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”
The latest video in my new series Easy Medieval Food. Douce Jame. Chicken cooked in milk. Easy & delicious!
What was parsley root in 14th-century England?
New video series starts Sunday. Watch the trailer. Download first three recipes.
What were oblées? How were they made? How were they eaten?
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.
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.
J is for Jelly. The latest excerpt from my medieval culinary glossary.
An essential pepperiness with woody and citrus notes… grains of paradise! More from my medieval culinary glossary.
What was frumenty? What was it eaten with? Did King Richard II eat it? The latest excerpt from my encyclopaedic glossary of ingredients and culinary terms in Fourme of Cury.