Cooking Medieval Food From England's Oldest Cookbook | Clarissa and the King's Cookbook | Chronicle
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- เผยแพร่เมื่อ 21 พ.ค. 2024
- Medieval foodie Clarissa Dickson Wright tracks down Britain's oldest known cookbook, King Richard II's 700-year-old scroll "The Forme of Cury", and compares its contents with the way we eat today, as well as re-creating some of the dishes for a group of food and medieval history experts. The king's kitchens were highly organized, with up to 300 staff working in various roles, and the cookbook reflects the culinary techniques and terminology of the time. Some of the recipes, such as a luxurious sweet and sour fish dish and pears poached in red wine, highlight the use of exotic spices and ingredients in medieval English cooking.
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Jennifer Paterson and Clarissa Dickson Wright as The Two Fat Ladies were two of my favourite chefs. Their programs & books are excellent & have fuelled my journey into food history for years. This solo program from Clarissa is one of my favourites & I've cooked a fair few recipes from my copy of The Forme of Cury over time. Sad that neither of these wonderful ladies are with us anymore - they're of a type that's irreplaceable.
This American agrees with you
"The King is dead! Long live the cook!"
😏 She's entertaining....I like her.
Same!!
Clarissa was amazing at presenting a program, miss her and Jennifer Patterson. Enjoyed watching this
Clarissa was a Treasure. You have to try her Rice Pudding. You’ll never eat another again. Her food recipes are excellent. I’m such a fan of hers, so sad she’s gone, we are lucky we have videos like this.
I so enjoyed watching 'Two fat Ladies'. Honestly though the recipes weren't all that healthy. Immensely delicious but one shouldn't eat them daily.
My mom use to make rice pudding.
This my first time watching her what happened to her?
I would love to try her rice pudding. Do you know which of her books it is from? A search is showing both Potty and Comfort Food as having rice pudding recipes. Thanks!
Recipe please Amanda?
Clarissa was such a treasure, her voice is sorely missed and I'm so grateful to you for making these videos available!! Two Fat Ladies is one of my favorite shows of all time 😅😅
I knew it was Clarissa as soon as I heard that voice!
Agreed!! I remember watching her & Jennifer Patterson potter around in the kitchens from manor houses to royal arm force base to a school cooking up a scrumptious menus.
Yes me too and I was actually surprised that I recognized it right away.
Sorry, i dont mean to be rude or anything but i really thought she’s a he cause of her voice! I had to google if she’s a member of lgbtq+ (which im a member of lol.) Having videos on x2 speed did not helped, made her voice more male-like.
Im a lesbian stud but i have a hard time getting a girlfriend 😢
Who is she? I like her already, but have never seen her before.
I used to cook for the volunteers at our local Renn faire, for years. We had occasional feasts. I used A Forme of Currye and To the King’s Taste. I remember there was a place online where one could acquire Mediaeval spices. I used a lot of herbs. I and my helpers cooked for days. We had Mediaeval musicians and did Mediaeval dances. The food was wonderful. It broke my heart when it all ended.
I think Clarissa would have gotten along really well with Max Miller of Tasting History.
Oh most definitely
And Jon Townsend of Townsends.
I've tried asking Max if he's aware of TFL just because I know he'd love it, and all of CDW's Richard II cooking episodes, because I don't recall hearing him mention them before and tbh I'd have expected to, but I have to believe he's already a fan, I just couldn't get a reply to my comment (understandable).
What an intriguing glimpse into medieval English cuisine! Exploring King Richard II's 700-year-old cookbook is a true culinary adventure. Thanks for sharing this historical journey!" 🍽🏰📜
I watched this more than 10 years ago. But, I am still thrilled to watch it again. History and food!!!!😂
As soon as I realized it was her I was glued! I've watched this 3 times already, pure joy and so much real information. She was, and is, a treasure!
My mom taught me to always wash dried fruits in warm water 2 or 3 times. You'd be amazed what comes off - bits of straw or sticks, etc.
Oh, Clarissa was a great, wonderful foodie, full on, marvellous. great great stuff.
I would love to have seen the whole dinner conversation from all those interesting folks at the table. Extraordinary.
I know right?!
American here. Some of us have been educated lol. I remember taking my mother to a Medieval Christmas Dinner cooked and served by University students on Michigan State University campus. A few dozen of us privileged (paying participants) sat at trestle tables arranged in a giant U shape and were served wonderful (unrecognizable) foods. I remember that there was a boars head (with apple) paraded around the room on a huge platter. All our servers were dressed and served us appropriate to the age. It was marvelous! I'm so glad I didn't have to clean up afterwards.
This was a fun new take on history and I love it! Give me more!
I have eaten poached pears... and so similar to that recipe also, with the addition of lemon or orange and raspberries instead of black.
The way they have Richard watching the angry citizens on a TV is hilarious. This was an excellent production, educational, yet fun.
This was wonderful. I need to watch more things like this. I really love her little quips here and there throughout the program.
