Fats and Oils

The medieval cook had a far smaller selection of oils than the modern cook. As a result, the use of animal fats in medieval cooking was far greater than in modern cooking.

Almond Oil

• Almonds, as well as the oil pressed from them, were well known in Greece and Italy long before the Christian era.

Beef Fat

• Beef fat was used primarily for soap and candle making during the Middle Ages.
• Only occasionally is it mentioned in relation to cooking.

Chicken Fat

• Chicken fat is "traditionally" used in Jewish cooking.
• Some evidence indicates that the tradition goes back as far as the Middle Ages and maybe beyond.

Lard

• Lard was a commonly used shortening and frying fat during the Middle Ages.
• Crisco or generic equivalent makes a good substitute if you do not use pork products.

Olive Oil

• Olive oil was a common cooking oil in Greek and Roman times.
• It dropped out of common use in much of Western Europe after the fall of Rome and did not return to common use until well into the 18^th century.

Sesame Seed Oil

• Sesame seed oil was a common cooking oil in medieval Middle Eastern food.
• It was not, however, a common cooking oil in medieval Europe.

Walnut Oil

• Walnut oil was commonly used in medieval Europe but only as a painting medium and a finish for wooden items.

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