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Exploring Medieval Cuisine: A Dive into Makké from The Forme of Cury

In contemporary discourse about food history, the diet of medieval peasants often eludes modern understanding. But today, we will unravel this mystery by exploring a dish from the well-known medieval cookbook, The Forme of Cury, which was compiled for King Richard II. One particularly interesting recipe we will delve into is for a dish called makké, a simple combination of beans and fried onions, a staple of peasant fare.

The Ingredients of Makké: A Simple Dish

Makké can be understood as an embodiment of hearty, rural sustenance, featuring basic ingredients accessible to those of lower socio-economic status. This dish consists of: