Who would have thought that the subject of medieval raisins would be so complex? In this post, I explore the use of ‘great raisins’ in Richard II’s cookery book, and ask if we can identify them.
Tag Archives: medieval food
On the making of cheese
Here’s my modern English translation of a Middle English translation of a Latin text on cheesemaking. Fascinating!
Shining a light on… the heading cabbage
We might think that cabbage has always been peasant fare. In this post, I explore the history of the so-called heading cabbage, a ‘fancy’ vegetable in 14th-century England.
Shining a light on medieval ingredients
Long pepper is the first ingredient in my ‘Shine a light on medieval ingredients’ series. And there’s an experimental recipe for you to try.
Medieval culinary glossary: tansy
Tansy is used once in Fourme of Cury. Find out more about this herb in the Medieval Culinary Glossary excerpts.
Food related articles for Rochester Cathedral exhibition
Some new articles about food rents, diets, and medical recipes on Rochester Cathedral’s website.
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 