Three new excerpts from my encyclopaedic glossary: ‘rost’, ‘the roast’, and ‘roasting iron’. Plus a reading of the Middle English recipe Cormarye (marinated and roasted pork loins).
Tag Archives: Fourme of Cury
New video: Cormarye & Benes Yfryed
The final video in Easy Medieval Food series is here. There are two dishes this time (and some gravy) for a delicious dinner treat.
Easy Medieval Food: Payne Foundewe
The third dish in my Easy Medieval Food series is Payne Foundewe, meaning something like ‘melted bread’. It is very easy to make. In essence it’s a sweet bread pudding, full of juicy raisins of Corinth (currants), and spiced with cassia (a kind of cinnamon), nutmeg and stem ginger, which is what medieval folk calledContinue reading “Easy Medieval Food: Payne Foundewe”
Easy Medieval Food: Douce Jame
The latest video in my new series Easy Medieval Food. Douce Jame. Chicken cooked in milk. Easy & delicious!
Medieval culinary glossary: parsley root
What was parsley root in 14th-century England?
New Series: Easy Medieval Food
New video series starts Sunday. Watch the trailer. Download first three recipes.
Medieval culinary glossary: oblées
What were oblées? How were they made? How were they eaten?
Medieval cheescake for a happy birthday
I love getting feedback from folk who try out one of my recipes. Here’s what Irys and Teal thought of Sambocade, the earliest cheesecake in England.
Medieval culinary glossary: numbles
You may have heard of numbles, but what are they exactly? What does the evidence from medieval texts suggest?
Find out in the latest excerpt from my medieval culinary glossary.
Medieval culinary glossary: jelly
J is for Jelly. The latest excerpt from my medieval culinary glossary.
MONK'S MODERN MEDIEVAL CUISINE 