an safron & salt, & let it boyle y-now, and serue forth.
.ij. Lange Wortes de pesoun.—Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl þey breste, an þanne take hem vppe of þe potte, an put hem with brothe yn a-noþer potte, and lete hem kele; þan draw hem þorw a straynowre in-to a fayre potte, an þan take oynonys, and screde hem in to or þre, an take hole wortys and boyle hem in fayre water: and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to þe oynonys in þe potte, to þe drawyd pesyn; an let hem boyle tyl þey ben tendyr; an þanne tak fayre oyle and frye hem, or ellys sum fresche broþe of sum maner fresche fysshe, an caste þer-to, an Safron, an salt a quantyte, and serue it forth.
.iij. Joutes.—Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete, Auence, Longebeff, wyth Orage an oþer, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle; þan take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede þer-to, an grynd wyth-al; an þan caste hem in-to a fayre potte, an gode freshe brothe y-now þer-to þorw a straynowr, & caste [supplied by ed.] þer-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle:an þan caste þer-to Safron, and let hem sethe to-gederys a whyle, an þan caste þer-to safron and salt; and serue it forth in a dysshe, an bakon y-boylyd in a-noþer dysshe, as men seruyth furmenty wyth venyson.
.iiij. Caboges.—Take fayre caboges, an cutte hem, an pike hem clene and clene washe hem, an parboyle hem in fayre water, an þanne presse hem on a fayre bord; an þan choppe hem, and caste hem in a faire pot with goode freysshe broth, an wyth mery-bonys, and let it boyle: þanne grate fayre brede and caste þer-to, an caste þer-to Safron an salt; or ellys take gode grwel y-mad of freys flesshe, y-draw þorw a straynour, and caste þer-to. An whan þou seruyst yt inne, knocke owt þe marw of þe bonys, an ley þe marwe .ij. gobettys or .iij. in a dysshe, as þe semyth best, & serue forth.
.v. Whyte wortes.—Take of þe erbys lyke as þou dede for jouutes, and sethe hem in [supplied by ed.] water tyl þey ben neyshe; þanne take hem vp, an bryse hem fayre on a bord, as drye as þow may; þan choppe hem smale, an caste hem on a potte, an ley hem with flowre of Rys; take mylke of almaundys, an cast þer-to, & hony, nowt to moche, þat it be nowt to swete, an safron & salt; an serue it forth ynne, ryȝth for a good potage.
#medievalfood #scafeast #scacook #historicfood
Ancient – SCA Feast (Push for Pennsic July 9-11,2004 Early Roman Style Feast)
Push for Pennsic 2004 – Early Roman Style Feast
Served at Push for Pennsic 2004 · SCA Event · Early Roman Style
Another blast from the past! This three-course feast was presented in the Roman style, allowing a diverse selection of savory and sweet items across all three courses. Designed to accommodate over 100 diners, the menu focused on dishes that could be made ahead and served at room temperature, with only a few heated on-site using a grill. The feast site lacked a kitchen, with only a hose for water access—making this my third (possibly fourth!) large-scale feast executed under primitive conditions.
The Roman Meal Structure
A traditional Roman feast was divided into three courses:
- Gustum (Appetizer): Small bites to stimulate the appetite, often savory, but not exclusively so. This included olives, spreads, and light dishes meant to set the tone.
- Mensa Prima (Main Course): Heavier and more substantial dishes such as meats, legumes, and cooked vegetables. This was the centerpiece of the meal.
- Mensa Secunda (Dessert Course): A mix of fruits, sweets, and confections. While modern diners expect sweet endings, the Roman palate blended sweet and savory throughout, so the final course was more of a refreshment and delight than a sugary capstone.
Many dishes in this feast reflect the rich culinary heritage of Rome, based on texts such as Apicius and other classical sources. While some historical accuracy was interpreted through available ingredients and constraints, the feast preserved the spirit and flavors of ancient Roman cuisine.
