Cooking--Period Foods
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Although there are no extant recipes from the Dark Ages, there is evidence—both literary and archaeological—of the foods consumed. Keep in mind the very seasonal nature of foodstuffs in this period, and avoid using foods that would have been out of season—for example while they had raspberries, they didn't have them in late Fall, nor would they have had fresh apples in late Spring.

MEATS

Bear, Beef, Chicken, Duck, Elk, Goat, Goose, Lamb (In Season), Mutton, Oxen, Pork (Generally Wild Boar), Venison

FISH

Bream, Cockles, Cod (Stockfish Was Dried Cod), Haddock, Herring, Mussels (Alive, Alive-o), Oysters, Perch, Pike, Roach, Rudd, Salmon, Scallops, Shark, Shrimp, Smelt (Seasonal), Winkles, Eel

FRUIT

Apples, Blackberries, Cherries, Plums, Raspberries, Sloes, Strawberries.
Grains: Barley, Oats, Rye, Wheat

VEGETABLES

Beets, Cabbage, Carrots, (Purple, Red, and White), Celery, Endive, Fava Beans, Leeks, Mushrooms, Onions, Peas, Parsnips, Radishes, Spinach, Turnips

TYPICAL HERBS AND SPICES

Black Mustard, Coriander, Dill, Fennel, Garlic. Honey, Horseradish, Juniper Berries, Lovage, Marjoram, Mint, Parsley, Poppyseed, Salt, Thyme, Watercress, Vinegar, Yellow Mustard

OTHER

Almonds, Cheese (Farmer Style or Plain Such as Cheddar), Chestnuts, Eggs, Hazelnuts, Walnuts.
Sage and pepper were precious. Curry and nutmeg are not mentioned in the Leechbooks. Herbs and spices available from trade included anise, bay leaves black pepper, cardamon, cinnamon cloves, cumin, ginger, nutmeg, mace, saffron

Foods of the New World were, of course, not available to Anglo-Scandinvians. This means that, among other foods, no bananas, no chocolate no hot peppers, no green peppers, no maize (corn was grain), no pineapple, no tomatoes, no potatoes.

Drinks were simple and, except for medicinal remedies, cold. Coffee and tea are not allowed.

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