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?
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.
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.
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.
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