Exploring Medieval Cuisine: A Dive into Makké from The Forme of Cury
In contemporary discourse about food history, the diet of medieval peasants often eludes modern understanding. But today, we will unravel this mystery by exploring a dish from the well-known medieval cookbook, The Forme of Cury, which was compiled for King Richard II. One particularly interesting recipe we will delve into is for a dish called makké, a simple combination of beans and fried onions, a staple of peasant fare.
The Ingredients of Makké: A Simple Dish
Makké can be understood as an embodiment of hearty, rural sustenance, featuring basic ingredients accessible to those of lower socio-economic status. This dish consists of:
Beans: It necessitates around 450 grams of beans, which, during the medieval period, would have primarily included broad beans or fava beans. Modern varieties of beans often found today originated from the New World, rendering them historically inaccurate for this dish.
Ale or Red Wine: The original recipe suggests using red wine, which was not widely available to peasants in England. Instead, ale serves as a suitable and more accessible alternative.
Onions and Fat: Onions add flavor, while the choice of fat for frying is critical; peasants likely used butter, shared with neighbors, or lard. Olive oil, imported and costly, implied wealth.
The preparation begins with boiling the beans until tender, followed by grinding them into a paste. Heat the ale (or wine) and mix it into the bean mash along with salt. Then, onions are minced and fried until golden brown to enhance their sweetness. The final assembly is straightforward and reflects a culinary approach that prioritizes sustenance over complexity.
Understanding what medieval peasants actually ate requires some contextual digging. According to the chronicler Jean Froissart, serfs were bound by law to perform labor on their lords’ lands, often leaving them little time for culinary encounters or record-keeping of their meals. This lack of documentation creates a barrier in accessing authentic recipes or detailed culinary practices of that era.
It’s important to note that the term "medieval peasant" isn’t a monolith. Their diet varied significantly across regions, influenced by local agricultural practices. While the wealthy indulged in an array of spices and lavish meals, peasants relied on far simpler fare.
The Basics of Peasant Fare: Salt, Herbs, and Vegetables
Traditionally, we assume salt to be a luxury item, but availability varied by region. Peasants would often grow herbs in their potagers to enhance flavor. Herbs such as sorrel, sage, and thyme would have been commonplace, as would basic vegetables like carrots, cabbages, leeks, and beans.
However, due to laws prohibiting hunting on common lands, obtaining protein sources such as rabbits and birds required high risks, leading many to vegetarian diets supplemented by dairy products and eggs.
An essential component of any medieval meal was bread, serving as a significant source of carbohydrates. The quality of bread fluctuated; wealthier individuals would enjoy fine white bread, while peasants consumed coarser varieties made from barley or oats. During hardship, alternatives included horse bread, made from peas or beans.
Interestingly, some consequences of the Black Death in the mid-14th century resulted in improved access to wheat for the common folk, indicating a unique shift towards more diversity in grain quality.
Drinking practices also reflect the social stratification of the time. While wine was favored in Southern Europe, English peasants generally preferred ale or mead. Alcoholic beverages were safer than water, presenting a dual role of hydration and nutritional support. The focus remained primarily on lower-alcohol small ales, meant for daily consumption rather than revelry.
Conclusion: A Taste of the Past
Having prepared the makke, we can appreciate its heartiness that marries simplicity and nourishment - a true reflection of medieval peasant cooking. This dish encapsulates the essence of their meals: straightforward, humble yet fulfilling.
As the discussion around medieval cuisine unfolds, there's potential to explore various demographics of the medieval food landscape. From the sustenance of monks to the provisions worthy of a knight, “Tasting History” invites you to imagine the gastronomic tapestry composed of both opulence and impoverishment.
So if the world of medieval cooking intrigues you, perhaps we can embark on a mini-series delving into the culinary habits of specific medieval populations. Continued learning in the realm of food history opens doors to truly understanding the human experience, one dish at a time.
