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Author Topic: Medieval tastes in vinegar? Bob Hurley Member Member # 58 posted 05-08-2001 06:36 AM                I was rereading Gwen's "boyled perche" recipe, and it dawned on me that I did not know what type vinegar was used as dressing. There being such a tremendous difference in taste between balsalmic, apple cider, white wine, rice, American red wine vinegar and Italian red wine vinegar, which was/were common in period? Registered: Oct 2000  |  IP: Logged Nikki Member Member # 27 posted 05-08-2001 06:11 PM                   This doesn't really answer the question, but there was a note in "Fast Food and Urban Living Standards in Medieval England" by Martha Carlin (from Food and Eating in Medieval Europe, isbn 1-85285-148-1) that in Colchester in 1301, there were 2 sellers of mustard (only) and one seller of vinegar (only). by only, i mean 'only vinegar'. so i guess vinegar was pretty popular! (and mustard even more so?!) Registered: May 2000  |  IP: Logged

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