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).
Category Archives: Glossary
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.
Premium content: galentine
Here’s a bonus for Premium Content subscribers. The entry for ‘galentine’ from my medieval culinary glossary.
Medieval culinary glossary: hippocras
It’s the letter H in my glossary. And H is for hippocras. There’s a new YouTube video, too, for you to watch. All about John Russell’s 15th-century recipe for this spiced, sweet wine.
Medieval culinary glossary: grains of paradise
An essential pepperiness with woody and citrus notes… grains of paradise! More from my medieval culinary glossary.
MONK'S MODERN MEDIEVAL CUISINE 