Feast Menu
Gustum
🏛️ Early Roman – Push for Pennsic Feast (July 9–11, 2004)
- Cucumeres (Braised Cucumber)
- Lucanicae (Grilled Sausages)
- Epityrum (Olives)
- Moretum (Herbed Cheese Spread)
- Piadina (Flatbread)
Mensa Prima
- Petaso paro Mustacei (Smoked Ham with Sweet Wine Cakes)
- Erebinthoi Knakosymmigeis (Chickpeas with Saffron)
- Krambe (Roman Cabbage)
Mensa Secunda
- Itria (Sesame Seed Biscuit)
- Basyniai (Fig and Walnut Cakes)
- Assorted Fresh and Dried Fruit
- Assorted Sugared Nuts
Beverages
- Apple Juice
- Grape Juice
- Lemonade
Suggested Sources
Unfortunately, I did not document the precise sources used at the time, but it is safe to assume most dishes were adapted from or inspired by the following resources, all of which are available online or through booksellers:
- Cookery and Dining in Imperial Rome by Apicius (trans. Vehling) – Project Gutenberg
- The Roman Cookery Book by Apicius & Barbara Flower
- Cooking Apicius by Sally Grainger – Prospect Books
- The Roman Cookery Book: A Critical Translation by Elisabeth Rosenbaum
- Cookery and Dining in Imperial Rome by Joseph Dommers Vehling – Sacred Texts Archive
- Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant
- A Taste of Ancient Rome by Ilaria Gozzini Giacosa – Internet Archive
This feast was not only a culinary challenge but a celebration of historical flavors brought to life with modern tools under historical constraints.
Fantasy Inspired Recipes – Middle-earth, Historic, & A Hobbit's Feast
Hobbit Banquet – A Middle-earth Inspired Feast
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” – Thorin Oakenshield
Welcome to the Shire — at least in spirit! This Middle-earth inspired banquet celebrates the simple pleasures that Hobbits cherish: good company, hearty fare, and a table groaning under the weight of rustic, flavorful dishes. Whether you’re planning a Tolkien-themed dinner party, hosting an SCA feast, or simply looking for autumn comfort food, these recipes will transport you straight to Bag End.
Our menu draws on the bounty of the Shire, with nods to English country cooking and medieval-inspired flavors. You’ll find savory pies, roasted garden vegetables, orchard-fresh desserts, and even the famed waybread of the Elves. Each dish below has its own dedicated recipe page, complete with Hobbit lore, historical notes, and modern adaptations for your kitchen.
In memory of good times and better company....
The Feast Menu
A Shire Pie (Sausage, Mushroom & Thyme)
A hearty double-crust pie filled with mushrooms, sausage, and thyme — rustic enough for a Hobbit’s table, yet elegant enough for your feast.
Roasted Roots
Caramelized beets, parsnips, squash, potatoes, onion, and garlic, roasted to perfection — echoing the bounty of Farmer Maggot’s fields.
Braised Red Cabbage with Bacon & Apple
Sweet-tart cabbage slow-simmered with bacon, apple, and vinegar — a colorful, cozy side for any Middle-earth meal
Apple & Blackberry Tartlets
Rustic pastry filled with orchard apples and hedgerow blackberries, kissed with blackberry jam. Read
Elven Lembas (Sweet Cream Biscuits)
The waybread of the Elves — tender, lightly sweet biscuits shaped for the road or second breakfast.
Hosting Your Own Hobbit Banquet
For an immersive experience, set the table with earthenware mugs, rustic platters, and plenty of candles. Play a little folk music in the background, and encourage guests to come dressed in Hobbit-inspired attire. Don’t forget plenty of ale, cider, or tea — and perhaps a second dessert for good measure!
These recipes are scaled for a home kitchen but can be easily adjusted for a crowd. Many can be made ahead of time, leaving you more moments to enjoy your company — just as the Hobbits would have it.
More Tolkien-Inspired Recipes: Explore our Feast Planning and Medieval archives for more historic and fantasy-inspired dishes.
🍂 Part of our Fantasy Inspired recipe collection:
This dish is one of several Middle-earth themed recipes blending Tolkien’s lore with real-world historic cookery.
Explore hearty Hobbit pies, roasted garden vegetables, Elven waybread, and more — perfect for Tolkien-themed dinners, SCA feasts, or adding a touch of fantasy to your table.
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