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A thick stew made from a variety of ingredients, commonly vegetables and grains. Pottage was a staple for many, particularly the lower classes.

A dark bread made from rye or low-quality wheat, often consumed by the lower classes due to its affordability.

A dish made from boiled wheat and often served with meats. It was a common dish to accompany other meals during feasts.

A high-quality wheat bread eaten by the wealthy. It was considered a status symbol in medieval society.

A spiced wine, often sweetened with honey. It was enjoyed by the upper classes, particularly during celebrations.

A festive dish symbolizing bravery and nobility. It was often the centerpiece at grand feasts and ceremonial occasions.

A luxury dish made from the eel-like fish; Lamprey was a delicacy for the rich.

A type of thick pottage made by grounding or sieving meat or fish, often served as a main dish.

A dish where the meat of a peacock was eaten, and its skin and feathers used for decoration to symbolize nobility and immortality.

Pieces of bread dipped in wine or another liquid; a common accompaniment to many dishes for all social classes.

Deer meat regarded as a prestigious food, often reserved for the nobility or special occasions.

A spiced sauce made with breadcrumbs used to add flavor to meats; enjoyed by those who could afford spices.

A fish that was often cooked in pies or jellied; popular among the wealthy.

Dishes prepared during the Lent period, typically fish or vegetables, as meat was not consumed due to religious observance.

A festival with sumptuous feasts where social roles were often reversed; a period of merrymaking and subverting the norm.

A type of custard dessert made with cream or milk, flavored with sugar and spices; favored by the upper classes.

A famous medieval cookbook by Guillaume Tirel, detailing many luxurious dishes and cooking techniques of the time.

Candied fruit or peel often eaten after meals as a treat or to aid in digestion; a sign of opulence.

Dried cod or other white fish, which was a common food item due to its long shelf-life and ease of transport.

A medieval recipe collection that introduced the use of exotic spices and methods of food preservation.

A dish made from shredded poultry or fish, mixed with rice and almond milk; considered a refined dish for the nobility.

A piece of stale bread used as a plate; after the meal, it was often given to the poor or animals.

Another name for Hippocras, the spiced wine named after the ancient physician Hippocrates, indicative of the medicinal properties attributed to the drink.

A fermented beverage made from barley, commonly consumed by all levels of society as a safer alternative to water.