What were oblées? How were they made? How were they eaten?
Tag Archives: Fourme of Cury
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.
Medieval culinary glossary: grains of paradise
An essential pepperiness with woody and citrus notes… grains of paradise! More from my medieval culinary glossary.
Medieval culinary glossary: frumenty
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.
Premium Content: Reading Chycches
One for my Premium Content Subscribers. Listen to me read the Middle English recipe Chycches. With translation and commentary on the recipe.
Medieval to Modern: Smoked chickpeas experiment
Have you ever wondered what goes on behind the scenes in developing and creating a modern version of a medieval dish? After all, medieval recipes are very often light on detail, not just in their refusal to give out quantities or proportions of ingredients but also in their timings, and even in their actual methodsContinue reading “Medieval to Modern: Smoked chickpeas experiment”
Smoked chickpeas in a cheese, cumin & saffron broth
This delicious chickpea recipe is an adaptation of two medieval recipes, one English and one Italian. The smokiness of the chickpeas combines beautifully with the silky saffron, garlic and cheese broth. My addition of roasted cumin will simply make you want to sing!
It’s elderflower season, so…
If you missed it last year, here’s my elderflower cheesecake tart, adapted from Richard II’s recipe, Sambocade.
MONK'S MODERN MEDIEVAL CUISINE 