Image: ‘Galentyne’, recipe 136, Fourme of Cury. John Rylands Library, MS English 7, folio 67r.
This is a bonus for my “yevers”, i.e. my Premium Content subscribers. It’s the entry for ‘galentine’ in my medieval culinary glossary. It complements the entry for jelly, which is available to everyone.
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MONK'S MODERN MEDIEVAL CUISINE 
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