15 Gross Medieval Foods That People Actually Ate

Hold on to your jester hat as we dig back in history, unearthing some totally unappetizing medieval meals. Buckle up! You’re about to learn what our ancestors really feasted on back in the day – the grisly, the gnarly, and the downright outrageous. From suspiciously prepared eels to disturbing delicacies, be prepared to step outside your contemporary food comfort zone and take a weird, wild ride through the time-tumbled tumult of Medieval gastronomy.

1. Plaice and Purple Carrot Pie

Served widely at banquets and festivities, Plaice and Purple Carrot Pie were much cherished. Making this dish was a complex task with plaice and purple carrots being baked into a pie using rare spices and foreign sauces.

2. Pottage

Pottage was the ultimate peasant food in the Middle Ages. A typical pottage was a thick soup made from barley, oats, or brown bread. Pottage might include onions, cabbage, beans, or peas, with each family adding their own touches.

3. Blankmanger

A dish that often graced the tables of the rich was Blankmanger. It was a sweet dish made from almond milk, sugar, and rice, sometimes featuring chicken or fish for added flavor. It’s similar to today’s rice pudding.

4. Frumenty

Frumenty was a medieval staple food made from boiled, cracked wheat combined with broth or almond milk, occasionally supplemented with meat, fruit, or spices depending on the occasion and affordability.

5. Roast Swan

Roast swan, a delicacy reserved for the tables of the elite and the noble, was a prominent feature of medieval feasts. The bird was baked whole and often served with a variety of side dishes.

6. Cockentrice

Cockentrice was a bizarrely elaborate feast dish, which involved sewing together the front half of a pig and the back half of a capon. The stitched creature was then roasted to impressively present at feasts for nobles.

7. Hedgehog

Hedgehogs were sometimes consumed in medieval Europe, especially by those residing near forests. The meat was usually baked or grilled and the spines were used by crafty cooks as skewers to hold the meat in place.

8. Umbles

The term ‘umble pie,’ which is still used today as a symbol of humility, originated from this dish of animal innards. It was a popular dish amongst poorer households and was made from the heart, liver, and other offal of a deer.

9. Lampreys

Lampreys were much loved by royalty in the Middle Ages. These slippery fish were cooked up into pies or roasted, being considered delicacies because of their unique flavor and texture.

10. Almond Milk

Almond milk was an essential substitute, especially during the fasting periods observed by the Church, when consumption of dairy and animal products were banned. It was used widely in cooking and baking.

11. Sops

Sops were essentially pieces of bread soaked in a liquid or sauce, used to aid in the consumption of broth, stews or wine. This simple dish was prevalent throughout social classes.

12. Peacock

Peacock meat was a delicacy savored by high-status individuals. The bird was often roasted and re-dressed in its own skin, complete with tail feathers, resulting in an extravagant dish that was perfect for banquet feasts.

13. Le Menagier’s Soup

Le Menagier’s soup was a common dish made with bacon, cheese, and bread. This simple, hearty and filling soup was consumed regularly by both the rich and poor alike.

14. Medlar

Medlars were fruits eaten widely during the Middle Ages. They had to be bletted, or partially rotted, before they became sweet enough to consume. They were typically made into preserves, tarts, wines or eaten on their own.

15. Blackbird Pie

Fabled in nursery rhymes, Blackbird Pie was a spectacular dish where live birds were encased in a baked pie pastry. Upon serving, the crust was broken, releasing the birds as an amusing surprise for guests.

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