Today on Tasting History, host Max Miller dives into the unique culinary practices of the Middle Ages during Lent, a period when many Christians abstain from certain foods. Miller shares the fascinating ways medieval chefs navigated dietary restrictions, focusing on a dish called Bruet of Almaynne, a sweet rice porridge made with dates and almond milk.
As the second week of Lent unfolds, many choose to give up various indulgences like chocolate, alcohol, or even popcorn. Historically, during the Middle Ages, fasting was taken very seriously, with strict limitations including a complete avoidance of meat and dairy products throughout Lent. Medieval Christians had to become innovative in the kitchen to cope with these dietary constraints.
Miller introduces almond milk, a popular substitute for animal milk during the Middle Ages. Surprisingly, almond milk served both as a nutritious alternative and a versatile ingredient in various dishes, not just for the poor but also for the wealthy. According to medieval physician Andrew Boorde, almond milk had numerous benefits and was indeed a preferred choice for many meals during fasting periods.
To make almond milk, one combines pulverized almonds, honey, salt, and boiling water. This concoction, after being strained, forms a base for dishes like the Bruet of Almaynne.
The struggle for medieval people during Lent went beyond avoiding dairy; the lack of meat and the over-reliance on fish became a point of frustration. Miller shares a poignant quote from a 15th-century schoolboy who lamented his constant consumption of salted fish, leading to a craving for meat.
This challenge led to some creative (and often humorous) classifications of "fish." Monks tried to categorize various animals—like porpoises, puffins, and even beavers—as fish to allow their consumption during Lent, often stretching definitions to fit dietary needs.
Surprisingly, the concept of mock meats isn’t a modern invention. Medieval cooks also replicated the experience of eating meat using various plant-based ingredients. For example, they crafted salmon strips to resemble bacon and even created "mock eggs" using eggshells filled with almond milk gelatin designed to mimic the look of actual eggs.
The Butter Indulgence
One ingredient that caused particularly significant challenges was butter, a beloved staple in medieval kitchens, especially in France. In an enterprising move, the French Church offered indulgences permitting the consumption of butter during Lent. This practice became lucrative enough for the town of Rouen to build a "Butter Tower" as a testament to its popularity.
Returning to the dish of the day, Miller provides a detailed recipe for making Bruet of Almaynne. The ingredients needed include the almond milk prepared earlier, rice flour, sugar, and dates. The process involves whisking the ingredients together, simmering them until the porridge thickens, and then serving it garnished with chopped dates for added sweetness.
Miller emphasizes how delightful the dish is, comparing it to a warm hug, and encourages viewers to try making it themselves, sharing both satisfaction and history in each bite.
Miller wraps up with an invitation for viewers to engage with the recipe and his channel, expressing enthusiasm for the connection between historical dietary practices and contemporary cooking. The exploration of medieval fasting customs reveals not only the resilience of the human spirit in face of dietary restrictions but also the rich, inventive history of culinary practices that persist today.
Thus, the journey through medieval Lent not only educates us on past traditions but encourages a deeper appreciation for the meals we enjoy, irrespective of our own dining limitations. Whether as a breakfast, lunch, or dessert, Bruet of Almaynne stands as a delicious tribute to the past, ready to be revisited in modern kitchens.
Part 1/7:
Exploring Lent: A Taste of Medieval Cuisine
Today on Tasting History, host Max Miller dives into the unique culinary practices of the Middle Ages during Lent, a period when many Christians abstain from certain foods. Miller shares the fascinating ways medieval chefs navigated dietary restrictions, focusing on a dish called Bruet of Almaynne, a sweet rice porridge made with dates and almond milk.
The Context of Lent: Dietary Restrictions
Part 2/7:
As the second week of Lent unfolds, many choose to give up various indulgences like chocolate, alcohol, or even popcorn. Historically, during the Middle Ages, fasting was taken very seriously, with strict limitations including a complete avoidance of meat and dairy products throughout Lent. Medieval Christians had to become innovative in the kitchen to cope with these dietary constraints.
Almond Milk: A Medieval Innovation
Part 3/7:
Miller introduces almond milk, a popular substitute for animal milk during the Middle Ages. Surprisingly, almond milk served both as a nutritious alternative and a versatile ingredient in various dishes, not just for the poor but also for the wealthy. According to medieval physician Andrew Boorde, almond milk had numerous benefits and was indeed a preferred choice for many meals during fasting periods.
To make almond milk, one combines pulverized almonds, honey, salt, and boiling water. This concoction, after being strained, forms a base for dishes like the Bruet of Almaynne.
The Challenge of Abstaining from Meat
Part 4/7:
The struggle for medieval people during Lent went beyond avoiding dairy; the lack of meat and the over-reliance on fish became a point of frustration. Miller shares a poignant quote from a 15th-century schoolboy who lamented his constant consumption of salted fish, leading to a craving for meat.
This challenge led to some creative (and often humorous) classifications of "fish." Monks tried to categorize various animals—like porpoises, puffins, and even beavers—as fish to allow their consumption during Lent, often stretching definitions to fit dietary needs.
Mock Meats and Creative Cooking
Part 5/7:
Surprisingly, the concept of mock meats isn’t a modern invention. Medieval cooks also replicated the experience of eating meat using various plant-based ingredients. For example, they crafted salmon strips to resemble bacon and even created "mock eggs" using eggshells filled with almond milk gelatin designed to mimic the look of actual eggs.
The Butter Indulgence
One ingredient that caused particularly significant challenges was butter, a beloved staple in medieval kitchens, especially in France. In an enterprising move, the French Church offered indulgences permitting the consumption of butter during Lent. This practice became lucrative enough for the town of Rouen to build a "Butter Tower" as a testament to its popularity.
Creating Bruet of Almaynne in Lente
Part 6/7:
Returning to the dish of the day, Miller provides a detailed recipe for making Bruet of Almaynne. The ingredients needed include the almond milk prepared earlier, rice flour, sugar, and dates. The process involves whisking the ingredients together, simmering them until the porridge thickens, and then serving it garnished with chopped dates for added sweetness.
Miller emphasizes how delightful the dish is, comparing it to a warm hug, and encourages viewers to try making it themselves, sharing both satisfaction and history in each bite.
Conclusion: A Culinary Reflection on Lent
Part 7/7:
Miller wraps up with an invitation for viewers to engage with the recipe and his channel, expressing enthusiasm for the connection between historical dietary practices and contemporary cooking. The exploration of medieval fasting customs reveals not only the resilience of the human spirit in face of dietary restrictions but also the rich, inventive history of culinary practices that persist today.
Thus, the journey through medieval Lent not only educates us on past traditions but encourages a deeper appreciation for the meals we enjoy, irrespective of our own dining limitations. Whether as a breakfast, lunch, or dessert, Bruet of Almaynne stands as a delicious tribute to the past, ready to be revisited in modern kitchens.