An essential pepperiness with woody and citrus notes… grains of paradise! More from my medieval culinary glossary.
Tag Archives: medieval food
Medieval culinary glossary: frumenty
What was frumenty? What was it eaten with? Did King Richard II eat it? The latest excerpt from my encyclopaedic glossary of ingredients and culinary terms in Fourme of Cury.
Premium Content: Reading Chycches
One for my Premium Content Subscribers. Listen to me read the Middle English recipe Chycches. With translation and commentary on the recipe.
Jelly in 13th- and 14th-century England
Wobbling wonders: Dr Monk explores the early history of jelly recipes in medieval England.
Language of cookery 6: Capons and “quinces”
What have egg yolks and quinces to do with one another? Follow Dr Monk as he looks at 3 fourteenth-century recipes for a capon dish.
Galentine: cold, hot, sauce or jelly?
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?”
Language of cookery 5: What does Crutoun mean?
I find it so easy to get waylaid by curiosity when translating Forme of Cury, Richard II’s official cookery book. Give me a strange recipe name, and I’ll spend hours trying to work out what it might mean and where it’s from, instead of simply offering a modern English title that captures the essence ofContinue reading “Language of cookery 5: What does Crutoun mean?”
The anti-Basilisk plant
This year I’ve grown sweet basil from seed for the first time. I only wanted a few plants, so this morning, after thinning out my seedlings a couple of weeks ago, I potted up my six basil babes to grow them on to adulthood. Sweet basil, Ocimum basilicum. My first go at growing basil fromContinue reading “The anti-Basilisk plant”
Red as… alkanet
Yesterday, I was making a few revisions to one of the chapters in the book I’m writing, which at the moment has a working title of Sugar and Spice: The Cookery of Richard II. Whilst changing the font and the layout of the commentary sections – fiddling really – I came to the dish withContinue reading “Red as… alkanet”
MONK'S MODERN MEDIEVAL CUISINE 