The third dish in my Easy Medieval Food series is Payne Foundewe, meaning something like ‘melted bread’. It is very easy to make. In essence it’s a sweet bread pudding, full of juicy raisins of Corinth (currants), and spiced with cassia (a kind of cinnamon), nutmeg and stem ginger, which is what medieval folk calledContinue reading “Easy Medieval Food: Payne Foundewe”
Author Archives: Christopher Monk
Easy Medieval Food: Douce Jame
The latest video in my new series Easy Medieval Food. Douce Jame. Chicken cooked in milk. Easy & delicious!
Medieval culinary glossary: parsley root
What was parsley root in 14th-century England?
Live Streaming Q&A
Join me for live chat and a Q&A session on medieval food and cookery… and my new video!
New Series: Easy Medieval Food
New video series starts Sunday. Watch the trailer. Download first three recipes.
Medieval culinary glossary: oblées
What were oblées? How were they made? How were they eaten?
More on brains: a 15th-century recipe for calves’ or pigs’ brains
More on English medieval recipes that use brains. This “new” recipe is remarkably similar to modern day dishes using brains and eggs.
Medieval cheescake for a happy birthday
I love getting feedback from folk who try out one of my recipes. Here’s what Irys and Teal thought of Sambocade, the earliest cheesecake in England.
Language of Cookery 9: From brawn to brains
Did King Richard II have pig’s brain on the household menu? What’s the evidence for medieval English folk consuming animal brains?
Transatlantic History Ramblings
Listen in to Brian and Lauren’s Transatlantic History Ramblings podcast as they quiz me on medieval food history, and interrogate Ray, my recipe guinea pig, on what he really thinks about my modern medieval cuisine.
