In medieval Ireland, wealth was invested in cows, which were used to pay fines, rents, and pleas – and, of course, to serve in rich stews like this one.
This month’s medieval recipe is from a fourteenth-century culinary manuscript, and might have once been cooked in an intriguing pot called a pipkin.
Pastry goods in general were popular in the Middle Ages, and ranged from simple “chewets” to luxurious tall “Parma pies”. Here’s how to recreate a “flampoint”.
In medieval times, cinnamon would have travelled a long “spice route” through Europe to eventually sail in at an Irish port.
Here’s a Lenten recipe inspired by what the prior at Christ Church Cathedral may have eaten centuries back, from a culinary archaeologist at UCD.
In her monthly column, Maeve L’Estrange shares how to recreate medieval Irish recipes. What might people once have cooked with dried pea?
