Coming Up

Posted byChristopher MonkPosted inProjects

Hello everyone,

First, I would like to apologise for the relative inactivity on my website over the last couple of months. Unfortunately, as well as having to fulfill some obligations on a project with Rochester Cathedral (an exhibition which did include a food history element, see image below), I’ve been struggling with health problems.

Beauty and the Beasts exhibition case showing the types of food the monks of Rochester priory would have eaten.© 2023 Jacob Scott. I worked as the primary consultant for the exhibition in the Rochester Cathedral Crypt. The exhibition explored how animals were central to the life of the Benedictine monks of the medieval cathedral priory.

I haven’t yet received a diagnosis, though some things have been ruled out through blood tests. I’ve spoken to my doctor today and am expecting a referral to the neurology department of a local hospital, so hopefully things can move forward and soon I will be feeling well enough to devote more time to my website and YouTube channel.

Projects

I do have a couple of things that I hope to get finished or done over the coming weeks. For my Premium Content subscribers, I have a new 20 minute video almost ready. This is the second in my Roasting series, where I explore the topic of roasting whilst taking a detailed look at the script and vocabulary of the Fourme of Cury manuscript. The recipe being explored in detail is for the dish Cocagrys (Cock-n-pig); you can see the image of the title at the top of the page (Manchester, John Rylands Library, English MS 7, folio 81v).

An ape turns a spit. London, British Library, Stowe MS 17, f. 176r.

I plan to develop a medieval recipe using apples that I’ve grown myself. So I will be creating in my kitchen the dish Appulmoy. Here’s my edition and translation of the recipe as it appears in the John Rylands Library version of Fourme of Cury:

Appulmoy

Tak applen & seeþ hem in water; drawe hem þorow a straynour; tak almaund mylke & hony & flour of rys, safroun & poudour fort & salt, & seeþ it stondyng.

Apple pudding

Take apples and simmer them in water; draw them through a strainer; take almond milk and honey and rice flour, saffron and powder fort and salt, and simmer it until very thick.

I think this is going to be a delicious apple-based rice pudding, and the key to its success will be getting the spicing right. I will post the recipe as soon as I can.

Apples from my garden. © 2023 Christopher Monk

So, health permitting, I will have something soon for you all. Thank you for your patience.

Christopher

Published by Christopher Monk

Dr Christopher Monk is creating Modern Medieval Cuisine

15 thoughts on “Coming Up”

    1. Thank you, Jon. It’s very frustrating but I do need to get on top of the health issue. It was fun doing the exhibition. I did also manage a public talk in Rochester Cathedral trying to raise sponsorship for the most important manuscript in the cathedral’s care, Textus Roffensis.

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  4. So sorry to hear about the health issues. Hope you will be able to get answers soon. Talking from own experience I know how challenging this can be. Looking forward to trying out this apple dish. Interesting combination of spices.

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  6. Hi Christopher – So sorry to hear you’ve not been well. Hopefully the next round of tests will lead to a clear diagnosis.

    In the meantime, I’m really looking forward to the Appulmoy recipe, sounds like it should be right up my street!

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