Caudel ferry Tak flour of payndemayn and gode wyne & drawe it togyder; do þerto a grete quantite of sugur cypre or hony clarified, & do per to safroun; boyle hit & whan it is yboyled alye it up with ȝolkes of ayroun & do þerto salt & messe hit forth, and lay þeron sugurContinue reading “Experiment: Spiced caudel”
Monthly Archives: October 2019
Language of cookery 1: shifting meanings
As I work my way through translating the recipes of Forme of Cury, Richard II’s official cookery book, I sometimes come across words that have shifted in meaning from how they were originally used. In this first of a series of ‘Language of cookery’ notes, I take a look at one of these words: smiten.Continue reading “Language of cookery 1: shifting meanings”
Herbs in early England
Hello everyone! This is just to let you know I’ve written a new blog post on my mother website, The Medieval Monk, about the use of herbs in early England before the Norman Conquest (1066). I take as the basis for the piece Erbolate, a recipe using eleven herbs found in Forme of Cury, RichardContinue reading “Herbs in early England”
MONK'S MODERN MEDIEVAL CUISINE 