The history, etymology and, of course, a recipe of Appulmoy, a creamy rice and apple pottage from Richard II’s cookery book, is offered to you all in this my Christmas blog post. Merry Christmas!
Category Archives: Food history
Food related articles for Rochester Cathedral exhibition
Some new articles about food rents, diets, and medical recipes on Rochester Cathedral’s website.
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.
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.
MONK'S MODERN MEDIEVAL CUISINE 