Hildegard's Seasonal Desserts: 20 Medieval Sweet Delights Through the Year
Hildegard's Seasonal Desserts: 20 Medieval Sweet Delights Through the Year
Celebrating the seasons with desserts inspired from the 12th-century mystic and healer
In Hildegard of Bingen's holistic approach to health, she emphasized eating seasonal fruits and vegetables, believing they were placed on earth by nature to feed us at specific times and compensate for the body's disequilibrium caused by seasonal climates. As she wisely taught: "If we eat food out-of-season, we risk health problems and an upset in the delicate balance of life forces."
This philosophy extends beautifully to desserts, where each season offers its own treasures for creating sweet endings that nourish both body and soul. Here are 20 inspired desserts organized by season, showcasing the incredible variety of medieval treats that align with nature's rhythms.
SPRING: Awakening Sweetness (5 Desserts + Dandelion Wine)
Spring brings renewal, tender greens, and the first blossoms of the year. Hildegard saw spring as a time when "the mild air which after winter is beginning to warm up" creates perfect conditions for certain healing plants.
1. Lavender-Almond Sweetmeats
These delicate confections capture spring's floral essence perfectly.
Ingredients:
7 oz almond paste (canned works well)
1/4 cup lavender flowers, crushed
1/4 cup ground almonds
1/2 tsp grated orange zest
Finely granulated sugar for rolling
Instructions:
Combine almond paste and crushed lavender flowers in a bowl, mixing thoroughly
Form the mixture into 3/4-inch balls
In a separate dish, combine ground almonds and orange zest
Roll each ball first in the almond-zest mixture, then in granulated sugar
Refrigerate until firm
Hildegard's Wisdom: Lavender provides "pure knowledge and a clear understanding" while almonds "fill the brain and give the correct color to one's face."
2. Homemade Cream Cheese with Honey
A simple, fresh dessert perfect for spring's lightness.
Ingredients:
2 cups tepid milk
1 tsp rennet
1 tsp licorice powder
Honey for drizzling
Fresh spring violets for garnish (optional)
Instructions:
Ensure your mixing bowl is at room temperature
Mix tepid milk with rennet and licorice powder
Place in a warm, draft-free spot for several hours until the mixture forms curds
When you see a solid ball (curd) suspended in liquid (whey), remove the curd
Drain well and refrigerate
Serve with honey drizzled on top and violets if available
Where to Find Rennet: Available at cheese-making supply stores, health food stores, or online. Vegetable rennet is also available for vegetarians.
Hildegard's Note: This fresh cheese embodies moderation and can be served as a spread or simple dessert.
3. Angelica Ice Cream
This ethereal dessert celebrates spring's aromatic herbs.
Ingredients:
4 eggs, separated
3/4 cup brown sugar
Zest of 1 lemon
1 cup heavy cream
2 tbsp angelica liqueur (or substitute with a drop of anise extract)
Instructions:
Beat egg yolks with brown sugar until creamy
Add lemon zest, cream, and angelica liqueur
In a separate bowl, beat egg whites until stiff peaks form
Gently fold beaten whites into yolk mixture until well combined
Pour into an ice-cream maker and freeze according to manufacturer's instructions
No Ice Cream Maker? Pour mixture into a shallow metal pan, freeze for 45 minutes, then whisk vigorously to break up ice crystals. Repeat this process 2-3 times until smooth and frozen.
Medieval Touch: Angelica was considered a powerful protective herb in medieval times, often worn as an amulet against plague.
4. Almond Meringues
Light as spring air, these meringues melt on the tongue.
Ingredients:
4 egg whites
1 cup brown sugar (or use half white, half brown)
1/2 cup finely ground almonds
1/2 tsp licorice powder
Pinch of salt
Instructions:
Preheat oven to 250°F
Beat egg whites with salt until soft peaks form
Gradually add sugar, beating until stiff and glossy
Gently fold in ground almonds and licorice powder
Pipe or spoon onto parchment-lined baking sheets
Bake for 60-90 minutes until dry and crisp
Turn off oven and let meringues cool inside
Serving Suggestion: Serve with fresh spring berries or herb-infused whipped cream.
5. Violet Honey Cakes
Small, delicate cakes celebrating spring's first flowers.
