Two of the more interesting pages I have run across are the Medieval Cookery page and the Gode Cookery page. Apparently, one thing ubiquitous in English cultures (and perhaps more broadly - I have not investigated) is the existence of cookbooks. Some Nutritional anthropologist would no doubt have more to say on this score.
For your own edification and entertainment, I recommend at least a cursory perusal of the above pages. For a preview...
Puddyng of purpaysse
PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic
DESCRIPTION: Stuffed porpoise stomach
ORIGINAL RECIPE:
.xl. Puddyng of purpaysse. Take þe Blode of hym, & þe grece of hym self, & Ote-mele, & Salt, & Pepir, & Gyngere, & melle þese to-gederys wel, & þan putte þis in þe Gutte of þe purays, & þan lat it seþe esyli, & not hard, a good whylys; & þan take hym vppe, & broyle hym a lytil, & þan serue forth.
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