SC - Aoife- a lily?

[LrdRas]

dkpirolo at cts.com (Celestria) wrote:
snipped information on glogg/hippocras
> Greetings,
> I would love to have those recipes as my period recipe book is woefully
> lacking beverages.

Ask and you shall receive. :) These are not hippocras but caudles, warm
thickned beverages perfect for cold weather. The ale versions should be
made with unhopped ales, but to the best of my knowledge, there aren't
any commercially available unhopped ales. Use a moderate or low hopped
beer and most of the hops flavor will steam off when cooking. I prefer
to make the wine versions with sweet wines, but just about any
non-repulsive wine will do. For non-alcoholic versions, you can use
broth or water.

The following recipes are taken from Thomas Austin's _Two
Fifteenth-Century Cookery Books Harleian MS 279 (ab. 1430), & Harl. MS.
4016 (ab. 1450), with extracts from Ashmole MS 1429, Laud MS 553, &
Douce MS. 55_ and Constance Hieatt's  _An Ordinance Of Pottage: An
Edition of the Fifteenth Century Culinary Recipes in Yale University's
MS Beinecke 163_. Both are way cool and have more caudle/hippocras
recipes in them.

If you really hate almonds, you can thicken the almond recipes with
hazelnuts instead. Le Menagier de Paris. (The Goodman of Paris, c. 1395)
as translated by Janet Hinson, gives the following recipe on page M38-39
"Beverages for Invalids" <begin quote> Hazelnut Beverage. Parboil and
peel, then put in cold water, then grind and mix with boiled water and
strain; grind and strain twice, then put in the cellar to cool; and it
is better than a tisane.<end quote> I'd peel the hazelnuts first, just
as I normally do for almonds. I imagine I'll get stomped on again for
suggesting almonds are not the true way as well as for mixing English
and French sources, but hey, that's why I have a delete key. For hot
preperations of almond (or hazelnut) milk you can use the almonds
(hazelnuts) more than once.

Also check Elizabeth&Caraidoc's Miscellany, they've got several good
beverage recipes there.

All mistakes and typos are mine. If you can't get one of my redactions
to work, please let me know so I can fix it.

Crystal of the Westermark
(Crystal A. Isaac, crystal at pdr-is.com)

Austin, Thomas, editor. _Two Fifteenth-Century Cookery Books Harleian MS
279 (ab. 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole
MS 1429, Laud MS 553, & Douce MS. 55_. Published for the Early English
Text Society by N. Trübner & Co., London 1888.

Page 15
.xivij Cawdelle Ferry. - Take yolks of euroun Raw, y-tryid fro the
whyte; then take gode wyne, and warm it on the potte on a fayre Fyre, an
caste ther-on yolkys, and stere it wyl, but let it nowt boyle tylle it
be thikke; and caste ther-to Sugre, Safroun, & Salt, Maces, Gelofres, an
Galyngale y-grounde smal, & flowre of Canells; & whan thow dressyst yn,
caste blanke pouder ther-on.

My  interpretation:
Take yolks of eggs, separated from the white. Place good wine in a pot
and warm it over a low fire. Add the egg yolks [to the wine] and stir it
well, but do not let it boil until it is thick. Add to the pot: sugar,
saffron, salt, mace, cloves [possibly either clove gilly-flowers or
carnations?], powdered galengale, powdered cinnamon. When you serve it,
sprinkle white powder on it.

Caudle Ferry 
1 cup red wine (sweet or full wines are best)
2 egg yolks
1 tablespoon sugar
2 threads saffron
1/4 teaspoon ground mace
1/4 teaspoon ground galingale
1/4 teaspoon ground cinnamon

In a sauce pan warm the wine over low heat. Whip the egg yolks
thoroughly. Add yolks to wine, stirring quickly and well to prevent
large blobs of cooked egg in the wine. Do not allow the wine to boil
until the mixture has reduced slightly. As the egg yolks cook the
mixture will thicken considerably. Add the spices and sugar (for greater
color and flavor, crush the saffron and allow the threads to stand in a
tablespoon of hot water). Pour into cups, straining through a sieve or
cheesecloth if lumpy. Sprinkle a small amount of sugar into the drink.
Serve warm. 

