Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
Dr Monk finds takes a close look at Payne Puff, a medieval pastry dough that was made with cream. Post includes a modern redacted recipe (with gluten free option).
I’ve been putting theory into practice, experimenting with different recipes for making medieval ‘paste’, the stuff which medieval cooks used for making pastries, from baked tarts and pies to fried crispels and fritters. In this post, I report back on my experiments to make authentic medieval pastry, using both egg yolk paste and whole eggContinue reading “Medieval pastry: experimentation”