As a huge fan of Medieval cooking, this was a great treat!
The YT channel "Tasting History" has been using "The Forme of Curry" on and off for years and following the recipes. If anybody is interested in historical cookery (that also covers the rest of the world and a broader time scale), that's a wonderful channel to watch.
And of course, try out the recipes. They really are managable and who knew that I would end up not only knowing about Hyssop and Savory, but actually use them both in my cooking nowadays. Plus Roman Garum... (if you know, you know).
Oh yes, great channel indeed. Not only does he cook the stuff, but always comes up with historical facts. 😊
Gotta love Max
Yes, he had us at garum.😉
I love that channel and watch it all of the time!. I have the grains of paradise that she mentioned. I got it because of that channel along with some other spices.
Have you used Max's recipe and made your own garum?
Thanks from France!
This was a very enjoyable and soothing video to watch. Thank you!
I Love ❤️ This. Medieval Cookery is the best. I mean isn't it? 😊 I could look at this all day. ❤
I LOVE things and histories like this! Thank you very much.
Love the table manners! The least anyone could do if eating such a beautiful meal.!!!
This would have been a video I would have eagerly consumed the year it came out. It's a shame that even educational/edutainment media is so much about profit, ownership, borders and control. Feels a bit like lost opportunities waiting for the media to age out of profitable relevance. But glad it is now shared of course!
Rest in peace Clarissa. ❤
Charming and interesting, thanks for posting
King Richard has been established in my heart forever. I am not British but became aware of him through a friend that is. I'm ecstatic having found your channel to add to my knowledge of his life. It is so heartwarming. Do you have a cookbook with these recipes? I am definitely interested in acquiring one
I loved the sense of humor thrown into this documentary!
Oh, god that I AM, I love the English sense of humour! Lol. What a great series!
I have enjoyed this presentation and, of course, Clarissa.
I love the reenactments and surprising information.
I remember taking part in the filming of this at Gainsborough old hall many years ago along with most of the group I was in at the time all the food cooked was cooked in the medieval kitchen by members of our group and was excellent
I love this video and would love to taste this meal myself!
I would not want to be behind the king after he ate all that. Talk about savage winds 🤣. Great show very well done
🇬🇧 Oh I love dear Clarissa Dickson Wright, those rich plummy vowels are so distinct,
Yet such a down to earth lady.
Clarissa was very lovely as a young woman, tall & willowy, blonde & classic English looks
She was once a High Court Judge
Maybe this is where her down to Earth character came from but also very eccentric too.
Clarissa knew everyone in High Society including royalty
I loved her cooking show with her best & life long friend Jennifer
& Their mode of travel was a motor bike & side car, with Jennifer as the driver & Clarissa stuffed into the side car & their cookery show was called The Two Fat Ladies
They laughed all the time & shared a cracking good humour.
Sadly Jennifer died a long while before Clarissa but she carried on alone, as in this wonderful cooking
The way the guy looked when she said “boners”…😂
Clarissa has such a distinctive voice and rhythm . I loved her and Jennifer show
Hello I'm a big fan of your channel. The content and video are such impressive! Great
Ohhhh, how i would LOVE to try an authentic medieval meal!!!!
Love this history cooking series, does open a window to the lives of the people of the past.💕🇬🇧
The novel 'La cuisiniere de Castamar ' by Fernando Munez takes place in the early 18th C and is full of this sort of food! First written in Spanish.
this is a good video. Very entertaining and instructive; thank you
Lovely show. Enjoyed this and the host did great.
this is making me hungry, yum yum.
That fish dressing with onions, sugar, raisins cooked in vinegar looks very interesting! I have no idea what that would taste like, but am going to have to try it.
Again, these videos are probably as good as it gets. Truly an inspiration! You must be an entire team? Right? Right...?
More show's like this please
Wow.
Some interesting.
The first book of medieval recipes I ever bought was 'To the King's Taste', by Lorna J. Sass, published by the Metropolitan Museum of Art in New York City. It was a collection of recipes from 'The Forme of Cury' adapted for modern cooks. Among my favorites were Tartlettes (pork ravioli), Roo Broth (venison stew), and Blank Mang (White Dish, chicken cooked with rice and almonds). That last can be seen when Clariss'a's looking at the original manuscript. The only one I didn't like was the Muskels in Brewet (mussels in broth), but that was more down to the bright orange color of the mussels than anything else.
Clarissa! I love her so much!!!!!
The king must be excited every mealtime
He likes to watch people boycott though his old TV 😅
I knew Clarissa very well I remember when she had the book shop in West Bow in Edinburgh which was run by her friend Isabel Rutherford both ladies with a wealth of culinary knowledge.
Brilliant, I would eat any of those dishes happily. Well done.
Excellent show!
Oh man, that was great! I learned a lot there.
Awesome video Thanks 👍
There's a lot of scolding and pearl-clutching in the comments about the lack of glove wearing.
