Medieval Feast Recipes

Medieval Feast Recipes are the recipes consumed in Ancient ages. During these Ages the people ate Medieval Feast Recipes only the foods that grew on the manor grounds or could be found in the nearby forests. Peasants ate whatever they could grow or catch. Herbs and spices were used to disguise the taste of old meat. The meal in the castle was another matter.

Peasants planted vegetables including carrots, lettuce, onions, turnips, peas, cabbageand spinach. In the fields grains were raised such as barley, oats, rye, and wheat. These grains were ground into flour to use in breads and cakes. The peasants also harvested a number of fruits including grapes, cherries, plums, and crab apples.

The only meat that was eaten was what could be hunted in the manor forests. The meat was heavily salted or smoked to keep it from spoiling. The most common meat was pork. Other meats included beef, some fresh fish, and a variety of fowl including chickens, partridges, peafowl, and pigeons. Honey was used as a sweetener. Honey was used in the making of cakes and pastries. Verjuice was a sour juice made from crab apples or unripe grapes. It tasted much like cider. and was used as a seasoning.