This is exemplified in many top restaurants today where specially made soups with unusual or exotic ingredients command a high price. 900g mixed parsley roots, carrots, radishes and turnips 450g white cabbage 450g hard eating pears 6 tbsp salt 1 tsp ground ginger 12 tsp dried saffron strands 425ml white wine vinegar 50g currants 575ml fruity white wine 6 tbsp clear honey 1 tsp of French mustard 18 tsp each of ground cinnamon. The more expensive or exotic the ingredients, the more exclusive the dish. Indeed, not only is the method of soup making and its main ingredients virtually the same now as it was then, but there is a ‘status’ attached to modern soup in just the same way as in medieval times. Today’s modern soups can find their origins in 12th century England. My family enjoys this on a regular basis.
Here is an easy recipe you can try: delicious cabbage pottage. However, over the years people have documented those that have been handed down by word of mouth. Rye bread was the common bread baked by medieval peasants Medieval Baker At The Oven The Medieval Baker The most popular way of baking bread was done by the poor. There weren’t really many recipes for this at the time because it was really simple food prepared in a simple way with whatever ingredients were available. Often an extra flavour was adding with a few herbs or ground nuts and, if available, carrots and turnips. Generally it was made from vegetables that were easy to grow such as cabbage, leeks, onions and garlic.
The most common type in medieval England was made with vegetables. Vegetables such as leeks were common ingredients
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