Also from Austin's text: Page 16
.lj. Cawdelle de Almanunde. - Take Raw Almaundys, & grynde hem, an
temper hem vp with gode ale, and a lytil Water, and draw it throw a
straynourn in-to a fayre potte, & late it boyle a whyle; & caste ther-to
Safroun, Sugre, and Salt & than serue it forth al hotte in maner of
potage.

My interpretation:
Take raw almonds and grind them. Add the almonds to good ale and a
little water. Strain the almonds out and put the liquid in a clean pot.
Let it boil a while. Add saffron, sugar and salt. Serve it hot in the
manner of a pottage.

Caudle of Almonds
1 cup raw almonds
1 cup ale
2 threads saffron (crush the saffron and allow the threads to stand in a
tablespoon of hot water.)
1 tablespoon sugar
1/4 teaspoon salt

Grind the raw, unskinned almonds coarsely. Place the almonds in a sauce
pan and cover with good ale. When they are finished soaking (about 20
minutes) strain the liquid away from the almond bits. Put the liquid
into a pot. Bring the liquid to a boil over medium heat. Add saffron,
sugar, and salt, mixing thoroughly. Serve hot. 

Still more from Austin: page 33
.Cl. Cawdel out of lente. - Take & make a gode mylke of Almaundys y-draw
vppe with wyne of Red, whyte is beterre; gif it schal be whyte, than
strayne yolks of Eyroun ther-to a fewe. Put ther-to Sugre & salt, but
sugre y-now; then when it begynnyth to boyle, sette it out, & almost
flatte; serue it then forth, & cuer kepe it as whyte as thou may, & at
the dressoure droppe Alkenade ther-on, & serue forth; & gif thoug wylt
hau hym charheaunt, bynd hym vppe with fflour [of] Rys, ather with
whetyn floure, it is no fors. And gif thou wolt, coloure hym with
Safroun, & straw on pouder y-now, & sugre y-now, & serue f[orth].

My interpretation:
Caudle out of lent - Take almonds and make a good milk of almonds, using
red wine, but white is better. If it shall be white wine, then strain a
few egg yolks into it. Add to it sugar and salt, but sugar first, and
when it begins to boil, take it off the fire and when it has stopped
bubbling serve it forth; When ready to serve it, you can keep it white
or dress it with a little red food coloring. If you made it with red
wine, thicken the mixture with rice flour, rather than wheat flour, it
is better. And if you will, color it with saffron and sprinkle on powder
and sugar and serve.

Caudle out of Lent with White Wine
1 cup thick almond milk
2 egg yolks, whipped
1 tablespoon sugar
1/2 teaspoon salt
red food coloring

Make one cup of almond milk from very finely ground almonds, as directed
above, using white wine instead of water to dilute the ground almonds.
Do not strain the almond out of the milk. Simmer the almond milk over
low heat. Add the whipped egg yolks and stir well to prevent large blobs
of cooked egg in the wine. Bring it to a gentle boil and remove from
heat and allow to cool. Stir in the sugar and salt. Pour into cups and
add little red food coloring. Serve hot.

More yet from Austin: Page 113
Caudele. - Nym eyron, & sweng wel to-gedere / chauf ale & do therto /
lie it with amydon, do therto a porcion of sugar, or a perty of hony, &
a perti of safron; boile hit, dresse it, florissh hit aboue with
promme-garnet, and gif forth.

My interpretation:
Caudle - Take eggs and whip them well together. Add ale to it, and add
to the mix almonds. Add a portion of sugar, or a portion of honey and a
part of saffron. Boil it, place it in a dish and flourish it with
pomegranate seeds. Serve it forth.

Caudle
1 cup ale or beer
1/2 cup blanched, peeled and ground almonds
2 eggs
2 tablespoons clarified honey
2 threads saffron (crush the saffron and allow the threads to stand in a
tablespoon of hot water.)
pomegranate seeds

Grind the almonds finely. Put the ground almonds in a pot and cover with
ale. Place pot on stove at low heat. Break eggs into a small bowl whip
them thoroughly. Add eggs to ale and almonds, mixing thoroughly and
constantly to prevent the eggs from sinking to the bottom to make a ale
omelet. Turn up heat slightly and keep mixing. When the mixture is
thoroughly warm add to it the honey and saffron. Bring the mixture to a
boil. When the mixture is thickened slightly, pour into cups and garnish
with fresh pomegranate seeds (or dried ground pomegranate seeds).


