A Late-C14th Recipe for ‘Tart de Brymlent’
Here’s a recipe from the Fourme of Cury, for a pie with a filling that might sound a little unusual to modern culinary sensibilities.
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Monk’s Modern Medieval Cuisine Makes Quince ‘Connate’
A quick shout out for Christopher Monk’s take on a late fourteenth century quince recipe from The Forme of Cury.
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A Late-C14th Recipe for ‘Comadore’
Anyone for a 14th century recipe for what sounds distinctly like a fried, fruit-filled doughnut?