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Tasting History with Max Miller
Season 2020 • Episode 16 • Cooking from THE FORME OF CURY: England's First Cookbook - Galyntyne Sauce
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Tasting History with Max Miller Season 2020, Episode 16: Cooking from THE FORME OF CURY: England's First Cookbook - Galyntyne Sauce
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Episodes
48 episodesHow to Make Medieval Cheese
I'll show you step by step and give a bit of the history of cheese, from Egypt, to Greece, to WWII and Nixon. Learn how we went from curdled milk in a sheep stomach to the wide world of cheese we know today.
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Baking A Medieval Cheesecake - The History of the Sambocade
In this episode, I make a medieval elderflower cheesecake - a Sambocade. I explore how this dessert is the link between the ancient cheesecake given to Greek Olympians and the modern NY style cheesecake we love today.
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Making 400 Year Old Buttered Beere
In this episode, I show you how to make your own alcoholic (and non-alcoholic) Buttered Beere and we explore the importance of beer and ale in Medieval and Renaissance England.
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Cooking Medieval Dessert for Lent: Bruet of Almaynne in lente
I show you how to make your own almond milk and look at the medieval diet during Lent and other fasting. I also explore some of the ways people made sure they could still eat well while observing their fast, even if that mean considering a beaver a fish.
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Apple Muse for the Plague - The Four Humors
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Weird Cures for the Black Plague - Candied Horseradish
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What does a 1920s BIRTHDAY CAKE taste like?
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How to Make a MEDIEVAL TRENCHER - Torte Bread
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Cooking A CAPON Dish For A Medieval King - Sweet Measure
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Making Medieval Fig Spread - Rapé - History of the Fig
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Making a Medieval TART DE BRY (Brie Tart) - Brie: The King of Cheese
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Anglo-Saxon Oatcakes - How Not To Burn King Alfred's Cakes
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The Softest Bread In England - How To Make 18th Century Sally Lunn Buns
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History's Fluffiest Dessert! - Everlasting Syllabub
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Cooking from THE FORME OF CURY: England's First Cookbook - Galyntyne Sauce
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I finally made GARUM - Ancient Rome's favorite condiment
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Oldest Cookbook in the West - APICIUS - Ancient Roman Mussels
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A Tart to Topple a King - Lombardy Custard
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A Dish for the First 4th of July... and why it should be on the 2nd.
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The Poisonous History of Tomatoes - Pomodori Farciti all’Erbette (1773)
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The Bread of ANCIENT ROME - Pompeii's Panis Quadratus
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The Wonderful History of Pancakes
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