Tansy is used once in Fourme of Cury. Find out more about this herb in the Medieval Culinary Glossary excerpts.
Author Archives: Christopher Monk
New Premium Content video: Roasting, part 2
Roasting, Part Two: Cocagrys
Dr Monk guides you through the script of the original recipe in the John Rylands Library manuscript before exploring how the dish was prepared and cooked.
Medieval culinary glossary: Saffron
Saffron was the single most important spice in Richard II’s cookery treatise. Read more about its history in late medieval England.
Free recipe: Quince creme (Connate)
Quinces are being harvested as I write. Time for something different. Connate.
Coming Up
Hello everyone, First, I would like to apologise for the relative inactivity on my website over the last couple of months. Unfortunately, as well as having to fulfill some obligations on a project with Rochester Cathedral (an exhibition which did include a food history element, see image below), I’ve been struggling with health problems. IContinue reading “Coming Up”
Sweet Medieval Things. Payn Puff(s)
Richard II enjoyed Payn Puff at two feasts, and had the dish included in his culinary treatise, Fourme of Cury. Find out what is behind its name, and how the recipe changed in the decades following Richard’s reign.
Food related articles for Rochester Cathedral exhibition
Some new articles about food rents, diets, and medical recipes on Rochester Cathedral’s website.
New YouTube video: Pistachio and ginger toffee tarts
Using an early 14th-century recipe written in Anglo-Norman French as the starting point, my new new video shows you how to make this moreish pistachio and ginger toffee tart. And it’s gluten-free!
New recipe: Pistachio and ginger toffee tarts
The first recipe in my new series, Sweet Medieval Things, has landed. Gluten-free chesnut flour pastry with spiced toffee and pistachio filling.
Teaser for Premium Content subscribers
A teaser for my loyal montly subscribers. Festikes. Pistachio tofee tarts in chestnut pastry.
MONK'S MODERN MEDIEVAL CUISINE 