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Monk's Modern Medieval Cuisine

Medieval food for modern food lovers

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Monthly Archives: January 2021

Language of cookery 6: Capons and “quinces”

What have egg yolks and quinces to do with one another? Follow Dr Monk as he looks at 3 fourteenth-century recipes for a capon dish.

Posted byChristopher MonkJanuary 7, 2021January 7, 2021Posted inLanguage of cookery, Recipes, ResearchTags:medieval food3 Comments on Language of cookery 6: Capons and “quinces”

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