Ingredients:
1 cup spelt flour
1/2 cup brown sugar
2 eggs
1/4 cup melted butter
1/4 cup honey
1 tbsp dried violets (or 2 tbsp fresh)
1/2 tsp baking powder
Pinch of salt
Instructions:
Preheat oven to 350°F
Mix flour, baking powder, and salt
Beat eggs with sugar until light and fluffy
Add honey and melted butter
Fold in dry ingredients and violets
Pour into small muffin tins or a small cake pan
Bake 15-20 minutes for small cakes, 25-30 for larger
Hildegard's Teaching: "Violets, when drunk, purify bilious humors" and "brighten and heal the eyes."
SPRING DRINK: Dandelion Wine (Fermented)
A true fermented wine capturing the essence of spring meadows.
Ingredients:
1 gallon dandelion flowers (about 4 quarts, packed, without stems or green parts)
1 gallon boiling water
3 lbs honey (or 3 lbs brown sugar for modern convenience)
2 oranges, zest and juice
2 lemons, zest and juice
1 packet wine yeast (or 1 tbsp bread yeast)
1 tsp yeast nutrient (optional but recommended)
1 lb raisins, chopped (optional, adds body)
Instructions:
Carefully remove ALL green parts from dandelion flowers (they're very bitter)
Place flowers in a large crock or food-grade bucket
Pour boiling water over flowers and let steep 3 days, stirring daily
Strain liquid through cheesecloth, squeezing flowers to extract all liquid
Add honey (or sugar), orange and lemon zest and juice to the liquid
Heat gently until honey dissolves, then let cool to lukewarm (70-75°F)
Add yeast (and nutrient if using) when liquid is lukewarm
Add chopped raisins if using
Cover with cloth and let ferment in a warm place for 7-10 days, stirring daily
Strain into a gallon jug or demijohn, fit with an airlock
Let ferment 2-3 months until bubbling stops
Rack into clean bottles and age at least 6 months before drinking
Best after 1 year
Historical Note: In Hildegard's time, honey was the primary sweetener. The English name "dandelion" comes from the French "dent de lion" (tooth of the lion), referring to the deeply indented leaf shape. Medieval spring wines were made from the first flowers of the season using honey from monastery hives.
Modern Note: This recipe requires proper fermentation equipment. Brown sugar is offered as a modern convenience, but honey creates a more authentic medieval flavor and was what Hildegard would have used.
SUMMER: Sun-Ripened Abundance (5 Desserts + Nut Wine)
Summer brings the height of fruit season, when Hildegard's beloved apples, pears, and berries ripen under the strong dew and warm sun. According to her, "apples grow from dew when it is strong, namely from the first sleep of the night until day is nearly breaking."
6. Fresh Fig Pie
A celebration of summer's luscious figs.
Ingredients:
1 lb fresh figs, peeled and cut into strips
1 baked pie shell (use spelt flour if possible, or store-bought)
2 cups crème pâtissière (pastry cream - recipe below)
Cinnamon for sprinkling
Honey for drizzling
Note: Make sure your pie shell is fully pre-baked and cooled before assembling this pie.
For the Crème Pâtissière:
2 cups whole milk
1/3 cup brown sugar
1/2 cup spelt flour
3 egg yolks
1 tsp vanilla
Instructions for Pastry Cream:
Combine egg yolks with flour, vanilla, and a little milk
Bring remaining milk and brown sugar to a boil
Whisking constantly, carefully pour boiling mixture over egg mixture
Return to low heat and cook, stirring constantly, until thick
Do not let it boil
Assembly:
Season the crème pâtissière with cinnamon
Pour into baked pie shell
Arrange fresh fig strips on top
Drizzle with honey
Bake at 325°F for 5 minutes, then broil for 3 minutes to caramelize
Fig Lore: In India, the fig tree bark treats skin diseases, and the tree is considered sacred to Hindus and Buddhists, representing knowledge and enlightenment.
7. Indian-Style Apples (Served Cold as Dessert)
This exotic preparation shows the global reach of medieval spice trade.
