Crostata di funghi per un giorno in prestito - To prepare a crostata of mushrooms

Preparare una crostata di funghi per un giorno in prestito – To prepare a crostata of mushrooms for a day in Lent
— Domenico Romoli, La Singolare Dottrina, c. 1560

Translation Note: The phrase “in prestito” literally means “on loan” or “borrowed.” In Renaissance Italian culinary texts, it often referred to fast days — especially during Lent — when meat was forbidden and meals were offered in spiritual observance. A “giorno in prestito” was thus a day “loaned to God,” requiring dietary restraint but still calling for skilled, satisfying cookery.

Note: Scappi’s crostata method (likely recipes 221–222) typically included soft cheese and eggs. Though recipe 223 is titled “for a fast day,” it references that base without explicitly removing dairy, leading some modern interpretations (like this one) to keep the cheese. Historically, a true Lenten version would omit cheese and use dairy-free alternatives such as almond-based fillings.

In the heart of an Italian Renaissance kitchen, a crostata wasn’t just a pastry — it was a vehicle for showcasing the season’s best ingredients, shaped by time, place, and religious calendar. This particular recipe, Preparare una crostata di funghi per un giorno in prestito, comes from Domenico Romoli’s La Singolare Dottrina (mid-16th century) and was written specifically for a “day in Lent” — when meat and animal fats were forbidden, but richly savory dishes were still expected at noble tables.

🍄 What Mushrooms Did Renaissance Cooks Use?

The original recipe refers to morels and to "the mushroom that grows at the foot of chestnut trees and briar bushes," which was described as firm and orange-tinted. This likely refers to chanterelles or possibly Caesar’s mushrooms (Amanita caesarea), both highly prized in the Italian Renaissance for their flavor and availability in oak or chestnut woodlands.

Mushrooms were considered acceptable fare on Lenten days because they were "neither fish nor flesh" and grew from the earth like vegetables. However, because mushroom poisoning was a genuine concern, most cookery books urged boiling wild mushrooms before use—even if it dulled their flavor.

Modern Substitutions

If fresh morels or chanterelles are not available, a good blend of cremini, oyster, shiitake, or portobello mushrooms works well. Mixing mushroom varieties provides depth and richness that mimics wild foraged flavors. Dried morels or porcini reconstituted in warm water are also excellent for layering in that "woodland" taste.

Tip: Avoid standard white button mushrooms for this dish—they lack the earthiness that Renaissance cooks prized in their “funghi di bosco.”

Renaissance Herbs and Flavor Pairings

Herbs were not simply seasoning — they were medicinal, seasonal, and intentionally paired with ingredients based on their humoral qualities. Mushrooms were considered “cold and moist” in Galenic terms, so cooks balanced them with “warm and dry” herbs like parsley, thyme, marjoram, mint, or sage. In Lenten cookery, the brightness of lemon and the lift of fresh herbs helped transform otherwise heavy or plain components into elegant, aromatic fare.

Lent Across Renaissance Europe

Italian Renaissance kitchens handled Lenten restrictions with creativity and abundance. Meat and animal fats were forbidden, but olive oil, vegetables, herbs, and often fish or shellfish remained fair game. Dishes like this crostata show how satisfying “meatless” cuisine could be — rich in umami, layered with textures, and full of complexity.

Compared to northern regions like England or the Low Countries, where fasting meant salt fish, ale pottage, or butter-thickened gruel, Italian cooks had a Mediterranean bounty to draw from. Almond milk, pine nuts, mushrooms, and wild greens allowed even the most devout households to enjoy sumptuous meals — legally and liturgically.

What Does “Crostata” Mean?

The word crostata comes from the Italian root crosta, meaning “crust”, which itself derives from the Latin crusta, meaning “hard outer shell” or “rind.” Related terms in Latin include crustulum (a little cake or pastry — root of the word crustulum/crustule, used in medieval Latin cookery). 

By the 15th–16th centuries, crostata in Italy referred broadly to: 

• Open-faced baked tarts (savory or sweet), made with a pastry base and visible fillings 
• Savory pies (enclosed or partially enclosed) 
• In some regional or culinary contexts: toasted bread or “crusted” slices used as a base or vehicle for toppings — particularly in fast-day preparations 

This broader use was recognized by: 

• Romoli’s La Singolare Dottrina (mid-16th c.), where crostata is used interchangeably with “pan ghiotto” (gourmand bread) 
• Scappi’s Opera (1570), where crostate appear throughout menus as both rich tarts and layered bread dishes 

In both cases, the "crust" or "base" was essential — whether that meant baked pastry or well-toasted slices of bread, depending on ingredients, season, and occasion..

