How to support me as a creator

Want to be a Yever?*

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

This will give you access to bonus videos, readings and translations of recipes in Middle English (late medieval English), and printable recipes with historical notes.

To become a Yever simply click on one of the links below from the Premium Content Archive and follow the instructions to subscribe.

Please note, I have set up the subscription on a ‘pay what you want’ platform, though I ask that you pay a minimum of $1 otherwise, after deductions, I would end up paying you to see the Premium Content.

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

Premium Content Archive

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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)

Poudour blanche

Ryse of Flesche (rice for meat) (video)

Ryse of Flesche (recipe)

Chykens in Hocche (poached chicken in spiced broth)