Archivists DO NOT advocate the wearing of gloves. Clean and dried hands (no lotion) are preferred. Cotton gloves can snag on the brittle fibers of fragile items. Bare fingers are more sensitive to the surface of items being handled, reducing the risks of damage.
That was great. I want to make those three dishes now. ❤
Clarissa always the master...Brava!
Fantastic, ty
Haha, such a nice and witty presenter
What a great video. I have always enjoyed Clarissa, she is one of the Jewel’s in the King’s Crown! Hope she hosts more of these videos!
Sadly Clatissa is now deceased.
@@trevorwills3356 what happened?
She developed pneumonia while in hospital for an undisclosed illness and passed away a number of years ago.
I haven't seeing Clarissa for ages. She is a great Chef. Thank you for the documentary and the historical part of Food and the life of King Richard (in my opinion,a very closeted gay man, unhappy to be living in a time like that. RIP....Long Live the Cook!
Clarissa Knows It All!!
I LOVE THE RECIPES.
I love the way the English pronounce luxurious!
How else can one pronounce it?
@@catzkeet4860: In the U.S. we say luxjurious(as in a court jury) but the English in Britain say luxzurious(with the z sound).
I think someone is ‘ Pulling our legs’ ! I have never in my long life heard anyone, least of all an American, pronounce’ luxurious’ as ‘ lux~jurious’!
As a fan of Max Miller, I am well acquainted with this book. I'm planning on getting a copy so I can play around with the recipes. :)
Very interesting to learn of a medieval cooking-recipe-scroll and replicate food preparation in our times. Thank you!
The ingredients in cooking-scroll and recipes invite wondering the history of how the ingredients from places on the mainland of Europe and more distant from England / Britannia were adopted along with how perishables were prevented from spoiling during transport?
That was fun 😊
Very interesting!
"A cat may look at a king, and a cook may look at a gyrfalcon" 😂❤
Truly loved Clarissa, she"s greatly missed.
Who taught her how to hold a spjnner reel? Hahahaa love the video and the history. Have always wanted to get a copy for myself and eat like a king.
The birds of prey are so beautiful ❤
You could open a great restaurant with that cookbook
Interesting video
Kind of reminds me of that movie Silence of the Lambs. And now I understand...
Are they looking at the original roll, or is this a facsimile? No matter what I love the way it is carefully handled. I own a copy of this cookbook with modern attempts at recreation and it is wonderful!
If it's an original. Then it should've been handled with gloves.
@@RandomGuy33369 No they should not be using gloves. Ask at your local museum. The original roll is made of parchment, I.e. animal skin scraped very thin and smooth. The answer is to Wash your hands thoroughly! Clean hands (and dirty for that matter) have safely handled this roll for centuries. Now days the answer to handling old paper and parchment is CLEAN, FRESHLY WASHED AND THOROUGHLY DRIED HANDS!
Oh the roach turned out to be a type of fish wow I was thinking they meant the actual bug.
Roach (fish) are distantly related to carp.
@@Cricket2731 oh I learn something new.
@@Cricket2731I still would not want to eat it with that name 😅
A very common caught fish.
Very nice.
Love her voice!!
Clarissa!!!
My favorite dish is a trencher of vixen tallow burnish upon bruised grouse innards, followed by groundroot figgy and washed down with mead! My name is Richard, so I think its genetic.
I was a fan of the “Two Fat Ladies” series with Clarissa and Jennifer. Sadly, Jennifer passed away I believe. It’s good to see Clarissa still going strong. The Medieval Cookbook is fascinating. Look at the beautiful text! 👩🍳 🧑🍳
Clarissa died 10 years ago on the on 15 March 2014.
Considerably more tempting than the cookbook in Governor Grey's kitchen on Kawau Island. It has a recipe for cabbage that starts with something along the lines of "boil until the scum rises to the surface". Yummy...
I would love to cook this!
The goose one!
The only difference back then is the smokey flavor produced when cooking over a wooden flame. Every day BBQ :)
Honestly $34,000 for a falcon seems like a fair price
Only if it's trained first
I love these shows where ancient and old cooking recipes are done nowadays but one thing that I believe that they missed ( in regards to the flavor) the fact that the original recipe called for the goose to be cooked over fire, the wood used for this does impart flavor to the meat that I personally find important if I’m going to eat it!!!!👍😻😻😻. She just say he bathed him stone a eeek!!! Ughhh, yak!!! He must have stank horribly 🙀
It’s a pity they didn’t mention that there weren’t courses like today! And sweet and savoury dishes were served in messes!
Grab that crab, Clarissa!
R.I.P. Clarissa
I’ll take the French cookbook over this back in the day.
I still miss the Two Fat Ladies, even though I have them in the house on DVD.
Clarissa passed in 2014 at age 66. R.I.P. 🙏
Love Clarissa miss two fa
T ladies tv
Clarissa Dickson Wright died in 2014, that’s a decade ago.