Both Domenico Romoli in his La Singolare Dottrina (mid-16th c.) and Bartolomeo Scappi in his monumental Opera dell’arte del cucinare (1570) include dozens of crostate — some encased in pastry, others built upon slices of bread or served open-faced in pans. For instance, Scappi describes crostate of vegetables, meat, cheese, or fish that are either baked in crusts or arranged on slices of toasted bread (Scappi, Book II, recipes 211–225).

In this recipe, the crostata is described as “pan ghiotto” — gourmand or luxurious bread — layered with savory toppings. The base is toasted or crusted bread, not pastry, aligning with Romoli's phrasing and period practice.  This usage parallels the French term “croûte” (as in en croûte), meaning food served on or enclsed in crusted bread or pastry.  All descend from the same Latin root - crusta - and highlight the central role of crust in both structure and flavor. 

While we might associate “crostata” today with sweet fruit tarts, its Renaissance meaning was far more versatile, often bridging the line between pastry and hearty antipasto.

It was served as part of the Second Service of Kitchen Antipasti (Secundo Servito – Antipasti di cucina) at the Baronial 12th Night 2024 feast, a transitional course featuring hot, savory appetizers. This crostata balances rustic simplicity with complex flavor: mushrooms sautéed with herbs and garlic, layered atop crisp bread and soft cheese. Its inspiration comes directly from the forest floor — a celebration of the humble mushroom elevated to banquet fare.

Preparare una crostata di funghi per un giorno in prestito – Mushroom Crostata for a Lenten Day

Courtesy of Jennifer Bishop | Baronial 12th Night 2024 – Secundo Servito, Antipasti di Cucina

This savory mushroom crostata was one of four composed appetizers served during the Second Service of Kitchen Antipasti (Secundo Servito – Antipasti di cucina) at the Baronial 12th Night 2024 Feast. The dish draws on Italian Renaissance sources like Domenico Romoli's La Singolare Dottrina, and is noted specifically as appropriate “per un giorno in prestito” – for a Lenten day. It’s vegetarian, full of woodland flavor, and easily adapted to suit modern dietary needs.

Feast Context

This antipasti course served as a flavorful bridge between cold pantry items and heavier meat dishes in a formal Italian Renaissance banquet. The mushroom crostata was served alongside:

• Per far crostate cioè pan ghiotto con barbaglia de porco, o presciutto – Gourmand bread with pork jowl or prosciutto – by Jennifer Bishop & Dan Parker
• Insalata di Cicorea Bianca – White chicory salad with raisins and shallots
• Uva in Salamoia – Pickled grapes

Plated antipasti course with crostate, salad, and pickled grapes – 12th Night 2024

Original Text

223. Get morels or else the mushroom that grows in the woods at the foot of chestnut trees and briar bushes, which is round and firm and tends toward an orange colour. The safest thing is to bring them to a boil in water, though they are much more flavorful raw. In any case, whether raw or cooked, peel them carefully, beat them small with a knife and saute them in oil. Then get those ingredients used in recipe 222, adding in beaten and sauteed spring onions or else a small clove of garlic. Make up a torte with them in the way outlined in the above recipe.

Modern Interpretation – Serves 8

Ingredients

• 1 12-inch baguette, sliced into ¾-inch diagonal slices
• Olive oil (for drizzling and sautéing)
• 1 lb mushrooms (cremini or wild, sliced)
• 2 green onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tbsp fresh lemon juice
• 1 tsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• ½ lb ricotta or other soft cheese
• Salt and black pepper to taste

Instructions

1. Toast baguette slices until golden. Drizzle with olive oil.
2. In a skillet, heat more olive oil and sauté mushrooms, green onions, and garlic until tender.
3. Stir in lemon juice, thyme, and parsley. Season with salt and pepper.
4. Spread ricotta onto each toast slice. Top with mushroom mixture.
5. Drizzle with additional olive oil. Cut each toast in half and serve warm.

