Medieval wines can be difficult to categorise. Dr Monk takes a close look at two wines that appear in the recicpe ‘Royal Dish’.
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.
Dr Monk reads Capouns in Councy (Capons in Quince Sauce) from Forme of Cury, along with his translation.
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.
Dr Monk swaps the kitchen for his study to give you a behind the scenes look at the John Rylands Library copy of Forme of Cury (Richard II’s cookery book).
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?”