Heard of Vernaccia, or Vernage? In this my last blog post of 2023, I give you some information about this wine, based on recent research for my glossary.
Tag Archives: Fourme of Cury
Medieval culinary glossary: tansy
Tansy is used once in Fourme of Cury. Find out more about this herb in the Medieval Culinary Glossary excerpts.
Medieval culinary glossary: Saffron
Saffron was the single most important spice in Richard II’s cookery treatise. Read more about its history in late medieval England.
Free recipe: Quince creme (Connate)
Quinces are being harvested as I write. Time for something different. Connate.
Medieval culinary glossary: rost, the roast and roasting iron
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).
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.
MONK'S MODERN MEDIEVAL CUISINE 