Humoral Theory and Fasting Cuisine

Renaissance cooks operated under the framework of Galenic dietetics, which held that all foods had qualities — hot, cold, moist, dry — that affected the body’s balance of humors. Mushrooms were considered cold and moist, and thus could dampen digestion or cause melancholy if consumed without proper balance. To counteract this, recipes often paired them with warming, drying herbs like thyme, pepper, or mint, and used cooking methods like sautéing in oil to adjust their temperament. Even Lenten dishes like this crostata were not just about following rules — they were about preserving harmony in the body, especially during seasonal transitions and spiritual observances.

Notes and Substitutions

This is a rustic dish, originally made with wild mushrooms like morels or chestnut woodland varieties. The method is straightforward—chop, sauté, and season well. The addition of ricotta is a nod to Renaissance *torte* fillings, even though the Lenten version may have omitted it. 

Dietary Suggestions:

• Vegetarian: ✔️
• Vegan Option: Substitute vegan ricotta or herbed cashew cheese
• Gluten-Free Option: Use gluten-free toast or polenta rounds

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Serving Suggestions

While Renaissance cooks didn’t serve crostate with “sides” as we think of them today, dishes like this were part of a richly varied course of hot antipasti. To replicate the experience, consider pairing with:

• Insalata di cicorea – bitter chicory greens with raisins and shallots
• Uva in salamoia – pickled grapes to offset the fat and salt
• Another crostata, such as mushrooms in pastry for variety
• Soft cheese with herbs or small fried cheese fritters
• Savory eggs or bite-sized sausages
• Fried bread with sugar and cinnamon as a bridging flavor

This crostata is best served hot, but does well at room temperature. Ideally it would be served as part of a shared platter or buffet-style second service of antipasti di cucina.

🍽️ Explore the Full Antipasti Course

• Gourmand Bread with Pork Jowl or Prosciutto
• White Chicory Salad with Raisins and Shallots
• Pickled Grapes

📘 Historical References

• Domenico Romoli, La Singolare Dottrina (Venice, 1560s) – Culinary guide for household stewards. Referenced crostata of mushrooms and "pan ghiotto".
• Bartolomeo Scappi, Opera dell’arte del cucinare (1570) – Comprehensive Renaissance cookbook. See: Book II (Crostate Recipes).
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Pan Ghiotto con Barbaglia – Scappi’s Renaissance Crostate with Pork Jowl or Prosciutto (1570)

Secundo Servito – Antipasti di Cucina (Second Service of Kitchen Appetizers)

Crostate di barbaglia, crostata di funghi, insalata di cicorea, and uva in salamoia — prepped and ready for service at 12th Night.

In the structure of a formal Italian Renaissance feast, the second course was not necessarily the heaviest—it was often a bridge between light pantry offerings and more substantial meat dishes. This Secundo Servito, or Second Service, featured Antipasti di Cucina: hot or composed savory appetizers prepared fresh from the kitchen, in contrast to the simpler cold antipasti di credenza served earlier.

These warm antipasti were designed to stimulate the appetite and prepare the body for digestion according to Galenic principles—the humoral theory that governed much of Renaissance cooking. Dishes often balanced sweet and sour flavors, incorporated herbs for digestive support, and reused day-old bread or preserved meats to show both economy and elegance.

Our 12th Night Second Service of Antipasti took inspiration directly from Bartolomeo Scappi’s 1570 masterpiece Opera dell’arte del cucinare. This course was curated and prepared by Jennifer Bishop, with generous contributions from Dan Parker, who substituted his homemade bacon in place of prosciutto with delicious results.

Served in the Second Antipasti Course:

• Per far crostate cioè pan ghiotto con barbaglia de porco, o presciutto – “To prepare crostate—that is, gourmand bread—with salted pork jowl or prosciutto”
  Courtesy of Jennifer Bishop & Dan Parker
• Preparare una crostata di funghi per un giorno in prestito – “To prepare a crostata of mushrooms (for a fast day)”
  Courtesy of Jennifer Bishop
• Insalata di Cicorea Bianca – White chicory salad with raisins and shallots
• Uva in Salamoia – Pickled grapes

Each dish reflects Renaissance preferences for layered flavors and textures—toasted bread with rich toppings, sharp greens softened with sweet fruit, and preserved grapes offering a tart palate cleanser. The mushroom tart, notably, is drawn from Scappi’s frequent practice of offering giorni di magro (fast day) variants for religious observance.

