Medieval cuisine

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The Example of Europe" in Food in Change , pp. You can boost sweetness with mint, cinnamon, nutmeg, or vanilla extract instead of sugar. Read the customer reviews. Depending on the size and weight of the meat, the cook chose a heavy or light spit of various lengths. Banquets held on fish days could be splendid, and were popular occasions for serving illusion food that imitated meat, cheese and eggs in various ingenious ways; fish could be moulded to look like venison and fake eggs could be made by stuffing empty egg shells with fish roe and almond milk and cooking them in coals. Sometimes it is better. These were consumed as bread , porridge , gruel and pasta by all of society's members.

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