Medieval wines can be difficult to categorise. Dr Monk takes a close look at two wines that appear in the recicpe ‘Royal Dish’.
Wobbling wonders: Dr Monk explores the early history of jelly recipes in medieval England.
More information about the John Rylands Library version of Forme of Cury… and a theory about who may have commissioned the copying of the text into the British Library roll.
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.
I have been writing chapter 5 of my book (working title: How to Cook in the Fourteenth Century) which is dedicated to the sauce and condiment recipes in Richard II’s Forme of Cury. One of these recipes, ‘Galentyne’ in the Middle English text, intrigues me. The main reason for the fascination is that this particularContinue reading “Galentine: cold, hot, sauce or jelly?”
What do pre-Conquest documents show about the use of parsley in early medieval England? One of the things I didn’t go into much detail about in my recent post Wild about parsley? was the use of parsley in medicine in early medieval England (more familiarly, the ‘Anglo-Saxon’ period). So I thought I would just shareContinue reading “More on Parsley”
What kind of parsley was used in medieval English cuisine? Today, parsley is nigh on ubiquitous. If we’re not growing it in our gardens, we’re growing it in squishy supermarket punnets on our kitchen windowsills. Or, may the culinary gods forgive us, we’ve got bunches of it languishing in our fridge salad draws! When beingContinue reading “Wild about parsley?”
I must own that I have a sweet tooth. And were I back in the fourteenth century, a VIP guest at Richard II’s table, I would be munching on his comfits with unbecoming gusto. Comfits are sugar-coated, or candied, seeds and spices. During King Richard’s time, they were often white but also coloured – redContinue reading “Sugary comfort: making medieval comfits”
Yesterday, I posted about the autumn-produced cheese known in the Middle English cookery book, Forme of Cury, as chese ruayne (‘rowen cheese’). I had some really interesting responses, both on the blog comments and on social media, about the meaning of this word ruayne, for which I thank everyone. It’s really good to get suchContinue reading “Extra notes on ‘rowen’ cheese”
The very first medieval recipe I ever experimented with was Tart de Bry, an open pastry tart made with, yes, you’ve guessed it, Brie cheese. Well, at least Brie was probably the cheese in the original Normandy recipe. And for my very first experiment I was trying to be tres autentik, to fabricate some Anglo-NormanContinue reading “Medieval autumn cheese: what you need to know”