Kitchen Adventures – Gaylede - Rice Porridge with Figs & Honey (Harleian MS. 279 (ab. 1430))

Harleian MS. 279 (ab. 1430) - Gaylede - Rice Porridge with Figs & Honey

It would be easy to pass over this recipe if you were looking for one of the more exciting period dishes, but to do so, would be a disservice. Gaylede is one of a number of almond milk and rice flour based recipes that you can find in the pottage section of Harleian MS. 279. The completed dish is very pretty; the sandalwood adds a very pretty pink color to the recipe, while the ginger and galingale provide a warm spice. Ideally, the medieval cook would serve this at the beginning of a meal because it fit in with the ideology that foods which were easily digestible, along with sugar and warm spices would prepare the stomach for the important job of digestion. Most of us would probably want to start our days with this cereal like dish. Either way, I encourage you to try it. 

This dish is interesting in that it calls for either sugar or honey to be used as a sweetener and it is the first time that I have seen this references in the 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 by Thomas Austin--which does not mean that similar recommendations were not made in other period cookery books. We know that sugar arrives in Europe in the early 1100's, and that prior to that honey was the main sweetener that would have been used in dishes. We are also given multiple suggestions on how to serve this dish, either with figs, raisins, or hard bread that has been diced.

When sugar first arrived in Europe it was used as a medicine, and would have been restricted to those households that were able to afford it. By the 1600's it would have been more readily available. Prior to sugar, honey was the universal sweetener and its usage is as old as written history itself. One of the earliest mentions of honey is 2100 BC, where it is mentioned in Sumerian and Babylonian writings.  However, there are cave paintings in Spain dating back to 7000 BC that may depict individuals gathering honey and engaging in possible bee keeping activities.  Legend states that Cupid would dip his arrows in honey before shooting them into unsuspecting lovers!

.Ixxxv. Gaylede. — Take Alraaunde Mylke & Flowre of Rys, & do ])er-to Sugre or Hony, & Powder Gyngere & Galyngale ; |ieu take figys, 'an kerue hem a-to, or Eoysonys y-hole,' or hard Wastel y-dicyd^ and coloure it with Saunderys, & sethe it & dresse hem yn.

.lxxxv. Gaylede - Take Almaunde Mylke & Flowre of Rys, & do there-to Sugre or Hony, & Powder Gyngere & Galyngale; then take figys, an kerue hem a-to, or Roysonys y-hole, or hard Wastel y-diced and coloure it with Saunderys, & seethe it & dresse hem yn.

85. Gaylede - Take almond milk and rice flour and add sugar or honey, and powder ginger and galyngale; then take figs, and cut them in two, or raisins whole, or hard Wastel (bread), diced, and color it with saunders, and boil it and dress them in.

Interpreted Recipe                                                                                     Serve 1 as main, 2 as side

1 c. almond milk
2 tbsp. rice flour
1 tbsp. sugar or honey
1/4 tsp. ginger
1/8 tsp. galingale
1 figs, or 1 tbsp. raisins, or 1/8 c. diced bread
2 tsp. sandalwood

Bring the almond milk to a simmer and add the sandalwood. Let steep ten minutes or until desired color is reached. I used sandalwood bark that I purchased from Amazon, and you will want to strain the bark out from the almond milk--it's just not pleasant biting into a piece of bark. Trust me on this! Once the milk has been strained, add the sugar or honey, ginger, galingale and rice flour. Cook this until the rice flour has cooked thoroughly and almond milk has thickened. Top with figs, raisins or diced bread and enjoy!

Pretty and pink! That is what I thought when I completed this dish that I am ashamed to say I did not share with anyone. I ate it all myself and I do believe this will become a regular dish on my table. It's too bad the pictures don't do the color of this porridge any justice. The sandalwood turned the almond milk a very pretty rosy pink. The ginger and galingale was a perfect complement to the figs that I used. This was a very comforting dish that I could see being used for a breakfast, especially on a cool camp morning! I have convinced myself that cream of rice cereal might be a very good substitute for the rice flour--mostly because the rice flour I have made is not smooth like wheat flour and I would miss its texture in any dish that I have added it to.

Vyolette: A 15th-Century Violet Almond Custard from Harleian MS. 279

.lxxxxj. Vyolette – Violet Almond Pottage

.lxxxxj. Vyolette – Violet Almond Pottage

This pottage blends fragrant violet flowers with thickened almond milk and sweet stewed fruits—a historic, lightly spiced dish drawn from Two Fifteenth-Century Cookery-Books. While not as beloved as its cousin recipe Cxxv. Vyolette, this warming dish remains visually striking and period-appropriate for a historical reenactment feast.