Ingredients:
1 tbsp vegetable oil
5 whole cloves
1 tsp each: freshly grated ginger, cinnamon, fenugreek
1 small hot pepper, halved, seeded, and sliced
2 lbs (6 medium) apples, peeled and chopped
1 tsp each: galingale, licorice powder
3/4 cup water
3/4 cup brown sugar
Instructions:
Heat oil in frying pan and sauté cloves, ginger, cinnamon, fenugreek, and pepper
Add chopped apples, galingale, and licorice powder
Cook for a few minutes
Add water and boil for 5 minutes
Reduce heat and simmer 12 minutes, watching that apples don't stick
Add sugar and simmer until mixture gels
Chill before serving as a cold dessert
Hildegard's Apple Wisdom: "Apples are good for healthy people to eat raw, since they are ripened by the strong dew."
8. Blackberry Jelly Roll
Summer berries meet delicate sponge cake.
Ingredients:
For the Sponge:
3 eggs, separated
1/2 cup brown sugar
1 cup spelt flour
Confectioners' sugar for sprinkling
For the Filling:
Fresh blackberry jam (recipe below) or 1 cup prepared jam
Blackberry Jam:
Ripe blackberries
Brown sugar (90% of juice volume)
Juice of 1 lemon
Instructions for Cake:
Beat egg yolks with sugar until creamy
Add flour and mix well
Beat egg whites until stiff and fold into yolk mixture
Pour onto buttered parchment-lined rectangular baking sheet
Bake at 350°F for 8-10 minutes
Immediately turn onto sugar-dusted cloth
Remove paper, spread with jam, and roll while still warm
Refrigerate before serving
Instructions for Jam:
Measure fruit and add 1/2 cup water per quart
Boil and mash fruit
Strain through cheesecloth
Return juice to pot with sugar and lemon juice
Boil 20-30 minutes until thick
9. Pear Cake
Perfect for late summer pears beginning to ripen.
Ingredients:
3 eggs
1 tbsp water
3/4 cup spelt flour
3/4 cup brown sugar (divided)
3 tbsp oil
Pinch of salt
1 tsp baking powder
1 lb (3 medium) ripe pears, peeled and cut into eighths
1/3 cup butter
1 tsp vanilla
1 tsp cinnamon
Pinch of licorice powder
Instructions:
Beat 1 egg with water, 1/2 cup brown sugar, flour, oil, salt, and baking powder
Pour into large buttered pie plate
Arrange pear slices on top
Bake 25-30 minutes at 400°F
Meanwhile, melt butter with remaining 1/4 cup sugar and 2 eggs
Add cinnamon, vanilla, and licorice powder
Simmer until thickened
Pour sauce over partially baked cake
Return to oven and bake additional 20-25 minutes at 350°F
Medieval Wisdom: "Just as the liver is stronger and more useful than the lungs, so the pear is to the apple."
10. Gooseberry Jelly Tart
Tart summer berries in a sweet shell.
Ingredients:
Gooseberries (fresh or preserved) OR 1-2 cups prepared gooseberry jelly/preserves
Water
Brown sugar
1 pre-baked tart shell
For Homemade Jelly:
Remove gooseberries from stems with a fork and rinse
Measure fruit and add 1/2 cup water per quart
Cook a few minutes, stirring and mashing with fork
Strain through cheesecloth, squeezing well
Measure juice and add equal amount of dissolved sugar
Cook until thickened, removing foam
Pour into hot sterilized jars or use immediately
Assembly: Pour still-warm jelly into pre-baked tart shell and chill until set. Serve with whipped cream or homemade cream cheese.
SUMMER DRINK: Nut Wine (June Harvest)
A traditional fermented wine made from young summer nuts.
Ingredients:
25 young walnuts or hazelnuts, cut into quarters (about 3-4 oz total, picked in mid-June)
5 quarts (20 cups) red wine
1 quart (4 cups) brandy
2 lbs honey (or 5 cups brown sugar for modern convenience)
Instructions:
Pick the nuts around the middle of June when they're still green and tender
Ensure they have a green, milky flavor when cut
Quarter the nuts and place in a large crock or glass container
Pour wine and brandy over the nuts
Cover and let soak for 1 month, stirring occasionally
After 1 month, remove 1 quart (4 cups) of the liquid
Warm slightly and dissolve the honey (or sugar) completely in this liquid
Pour the sweetened liquid back into the main mixture
Cover and let sit for 3 more months (4 months total)
Filter through cheesecloth into clean bottles
Cork and age at least 2 more months before drinking
Best after 6 months to 1 year
Medieval Wisdom: In the Middle Ages, divining rods made of hazelwood were used to find hidden treasure and unseen streams of water. Young nuts harvested in June capture the full vitality of summer's growth. Monastery kitchens would have used honey from their own hives to sweeten such wines.
