If you have a craving for Stuffed Swan’s Neck, Porpoise Pudding, or Live Frog and Turtle Pie, those and other yummy-sounding medieval recipes can be found in The Medieval Cookbook by Maggie Black or Fabulous Feasts by Madeleine Pelner Cosman. Or see medievalcookery.com or godecookery.com for links to lots of others.
When it’s autumn, I think apples—from a cookbook of 1290 called The Forme of Cury, a recipe for apple tart:
Tak gode Applys and gode Spyces and Figys al reysons and Perys and wan they are well ybrayed (ground) coulerd with Safron well and do yt in a cofyn and do yt forth to bake wel.
P.S. A cofyn is a crust, not a coffin, and was made to hold the tart but not be eaten.