Original:
.lxxxxj. Vyolette.—Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure it with Safroun, an boyle it & make it chargeaunt; an whan þou dressyste, take þe flowres, an hew hem, an styre it þer-with; nyme þe braunchys with þe flowres, an sette a-boue and serue it Forth.

Interpreted Recipe (8 servings)

• 4 cups almond milk
• 1/2 cup rice flour
• 1 tsp ground ginger
• 1/2 tsp each ground galingale and pepper
• 24 figs, minced
• 24 dates, minced
• 2 cups raisins
• Pinch of saffron
• Fresh violet flowers (Viola odorata), chopped, with sprigs reserved for garnish

Instructions:

1. Warm almond milk with saffron over low heat until colored.
2. Add spices, fruits, and simmer until fruit is soft (about 7 minutes).
3. Whisk in rice flour, stirring constantly until thickened to a porridge consistency.
4. Cool slightly, fold in chopped violet petals, and serve with violet sprigs on top.

Kitchen Notes

This dish resembles a medieval breakfast porridge more than a dessert. The almond broth is subtly sweet, spiced, and filled with softened fruit. Violet flowers stirred in at the end retain their color and provide a soft floral finish.

Compared to the more custardy version of Cxxv. Vyolette, this is heartier and less dessert-like, but still appropriate for a spring feast or vigil.

Related Floral Recipes

• Rede Rose – A rose custard with egg yolk and almond milk
• Cviij. Prymerose – Primrose flower with ginger and saffron
• Cxxviij. Flowrys of Hawthorn – Prepared in the same style as vyolet

Flower Usage in Medieval Cooking

Violets, especially Viola odorata, were prized for their scent and beauty. They were used not only in sweet syrups but in stews and broths to signal elegance and freshness. Only scented violets were considered culinary-safe in the Middle Ages.

Refer to our full guide: Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

Edible Flower Safety Chart from Agnes deLanvallei:
Medieval Herbs We Grow Chiefly as Flowers (archived)

Labels: violets, medieval recipe, almond pottage, edible flowers, 15th century food

Further Reading: Of March Violets

Explore the poetic and symbolic legacy of violets in “Of March Violets”, a companion piece reflecting on the fragrance, folklore, and meaning of this beloved bloom in medieval and modern imagination.

Whether you're reconstructing a medieval banquet or adding floral flair to a modern meal, edible flowers are a fragrant and flavorful way to connect with the past. These recipes remind us that beauty and sustenance were deeply intertwined in historical cuisine—and they invite us to continue that legacy in our own kitchens today.

⚠️ Reminder: Always use organically grown or culinary-grade flowers. Never consume flowers from florists or treated ornamental plants.

References & Resources

• Parkinson, John. Paradisi in Sole Paradisus Terrestris (1629). A foundational English gardening text blending botanical, culinary, and medicinal knowledge. Read on Project Gutenberg.
• A Book of Fruits & Flowers (1653). A 17th-century household manual offering flower-based recipes for food, drink, and medicine. Read on Project Gutenberg.
• MedievalCookery.com. Searchable transcriptions of medieval English and European cookbooks.

Vyolette: A 15th-Century Violet Custard

Vyolette: A 15th-Century Violet Custard

This creamy, lightly floral custard is adapted from Harleian MS. 279, one of the earliest English recipe collections. Violets, celebrated for their sweet scent and gentle flavor, were often used in both food and medicine in medieval Europe.

Original Recipe:
.Cxxv. Vyolette.—Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue.

Interpreted Recipe (Serves 8)

• 1/3 cup fresh violet petals, cleaned and washed
• 1 cup almond milk or milk
• 2 tbsp rice flour
• 1–2 tbsp sugar or honey, to taste

Place petals and milk in a pot on low heat. After 10–15 minutes, once the color has steeped into the milk, add rice flour and sweetener. Stir constantly until thickened to a custard-like consistency. Cool slightly and garnish with fresh violets.

Kitchen Notes

This dish was a unanimous favorite among taste testers. The delicate lavender color and sweet, floral flavor delighted everyone. It’s a perfect springtime offering and has made its way onto the “must serve at feast” list.

Historical & Culinary Notes

• Violets were often preserved in syrup or candied for use in winter months.
• John Parkinson, in Paradisi in Sole (1629), wrote that “the blew Violets are much used in Possets, Syrups, and Conserves... and to comfort the heart.”
• A Book of Fruits & Flowers (1653) describes violets in both culinary and medicinal applications, including comfort syrups and conserve of flowers.
• According to The Garden of Pleasant Flowers, violets were admired for their cooling, moistening properties—ideal for spring dishes in humoral diets.

Related Resources:

• How to Candy Flowers
• Violet Syrup
• Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

⚠️ Reminder: Always use organically grown or culinary-grade flowers. Never consume flowers from florists or treated ornamental plants.

