medieval | Sam Bilton

sjfbilton

Jul 9, 20223 min read

Strawberry & Saffron Tarts

Here's a sneak preview of one of the recipes in my next book, Fool's Gold: A History of British Saffron. Once you've tasted these...

sjfbilton

Dec 16, 20213 min read

Risshewes (Medieval Fruit Pasties)

The blog has been taking a back seat this year. I’ve been busy promoting First Catch Your Gingerbread and immersing myself in the middle...

sjfbilton

Feb 14, 20193 min read

Egurdouce

When the Normans invaded in the 11th century they discovered a proliferation of vineyards in southern England. Chiefly managed by...

sjfbilton

Mar 24, 20172 min read

Feeling Frumenty – Part 2

This version of the classic frumenty takes on a sweeter guise than my previous offering. Frumenty could be made with stock or almond...

sjfbilton

Mar 17, 20174 min read

Feeling Frumenty – Part 1

Frumenty or fermity is an ancient form of wheat pottage (it appears in the Form of Cury from 1390 but probably has much earlier origins)....

sjfbilton

May 20, 20162 min read

Erbolate

Baked Parmesan Custard (Serves 1 or more if you multiply the ingredients) Take parsel, myntes, sauery, & sauge, tansey, veruayn, clarry,...

sjfbilton

Mar 5, 20162 min read

Hodge Podge of Duck

It’s a little unfair to label this most ancient of stews as ‘confused’. When you read the recipe from the fourteenth century Form of Cury...