The Tudor Society
  • Toni Mount talks about Tudor and Stuart dining

    As a special Christmas bonus for all Tudor and Stuart fans, here’s a video of a talk that Toni Mount made a few days ago. It’s all about the food that the Tudors and Stuarts ate and the way they ate it – a fascinating talk.

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  • The Forme of Cury and medieval recipes

    Today’s Claire Chats is about “The Forme of Cury” manuscript and primary sources for medieval and Tudor cookery and food.

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  • Tudor Cooking with Claire – Lombard Slices (Leche Lombarde)

    In this edition of Tudor Cooking with Claire, I make Lombard Slices, also known as Leche Lombarde, a medieval sweetmeat. In the video, I read the original recipe which is found in Two Fifteenth Century Cookery Books and here it is:

    “Take fayre Hony, and clarifi yt on the fyre tylle it wexe hard, then take hard yolkys of Eyroun, & kryme a gode quantyte ther-to, tyl it be styf y-now; an thenne take it vppe, & ley it on a borde; then take fayre gratyd Brede, & pouder pepir, & molde it to-gederys with thine hondys, tylle it be so styf that it wole ben lechyd; then leche it; then take wyne & pouder Gyngere, Canelle, & a lytil claryfyid hony, & late renne thorw a straynour, & caste this Syryp ther-on, when thou shalt serue it out, instede of Clerye.”

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  • Eat, drink, and be merry – A virtual exhibition

    Thank you to our art historian Melanie V. Taylor for letting me know about this wonderful virtual exhibition which has been designed to complement “Eat, Drink, and Be Merry: Food in the Middle Ages and Renaissance”, an exhibition organized by the Manuscripts Department at the J. Paul Getty Museum in Los Angeles which is on now and which runs until 3rd January 2016.

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