How to support me as an independent researcher & creator

You can support my research and creative work by becoming a monthly subscriber – that’s a Yever* in medieval parlance!

All subscription fees (as well as one-off donations) offset the costs of running this website and contribute towards the expenses involved in independent research and the production of videos.

By becoming a Yever subscriber you also gain access to bonus material which includes things such as videos that are not made public on YouTube, readings in Middle English, and printable recipes.

Recipes are also available via my Buy Me A Coffee shop.

To become a monthly subscriber simply click on any ‘subscribe’ button in the Subscriber Content Archive, below, and follow the instructions to subscribe.

Please note that from 2024, some new bonus material will be made available at the end of blog posts.

Please also note that I have set up the subscription on a ‘pay what you want’ platform, though I ask that you pay a minimum of $1.

A yever* means a donor or giver in Middle English.

Subscriber Content Archive

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Access the bonus material when you subscribe today.

Caboches in potage recipe

Download Caboches in potage recipe when you subscribe today.

Watch this video when you subscribe today.

Roasting, Part Two (Cocagrys)

Dowload the recipe when you subscribe today.

Sweet Medieval Things series

Payn Puffs

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Download recipe when you subscribe today.

Sweet Medieval Things series.

Pistachio and ginger toffee tarts

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Watch this video when you subscribe today. First in a new series on reading the handwriting in Fourme of Cury. First up, roasting peacock and partridge.

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Easy Medieval Food series.

Cormarye (marinated spiced pork) and Benes Yfryed (fried beans with onion, garlic and sweet spices) served with a medieval-style gravy. Get the recipe when you subscribe today.

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Easy Medieval Food series.

Emeles (fried almond cakes) recipe. Read more of this content when you subscribe today.

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Easy Medieval Food series.

Kloten en Honær (chicken dumplings) recipe. Get the recipe when you subscribe today.

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Easy Medieval Food series.

Three recipes: Cryspels (fried pastries), Douce Jame (chicken cooked in milk) and Payne Foundewe (spiced bread pudding). Download the recipes when you subscribe today.

Galentine (glossary entry)

John Russell’s Hippocras

Reading Chycches

Marrowbone Broth

Posh Gruel and Sherry-Braised Pigs’ Cheeks

Connate: Quince Crème

Medieval Christmas Bites Booklet

Peerus in Comfit (pears in ginger syrup)

Ryse of Flesche (rice for meat) (video)

Ryse of Flesche (recipe)

Chykens in Hocche (poached chicken in spiced broth)

Fylettes in Galyntyne & Rost Partryche with Gyngyuer