The history, etymology and, of course, a recipe of Appulmoy, a creamy rice and apple pottage from Richard II’s cookery book, is offered to you all in this my Christmas blog post. Merry Christmas!
Tag Archives: medieval cookery
New Premium Content video: Roasting, part 2
Roasting, Part Two: Cocagrys
Dr Monk guides you through the script of the original recipe in the John Rylands Library manuscript before exploring how the dish was prepared and cooked.
Free recipe: Quince creme (Connate)
Quinces are being harvested as I write. Time for something different. Connate.
Sweet Medieval Things. Payn Puff(s)
Richard II enjoyed Payn Puff at two feasts, and had the dish included in his culinary treatise, Fourme of Cury. Find out what is behind its name, and how the recipe changed in the decades following Richard’s reign.
New recipe: Pistachio and ginger toffee tarts
The first recipe in my new series, Sweet Medieval Things, has landed. Gluten-free chesnut flour pastry with spiced toffee and pistachio filling.
Teaser for Premium Content subscribers
A teaser for my loyal montly subscribers. Festikes. Pistachio tofee tarts in chestnut pastry.
Rich, gluten-free chestnut pastry dough
Here’s my modern-medieval recipe for a rich, gluten-free pastry made using chestnut flour. Inspired by an original 14th-century Anglo-Norman recipe.
Reading about roasting in Fourme of Cury
For my fabulous Premium Content subscibers: a new video series looking at roasting in the Fourme of Cury cookery book. Not only will you learn about medieval roasting, but you’ll learn to read 14th-century handwriting whilst doing so.
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.
MONK'S MODERN MEDIEVAL CUISINE 