Historical Accuracy: Hildegard would have used honey, not brown sugar. The honey creates a smoother, more complex flavor that improves with age.
Safety Note: Use only food-grade containers and ensure nuts are from unsprayed trees.
AUTUMN: Harvest Treasures (5 Desserts + Quince Liqueur)
Autumn brings the richness of the harvest—quinces, apples, chestnuts, and nuts. Hildegard particularly valued chestnuts, calling them "very hot but having great power mixed with that heat, symbolizing discretion."
11. Quince Pie
The queen of autumn fruits in a warming pie.
Ingredients:
5 quinces, peeled and sliced
Juice of 1 lemon
1 baked pie shell
2 eggs
2 cups milk
1/3 cup brown sugar
1/2 tsp licorice powder
Cinnamon for sprinkling
Instructions:
Prepare quinces and sprinkle with lemon juice
Place quince slices in bottom of baked pie shell
Beat eggs with milk, brown sugar, and licorice powder
Pour over quince slices
Sprinkle with cinnamon
Bake at 375°F for 40-50 minutes
Can be served hot or cold
Glaze with quince jelly if desired
Quince Lore: Nicholas Culpeper's The English Physitian (1652) claims that dreaming of quinces foretells good luck, and raw quince juice is an antidote to deadly poison!
12. Chestnut Soufflé
A spectacular autumn dessert showcasing the noble chestnut.
Ingredients:
2 lbs chestnuts, peeled
Milk for cooking
1 vanilla bean, slit
1/2 cup butter
3/4 cup brown sugar
6 eggs, separated
Instructions:
Cook chestnuts in milk with vanilla bean for 45 minutes
Drain (discard milk) and remove vanilla bean
Purée chestnuts
Add butter, brown sugar, and egg yolks, beating well
Beat egg whites until stiff
Carefully fold whites into chestnut mixture
Pour into buttered soufflé dish (no more than 2/3 full)
Tie a waxed paper collar around dish if needed
Bake in bain-marie at 375°F for 40 minutes
Serve immediately with sweetened whipped cream or a simple sauce made by warming cream with honey, brandy, and a pinch of licorice powder
Historical Note: Vanilla is a New World ingredient. For authenticity, omit the vanilla bean or substitute with a cinnamon stick during cooking.
Hildegard's Teaching: "The fruit of the chestnut is useful against any weakness found in mankind. It is food for the brain, strengthens the nerves, and helps get rid of headaches."
13. Apple Cake
Simple, rustic, and perfectly autumnal.
Ingredients:
1 cup spelt flour
3/4 cup brown sugar
1 tsp baking powder
Pinch each of licorice powder and salt
3 eggs
1 tbsp rum
4 apples, peeled and finely chopped
Instructions:
Mix dry ingredients together
Add eggs one at a time, mixing well after each
Add rum
Place chopped apples in bottom of buttered pie plate
Cover with batter
Bake at 325-400°F for 30-45 minutes
Variation: For Country-Style Apple Cake, slice apples instead of chopping, add orange juice to the batter, and glaze with quince or apple jelly when done.
14. Maursois Nut Cake
Rich with autumn's nut harvest.
Ingredients:
2 1/2 cups nuts, finely ground (hazelnuts, walnuts, or mixed)
3/4 cup sugar
2 eggs, beaten
1/2 cup butter, softened
1/2 cup heavy cream
1 tbsp cornstarch
Instructions:
Mix ground nuts with sugar
Add 1 egg and beat until smooth
Add second egg and beat well
Add softened butter, cream, and cornstarch
Mix thoroughly
Bake in flat cake pan for 30 minutes at 325-400°F
This cake is rich and moist—can be eaten as is or poured into a baked pie shell
Medieval Nut Wisdom: Hazelnuts were used to make divining rods for finding hidden treasure and water streams.
15. Pears Stewed in Wine
An elegant autumn dessert showcasing seasonal pears.
