medieval recipes
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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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An invitation to a magnificent farewell feast….
Auld Lang Syne, Castles in the air, cats, Elizabeth Duchess of Suffolk, Fools and jesters, Henry VII, John de la pole Earl of Lincoln, John Howard Duke of Norfolk, lapdogs, Margaret Beaufort, medieval dogs and hounds, medieval feasts and banquets, medieval recipes, pugs, Richard III, Sir William StanleyI think that by now many of you know that the Murrey & Blue blog is to end by 24 January. To those of you for whom this is the first intimation, I apologise. There may be efforts to continue it or start a new blog in its place, but the final post in its…
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As we approach the holidays, I am flipping through at least fifty English cookbooks to get the lowdown on Simnel Cake. I know that it has long been associated with both Mothering Sunday (similar to North America’s Mother’s Day) and the Easter season. Nevertheless, it is a relatively simple fruitcake, covered in the usual marzipan…
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Clarissa Dickson Wright and the Art of Medieval Food
Alfred the Great, BBC, British Library, Candid Camera, Clarissa Dickson-Wright, Enoch Powell, George Duke of Clarence, Henry IV, Jennifer Paterson, mediaeval food, medieval recipes, Pontefract Castle, Richard II, Richard Olney, The Form of Cury, The King’s Cookbook, The Spectator, Two Fat Ladies, Waffle House, Yotam OttolenghiThe 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…
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Mulahwajah* “Anything green that grew out of mould was an excellent herb to our fathers of old” So wrote Rudyard Kipling when describing the English medieval addiction to herbs and spices – the more exotic the better. And surely there is none more exotic than Alpinia officinarum, or lesser Galangale, now simply known as galangal although,…
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For anyone who may be interested in Apothecaries and what they did, I have just come upon the following: http://www.thegarret.org.uk/pdfs/exhibitions/apothecary.pdf, by Kevin Flude and Paul Herbert. It is well worth reading, although the Recipe for Snail Water at the end is a little disgusting. Its only saving grace would be if it worked!.
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Pare saffron plot, forget it not. His dwelling made trim, look shortly for him. When harvest is gone, then saffron comes on. A little of ground, Brings Saffron a Pound The history of saffron, that exotic spice of the Levant, spans three millennia, landing in England some time in the mid-14th century – although certainly there are…
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