Did You Know? Scappi’s antipasti courses regularly included both meat and vegetable preparations, showcasing not just opulence but also culinary mindfulness—adapting to dietary restrictions and balancing the humors.

🍞 Crostate – Gourmand Bread with Pork Jowl or Prosciutto

Course: Second Service – Antipasti di Cucina
Source: Bartolomeo Scappi, Opera dell’arte del cucinare (1570)
Modern Redaction: Jennifer Bishop (with homemade bacon courtesy of Dan Parker!)
Serves: 16
Tags: Renaissance, Appetizer, Pork, SCA Feast

📜 The Original and Modern Translation

Scappi’s Original (1570)

Friggasi [le fette di pane] in butiro, overo in lardo liquefatto, et habbiasi barbaglia di porco tagliata in fette, overo presciutto, et soffrigganosi nella padella con cipollette battute, et cime di salvia, et come saranno soffritte, pongasi in esse un poco di aceto, et mosto cotto, over zuccaro, et pepe, et cannella, dandovi una calda, et habbianosi apparecchiate le fette del pane nel piatto bagnate con un poco di grasso caldo, et pongansi sopra la barbaglia o il presciutto, con l’altre materie, et servansi calda.

Modern Translation

Fry the bread in butter or melted lard. Slice the pork jowl or prosciutto and sauté in a pan with spring onions and sage tips. When done, add a little vinegar, reduced must or sugar, pepper and cinnamon; heat well. Arrange the toasted, greased bread slices on a platter, top with the jowl or prosciutto and the sauce, and serve hot.

🥄 Modern Recipe (Serves 16)

Ingredients

• 1 12-inch baguette—sliced into 3/4-inch slices on a diagonal
• 8 thin slices prosciutto (or homemade bacon), halved
• 1 leek or spring onion, thinly sliced
• 1 tsp dried or fresh minced sage
• 1/4 tsp black pepper
• Pinch of cinnamon
• 1 tsp sugar
• 2 tbsp water
• 2 tbsp mosto cotto (grape must syrup)
• Extra-virgin olive oil or melted lard for frying

Instructions

1. Toast the baguette slices in a skillet with olive oil or lard until golden and crisp. Set aside.
2. Sauté the prosciutto or bacon with the sliced leek and sage until lightly browned.
3. Add vinegar, sugar, water, mosto cotto, pepper, and cinnamon. Simmer until the liquid thickens slightly into a sauce.
4. Arrange toasted bread slices on a serving platter. Spoon the meat mixture and sauce over each slice. Serve warm.

🍇 Bonus Recipe: Mosto Cotto (Grape Must Syrup)

Yield: About 1 small jar

• 4 pounds fresh grapes (any dark variety)

1. Wash grapes and remove them from the stems. Crush to extract juice (use a food mill, juicer, or your hands).
2. Strain juice through a fine mesh sieve or muslin to remove skins and seeds.
3. Pour the juice into a heavy-bottomed pot and simmer gently until reduced by one-third.
4. The syrup should be thick and coat a spoon. It will continue to thicken as it cools.
5. Pour into sterilized jars. Some age it up to 24 months, but it's ready to use once cooled.

🍽️ Dietary & Service Notes

• Contains: Gluten, Pork, Alliums
• Vegetarian Version: Omit the pork and replace with sautéed mushrooms and walnuts (for feast day adaptation)
• Feast Service: Best served warm on platters, pre-assembled and sauced
• Labels: Antipasti, Appetizer, Renaissance, Pork

Pizza di Molti Strati – A Renaissance Baklava-Style Pastry with Elderflower & Rosewater

Despite the familiar name, this 16th-century “pizza” from Scappi bears no resemblance to modern flatbreads. Instead, it’s a delicate multi-layered pastry, brushed with butter, dusted with sugar and elderflower, and bathed in rosewater syrup. It’s likely a descendant of early Middle Eastern “baklava”‑style desserts—transmitted along Silk Road routes and adopted by Italian Renaissance cooks.

Historical Background

The tradition of layered pastry desserts originates in Middle Eastern and Byzantine cuisines. A 13th-century Arabic confection called lauzinaj—almond paste wrapped in ultra-thin dough and drenched in syrup—was an early ancestor to European versions. Phyllo dough itself traces back to Ancient Greek and Ottoman pastry techniques.

