Galentine: cold, hot, sauce or jelly?

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?”

Experiment: blank desyre and mawmanye

Recreating Arabic-inspired dishes from Forme of Cury I’ve recently been on a book buying splurge. You know how it is: the allure is impossible to resist. I’m the moth to the bibliophilic flame, denying responsibility and excusing my excess with cries of “but it’s so beautiful”. I won’t bore you with the full list, butContinue reading “Experiment: blank desyre and mawmanye”

Red as… alkanet

Yesterday, I was making a few revisions to one of the chapters in the book I’m writing, which at the moment has a working title of Sugar and Spice: The Cookery of Richard II. Whilst changing the font and the layout of the commentary sections – fiddling really – I came to the dish withContinue reading “Red as… alkanet”

Health update: getting better!

Hello everyone! Just wanted to share an update on my health. It’s good news: I’m starting to feel significantly better, and I am working right now on a new recipe experiment which, all being well, will be posted about in the next few days. I was diagnosed with an autoimmune blood disorder known as perniciousContinue reading “Health update: getting better!”

What is powder fort?

Hello medievalists and food lovers! Back in March, I took the recipe sauge yfarced — literally, ‘stuffed sage’— from Forme of Cury (King Richard II’s 14th-century cookery book) and brought it to the development stage. The result was pretty scrumptious. In essence this is my version of a medieval snack: spicy pork balls coated in fresh sageContinue reading “What is powder fort?”

Sprinkle on a little spicy magic

Hello medieval-minded food lovers. Today, I’m talking about a lovely, light, poached chicken dish which I made recently, and particularly about the spicy magic that lifts the dish: powder douce. Powder douce (poudre douce, powdour douce) is a spice mix that was used in many of the recipes of King Richard II’s household. ‘Cast thereonContinue reading “Sprinkle on a little spicy magic”