Hieatt, Constance. editor and translator, _An Ordinance Of Pottage: An
Edition of the Fifteenth Century Culinary Recipes in Yale University's
MS Beinecke 163_. Published by Prospect Books, Ltd., London. 1988 ISBN
0-907325-38-6

Page 63
83. Caudell
Draw yolkes of eyron thorow a streynour with wyne or with ale, that it
be ryght rennyng; put therto sigure, safron, & no salt. Bet well
togedyr; set hit on the fyre on clene colys. Stere welle the bottom &
then sydy tyl hit be ynowghe scaldyng hote; thu shalle fele be the
staffe when hit begynnys to com. Then take hit of and styre alwaey fast,
& if be nede, aley hit up with som of the wyne; or yf hit com to
hastyly, put hit in cold watyr to myd syd of the pot, & stere hit alwey
fast; & serve hit forth.

My interpretation:
Whip egg yolks with wine or ale, that it be very runny. Put with it
sugar, saffron, but leave out the salt. Beat it well together. Set it on
a fire of clean coals. Stir well the bottom then steady till it be
almost scalding hot, you shall feel the stuff when it begins to come.
Then take it and stir always fast, and if it be needing, fill it up with
some of the cool wine [or ale presumably]; or if it comes too hastily,
put it in cold water until the pot is half-full, and stir it always fast
and serve it forth.

Caudle of Almonds
1 cup ale or beer
1/2 cup blanched, peeled and coarsely ground almonds
2-3 tablespoons sugar (or clarified honey)
2 threads saffron (crush the saffron and allow the threads to stand in a
tablespoon of hot water.)
1/4 teaspoon of powdered ginger

Soak the almonds in ale for at least 20 minutes. Strain the liquid away
from the almonds. Put the liquid in a pot and warm over medium heat. Add
sugar (honey) and saffron. Stir well. Just before the mixture comes to a
boil, remove from heat and pour into cups. Sprinkle a little powdered
ginger on each cup.

One more from Hieatt: Page 107
189. Cold mylke of almondys.
Do fayre watyr yn a pott; do thereto blaunch sigure or blake sigure, or
hony claryfyd, so that hit be somdell doucet, & do a lytyll salt therto.
Set hit on the fyre; when hit ys at boylyng scome hit clene; lett hit
boyle well, then take hit of & lete hit kele. Then blaunch almondys;
grynd hem & temper hem up with the same water ynto a thyke mylke, &
poure therto a lytyll wyn, that hit have a lytyll savor therof. Then cut
brede yn shyvers & tost hem on a rost yron that they be somdell brown;
then bast hem a lytyll with wyn & ley hem on ayen till they be hard, &
serve hem forth yn anothir with the mylke.

My interpretation:
Put clean water in a pot, add to it white or back sugar, or clarified
honey, until it is somewhat sweet. Add a little salt. Set the pot on the
fire, and when it boils, skim it clean. Let it boil for a while, then
remove from the fire and let it cool. The blanch almonds, grind them and
add them to the sweet water until it forms a thick milk. Pour into the
milk a little wine for flavor. Then cut bread into thin slices and toast
them on a roasting iron until they are somewhat brown. Then baste them
with a little wine and lay them [on the table] until they are dry again.
Serve the toast with the milk.

Cold Almond Milk
1 cup water
1/2 cup sugar or clarified honey
1/2 teaspoon salt
1/2 cup blanched finely ground almonds
1/8 cup wine
toasted bread 

Place one cup of water into a sauce pan and bring to a boil over medium
heat. Add sugar (or honey) and salt. Stir quickly so the sugar (or
honey) dissolves without burning. When dissolved, remove from heat and
allow to cool. Add finely ground almonds to the sugar water and mix. Add
wine and mix again. Toast bread, then brush it with a little wine and
allow the bread to dry. Serve cool with toast.
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