medieval food
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On Saturday afternoon we were treated to a fantastically interesting talk by Professor Caroline Wilkinson, she who had created the reconstruction of Richard’s head. It was the Isolde Wigram Memorial Lecture and she touched on the reconstruction but concentrated on the A Voice for Richard project, which she participated in. She described all the detailed…
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Winter savory (Satureja montana) was used more in medieval times than today. It grows to between 10 and 40 cm (4 and 16 in) tall. The leathery, dark green leaves are opposite, oval-lanceolate or needle-like, 1–2 cm long and 5 mm broad. The flowers appear in summer, between July and October, and range from pale lavender or pink to…
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Here is the second in a proposed series of mediaeval recipes. Figs in a coffin means a pastry filled with figs! Ingredients Royal pastry: 4 cups (500g) of pastry flour 1 teaspoon (3g) of salt 1 1/2 cups (345g) of butter 4 egg yolks, beaten 2-4 tablespoons (30-60 ml) of cold water Fig Filling: 8…
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I happened upon the following post on Facebook, which might surprise some Americans, who believe that apple pie was invented there. ‘As American as apple pie’, right? Wrong! In 1381 England, the first documented apple pie recipe was crafted without a single spoonful of sugar. Instead, this medieval masterpiece combined fresh apples, figs, raisins, and…
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