Ingredients:
6-8 firm pears, peeled but left whole
2 cups red wine
1 cup brown sugar
1 cinnamon stick
3 whole cloves
1 vanilla bean, split
Zest of 1 orange
Instructions:
Combine wine, sugar, and spices in a pot large enough to hold pears
Bring to a boil, stirring to dissolve sugar
Add pears, reduce heat to simmer
Poach pears 20-30 minutes until tender, turning occasionally
Remove pears and set aside
Reduce poaching liquid by half to create syrup
Serve pears warm or cold with syrup drizzled over
Hildegard's Pear Wisdom: "Cooked pears sometimes oppress one who eats them, since they seek out any rotten matter in him and diminish it, breaking it up. Nevertheless, they give him good digestion."
AUTUMN DRINK: Quince Liqueur
A golden liqueur capturing autumn's essence.
Ingredients:
6 lbs quince fruit, peeled, cored, and grated or finely chopped
2 cups honey (or 2 cups brown sugar for modern convenience)
1 quart (4 cups) vodka or food-grade alcohol (at least 40% ABV)
1 cinnamon stick (optional)
3-4 whole cloves (optional)
Instructions:
Place grated or chopped quince in a large glass jar or crock
Add honey (or sugar) and mix well
Let macerate at room temperature for 24 hours, stirring occasionally to dissolve honey
Add vodka or alcohol and spices if using
Seal jar and store in a cool, dark place
Shake gently every few days for the first week
Let steep for 4-6 weeks minimum (longer is better)
Strain through fine mesh or cheesecloth, pressing to extract all liquid
Filter again through coffee filter if desired for clarity
Bottle and age at least 2-3 more months before drinking
Improves significantly with age - best after 6 months to 1 year
Historical Note: Quinces were highly valued in medieval times. Nicholas Culpeper's The English Physitian (1652) claims that dreaming of quinces foretells good luck! Hildegard would have sweetened this with honey from the monastery's own beehives. This maceration method (fruit + sweetener + alcohol) was the standard approach for medieval fruit liqueurs.
Food Safety Note: This method is much safer than the milk fermentation method found in some old recipes. The alcohol acts as a preservative, and the high sugar/honey content creates an inhospitable environment for harmful bacteria.
Serving: Enjoy as a digestif after autumn meals or use to flavor desserts.
WINTER: Warming Spices & Preserved Delights (5 Desserts + Spiced Wine)
Winter calls for warming spices, dried fruits, and preserved treats. Hildegard understood that winter foods must counteract the cold season's effects on the body.
16. Chilled Chestnut Pudding
A rich, satisfying winter dessert.
Ingredients:
2 lbs chestnuts, peeled (or 2 cups canned chestnut purée)
Milk for cooking (omit if using canned purée)
3/4 cup brown sugar (or honey for authenticity)
9 tbsp butter
1/2 cup brandy
1 1/2 cups caramel sauce (optional - see note below)
For Modern Caramel Sauce (optional):
1/2 lb caramels
1 cup evaporated milk
For Medieval Honey Sauce (more authentic):
1 cup honey
1/2 cup heavy cream
1 tbsp butter
Pinch of cinnamon
Instructions:
If using fresh chestnuts: Cook chestnuts in milk to cover for 45 minutes, drain, and purée If using canned purée: Skip to step 2
Add sugar (or honey), butter, brandy, and sauce (if using) to the purée
Mix well
Refrigerate overnight
Serve cold with additional sauce or whipped cream
For Honey Sauce: Warm honey, cream, butter, and cinnamon together until smooth. Serve warm or cold over pudding.
Chestnut Tip: Canned unsweetened chestnut purée saves enormous time and is available at specialty stores or online.
Historical Note: Caramel sauce made from store-bought caramels is entirely modern. The honey sauce option is more period-appropriate.
Make-Ahead Tip: This dessert actually improves when made a day ahead.
17. Raisin Rum Cake
Perfect for winter celebrations and feast days.
Ingredients:
1 1/4 cups brown sugar
1 cup butter
6 eggs
2 cups spelt flour
1 tsp baking powder
3/4 cup sultana raisins soaked in rum (soak overnight)
1/2 to 1 cup candied fruit (optional)
Zest of 1 lemon
Instructions:
Soak raisins in rum overnight (prepare this the night before baking)
Cream butter and sugar together
Add eggs one at a time, beating well after each
Mix flour and baking powder together
Add to egg-butter mixture
Fold in zest, soaked raisins (with any rum not absorbed), and candied fruit if using
Bake at 450°F for 45 minutes
Remove immediately from pan and cool on rack
Medieval Tradition: This type of rich fruit cake was served at winter feasts and religious celebrations.
