Would You Eat These Medieval Dishes?
Medieval cuisine has a reputation for being strange and overly spiced, but not everything from the Middle Ages was unappetizing. Many recipes were hearty, flavorful, and surprisingly practical for their time.
From rich stews to sweet pastries, some dishes have aged well enough that we'd gladly enjoy them today. Here are eight medieval meals worth a second look.
Poached Pears
Poached pears were a refined medieval dessert often cooked in spiced wine or honey syrup. The fruit absorbed the rich flavors of cinnamon, clove, and sugar.
This elegant dessert survives today in fine dining and home kitchens alike. The balance of fruit and spice gives it a timeless charm that still feels luxurious.
Almond Milk Porridge
Almond milk was widely used in medieval kitchens and incorporated into a wide variety of dishes. Mixed with rice or grains, it became a warm, creamy porridge.
The popularity of almond milk in medieval Europe proves that plant-based eating isn’t a new idea at all.
Trout In Sauce
Fish dishes were common, especially during Lent. Trout was often baked or poached, then served in a sauce of herbs, wine, and vinegar.
The bright, tangy flavors would likely still appeal to foodies of today. Simple and elegant, this medieval fish preparation is not far from dishes served in contemporary seafood restaurants.
Stews And Pottage
Pottage was the everyday meal for many, a thick stew made from grains, vegetables, and sometimes meat. It was practical, filling, and adaptable to whatever ingredients were available.
Today, similar dishes like vegetable stew or chili continue the same idea: a single, hearty pot of food that brings comfort and warmth to any table.
Custard Tart
Custard tarts, or "daryoles," were popular in medieval England. Made from eggs, milk, sugar, and spices baked in pastry, they were smooth and lightly sweet.
Modern versions like flan or egg tarts still capture that same simple pleasure, even centuries later.
Meat Pies
Medieval cooks loved meat pies filled with beef, venison, or pork, often seasoned with herbs and dried fruit. The crust sealed in moisture, keeping the meat tender.
With a flakier crust and the right seasoning, medieval meat pies would still be delicious today.
Bread Pudding
Bread pudding was born from thrift. Stale bread was soaked in milk, sweetened, and baked into a warm, custardy dessert. It turned scraps into comfort food.
This idea still thrives in more modern renditions of bread putting and French toast bakes.
Dillegrout
Dillegrout was a chicken stew traditionally presented at the coronations of kings and queens in medieval England. The stew is made from a unique blend of ingredients like almond, capon, sugar, and spices.
Though this dish is different from modern stews, it still sounds hearty and delicious, and something similar might still appeal to people today.
Creativity, Comfort, And Flavor
Medieval cooking wasn't just about survival—it was about creativity, comfort, and flavor. From meat pies to stewed fruit, many of these old recipes have endured because they simply taste good.
They remind us that the best food doesn’t depend on time or trend, only care and good ingredients. The Middle Ages may be long past, but their food still has plenty to offer.