This is not just food. This is a medieval queen’s food. (I hope she had good teeth.) Read the original 14th-century recipe, my experimental adaptation of this, and for the diehards, some history and language explaining the meaning of the recipe’s name.
Category Archives: Recipe
Premium Content Recipe: Connate (Quince Crème)
This gluten-free recipe is based on a 14th-century dish found in King Richard II’s cookery book (the original recipe is included). A creamy though delicate quince dessert, served with roasted figs and a luscious wine syrup. Instructions on how to make medieval almond milk & an Italian spice mix are also provided.
Connate and the Great British Quince-Off
Connate is a quince confection with a difference… it uses lard! Dr Monk takes a close look at this delightful, sliceable, creamy affair before inviting you to watch The Great British Quince Off.
The kuskenole: genesis of the Christmas mince pie
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
Premium Content: Recipe for Peerus in Confyt
Detailed written recipe for Pears in Syrup. Includes original medieval recipe with translation.
Payne Puffe: pastry made with cream
Dr Monk finds takes a close look at Payne Puff, a medieval pastry dough that was made with cream. Post includes a modern redacted recipe (with gluten free option).
New Video: Chykens in Hocche
Delicately spiced, this warming dish of poached chicken and saffron rice is guaranteed to brighten any autumnal gloom!
Dr Monk brings to life another delicious recipe from Richard II’s cookery work, Forme of Cury (c.1390).
Premium Content: Recipe for Sambocade
Written, fully tested recipe for Sambocade (elderflower cheesecake tart) for Premium content subscribers only.
MONK'S MODERN MEDIEVAL CUISINE 