18. No-Bake Chocolate Chestnut Balls
Easy winter confections perfect for gifts.
Ingredients:
1 lb chestnuts, cooked, puréed, and cooled (or 1 cup canned unsweetened chestnut purée)
3 tbsp brown sugar
2 tbsp butter
1 tsp vanilla extract
4 oz chocolate, melted
Cocoa powder for rolling
Instructions:
Add butter, sugar, and vanilla to chestnut purée and mix well
Form into small balls
Dip each ball in melted chocolate
Roll in cocoa powder
Refrigerate until firm
Time-Saver: Using canned chestnut purée makes this a true no-cook recipe!
Historical Note: Chocolate is a New World ingredient that Hildegard wouldn't have had. For a more authentic medieval version, roll the chestnut balls in finely ground toasted hazelnuts or almonds mixed with cinnamon instead of chocolate and cocoa.
Gift Presentation: Package in small boxes lined with parchment for lovely winter gifts.
19. Spice Loaf
Warming spices for cold winter days.
Ingredients:
1/2 cup dark honey (buckwheat honey is traditional)
1 rounded tbsp sugar
2 cups spelt flour
1/2 cup hot water
2 tsp anise powder
1/2 tsp mixed spices (equal parts cinnamon, nutmeg, cloves, allspice)
Zest of 1 orange
Instructions:
In a pot, melt honey and sugar in hot water
Add remaining ingredients little by little, mixing well
Pour into buttered loaf pan with cover (or cover tightly with foil)
Bake at 325°F for 90 minutes
Let cool completely before slicing
Serving Suggestion: Serve with butter or cream cheese for breakfast or tea.
20. Stewed Figs in Wine
Dried figs become luxurious in winter wine bath.
Ingredients:
1 lb dried figs
2 cups red wine (use a warming, spiced wine if available)
1/2 tsp each cinnamon and licorice powder
Instructions:
Soak dried figs in wine overnight
Cook mixture until figs are tender
Remove from heat and add spices
Refrigerate
Serve cold with cream or on their own
Winter Variation: Add a cinnamon stick, star anise, and orange peel while cooking for extra warming spice notes.
WINTER DRINK: Spiced Wine (Hypocras)
The quintessential medieval winter drink.
Ingredients:
1 tsp freshly grated ginger
4 cinnamon sticks, broken in thirds
4 cardamom seeds, coarsely ground
1/2 cup honey (or sugar for modern convenience)
1/8 tsp pepper
4 cups red wine
Lemon slices for garnish
Instructions:
Place spices and honey in large pot
Pour in wine
Warm gently over low heat, stirring to dissolve honey (do NOT boil - this drives off alcohol and aromatics)
Once honey is dissolved, remove from heat
Cover and steep for 10-30 minutes
Strain out all whole spices through fine mesh or cheesecloth
Serve warm in goblets or small glass bowls
Garnish each with fresh lemon slice
Can be gently reheated if needed, but never boiled
Historical Note: In the Middle Ages, hypocras was the standard spiced wine served at the end of banquets with digestive wafers and candied almonds. It was often tinted blue with heliotrope flowers and was sweetened with honey, not sugar. The name comes from Hippocrates, the ancient Greek physician. Medieval diners believed it aided digestion and was thought to be an antidote to the plague!
Authenticity: This is one recipe where honey truly makes a difference in flavor—creating a rounder, more mellow sweetness than sugar.
Hildegard's Dessert Philosophy
Throughout these recipes, several of Hildegard's core principles emerge:
1. Seasonal Eating: Each dessert aligns with the season when its ingredients are naturally available, supporting the body's needs during that time of year.
2. Warming and Cooling: Hildegard carefully balanced "hot" and "cold" properties of foods. Notice how winter desserts feature warming spices while summer recipes emphasize cooling fruits.
3. Medicinal Value: Every ingredient serves a purpose beyond taste—almonds strengthen the brain, chestnuts fortify nerves, quinces cheer the spirit.
4. Moderation: Hildegard advocated for discretion in all things, following the Rule of Saint Benedict. These desserts, while sweet, incorporate healthful ingredients and aren't overly indulgent.
