Dr Monk looks at a recipe for medieval fried custards and asks, when is lard not lard?
Print off Dr Monk’s fully tested recipe, Tart of Salmon and Greens, based on the recipe from Richard II’s cookery book, Forme of Cury, Crustard of Erbes on a Fysche Day (Tart of Greens on a Fish Day), c. 1390.
You can get the links to all my cookery videos here. I hope you enjoy the latest one: a very tasty treat for those days of the week when you’re meant to be fasting!
More information about the John Rylands Library version of Forme of Cury… and a theory about who may have commissioned the copying of the text into the British Library roll.
Dr Monk reads Capouns in Councy (Capons in Quince Sauce) from Forme of Cury, along with his translation.
Fully tested recipe for Peerus in Confyt (Pears in Syrup) based on Richard II’s Forme of Cury. Contains the edited text and a translation of the original medieval recipe.
Bonus video for Premium Content subscribers: How to make blanche poudour.
Dr Monk reads and translates Crustardes of erbes on fysche day (from his working edition of Forme of Cury).
Dr Monk swaps the kitchen for his study to give you a behind the scenes look at the John Rylands Library copy of Forme of Cury (Richard II’s cookery book).
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.