A little Medieval Cuisine

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  1. 3. A kind of porridge made by boiling hulled wheat in water
  2. 6. Spiced and sweetened wine, either red or white or both and typically drunk at the end of a meal with wafers
  3. 8. One of a rhizome of plants in the ginger family Zingiberaceae
  4. 10. Another name for a wild plum typically found in hedgerows of Britain
  5. 11. A spice also called Syzygium aromaticum
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  1. 1. A spice also called Crocus sativus
  2. 2. A spice also called Hyssopus officinalis
  3. 4. A perennial herb native to parts of Britain, but which was also cultivated there up to the seventeenth century and used for hot relishes
  4. 5. A spice also called Alpinia officinarum
  5. 7. Berries from Indonesia. Used much like pepper in both savory and sweet dishes
  6. 9. A hot, thickened drink, sometimes incorporating wine or ale. Also a type of sauce
  7. 12. Vital for food preservation, became vital to medieval economies