Discover published sets by community

Ingredients: Stale bread, broth or pottage; Cultural Importance: Often eaten by the poor as a means to make stale bread palatable, it also represented humility in religious contexts.

Ingredients: A variety of meats or fish, vegetables, grains, broth; Cultural Importance: A staple for all classes, from the simple peasant meal to the aristocratic feast.

Ingredients: Capon (castrated rooster), oysters, spices, herbs; Cultural Importance: A luxurious banquet dish combining expensive poultry with sought-after seafood.

Ingredients: Chicken, rice, sugar, almonds, cinnamon; Cultural Importance: A sweet dish with a consistency between a custard and jelly, often served to the sick due to its mild ingredients.

Ingredients: Wheat, milk, eggs, sugar, spices; Cultural Importance: A common dish served as a porridge and accompanying main dishes of meat or fish, enjoyed by all social classes.

Ingredients: Pastry, minced meat or fish, fruit, spices; Cultural Importance: Small pastries served as side dishes or snacks, showing off the versatility of a cook's skill in preparation.

Ingredients: Wine, sugar, and a mix of spices including cinnamon, ginger; Cultural Importance: A sweet and spiced wine often served to guests at the end of a meal to aid digestion.

Ingredients: Almond meal, sugar, rose water; Cultural Importance: A symbolic dish for wealth and celebration often shaped into elaborate sculptures.

Ingredients: Wheat flour, yeast, salt; Cultural Importance: High-quality white bread reserved for the upper class, contrasting with the dark, coarse bread of the peasantry.