5. The Power of Love: As Hildegard taught, "Of all the ingredients used in the recipes in this book, the most important one is love. It is the single most important ingredient in any preparation."
Modern Adaptations & Tips
Honey vs. Brown Sugar - Historical Accuracy: In Hildegard's 12th-century world, honey was the primary sweetener. Refined sugar didn't exist, and even crude imported sugar was extremely expensive and rare. All the fermented beverages (wines and liqueurs) in this collection offer honey as the authentic option, with brown sugar listed as a modern convenience. For the desserts themselves, the medieval cookbook adaptations use brown sugar for ease of measurement and modern baking consistency, but you can substitute honey in most recipes (use about 3/4 cup honey for every 1 cup sugar, and reduce liquid slightly). For the fermented drinks, using honey creates a more authentic medieval flavor.
New World Ingredients: Some recipes include vanilla and chocolate, which weren't available in 12th-century Europe (they came from the Americas). These are modern additions from the adapted cookbook. For maximum authenticity, you can:
Omit vanilla or substitute with rose water, orange blossom water, or extra spices like cinnamon
Skip the chocolate chestnut balls, or make plain chestnut balls rolled in finely ground nuts instead
Spelt Flour: Hildegard's preferred grain is widely available today in health food stores and online. It creates tender, nutty-flavored baked goods.
Licorice Powder: Grind dried licorice root in a spice grinder. It adds subtle sweetness and aids digestion.
Chestnut Purée: Several recipes call for cooked, puréed chestnuts. While you can peel and cook fresh chestnuts (labor-intensive!), canned unsweetened chestnut purée is available at specialty stores and online. This saves enormous time and effort.
Fermented Beverages: The Dandelion Wine, Nut Wine, and Quince Liqueur require proper fermentation vessels, airlocks, and time to age. These are authentic medieval preparations but require patience and basic winemaking equipment. Important: Never boil wine-based drinks (like hypocras) as this drives off alcohol and delicate aromatics—warm gently instead. For liqueurs, the high alcohol content (40%+ ABV) acts as a preservative and makes them safe for long-term aging.
Seasonal Substitutions:
No fresh figs? Use dried figs reconstituted in wine
No quinces? Substitute firm, tart apples or pears
No angelica liqueur? Use a touch of anise extract or fennel seed
No gooseberries? Try red currants or tart plums
Safety Notes:
Always use food-grade alcohol for liqueurs
Bay laurel (Laurus nobilis) only—ornamental laurel is toxic
Elderberries must be cooked; never eat raw
These recipes aren't medical advice; consult healthcare providers for health concerns
Serving Hildegard's Desserts Today
These medieval desserts translate beautifully to modern tables:
Dinner Parties: Impress guests with Chestnut Soufflé or Pears Stewed in Wine
Afternoon Tea: Serve Lavender-Almond Sweetmeats or Spice Loaf
Holiday Gatherings: Feature seasonal drinks like Spiced Wine or Quince Liqueur
Gifts: Package No-Bake Chocolate Chestnut Balls or bottled liqueurs
Everyday Treats: Keep it simple with fresh fruit, honey, and nuts—Hildegard's preferred daily fare
Conclusion: Desserts as Medicine for Body and Soul
Hildegard of Bingen saw no separation between physical health, spiritual wellbeing, and the joy of eating. Her desserts aren't mere indulgences but celebrations of God's creation, honoring the "viriditas"—the greening power—present in all growing things.
As you prepare these recipes, you're participating in a tradition that spans nearly 900 years. You're connecting with a remarkable woman who understood that sweetness, in its proper season and measure, nourishes not just the body but the soul.
In Hildegard's own words: "Eat in faith from the body of God, who is the true medicine, drink in hope from the wine which is the cup of salvation, and be inebriated with love for Our Lord."
May these seasonal desserts bring you joy, health, and connection to the eternal rhythms of nature.
These recipes are adapted from "From Saint Hildegard's Kitchen" by Jany Fournier-Rosset and Hildegard's original writings in "Physica." Always consult with healthcare providers before using foods for medicinal purposes.
Medical Disclaimer: While Hildegard's remedies are fascinating historical documents, these recipes are shared for educational and culinary purposes only. They are not intended to diagnose, treat, cure, or prevent any disease. Always consult with qualified healthcare providers for medical advice.