Strawberye

Strawberry Pudding:

Original, from Harleian MS 279: "Take Strawberys, and waysshe hem in tyme of yere in gode red wyne; + an strayne + orwe a clo+ e, and do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun o+ er with + e flowre of Rys, and make it chargeaunt and lat it boyle, annd do + er-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, and a lytil whyte grece put + er-to; coloure it with Alkenade, and droppe it a-bowte, plante it with graynys of Pomegarnad, and + an serue it forth."

Puree the strawberries with the wine; add almond milk and rice flour.
Mix and pour into a saucepan. Bring to a boil, stirring constantly.
When it is thickened, add the spices, the sugar and the currants; add vinegar to taste.
When the mixture is cooling, stir in the butter.

I cheated and didn't add the pomegranate seeds.


All materials copyright Jennifer Heise or original authors as otherwise specified. Permission is granted for use as printed handouts and for cooking as long as you let me know (jenne.heise@gmail.com) and if you republish, get me a copy. My homepage: http://www.gallowglass.org/jadwiga