Emeles appear first in an Anglo-Norman recipe from the late 13th century. The simplicity of the almond flavour is perfect and these cakes are not too sweet. Indeed, they are delicious and moreish. Try just having one. You won't succeed. And they are very easy to make. This recipe is gluten-free.
EASY Medieval Food. Three recipes
Three medieval recipes. Three easy-to-cook modern adaptations. The recipes are Cryspels, fried pastries with dark sesame and honey; Douce Jame, tender chicken thighs cooked in a milk and cream herb broth; and Payne Foundewe, a sweet, spiced bread pudding topped with coriander sugar. Simply delicious! Links to YouTube videos included.
Kloten en Honær (chicken dumplings).
Tender chicken and smoked bacon dumplings, spiced with cumin, and served in an enriched cumin and saffron chicken broth. Comfort in a bowl! Based on an original recipe from a thirteenth-century, northern European cookery collection. Link to YouTube video included.
Recipe: Whole Chicken in Spiced Broth (Chykens in Hocche), c. 1390
This recipe is based on King Richard II's 14th-century cookery book. It's a perfect autumnal pick-me-up and goes brilliantly with Ryse of Fleysche (saffron rice); the recipe for this (with video link) is also available on Extras. Included here are the medieval recipe and my translation.
Hello! I'm Dr Christopher Monk and I create YouTube videos showing you how to cook from medieval recipes. All recipes are adapted for gluten free folk, like myself. You can now buy me a coffee to support my work!