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

Good Membrillate Which Is A Pottage Of
Quinces
Buen Membrillate Que Es Potaje De
Membrillos
De Nola no. 106
You must take as many quinces as you wish
to make dishes, and quarter them, and remove the
core and the pips from them, and pare off the
skin; and when they are well-peeled, wash them
with tepid water; then remove them from that
water and set them to cook in cold water; and
when they begin to get mushy, then they are
cooked; and remove them from the kettle and
grind them well in a mortar; and blend them with
a little of that same water of theirs, and strain
them through a woolen cloth; and then take three
pounds of unpeeled almonds, but only wash them
in cold water, or tepid which would be better, and
grind them well in a mortar; and when they are
well-ground, strain them through a woolen cloth,
having been blended with tepid water (and if it is
a meat day, blend it with meat broth); and cast
the milk in with the quinces; and then cast into
the pot all manner of fine spices, which are: good
ginger, and good cinnamon, and saffron, and
grains of paradise, and nutmeg, and mace, and if
it is a meat day, you will cast in two egg yolks for
each dish; and if it is a fish day, it is not needful;
and when it is quite thick, prepare dishes, and
[cast] upon them sugar and cinnamon.
5 quinces 3 egg yolks
¼ c almonds 1 T sugar
1 c lamb broth ½ t cinnamon
1 t spice mixture*
Peel, quarter, core quinces, wash, put to
cook in cold water, bring to a boil, simmer,
total cooking time about 20 minutes. Mash,
adding 1 T of the water they cooked in, and
force through cheese cloth.
Grind almonds, use with ⅔ c lamb broth to
make ½ c almond milk (p. 7). Combine with
the quince mush. Add 1 t of the spice mixture
(see below) and egg yolks. Stir together, cook
for about 5 minutes. Sprinkle sugar and
cinnamon over at the end.
Spice mixture: 1 part ginger, 3 parts
cinnamon, 1 part grains of paradise (measured
before grinding), ½ part nutmeg, ½ part mace.
60
Strawberye
Two Fifteenth Century p. 29
Take Strawberys, and waysshe hem in tyme
of yere in gode red wyne; þan strayne þorwe a
cloþe, and do hem in a potte with gode Almaunde
mylke, a-lay it with Amyndoun oþer with þe
flowre of Rys, and 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, and a lytil whyte grece put þer-to;
coloure it with Alkenade, and droppe it a-bowte,
plante it with graynys of Pomegarnad, and þan
serue it forth.
1 pint strawberries ¼ c sugar
¼ c red wine ¼ t ginger
1 ¾ c almond milk: (p. 7) ¼ t cinnamon
½ c almonds ⅛ t galingale
1 ½ c water ¼ t vinegar
4 T wheat starch ¾ t lard
¾ c currants [alkanet]
8 threads saffron pomegranate
⅛ t pepper seeds
Wash strawberries in water, then mix with
wine and force through wire strainer using a
pestle. Mix with almond milk and wheat
starch, then boil about 10 minutes, until thick
enough to stick to the spoon. Add currants,
then remaining ingredients as it cooks. Make
sure the spices are ready when you start
boiling it. We used not very sweet
strawberries; one might use less sugar or more
vinegar if they were sweeter.
Gaylede
Two Fifteenth Century p. 22
Take almond milk and flour of rice, and do
thereto sugar or honey, and powdered ginger and
galingale; then take figs and carve them a-two or
raisins whole or hard wastel diced and color it
with saunders, and seethe it and dress it in.
almond milk (p. 7): 2 t ginger
1 c ground almonds 1 t galingale
1 c water 1 c halved figs
1 c rice flour 1 ½ c raisins
6 T honey a pinch of saunders