Did Richard II of England really eat turnip pottage?
In this post, I provide: a potted history of the turnip in medieval England; several reasons why Richard II would have eaten turnip pottage; a translation of the first English recipe of turnip pottage; and my own, new recipe based on this.
Here’s a re-post of one of my most popular posts.
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
I’m always on the lookout for good, very-tasty-indeed, comfort food. And so were medieval folk. Here’s a brief history of Mortrews, the ultimate in meaty, starchy goodness. And it is followed by the brand new recipe for my Modern/Medieval version of Mortress.
Seven things you never knew you needed to know about beetroot in medieval England. Glorious!
Oh, and there’s a modern-though-medieval-spiced, pickled beetroot recipe from Ray. Delicious!
The history, etymology and, of course, a recipe of Appulmoy, a creamy rice and apple pottage from Richard II’s cookery book, is offered to you all in this my Christmas blog post. Merry Christmas!
Here’s my modern-medieval recipe for a rich, gluten-free pastry made using chestnut flour. Inspired by an original 14th-century Anglo-Norman recipe.
Simply delicious. Fried almond cakes are perfect with a glass of (well-chilled) mead!
Kloten en Honær. Tender chicken and smoked bacon dumplings, spiced with cumin, and served in an enriched cumin and saffron chicken broth. Comfort in a bowl! Based on an original thirteenth-century, northern European cookery collection.
This delicious chickpea recipe is an adaptation of two medieval recipes, one English and one Italian. The smokiness of the chickpeas combines beautifully with the silky saffron, garlic and cheese broth. My addition of roasted cumin will simply make you want to sing!
My latest recipe is being made available as a free download, but I’m asking folk to donate to the Ukraine Humanitarian Appeal instead of making the normal payment.
MONK'S MODERN MEDIEVAL CUISINE 