Seven things you never knew you needed to know about beetroot in medieval England. Glorious!
Oh, and there’s a modern-though-medieval-spiced, pickled beetroot recipe from Ray. Delicious!
Category Archives: Food history
Cassia buds, the ‘flower’ of medieval spices
Flour or flower? That is the question. In this post, I address the spice known as ‘flour of canel’ and explain how it should be understood as ‘cassia buds’. There are Middle English recipe readings to be had too!
The poky palace kitchen of Portchester Castle
The palace lodgings of Portchester Castle, built by Richard II, have a rather poky kitchen. But for whom were the palace lodgings built, and what might the cooks have made for their lord and his guests?
Hot Caudle, anyone? (Part One)
Caudel Ferry… drink, soup, or custard? Follow along as I explore the medieval history of this ‘hot caudle’.
Cabbage pottage: not just for peasants
The humble cabbage wasn’t just something peasants grew in their gardens to put in their pottage. Lords and kings may have eaten it too… with a little spice and saffron added, of course!
Appulmoy, apple rice pottage
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!
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 