Print off Dr Monk’s fully tested recipe, Tart of Salmon and Greens, based on the recipe from Richard II’s cookery book, Forme of Cury, Crustard of Erbes on a Fysche Day (Tart of Greens on a Fish Day), c. 1390.
Category Archives: Premium Content
Premium Content: Reading of Capouns in Councy
Dr Monk reads Capouns in Councy (Capons in Quince Sauce) from Forme of Cury, along with his translation.
Premium Content: recipe for Peerus in Confyt
Fully tested recipe for Peerus in Confyt (Pears in Syrup) based on Richard II’s Forme of Cury. Contains the edited text and a translation of the original medieval recipe.
Premium Content: Blanche Poudour
Bonus video for Premium Content subscribers: How to make blanche poudour.
Premium Content: Reading & translation of Crustardes of erbes on fysche day
Dr Monk reads and translates Crustardes of erbes on fysche day (from his working edition of Forme of Cury).
MONK'S MODERN MEDIEVAL CUISINE 