English recipes from medieval cooking

by Mo Joslin

Kentish recipes from medieval cooking:
Salad - Peas with sippets - Apple coffyns.

The following recipes are inspired by English medieval cooking. They come from Mo Joslin's book, Kentish Fare Recipes.

Specializing in Kentish cooking, Mo Joslin writes cookbooks, conducts cooking demonstrations and prepares traditional dishes from the region of Canterbury. Mo Joslin also makes and sells delicious jams and chutneys.

Copyright: The recipes of medieval cuisine are available to all interested parties for private use only. They cannot be published without the written consent of the author.
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This is truly a medieval recipe. As with a lot of medieval recipes, the quantities are vague. Just let the imagination run riot.

Spring onions, Leeks, Shallots
Fennel, Carrots, Garlic, Cabbage
Parsley, Chives, Sage, Mint, Watercress, Rosemary
Salad burnet
Borage flowers
Nasturtium flowers and leaves
Olive or walnut oil
Cider vinegar
Salt and freshly ground black pepper.

Wash and clean the vegetables and herbs. Shred finely all vegetables and herbs apart from the flowers. Mix with enough oil to moisten, then add the cider vinegar, salt and pepper.
Garnish with the flowers (they are edible).

Peas with sippets - Apple coffyns - Haut de page

Peas with sippets

Sippets were a type of medieval croutons. This recipe was probably served in winter with dried peas. I hope I have made this recipe a bit more palatable.

(serves 4)
1 lb fresh shelled peas
1 small onion peeled and chopped
3 cloves of garlic, peeled and chopped
1 oz butter
4 tablespoons double cream
1 tablespoon mixed fresh herbs (I used fresh parsley, sage and mint)
Salt and pepper
4 slices of wholemeal bread.

Toast the bread and cut into quarters diagonally, then butter the pieces. Boil the peas in water for 20 minutes, drain and keep warm. Cook the onions and garlic in the remainder of the butter until golden and soft. Mix in the fresh herbs, cream, peas and salt and pepper.
Serve on the slices of toast with roast vegetables.

Salad - Apple coffyns - Haut de page

Apple coffyns

The medieval recipe goes take youre fruit and cover in a coffyn of paste. Cook over a hot fire and serve with new cream. Try the updated version.

(serves 6)
12 oz plain four
6 oz butter
Ice cold water
1 lb 1/2 cooking apples peeled and slices
4 oz soft brown sugar
Rind and juice of 1 lemon
1/2 tsp. cinnamon
Beaten egg and milk to glaze.

Make the pastry by rubbing the flour into the butter, adding just a small amount of water to mix. Knead lightly and chill until needing. Cook the sliced apples in a little water with the sugar, lemon juice and rind and cinnamon until soft. Roll out the pastry and roll two thirds to fit an 8" pie plate. Fill with the apple mixture, cover with the remaining pastry and brush with the glaze. Decorate with the trimings.
Cook in a preheated oven gas mark 6 (400°F. 200°C.) for about 40 minutes.
Serve warm with cream.

Salad - Peas with sippets - Haut de page

Recettes anglaises