Hello medievalists and food lovers! Back in March, I took the recipe sauge yfarced — literally, ‘stuffed sage’— from Forme of Cury (King Richard II’s 14th-century cookery book) and brought it to the development stage. The result was pretty scrumptious. In essence this is my version of a medieval snack: spicy pork balls coated in fresh sage … Continue reading What is powder fort?
Hello medieval-minded food lovers. Today, I’m talking about a lovely, light poached chicken dish I made recently, and particularly about the spicy magic that lifts the dish: powder douce. Powder douce (poudre douce, powdour douce) is a spice mix that was used in many of the recipes of King Richard II’s household. ‘Cast thereon powder … Continue reading Sprinkle on a little spicy magic
I’ve been putting theory into practice, experimenting with different recipes for making medieval ‘paste’, the stuff which medieval cooks used for making pastries, from baked tarts and pies to fried crispels and fritters. In this post, I report back on my experiments to make authentic medieval pastry, using both egg yolk paste and whole egg … Continue reading Medieval pastry: experimentation
When I was a teenager studying cookery at high school, there was always one thing I could depend on: my short crust pastry! My meringues might have cracked and wept, and my ‘fatless’ sponges often were in need of a little elevation, but my pastry was to die for. Just the right melt-in-your-mouth, biscuity moreishness. … Continue reading The problem with pastry
Thank you for joining me here on Monk’s Modern Medieval Cuisine. Over the coming months I will be showcasing recipes from King Richard II’s cookery book, known as Forme of Cury (Method of Cookery). This is part of a project to bring medieval food to modern food-lovers. I’ll be talking about medieval ingredients and methods, … Continue reading Hello and welcome