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."
- 1 lb strawberries
- 1/2 c. wine (I used sparkling red grape juice instead)
- 1/2 c. almond milk
- 3 to 4 tablespoons rice flour
- 1/4 c. currants/raisins
- 2/3 c. sugar
- 7-10 threads saffron
- A few gratings of long pepper or regular pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon cassia
- Pinch galingale, crushed
- 1 teaspoon vinegar
- 1 tablespoon butter
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
When the mixture is cooling, stir in the butter.
I cheated and didn't add the pomegranate seeds.
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