How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

To Make Iumbolls
Hugh Platt p. 12
Take ½ a pound of almonds being beaten to
paste with a short cake being grated, and two
eggs, two ounces of caraway seeds, being beaten,
and the juice of a lemon: and being brought into
paste, roll it into round strings: then cast it into
knots, and so bake it in an oven and when they
are baked, ice them with rose water and sugar,
and the white of an egg being beaten together,
then take a feather and gild them, then put them
again into the oven, and let them stand in a little
while, and they will be iced clean over with a
white ice: and so box them up and you may keep
them all the year.
¼ lb almonds 1 egg
1 oz shortbread 1 t rose water
1 oz caraway seeds ½ c sugar
½ lemon, juiced ½ egg white
Grind almond fine in food processor, crush
shortbread cookies with mortar and pestle,
grind caraway seeds briefly in spice grinder
and mix these three ingredients. Beat lemon
juice and egg together and add to dry
ingredients. Mix and roll into ¼" diameter
strings and lay on greased cookie sheet in
loops. Bake at 375° for 25 minutes. Mix up
icing and put onto cookies; put back in hot
oven with heat turned off for 5 minutes
Quinces in Pastry
Du Fait de Cuisine no. 70
Again, quinces in pastry: and to give
understanding to him who should prepare them
let him arrange that he has his fair and good
quinces and then let him clean them well and
properly and then make a narrow hole on top and
remove the seeds and what they are wrapped in,
and let him take care that he does not break
through on the bottom or anywhere else; and, this
being done, put them to boil in a fair and clean
cauldron or pot in fair water and, being thus
cooked, take them out onto fair and clean boards
to drain and put them upside down without
cutting them up. And then let him go to the
pastry-cooks and order from them the little crusts
of the said pastries to put into each of the said
little crusts three quinces or four or more. And
48
when the said little crusts are made fill the holes
in the said quinces with very good sugar, then
arrange them in the said little crusts and cover
and put to cook in the oven; and, being cooked
enough, let them be served.
3 quinces ⅝ c sugar [⅛ t ginger]
pie crust:
1 ¼ c flour 3 ½ T water 6 ½ T butter
Core the quinces without cutting through
to the bottom. Simmer them in water about 15
minutes. Make pie crust, divide in half, roll
out bottom crust and put in 7" pie pan. Set
quinces upright on top of the bottom crust, fill
with sugar, put top crust over them. Bake at
450° for 15 minutes, then at 350° for 35
minutes.
Note: there is a similar recipe in Two
Fifteenth Century Cookery Books p. 51. The
differences are that the quinces are peeled,
they may be replaced by warden pears, there
is a little powdered ginger in with the sugar,
and the sugar may be replaced by honey with
pepper and ginger.
Tartys in Applis
Curye on Inglysch p. 78
(Diuersa Servicia no. 82)
For to make tartys in applis, tak gode applys
& gode spycis & figys & reysons & perys, & wan
þey arn wel ybrayed colour wyþ safroun wel & do
yt in a cofyn, & do yt forth to bake wel.
2 c flour ½ cup raisins
~⅔ c water ⅔ t cinnamon
1 large apple ½ t nutmeg
1 large pear ¼ t ginger
1 c figs 5 threads saffron
Knead water into the flour until you have a
dough that can be rolled out; use it to line a 9"
pie pan. Peel, core and chop the apples and
pears; chop the figs. Put all of the fruit and
spices into a food processor and process to a
homogeneous but not liquid texture. Pour the
mixture into the pie crust and bake at 350° for
45 minutes.