Medieval Cast Iron Cookery

Medieval Ingredients

Some recurring ingredients show in these cookbooks, which are likely unfamiliar to modern day readers. Th

• Almond Milk – A liquid that is quite different from the fancy, refined "almond milk" being sold in high-end "organic" and "health food" food markets today. Almond milk of the Middle Ages was made by soaking ground almonds in hot water, typically at a ratio of 2 cups blanched almonds to 3 cups hot water. Modern almond milk can be used, though regular milk can be used in place of almond milk.
• Claret Wine – A Bordeaux wine that came into common use in medieval England beginning in the 1100s. The marriage of Henry II and Eleanor of Aquitaine in 1151 influenced a trade relationship between Bordeaux and England, in which huge amounts of wine "claret" were shipped to ports in Great Britain. Red wine can be used as a substitute for claret wine.
• Verjuice – A bitter juice obtained from unripe grapes or crab apples. Substitute lemon juice or wine vinegar (red or white).

Recipes

• Lege of Lambe (Haedus in Alio)
  Roasted lamb glazed with egg wash, garlic and rosemary.