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”
The latest video in my new series Easy Medieval Food. Douce Jame. Chicken cooked in milk. Easy & delicious!
What was parsley root in 14th-century England?
New video series starts Sunday. Watch the trailer. Download first three recipes.
What were oblées? How were they made? How were they eaten?
More on English medieval recipes that use brains. This “new” recipe is remarkably similar to modern day dishes using brains and eggs.
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.
Lasagne in 14th-century England! Well, yes. Though not quite like the lasagne you may be having for dinner tonight. Find out more in the latest excerpt from my glossary.
Here’s a bonus for Premium Content subscribers. The entry for ‘galentine’ from my medieval culinary glossary.
It’s the letter H in my glossary. And H is for hippocras. There’s a new YouTube video, too, for you to watch. All about John Russell’s 15th-century recipe for this spiced, sweet wine.