By the 16th century, Italian cooks like Scappi adapted the concept into a simplified “cold layered pizza,” blending Western sugars, elderflower, and rosewater into a visually striking—yet humble—pastry.

A Historical Journey Through Layered Pastry

This “pizza di molti strati” connects to a rich, layered history of syrup-drenched pastry desserts—evolving from Greco-Roman flat cakes to Byzantine, Arabic, and Ottoman specialties, finally taking elegant form in Renaissance Italy.

• Greco-Roman plakous & placenta – Layered pastries with dough, cheese, and honey. Cato the Elder’s placenta cake describes alternating layers of dough and cheese, baked and sweetened with honey.
• Byzantine koptoplakous – A nut-filled, syrup-drenched cake from Constantinople, widely regarded as an early form of baklava. Cited in culinary studies on Byzantine dessert culture.
• Arabic lauzinaj – Medieval almond paste pastries wrapped in thin dough and scented with rosewater. See: Scents and Flavors – Early Baklava Recipe.
• Ottoman Baklava & Phyllo Mastery – Ottoman chefs refined paper-thin dough layering in imperial kitchens. Syrups, nuts, and floral waters became standard. See Baklava – Wikipedia.
• Italian Renaissance Adaptation – Scappi’s 1570 *pizza di molti strati* replaces nuts with elderflower, and introduces a cold-serving presentation. It reflects Italy’s interpretation of a global dessert tradition.
  🍽️ What’s in a Name? A Slice of Pizza’s Etymology
  
  The word pizza may conjure images of tomato sauce and cheese—but its linguistic roots tell a far older story. The earliest known use dates to 997 CE in a Latin document from Gaeta, Italy, referring to a simple “focaccia”-style bread. But where the term *actually* comes from remains debated:

  • Ancient Greek pikte ("fermented pastry") or pitta ("flatbread")
  • Latin pinsa (from pinsere, “to press or flatten”)
  • Old High German bizzo or pizzo (“a bite” or “mouthful”)
  • Italian pizzicare (“to pluck” quickly from the oven)
  • Even Aramaic pita, referring to flatbread

  Linguists and food historians—like Jim Chevallier—have explored these etymologies in depth. In Scappi’s 1570 *Opera*, “pizza” still referred to a layered or folded pastry, not the tomato-covered dish we know today.
  
  Source: Linguistic and historical research courtesy of Jim Chevallier. For more, see discussions on Facebook and works on bread and early pizza history.

Original Recipe (Scappi, 1570)

“Per fare la pizza di molti strati, comunemente freddi pasta secca a strati: pigli uno foglio di pasta tirata sottile... tra ciascuno spargi burro, zucchero, ed erbe di sambuco... e quando è cotta servi fredda con zucchero e acqua di rose.”
—Bartolomeo Scappi, Opera dell’arte del cucinare (1570)

Modern English Translation

“To make a pizza of many layers, commonly served cold: take a sheet of pasta rolled out thin... between each one sprinkle butter, sugar, and elder flowers... and when it is cooked, serve cold with sugar and rosewater.”

Renaissance Kitchen Imagery

Woodcut from Scappi’s Opera (1570), showing layered pastry prep and kitchen tools.

“Pizza di Molti Strati” Recipe (Scappi, 1570)

Ingredients

• ½ pack filo (phyllo) dough (homemade if time allows)
• ¼ lb butter, melted
• 1 cup sugar
• 2 Tbsp dried elderflower
• Rosewater, to drizzle

Method

1. Preheat oven to 400 °F (or follow filo package instructions).
2. Keep melted butter warm. Lay one sheet of filo in a greased tart pan.
3. Brush with butter, dust with sugar & elderflower. Layer three sheets, then repeat until 12 sheets are used, finishing with sugar & elderflower.
4. Slice into triangles. Bake until golden brown.
5. Let cool, then serve cold with a drizzle of rosewater.

If serving a small group, homemade phyllo is highly recommended—it adds freshness and flavor.

🌸 Floral Flourishes:
Elderflower and rosewater were prized in Renaissance kitchens for their fragrance and humoral balance. In this pastry, they elevate simple layers into something aromatic, symbolic, and beautiful.

Trays of Pizza di Molti Strati and Mele Cotogne stufate con pignoli, acqua rosa, e zuccaro — quince stewed with pine nuts, rosewater, and sugar — ready for service at Flaming Gryphon 12th Night, 2024.

