Medieval Cooking for Vampires (Beginners Part 3)


While I’m not in favour of advocating fast food for humans, this culinary concept is not always a negative one.

Reading up upon medieval spells and remedies I was surprised to learn a medieval person’s diet was actually quite different from what I thought it would be. Far from all the yummy ham, capons, chickens and roasted piglets we see King Arthur, his knights and Queen Guinevere consume in the BBC’s Merlin series, most medieval people didn’t eat meat very often and getting a protein rich diet would have been quite rare for an average girl like Willow the Vampire.

Cooking lessons for humans would have been very different from today. For a start, carrots were either white or purple but not orange (not introduced until 17th century), no doubt pretty confusing for colour-blind witches and warlocks at the time. How do you tell such ingredients apart from radishes or mandrake?

Parsnips, onions, turnips (of Blackadder’s Baldric fame), apples, wild garlic, watercress, cabbage, beetroot, leeks, beans, eel and various cheap dried meats would augment a meagre diet that consisted mostly of “gruel” type broth made from barley, acorns, rye or buck wheat.

Even in the 10th century, a full four centuries after Arthur had first complained to Merlin about the outrageous practice of serving salad to his meat-loving king, bread as a daily household ingredient was relatively rare – grinding wheat was time-consuming labour for women and in any event, most households were grindingly poor.

Health issues in general were addressed with a haphazard approach. If it didn’t kill you and you survived the cure, the “healer” would be set up for life and make a good living. If you died, the healer was probably going to die too – at the stake, accused of sorcery! The remedy might not actually do you any good, but survival often depended on faith rather than the physician’s skill. With regard to food production, a medieval Vampire Council was particularly concerned about the high death rate among human infants and their mothers.

Caesarean births were surprisingly common – although the mother rarely survived. The method was mainly applied to save the child so it could receive baptism before death occurred. The understanding of conception was still a rather muddled affair and some bewildering, often occult remedies existed to help childless couples. Childbirth in general was a risky and confusing issue in medieval times:

Charm One: “To make a woman pregnant give to drink in wine a hares rumnet (NB: they probably meant rennet) by weight of four pennies to the woman from a female hare, the man from a male hare and then let them do their concubitus and after that let them forbear; then quickly she will be pregnant and for meat she shall for some time use mushrooms and, instead of a bath, smearing (NB: anointing with oils), wonderfully she will be pregnant.”

It seems hares were generally associated with fertility – personally, I suspect the consumption of wine might have done the trick…although the stink resulting from not washing might be rather counterproductive (pardon the pun). Hare’s tonic aiming to produce a male child consisted of a dried hare’s belly being shredded and then eaten by both partners, washed down with a drink.

Charm Two (for women whose foetus is found to be dead): “The woman who may have a dead bairn (child) in her inwards, if she drinketh wolf’s milk mingled with wine and honey in like quantities, soon it healeth.” An alternative method was to use the heart of a hare which, dried and pounded to a pulp, was mixed with frankincense dust and presumably also washed down with wine. In either case, the woman was more likely to die than be cured.

United Kingdom

United Kingdom (Photo credit: Wikipedia)

Charm Three (for women who lost children early in infancy): “Let the woman who cannot bring her child to maturity go to the barrow of a deceased man, and step thrice over the barrow, and then thrice say these words:

May this be my boot

Of the loathsome late birth

May this be my boot

Of the heavy swart birth

May this be my boot

Of the loathsome lame birth.”

All manner of bizarre remedies existed for ear problems, bladder troubles, chapped lips in winter or year round baldness among men. I particularly like the recipe for getting rid off dandruff by mixing watercress with goose fat and smearing it on one’s head…I also like the advice, how to get rid of insects in one’s ears:

Collect the juice of green earth gall, or juice of horehound, or juice of wormwood, whatsoever of these you choose. Pour the juice into the ear, this will draw the worm out. If there’s dinning (NB: buzzing) in the ears, take oil, apply on to ewes wool, and when going to bed close up the ear with the wool. Remove it on waking.

Don’t you just love the last instruction? You can just imagine dozens of medieval peasants shouting at each other, because they’d stuffed their ears with ewe’s wool and forgot to remove their worm remedy).

Bladder troubles and kidney stones were cured by Dwarf dwosle or Pennyroula, which was pounded and mixed with two draughts of wine. The sufferer would drink this stuff and any stones the sufferer might have would be “forced out” and the healing process would begin in a matter of days.

Male baldness, an affliction the medieval Brit seems to have been particularly cursed with (no change to today’s specimen), was apparently treated with the juice of nasturtium and watercress. Bizarrely, this concoction was not smeared on the balding head, but on the man’s nose…which finally explains why men over forty have such an abundance of nasal hair.

These latter three remedies were excerpts from  Leechdoms, Wortcunning and Starcraft of Early England, collected and edited by Revd Oswald Cockayne in London 1864 (fragments republished in Harriet O’Brien’s book “Queen Emma and the Vikings”, Bloomsbury 2005, where above charms also appear. NB: Revd “Cockayne” was cearly an early advocate of drugs, who had a sense of humour).

Reading about the diet and remedies prevailing in medieval households, I began to wonder, how vampires substituted their meagre pickings. Blood would not have been as nourishing as in later centuries, when vampires like Buffy’s Angel, Drusilla or Spike thrived in Sunnydale.

Trade paperback cover of Buffy: Season Eight V...

Trade paperback cover of Buffy: Season Eight Volume One, written by Joss Whedon. (Photo credit: Wikipedia)

Fifteen years on from Joss Whedon’s Buffy the Vampire Slayer bloodsuckers have reason to complain about their diet once more, given the high fat, sugar, salt and protein content in human blood. Human fast food outlets and lonely microwave meals in front of the TV are to blame, but humans themselves are not responsible for the introduction of a fast food concept. Vampires might loathe to admit this, but obesity among the fanged community today goes back to a time, when an early medieval Vampire Council introduced a new concept to change their fellow fanged ones’ culinary experience.

Early medieval bloodsuckers were endlessly complaining about the scarcity of decent food. Firstly, because there weren’t enough humans around in a largely rural landscape, which meant the gap between meals could be rather long and secondly, because medieval human blood wasn’t very nutritious and it took several kills to get a satisfactory meal.

Later in the 10th century, when England had been fully Christianized, a network of nunneries and cloisters was erected across the country, a development greatly supported by the Vampire Council. Feasting became much easier and, as far as vampires were concerned, the concept of fast food chains was born.

Just knock at a cloister door, pretend you’re a pilgrim and hey presto, you get an instant meal in the shape of some delicious young novice or a Mother Superior showing off the whiteness of her wimple and the crispness of her neck.

International fast fang outlets such as “Murder King”, “MacDrainers” and “Starsucks” were created to cater for the travelling vampire in a hurry. This revolutionary concept made it possible for fanged communities to cover vast distances without worrying where to get their next meal (“Mine’s a double nun with French friar to go. Hold the garlic and relic bones. Extra mustard, if you please”).

The introduction of fast fang outlets helped to preserve vampires to this day. It explains, how 19th century vampires reached Sunnydale in California and later established a colony in Los Angeles, close to Angel’s old hotel.

(animation source: heathersanimations.com, photographs of Llandaff cemetry & Cathedral by Maria Thermann, Buffy book cover photo credit Wikipedia)

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