Cooking From The Forme of Cury: My Attempt at Real 14th-Century English Recipes

Cuisine from the Middle Ages might seem awfully perplexing at first, but once I began reading through The Forme of Cury, I found that the majority of the recipes were quite straightforward and, therefore, accessible.

While some instructions can initially seem vague or difficult to comprehend due to the language used (i.e., Middle English) or the measurements, once I understood a few key phrases, the recipe instructions themselves were not so daunting.

Starting With the Recipes

When I reviewed the British digital collections, there was no shortage of manuscript pages. The page scans helped clarify the meaning of the recipes. While I didn’t always recognize the spelling of some ingredients, I recognized them from previous cooking experience.

The recipes in the cookbook assume the reader is already familiar with basic techniques, so the instructions are brief and rely on suggestions rather than precise measures.

As I looked through the different pages, I began to see a pattern: the use of vegetables, broths, herbs, milk, eggs, and very minimal amounts of spices was repeated over and over.

Saffron would be present, but usually in very small amounts. The more I researched, the more easily I could visualize how to put the recipes together.

Many people like to read the manuscripts through high quality scans to compare how different versions of the same recipe were written, and I found myself doing the same.

When I tried accessing some of these digital archives from outside the UK, I had to download a VPN so the pages would load properly. Once everything opened without delays, it became much easier to enjoy cooking from these historical recipes.

A Simple Medieval Pottage

Pottage, a dish enjoyed by medieval English families of all backgrounds, was often the main meal in most households. The Forme of Cury gives a very simple version made with onion, leek, parsley, saffron, and broth.

Here is how I’d prepare it today:

1. Slice and cook the onions and leeks in a slow cooker with a small amount of oil or fat until they soften.
2. Let them cook gently for about 2 to 3 hours on low heat until they become tender.
3. Add chopped parsley and enough broth to cover the vegetables, usually about 2 to 3 cups.
4. Continue cooking for another 30 to 40 minutes on low heat until everything softens.
5. Finish with a light pinch of saffron to add warmth and a golden color.

The finished pottage tastes clean and fresh, similar to a very mild leek soup with a gentle warmth from the saffron.

It highlights the flavor of the vegetables rather than hiding them behind heavy spices or thickening. It’s easy to imagine medieval families sharing a similar bowl of pottage beside the fire in their homes.

A Medieval Custard With a Light Touch

Most medieval desserts didn’t rely on strong sweetness. Honey was common, but sugar was expensive, which gives these dishes a soft, natural flavor that still feels modern.

The custard in The Forme of Cury follows this gentle style and often appears under names like crustade or doucettes.

To make it the other day, I followed these steps:

1. Mix the eggs and milk in a bowl until smooth.
2. Add a spoon of honey for light sweetness.
3. Add a tiny pinch of saffron to give the custard a warm golden color.
4. Pour the mixture into a simple pastry crust of your choice.
5. Bake it until set, keeping an eye on it so it stays soft rather than firm.

The custard comes out pale gold, smooth, and airy. It’s lightly sweet with a delicate flavor similar to flan, but without heavy syrup. It feels light on the tongue and timeless enough that most people wouldn’t guess it originated in the fourteenth century!

What These Recipes Reveal About Medieval Cooking

Making these dishes showed me just how practical medieval kitchens were. They relied on ingredients that we still use every day.

They valued herbs for their freshness and spices for their warmth, and they didn’t try to hide ingredients beneath heavy sauces or too much sweetness. Instead, everything was balanced through simple steps and attention to detail.

Another thing I noticed is the slow, thoughtful pace the recipes encourage. Without exact measurements or temperatures, I had to watch, smell, and taste instinctively. This makes the process calm and almost meditative. It’s less about strict rules and more about letting the food guide what happens next.

Cooking from The Forme of Cury also helped me feel connected to daily life from centuries ago. People then wanted comforting meals after long days – just like we do now.

They reached for warm soups, soft desserts, and dishes that felt nourishing. The world around them was different, but their desire for comfort was the same.

Why These Recipes Fit Into Modern Kitchens

These medieval dishes may be centuries old, but they fit surprisingly well into my modern kitchen, and here’s why:

1. The ingredients are easy to find. They often use common pantry items like onions, milk, eggs, and herbs.
2. They don’t need special equipment. A pot, a pan, and an oven are all that’s needed.
3. The flavors feel familiar. Light seasoning and gentle sweetness match what many people enjoy today.
4. They adapt easily. The vague instructions let me adjust herbs, salt, or sweetness to taste.
5. They’re great for simple weeknight cooking. Pottage makes a quick, comforting meal, and the custard is an easy dessert.

Taken together, these recipes show me that medieval cooking was practical and much gentler than people often imagine.

In Summary

Cooking with these old recipes taught me that medieval food was simple, warm, and surprisingly close to what we enjoy today.

With basic ingredients and mild flavors, dishes like pottage and custard show that comfort in food has always mattered. Their simplicity makes them a helpful reminder of how cooking can bring people together across centuries.