Dr Monk makes a summery medieval curd tart with elderflower blossoms
Author Archives: Christopher Monk
Premium Content: Strawberries in Medieval Texts
Inspired by strawberries ripening in his garden, Dr Monk takes a look at strawberries in medieval cookery works.
Available only to Premium Content Subscribers
New video: Three hot n spicy medieval sauces
Who needs chillies? Dr Monk recreates 3 hot n spicy sauces from 3 medieval recipe books.
Oh, the strain!
Here’s my first outtakes video. I’m sure it won’t be the last, he said, back of his hand to his forehead.
Language of cookery 7: lard or lardons?
Dr Monk looks at a recipe for medieval fried custards and asks, when is lard not lard?
Premium Content: recipe for Crustard of Erbes on a Fysche Day
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.
New video: Crustard of Erbes of a Fysche Day
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!
Some follow-up thoughts on Forme of Cury video
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.
Premium Content: Reading of Capouns in Councy
Dr Monk reads Capouns in Councy (Capons in Quince Sauce) from Forme of Cury, along with his translation.
Premium Content: recipe for Peerus in Confyt
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.
MONK'S MODERN MEDIEVAL CUISINE 