You may have heard of numbles, but what are they exactly? What does the evidence from medieval texts suggest?
Find out in the latest excerpt from my medieval culinary glossary.
Author Archives: Christopher Monk
Medieval culinary glossary: mulberries
M is for mulberries. Find out how this fruit was used in Richard II’s cookery book.
Medieval culinary glossary: lasagne
Lasagne in 14th-century England! Well, yes. Though not quite like the lasagne you may be having for dinner tonight. Find out more in the latest excerpt from my glossary.
Medieval culinary glossary: jelly
J is for Jelly. The latest excerpt from my medieval culinary glossary.
Premium content: galentine
Here’s a bonus for Premium Content subscribers. The entry for ‘galentine’ from my medieval culinary glossary.
Premium Content: Reading of Russell’s Ypocras
Premium Content: Listen to me read 56 lines from John Russell’s C15th poem, Boke of Nurture… all about making hippocras.
Medieval culinary glossary: hippocras
It’s the letter H in my glossary. And H is for hippocras. There’s a new YouTube video, too, for you to watch. All about John Russell’s 15th-century recipe for this spiced, sweet wine.
Medieval culinary glossary: grains of paradise
An essential pepperiness with woody and citrus notes… grains of paradise! More from my medieval culinary glossary.
Medieval culinary glossary: frumenty
What was frumenty? What was it eaten with? Did King Richard II eat it? The latest excerpt from my encyclopaedic glossary of ingredients and culinary terms in Fourme of Cury.
Premium Content: Reading Chycches
One for my Premium Content Subscribers. Listen to me read the Middle English recipe Chycches. With translation and commentary on the recipe.
