Strawberye*
| Categories: | English fruit 15th century strawberry |
| Original Source: | Harleian Ms. 279 |
| Secondary Source: | Two 15th Century Cookery Books in Cariadoc collection |
| Cook: | Peridot of the Quaking Hand |
| Meeting Date: | 0000-00-00 |
Take Strawberys, & waysshe hem in tyme of 3ere in gode red wyne; þan strayne þorwe a cloþe, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun oþer with þe flowre of Rys, & make it chargeaunt and lat it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece put þer-to; coloure it with Alkenade, & droppe it a-bowte, plante it with þe graynys of Pome-garnad, & þan serue it forth.
Ingredients
| 1 large package | unsugared frozen strawberries (1 lb. 4 oz. or apro |
| 1/4 c. | red wine (port) |
| 1 c. | water (almond milk) |
| 1 small packag | almonds chopped very fine (almond milk) |
| 1-1/3 c. | white rice (Uncle Bens) |
| 1/3 c. | currants |
| 1 pinch | saffron in 2 Tablespoons of hot water |
| few grains | pepper |
| 1/2 c. | sugar |
| few grains | ginger |
| 1/8 tsp. | cinnamon |
| 1/2 tsp. | vinegar |
| 1 Tbs. | Crisco (white grease) |
| galyngale (couldn\'t locate) | |
| Alkenet for color (couldn\'t locate) | |
Steps
- Thaw berries in wine.
- Put berries & juice through a food mill, then strain to remove seeds.
- Mix up almond milk using warm water.
- Add to the strawberry puree.
- Heat, add rice and saffron water and simmer, covered, for 20 minutes or more.
- Add rest of ingredients & simmer a few more minutes.
Take off burner & let sit until rice is fully expanded. - "point it" with vinegar & add Crisco (Color it with Alkenade)
Drop it about & plant with pomegranate seeds.
Note
This interpretation turned out to be wrong - but tasty.