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

Chare de Wardone
Two Fifteenth Century p. 88
61
Take peer Wardons, and seth hem in wine or
water; And then take hem vppe, and grinde hem
in a morter, and drawe hem thorgh a streynoure
with the licour; And put hem in a potte with
Sugur, or elles with clarefiede hony and canell
ynowe, And lete hem boile; And then take hit
from the fire, And lete kele, and caste there-to
rawe yolkes of eyren, til hit be thik, and caste
thereto powder of ginger ynowe; And serue hit
forth in maner of Ryse. And if hit be in lenton
tyme, leve the yolkes of eyren, And lete the
remnaunt boyle so longe, til it be so thikk as
though hit were y-tempered with yolkes of eyren,
in maner as A man setheþ charge de quyns; And
then serue hit forth in maner of Rys.
1 ½ lb pears 1 ½ T honey
¾ c white wine ¼ t ginger
½ t cinnamon 4 egg yolks
Peel and core pears and chop into ½"
pieces. We used Bartletts; we don’t know
what wardons are like. Simmer in the wine for
35 minutes. Remove from liquid, grind with a
mortar and pestle, force through a strainer.
Return to pan, add cinnamon and honey, bring
to boil, simmer for a bit and remove from
heat. Let cool somewhat and then stir in
ginger and egg yolks. Serve.
A Good Filling
Daz Buoch von Guoter Spise p. B-4 (#12)
This is how you want to make a food. Trim
fine pears and divide in four. And lay them in a
pot and cover the pot and coat it with dough, so
that the vapor can (not?) get out. Then cover the
pot with a broad cover and lay there about
glowing coals and let it slowly bake. So take then
the pears out [of the fire?] and add clean honey
therein, as much as the pear is, and boil it
together so that it becomes thick and give it out.
So you can make also from apples and from
quinces but one should add pepper enough
thereto.
4 large apples cup water
⅛ teaspoon pepper ~2 ½ c honey
½ cup flour
Peel and core the apples (or pears or
quinces), cut in quarters, put them in a baking
dish, sprinkle with pepper. Knead together
flour and water to make the dough, make it
into a strip, put it on the edge of the dish and
jam the lid down onto it to seal the lid on the
baking dish. Bake at 350° for 45 minutes.
Remove from heat, mix with honey (which
should be the same volume as the apples) in a
clean pot. Simmer it for ½ hour until it begins
to thicken a little.
It is not clear how this was meant to be
eaten; it is very good as a spread, sweet and
strong.
Taylours
Two Fifteenth Century p. 94
Take almondes, and grynde hem raw in a
morter, and temper hit with wyne and a litul
water; And drawe hit þorgh a streynour into a
good stiff mylke into a potte; and caste thereto
reysons of coraunce, and grete reysons, myced
Dates, Clowes, Maces, Pouder of Peper, Canel,
saffron a good quantite, and salt; and sette hem
ouere the fire, And lete all boyle togidre awhile;
And alay hit up with floure of Ryse, or elles
grated brede, and caste there-on pouder ginger in
þe dissh.
⅓ c almonds pinch black pepper
¾ c chardonnay ¼ t cinnamon
¾ c water 4 threads saffron
⅓ c each of currants, pinch salt
raisins, and dates ⅓ c bread crumbs
~ t cloves (or rice flour)
~ t mace ⅛ t powdered ginger
Make up almond milk with wine and water
(see p. 7). In a medium pot put dried fruit, all
spices but ginger, and the almond milk. Bring
to a boil over moderate high heat and cook 5
minutes, add bread crumbs, remove from heat
and stir. Sprinkle ginger on top. This has a
very thick pudding consistency.