Language of cookery 6: Capons and “quinces”
What have egg yolks and quinces to do with one another? Follow Dr Monk as he looks at 3 fourteenth-century recipes for a capon dish.
Medieval Christmas Pastries
Merry Christmas everyone! My first video (part 1 and 2) has arrived! Just follow the link below to see how I make Cuskynoles and Pynite. They are delicious! Video
Galentine: cold, hot, sauce or jelly?
I have been writing chapter 5 of my book (working title: How to Cook in the Fourteenth Century) which is dedicated to the sauce and condiment recipes in Richard II’s Forme of Cury. One of these recipes, ‘Galentyne’ in the Middle English text, intrigues me. The main reason for the fascination is that this particularContinue reading “Galentine: cold, hot, sauce or jelly?”
More on Parsley
What do pre-Conquest documents show about the use of parsley in early medieval England? One of the things I didn’t go into much detail about in my recent post Wild about parsley? was the use of parsley in medicine in early medieval England (more familiarly, the ‘Anglo-Saxon’ period). So I thought I would just shareContinue reading “More on Parsley”
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