Medieval cuisine

plant milk manufactured from almonds

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.

species of plant

steamed pudding

foods, eating habits, and cooking methods of various European cultures during the Middle Ages

thumb|250px|Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris, Bibliothèque nationale. Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name verjus.

Whole chicken or large pieces of meat cooked by boiling or fried

family of cold, uncooked sauces based on herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German Grüne Soße or Frankfurter Grie Soß, and the Argentinian chimichurri

dish

piglet fed on its mother's milk

Mediterranean style of cuisine from Catalonia

soup made with beer

Pottage or potage (, ; ) is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

historical regional cuisine

pot into which diverse foodstuff is placed and cooked and rarely emptied, with ingredients and liquid replenished as necessary

thumb|right|Early entremets usually consisted of nothing more complicated than frumenty, a type of grain [[porridge, colored with saffron or egg yolk.]]

Italian culinary expert

Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with creed wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes included eggs, almonds, currants, sugar, saffron, and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used

Fazuelos, also known as fijuelas, hiuelas, deblas, and hojuelas are pastries of thin fried dough. A type of rolled pastry, their origins trace back to Spain, with references dating back to the late Spanish Middle Ages.

whole seasoned chicken roasted in a rotisserie machine

flat piece of wood on which meat or sweetmeats were served

thumb|Hochepot The hochepot () is a stew eaten in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century. Although almost the same word is used in both Dutch and French, it has nothing to do with Dutch hutspot, which is a dish made from mashed potato.

Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as gireta, or girella, respectively.

medieval sauce

Lauzinaj (), also spelled lawzinaj, lawzinaq, luzina is an almond-based confection known from medieval Arab cuisine. Described as the "food of kings" and "supreme judge of all sweets", by the 13th-century lauzinaj had entered medieval European cuisine from the Andalusian influence, returning Crusaders and Latin translations of cookery books.

Sicilian meat dish

thumb|Sop at Christmas, Sweden, 1910 A sop is a piece of bread or toast that is drenched in liquid and then eaten. In medieval cuisine, sops were very common; they were served with broth, soup, or wine and then picked apart into smaller pieces to soak in the liquid. At elaborate feasts, bread was often pre-cut into finger-sized pieces rather than broken off by the diners themselves. The bread or croutons traditionally served with French onion soup, which took its current form in the 18th century, can be considered modern-day sops.