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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A dish containing sheep's pluck (heart, liver, and lungs) minced with onion, oatmeal, suet, and spices, encased in the animal's stomach and cooked; associated with Scottish medieval cuisine.

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

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