Glossary – Page 2 – MONK'S MODERN MEDIEVAL CUISINE

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.