Dr Christopher Monk explores what medieval folk may have eaten for breakfast, then cooks a fourteenth-century dish that has become a favourite for his own breakfast?
Category Archives: Recipes
Premium Content: recipe for Crustard of Erbes on a Fysche Day
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.
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.
Language of cookery 6: Capons and “quinces”
What have egg yolks and quinces to do with one another? Follow Dr Monk as he looks at 3 fourteenth-century recipes for a capon dish.
Medieval Christmas Pastries
Merry Christmas everyone! My first video (part 1 and 2) has arrived! Just follow the link below to see how I make Cuskynoles and Pynite. They are delicious! Video
