Did Richard II of England really eat turnip pottage?
In this post, I provide: a potted history of the turnip in medieval England; several reasons why Richard II would have eaten turnip pottage; a translation of the first English recipe of turnip pottage; and my own, new recipe based on this.
This is a wonderful Christmas drink! You’ll fine my easy-to-follow, modern-medieval recipe, based on one from the early fifteenth-century.
An update on my health.
Who would have thought that the subject of medieval raisins would be so complex? In this post, I explore the use of ‘great raisins’ in Richard II’s cookery book, and ask if we can identify them.
In revisiting an old edited title of a medieval recipe, I end up exploring how a recipe for a fruit and fish pie might actually make good culinary sense.
My re-blog of the latest post on The Early English Bread Project website I don’t often re-blog others’ posts but I particularly enjoyed this post, and I think the project about bread in early medieval England is really important. In the early Middle Ages, the preparation of bread was women’s domain. And as in otherContinue reading “The Deep History of Women and Bread: Part 2: Bread Magic”
Here’s my modern English translation of a Middle English translation of a Latin text on cheesemaking. Fascinating!
Following on from my post on young cheese, here’s my experiment in reproducing the medieval English recipe that used this marvellous ingredient.
Herbs baked in a pie! Who’d’ve thought it?
Continuing the series on rarely mentioned ingredients, this time the llight is shone onto ‘tender chese’.
MONK'S MODERN MEDIEVAL CUISINE 