Medieval to Modern: Smoked chickpeas experiment

Have you ever wondered what goes on behind the scenes in developing and creating a modern version of a medieval dish? After all, medieval recipes are very often light on detail, not just in their refusal to give out quantities or proportions of ingredients but also in their timings, and even in their actual methodsContinue reading “Medieval to Modern: Smoked chickpeas experiment”

Medieval cookery glossary: caudle

Here’s the third of my excerpts from my forthcoming comprehensive glossary of ingredients, equipment and culinary terms in Richard II’s Fourme of Cury, c.1390: caudle caudel. A hot, thickened drink, sometimes incorporating wine or ale. Also, a type of sauce. ‘Caudel ferree’ (recipe 41, chapter 9) is a very sweet and, for the time, aContinue reading “Medieval cookery glossary: caudle”