Part 1/8:
Exploring Medieval Cuisine: A Dive into Makké from The Forme of Cury
In contemporary discourse about food history, the diet of medieval peasants often eludes modern understanding. But today, we will unravel this mystery by exploring a dish from the well-known medieval cookbook, The Forme of Cury, which was compiled for King Richard II. One particularly interesting recipe we will delve into is for a dish called makké, a simple combination of beans and fried onions, a staple of peasant fare.
The Ingredients of Makké: A Simple Dish
Makké can be understood as an embodiment of hearty, rural sustenance, featuring basic ingredients accessible to those of lower socio-economic status. This dish consists of:
Part 2/8:
Beans: It necessitates around 450 grams of beans, which, during the medieval period, would have primarily included broad beans or fava beans. Modern varieties of beans often found today originated from the New World, rendering them historically inaccurate for this dish.
Ale or Red Wine: The original recipe suggests using red wine, which was not widely available to peasants in England. Instead, ale serves as a suitable and more accessible alternative.
Onions and Fat: Onions add flavor, while the choice of fat for frying is critical; peasants likely used butter, shared with neighbors, or lard. Olive oil, imported and costly, implied wealth.
The Cooking Process
Part 3/8:
The preparation begins with boiling the beans until tender, followed by grinding them into a paste. Heat the ale (or wine) and mix it into the bean mash along with salt. Then, onions are minced and fried until golden brown to enhance their sweetness. The final assembly is straightforward and reflects a culinary approach that prioritizes sustenance over complexity.
Peasant Diet and Historical Context
Part 4/8:
Understanding what medieval peasants actually ate requires some contextual digging. According to the chronicler Jean Froissart, serfs were bound by law to perform labor on their lords’ lands, often leaving them little time for culinary encounters or record-keeping of their meals. This lack of documentation creates a barrier in accessing authentic recipes or detailed culinary practices of that era.
It’s important to note that the term "medieval peasant" isn’t a monolith. Their diet varied significantly across regions, influenced by local agricultural practices. While the wealthy indulged in an array of spices and lavish meals, peasants relied on far simpler fare.
The Basics of Peasant Fare: Salt, Herbs, and Vegetables
Part 5/8:
Traditionally, we assume salt to be a luxury item, but availability varied by region. Peasants would often grow herbs in their potagers to enhance flavor. Herbs such as sorrel, sage, and thyme would have been commonplace, as would basic vegetables like carrots, cabbages, leeks, and beans.
However, due to laws prohibiting hunting on common lands, obtaining protein sources such as rabbits and birds required high risks, leading many to vegetarian diets supplemented by dairy products and eggs.
Bread: The Foundation of the Diet
Part 6/8:
An essential component of any medieval meal was bread, serving as a significant source of carbohydrates. The quality of bread fluctuated; wealthier individuals would enjoy fine white bread, while peasants consumed coarser varieties made from barley or oats. During hardship, alternatives included horse bread, made from peas or beans.
Interestingly, some consequences of the Black Death in the mid-14th century resulted in improved access to wheat for the common folk, indicating a unique shift towards more diversity in grain quality.
The Role of Liquid Foods: Ale and Mead
Part 7/8:
Drinking practices also reflect the social stratification of the time. While wine was favored in Southern Europe, English peasants generally preferred ale or mead. Alcoholic beverages were safer than water, presenting a dual role of hydration and nutritional support. The focus remained primarily on lower-alcohol small ales, meant for daily consumption rather than revelry.
Conclusion: A Taste of the Past
Having prepared the makke, we can appreciate its heartiness that marries simplicity and nourishment - a true reflection of medieval peasant cooking. This dish encapsulates the essence of their meals: straightforward, humble yet fulfilling.
Part 8/8:
As the discussion around medieval cuisine unfolds, there's potential to explore various demographics of the medieval food landscape. From the sustenance of monks to the provisions worthy of a knight, “Tasting History” invites you to imagine the gastronomic tapestry composed of both opulence and impoverishment.
So if the world of medieval cooking intrigues you, perhaps we can embark on a mini-series delving into the culinary habits of specific medieval populations. Continued learning in the realm of food history opens doors to truly understanding the human experience, one dish at a time.