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
| 2 lb. | frozen strawberries (2 pkg.) |
| 1/8 c. | red wine (port) |
| 3/4 c. | water (almond milk) |
| 8 oz. | almonds chopped very fine, (3/4 cup) (almond milk) |
| 7 tbs. | sweet rice flour |
| 1/3 c. | currants |
| pinch | saffron in 2 Tablespoons hot water |
| few grains | pepper |
| 1/3 c. | sugar |
| few grains | ginger |
| 1/8 tsp. | cinnamon |
| 1/2 tsp. | vinegar |
| 1 Tbs. | butter (white grease) |
| (galyngale & alkenet for color) | |
Steps
- Thaw berries.
Put berries & juice through a food mill. Strain to remove seeds, using the wine to help dilute the puree. - Mix almond milk using warm water. Add to berries.
- Add sweet rice flour & saffron and boil 7-10 minutes until quite thick.
- Stir in rest of ingredients.
Pour into cups to cool. - Plant with pomegranate seeds & serve.
Note
Experiment No. 2
This version makes a nice stiff pudding.