Glossary – Monk's Modern Medieval Cuisine

Medieval culinary glossary: grains of paradise

An essential pepperiness with woody and citrus notes… grains of paradise! More from my medieval culinary glossary.

Medieval culinary glossary: frumenty

What was frumenty? What was it eaten with? Did King Richard II eat it? The latest excerpt from my encyclopaedic glossary of ingredients and culinary terms in Fourme of Cury.

Medieval culinary glossary: ears

‘Nose to tail’ eating is nothing new. Here’s the latest excerpt from my medieval culinary glossary.

Medieval culinary glossary: dittany

Dittany, or dittander, is the fourth excerpt from my medieval culinary glossary.

Medieval cookery glossary: caudle

Here’s the third of my excerpts from my forthcoming comprehensive glossary of ingredients, equipment and culinary terms in Richard II’s Fourme of Cury, c.1390: caudle caudel. A hot, thickened drink, sometimes incorporating wine or ale. Also, a type of sauce. ‘Caudel ferree’ (recipe 41, chapter 9) is a very sweet and, for the time, aContinue reading “Medieval cookery glossary: caudle”

Medieval cookery glossary: bullaces

Excerpt no.2 from my Fourme of Cury/ medieval cookery glossary: bullaces

Medieval Cookery Glossary

I’ve decided to start sharing excerpts from my glossary of medieval ingredients, kitchen equipment and cooking terminology.