This is a wonderful Christmas drink! You’ll fine my easy-to-follow, modern-medieval recipe, based on one from the early fifteenth-century.
Tag Archives: medieval cookery
A little saucy
Here are a couple of interesting sauces for you to experiment with, one for poultry, the other for fish.
The kuskenole: genesis of the Christmas mince pie
Here’s a re-post of one of my most popular posts.
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
Mortrews for comfort
I’m always on the lookout for good, very-tasty-indeed, comfort food. And so were medieval folk. Here’s a brief history of Mortrews, the ultimate in meaty, starchy goodness. And it is followed by the brand new recipe for my Modern/Medieval version of Mortress.
Beet it!
Seven things you never knew you needed to know about beetroot in medieval England. Glorious!
Oh, and there’s a modern-though-medieval-spiced, pickled beetroot recipe from Ray. Delicious!
Down in the woods, part 2
More medieval food in Bailey’s Wood, Manchester. This time, two sweet treats. Full recipes included.
Cassia buds, the ‘flower’ of medieval spices
Flour or flower? That is the question. In this post, I address the spice known as ‘flour of canel’ and explain how it should be understood as ‘cassia buds’. There are Middle English recipe readings to be had too!
Hot Caudle, anyone? (Part One)
Caudel Ferry… drink, soup, or custard? Follow along as I explore the medieval history of this ‘hot caudle’.
New video and recipe: Tart of Applis
This is a wonderful, comforting apple tart. If you want to know where the idea for apple pie came from, you should take a look at this.
New Recipe: Caboches in Potage
My new recipe for Caboches in Potage is live. Yummy winter goodness!
MONK'S MODERN MEDIEVAL CUISINE 