Early Benedictine monks abstained from meat except for when gravely ill, but by the later medieval period they were regularly consuming meat. In this post, I take a look at the example of the Benedictine community at St Andrew’s Priory, Rochester, where even suckling pig was on the menu!
Category Archives: Manuscripts
Jelly in 13th- and 14th-century England
Wobbling wonders: Dr Monk explores the early history of jelly recipes in medieval England.
Some follow-up thoughts on Forme of Cury video
More information about the John Rylands Library version of Forme of Cury… and a theory about who may have commissioned the copying of the text into the British Library roll.
In my study: reading and translating the John Rylands Forme of Cury
Dr Monk swaps the kitchen for his study to give you a behind the scenes look at the John Rylands Library copy of Forme of Cury (Richard II’s cookery book).
More on Parsley
What do pre-Conquest documents show about the use of parsley in early medieval England? One of the things I didn’t go into much detail about in my recent post Wild about parsley? was the use of parsley in medicine in early medieval England (more familiarly, the ‘Anglo-Saxon’ period). So I thought I would just shareContinue reading “More on Parsley”
Sugary comfort: making medieval comfits
I must own that I have a sweet tooth. And were I back in the fourteenth century, a VIP guest at Richard II’s table, I would be munching on his comfits with unbecoming gusto. Comfits are sugar-coated, or candied, seeds and spices. During King Richard’s time, they were often white but also coloured – redContinue reading “Sugary comfort: making medieval comfits”
A saving hand (a nerdy drama)
Hello everyone. I thought today I would do something a little different and write a post about the manuscript I work on, the copy of Forme of Cury in the John Rylands Library, Manchester. Don’t worry, foodies, it’s not that dull. Well, it’s been said before, but it’s worth repeating, that this copy of theContinue reading “A saving hand (a nerdy drama)”