References & Resources

• Parkinson, John. Paradisi in Sole Paradisus Terrestris (1629). A foundational English gardening text blending botanical, culinary, and medicinal knowledge. Read on Project Gutenberg.
• A Book of Fruits & Flowers (1653). A 17th-century household manual offering flower-based recipes for food, drink, and medicine. Read on Project Gutenberg.
• MedievalCookery.com. Searchable transcriptions of medieval English and European cookbooks.

Kitchen Adventures – Small Birds Stewed (Harliean MS 279 (about 1430) Smale Byrdys y-stwyde)

Harliean MS 279 (about 1430) Smale Byrdys y-stwyde - Small Birds Stewed

There are several pottages which include chicken, eggs or both found in 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. Two of them I have published previously as Harleain MS 279 (ab. 1430) Gelyne in Dubbatte - Chicken in Wine Sauce and Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce. 

The people of the middle ages enjoyed a much wider variety of foods then we do today.  Some of the items that they enjoyed were particularly exotic or have fallen out of favor.  In addition to chicken, duck and goose, the following birds found their way to the medieval table including; Blackbirds, Bustards, Cormorant, Crane, Crow, Cuckoo, Curlews, Dove, Finches, Gannets, Godwits, Guillemots, Gulls, Heron, Lark. Oystercatchers, Partridges, Peacock, Pheasants, Plovers (including dotterels and lapwings), Puffins, Quail, Razor-billed auks, Rock Dove, Sandpipers (including knots, snipes, ruffs and woodcocks), Sparrows, Spoonbills, Starlings, Stork, Swan, Terns, Thrushes, Turtle Dove and Wood Pigeon.

The recipe below is very practical given the wide variety of birds that were enjoyed in the Middle Ages.  I used chicken to make it and tested it using my regular body of non-sca teens and my brother-in-law.  The wine based broth was delicious and this has fallen into the category of "must be served at a future feast.  Commentary ran from unintelligible mumbling around of bites of chicken and groans of pleasure to an excited "You have GOT to get this recipe to my mom".  There were even suggestions on how to improve the dish, for example "If you add noodles this would be *the best* chicken noodle soup...ever!"

.xix. Smale Byrdys y-stwyde. — Take smale byrdys, an pulle hem an drawe hem clene, an washe hem fayre, an schoppe of ]>e leggys, and frye hem in a panne of freysshe grece ryjt wyl ; ]?an ley hem on a fayre lynen clothe, an lette ]>e grece renne owt ; J' an take oynonys, an mynce hem smale, an frye hem on fayre freysshe grece, an caste hem on an erj^en potte ; ]7an take a gode porcyon of canel, an wyne, an draw ]7orw a straynoure, an caste in-to J^e potte •with j^e oynonys ; ]>an caste ]>e bryddys J^er-to, an clowys, an maces, an a lytil quantyte of powder pepir ]iev-to, an lete hem boyle to-gederys y-now ; ]>an. caste J^er-to whyte sugre, an powder gyngere, salt, safron, an serue it forth.

19. Small Birds Stewed - Take small birds, and pull them and draw them clean, and wash them fair, and chop off the legs, and fry them in a pan of fresh grease right well: then lay them on a fair linen cloth, and let the grease run out; than take onions, and mince them small, and fry them on fair fresh grease, and cast them on an earthen pot: than take a good portion of cinnamon and wine, and draw through a strainer, and cast into the pot with the onions; than cast the birds there-to, and cloves, and mace, and a little quantity of powder pepper there-to, and let them boil together enough; than cast thereto white sugar, and powder ginger, salt, saffron and serve it forth.

Interpreted Recipe                                              Serves 1 as a main, 2 as a side--must be friendly with each other ;-P

1 chicken breast - cut into bite sized chunks - I used skinless boneless, but if I were going to fix this for a large event I would prefer a mix of bone in, skin on chicken parts, or several whole birds broken down
1-2 tbsp. oil, lard or "grease" or more as needed
1/4 C. onion minced
1/4 tsp. cinnamon
1 C. wine (I used a dry white) *Note: You could sub 50/50 chicken stock and wine or 25/75 wine to stock depending on your preference
2-3 cloves
Pinch of saffron
1/8 tsp. pepper and mace
Pinch of white sugar and ginger
Salt to taste

Heat the oil in the pan until it is hot.  Add your chicken (or other bird of choice) and fry till it has become nicely browned.  Remove the chicken from the pan and let the oil drain.  While the oil is draining, cook your onions until they become translucent.  Once the onions are cooked, place them in a pot along with the cooked chicken.  Add the wine, or the wine and stock mixture (I used a 50/50 mix), cinnamon, cloves, saffron, pepper and mace and bring to a simmer.  Cook until the chicken has become completely cooked through.  Add salt to taste.  Before serving, strew a pinch of sugar and ginger.