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MONK'S MODERN MEDIEVAL CUISINE

Medieval food for modern food lovers

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Monthly Archives: October 2022

More on brains: a 15th-century recipe for calves’ or pigs’ brains

More on English medieval recipes that use brains. This “new” recipe is remarkably similar to modern day dishes using brains and eggs.

Posted byChristopher MonkOctober 29, 2022October 29, 2022Posted inFood history, OffalTags:medieval cookery, medieval food10 Comments on More on brains: a 15th-century recipe for calves’ or pigs’ brains

Medieval cheescake for a happy birthday

I love getting feedback from folk who try out one of my recipes. Here’s what Irys and Teal thought of Sambocade, the earliest cheesecake in England.

Posted byChristopher MonkOctober 14, 2022Posted inFeedback, RecipesTags:Fourme of Cury, medieval cookeryLeave a comment on Medieval cheescake for a happy birthday

Language of Cookery 9: From brawn to brains

Did King Richard II have pig’s brain on the household menu? What’s the evidence for medieval English folk consuming animal brains?

Posted byChristopher MonkOctober 8, 2022October 26, 2022Posted inFood history, Language of cookery, Offal17 Comments on Language of Cookery 9: From brawn to brains

Transatlantic History Ramblings

Listen in to Brian and Lauren’s Transatlantic History Ramblings podcast as they quiz me on medieval food history, and interrogate Ray, my recipe guinea pig, on what he really thinks about my modern medieval cuisine.

Posted byChristopher MonkOctober 2, 2022Posted inFood history, PodcastTags:Podcast interviewLeave a comment on Transatlantic History Ramblings

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