Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
Author Archives: Christopher Monk
New YouTube Video: Mini Flaumpeyns
Mini Flaumpeyns… ‘flame-pastries’, aka Flampointes, ‘flame-points’, these are moreishness in a morsel and perfect with Christmas bubbly!
Premium Content: Medieval Christmas Bites Booklet
An early Christmas present for my Premium Content Subscribers… Modern Medieval Christmas Bites… Three delicious recipes for the perfect medievalist Christmas party.
Premium Content: Recipe for Peerus in Confyt
Detailed written recipe for Pears in Syrup. Includes original medieval recipe with translation.
Premium Content Video: Blaunche Poudour (Revised)
Hello Premium Content Yevers! I’ve updated a video from earlier in the year.
Payne Puffe: pastry made with cream
Dr Monk finds takes a close look at Payne Puff, a medieval pastry dough that was made with cream. Post includes a modern redacted recipe (with gluten free option).
Premium Content: Ryse of Fleysche Video
Dr Monk cooks Ryse of Fleysche (based on an original recipe in Forme of Cury).
Available to Premium Content Subscribers.
Premium Content: Ryse of Fleysche, Printable Recipe
Detailed, printable recipe based on an original recipe from Forme of Cury, Richard II’s cookery treatise (c.1390).
Includes Dr Monk’s edition and translation of the original Middle English recipe.
Available to Premium Content Subscribers.
Premium Content: Chykens in Hocche, Printable Recipe
A detailed, printable recipe based on an original recipe from Forme of Cury (c.1390), Richard II’s official cookery book.
Includes Dr Monk’s edition and translation of the original recipe, along with historical notes.
Available to Premium Content Subscribers.
New Video: Chykens in Hocche
Delicately spiced, this warming dish of poached chicken and saffron rice is guaranteed to brighten any autumnal gloom!
Dr Monk brings to life another delicious recipe from Richard II’s cookery work, Forme of Cury (c.1390).
