According to The Folklore of Gloucestershire by Roy Palmer, there was a traditional dish in the south of the county known as whitepot, and it was served at Whit Sunday “revels”. The ingredients of whitepot were: “….four quarts of milk, a pound of flour, a pound of golden syrup, eight eggs, two ounces of butter,… Continue reading Pucklechurch and the death of a king….
Well, we know that the people of the medieval period loved their colours. The brighter the better, it seems. But, it also seems that this liking didn’t extend to their food. I found this wonderful article on the British Medieval History Facebook group, and just had to share it here. However, it has to… Continue reading Medieval food that looks awful but apparently tastes divine…!
Good Friday falls today and in commemoration of the crucifixion of Christ we offer several meat free loosely-based receipts from the medieval manuscript Le Menagier de Paris or The Goodman of Paris. First published anonymously in 1391, it is amusingly similar to Mrs. Beeton’s famous 19th century book of household tips covering diverse subjects such… Continue reading A French Medieval Lenten Repast
There is no disputing that fish was very important to the medieval diet. The Church ruled that not only was it required food on Wednesdays, Fridays and Saturdays, but also for Advent and the forty days of Lent. And I’m sure there were other days when it was mandatory too, but the previous sentence covers… Continue reading The importance of fish in the medieval diet….
I was browsing, and came upon the following interesting details about how Henry VII celebrated Christmas and Twelfth Night. It is from Christmas: Its Origin and Associations by William Francis Dawson, which I found in Google Books. The following extract has been tweaked a little by me, to create more paragraphs and thus make it… Continue reading Christmas under Henry VII, complete with “foot sheets”. . .!
Long before Gourmet Magazine went out of business in 2009, collapsed under too many overwrought articles on bovine emissions, it had been an intellectual colossus in the culinary world. From the 1940s through the ’60s, it featured lush travel articles on world cuisine venturing into far-flung places such as Persia, Bhutan (“a taste of Shangri-La!”)… Continue reading Gourmet Magazine Does a Christmas Medieval Feast
Don’t you just love it when glossaries cross-reference you from the word you seek, to another word, which then refers you back to the first word – with no definition or explanation whatsoever? I have just been looking at this culinary glossary, seeking more information about an intriguing medieval dish known as ‘dilgirunt’. Intriguing because… Continue reading Some dilgirunt for His Majesty, if you please….!
I stupidly decided to cook a mediaeval feast to celebrate New Year’s Eve with some friends. I say ‘stupidly’ not because it wasn’t a success but because the amount of work and fiddly techniques nearly killed me! I wanted to do something similar to one of the courses of Richard’s coronation feast, so about 15-20… Continue reading A Mediaeval Feast in Essex
The late Clarissa Dickson Wright is known to the English-speaking countries of the world as one of The Two Fat Ladies – the middle-aged motorcycling cooks who zipped around the English, Welsh and Irish countryside, one at the wheel of a Triumph Thunderbird, the other stuffed into the sidecar wearing what appeared to be… Continue reading Clarissa Dickson Wright and the Art of Medieval Food
I wrote a blog post a good while ago about the love of lamprey in mediaeval times and ever since then I have wanted to try it. Well, in the summer of 2017, I finally got the chance. We were visiting Bordeaux and had taken a river boat cruise on the Garonne river – the… Continue reading More About Lamprey