Medieval wines can be difficult to categorise. Dr Monk takes a close look at two wines that appear in the recicpe ‘Royal Dish’.
Wobbling wonders: Dr Monk explores the early history of jelly recipes in medieval England.
Dr Monk looks at a recipe for medieval fried custards and asks, when is lard not lard?
More information about the John Rylands Library version of Forme of Cury… and a theory about who may have commissioned the copying of the text into the British Library roll.
Dr Monk reads Capouns in Councy (Capons in Quince Sauce) from Forme of Cury, along with his translation.
Fully tested recipe for Peerus in Confyt (Pears in Syrup) based on Richard II’s Forme of Cury. Contains the edited text and a translation of the original medieval recipe.
I have been writing chapter 5 of my book (working title: How to Cook in the Fourteenth Century) which is dedicated to the sauce and condiment recipes in Richard II’s Forme of Cury. One of these recipes, ‘Galentyne’ in the Middle English text, intrigues me. The main reason for the fascination is that this particularContinue reading “Galentine: cold, hot, sauce or jelly?”
What do pre-Conquest documents show about the use of parsley in early medieval England? One of the things I didn’t go into much detail about in my recent post Wild about parsley? was the use of parsley in medicine in early medieval England (more familiarly, the ‘Anglo-Saxon’ period). So I thought I would just shareContinue reading “More on Parsley”
What kind of parsley was used in medieval English cuisine? Today, parsley is nigh on ubiquitous. If we’re not growing it in our gardens, we’re growing it in squishy supermarket punnets on our kitchen windowsills. Or, may the culinary gods forgive us, we’ve got bunches of it languishing in our fridge salad draws! When beingContinue reading “Wild about parsley?”