For the marked event we attended this weekend I made a medieval stew and a soup for our lunch. It was a cold windy and rainy weekend, so eating hearty medieval dishes was perfect.
To make dishes that ordinary people ate in the past you often have to attack it with imagination and knowledge rather than historical sources, because there are so few. This weekend I wanted to make lunch for us two days at a medieval marked event at Vistkøl Monastery. We had a wonderful event and got to talk to a lot of people about spices and mulled wine. For lunch I made a stew and a soup using the knowledge I have of period cooking. I will share the recipes and my thinking below.