Want to make this for your next feast? Try homemade filo—it’s elegant, surprisingly satisfying, and perfect with a cup of warm spiced tea.

Primary Source Access

• Scappi’s Opera dell’arte del cucinare (1570) – Archive.org
• Full Italian Text on Google Books (1570 Edition)

What Did People Eat for Breakfast in the Middle Ages?

🍳 What Did People Eat for Breakfast in the Middle Ages?

Van Coeck te Backen (Nyeuwen Coock Boeck, 16th c.): A yeasted bread enriched with smoky bacon and aromatic fennel seed, folded directly into the dough.

While the word "breakfast" existed in medieval English, it didn’t mean what it does today. Most people in the Middle Ages ate one or two meals per day, and early meals were typically reserved for laborers, the sick, or the very wealthy. However, there were still foods enjoyed in the morning to break the night’s fast—especially during feast days, travel, or before demanding work.

This post gathers ten historically inspired dishes from primary sources like Harleian MS 279 and Renaissance German cookbooks that could have graced a medieval table in the morning hours.

⚠️ Historical Note: The term "breakfast" in the medieval world referred to the act of breaking one's fast after sleep, not a structured meal like today. Our use here reflects the modern definition: the first meal of the day.

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1. Rastons

Rastons (Harleian MS 279): A rich, egg- and ale-enriched pastry loaf once mistaken for bread. Served sliced into “sops” — thick pieces of bread meant to soak up broth or milk — Rastons were an early morning or supper dish that blurred the line between bread and indulgent pastry. Perfect warm from the oven or reheated with broth poured over top.

2. Soupes Dorye

Soupes Dorye (Harleian MS 279): Toasted bread sops soaked in almond milk, saffron, and warming spices. A gentle, nourishing dish, especially favored on fast days or during illness recovery—delicate, comforting, and easy to digest.

3. Lyode Soppes

Lyode Soppes (Harleian MS 279): A custardy bread pudding made with milk, egg, and warm spices. Served hot and soft, it’s one of the earliest surviving recipes for a sweet breakfast pudding—perfect for breaking a medieval fast.

4. Soupes Jamberlayne

Soupes Jamberlayne (Harleian MS 279): Toasted bread soaked in spiced, sweetened wine and served warm. This elegant dish reflects the medieval love of richly flavored comfort foods, especially in noble households or for special occasions.

5. Egges yn Brewte

Egges yn Brewte (Gentyll Manly Cokere, MS Pepys 1047): Poached eggs served in a saffron-colored broth with cheese and warming spices. A refined dish likely served to the wealthy or clerics, offering protein and elegance in equal measure.

6. Eyron en Poche

Eyron en Poche (Harleian MS 279): Poached eggs served with herbs in broth or sauce—simple, nourishing, and elegant. This early morning dish reflects a refined yet accessible preparation for those with access to fresh eggs and kitchen skill.

7. Pressmetzen zu Ostern

Pressmetzen zu Ostern (Renaissance Germany): Soft Lenten rolls flavored with subtle spice and meant for Easter vigil meals. While tied to liturgical feasting, they make a fitting morning bread—especially for fast-day observance or travel.

8. Spiced Apples and Pears

Spiced Apples and Pears (Chiquart’s 'On Cookery', 1420): Fruit stewed in wine, honey, and spices—a luxurious dish found in both monastic and elite kitchens. Served warm and fragrant, it made a welcome break to the morning fast in colder months.

9. Fennel and Bacon Bread

Van Coeck te Backen (Nyeuwen Coock Boeck, 16th c.): A rustic yeasted bread enriched with smoky bacon and aromatic fennel seed. This hearty loaf was likely eaten fresh in the morning or packed for travel—savory, sustaining, and deeply flavorful.

10. Frumenty and Venyson in Broth

Venyson in Broth with Frumenty (Harleian MS 279): Tender game meat in spiced broth, served with a cracked wheat porridge. Though rich by modern standards, this would have been an energizing dish for hunters or noble households before a day of labor or travel.

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These dishes reveal the breadth and nuance of medieval morning meals—even if they weren't always called "breakfast" by name. Whether you’re prepping for an SCA feast, building a persona menu, or just want to try something historically inspired, these options offer a window into what it meant to break the fast in centuries past.

Want more? Explore these tags to expand your medieval breakfast table:

• Medieval Breakfast
• Pottage
• Bread