Medieval Spices & Ancient Brews
The modern palate is accustomed to refined sugars and distinct separation of sweet and savory. Step back a few centuries, and the lines blur. Meats were sweetened with dried fruits, wines were heavy with pepper, and spices were a measure of pure wealth.
Forme of Cury: King Richard II's Cookbook
Written in 1390, this scroll of culinary knowledge provides a glimpse into the bizarre combinations favored by English royalty. Spices like mace, cubeb, and galingale were used by the handful.
Recipe: Blank Maunger (14th Century)
A dish of chicken, rice, almond milk, and sugar. Not a dessert, but a savory-sweet main course.
- Almond Milk 500ml
- Boiled Capon (Shredded) 250g
- Rice Flour 50g
- Sugar & Salt To Taste
METHOD: Boil all to a thick paste. Serve lukewarm.
The Roman Palate: Apicius
The Roman cookbook compiled in the late 4th or early 5th century AD, known as Apicius, reveals a love for complex, sweet-sour sauces heavily relying on fish sauce, honey, and vinegar.