Heard of Vernaccia, or Vernage? In this my last blog post of 2023, I give you some information about this wine, based on recent research for my glossary.
Category Archives: Glossary
Medieval culinary glossary: tansy
Tansy is used once in Fourme of Cury. Find out more about this herb in the Medieval Culinary Glossary excerpts.
Medieval culinary glossary: Saffron
Saffron was the single most important spice in Richard II’s cookery treatise. Read more about its history in late medieval England.
Medieval culinary glossary: rost, the roast and roasting iron
Three new excerpts from my encyclopaedic glossary: ‘rost’, ‘the roast’, and ‘roasting iron’. Plus a reading of the Middle English recipe Cormarye (marinated and roasted pork loins).
Medieval culinary glossary: parsley root
What was parsley root in 14th-century England?
Medieval culinary glossary: oblées
What were oblées? How were they made? How were they eaten?
Medieval culinary glossary: numbles
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.
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.
MONK'S MODERN MEDIEVAL CUISINE 