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”
Wild about parsley?
What kind of parsley was used in medieval English cuisine? Today, parsley is nigh on ubiquitous. If we’re not growing it in our gardens, we’re growing it in squishy supermarket punnets on our kitchen windowsills. Or, may the culinary gods forgive us, we’ve got bunches of it languishing in our fridge salad draws! When beingContinue reading “Wild about parsley?”
Sugary comfort: making medieval comfits
I must own that I have a sweet tooth. And were I back in the fourteenth century, a VIP guest at Richard II’s table, I would be munching on his comfits with unbecoming gusto. Comfits are sugar-coated, or candied, seeds and spices. During King Richard’s time, they were often white but also coloured – redContinue reading “Sugary comfort: making medieval comfits”
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