SC - Sauces
Stapleton, Jeanne
jstaplet at mail.law.du.edu
Wed Apr 14 12:00:43 PDT 1999
> In October 1998, Adamantius posted the following recipe and comments
> (somewhat snipped):
>
> **********************************************
> Syrosye
> "To make a syrosye. Tak cheryes & do out (th)e stones & grynde hem
> wel & draw
> hem (th)orw a streynoure & do it in a pot. & do (th)erto whit gres
> or swete
> botere & myed wastel bred, & cast (th)erto good wyn & sugre, & salte
> it &
> stere it wel togedere, & dresse it in disches; & set (th)eryn clowe
> gilofre,
> & strew sugre aboue."
> Curye On Inglysch, Book III, Utilis
> Coquinario, Ed. Constance B. Hieatt &
> Sharon Butler, Oxford University Press, Oxford 1985
>
> The above dish often seems to be interpreted as a sort of thick
> pudding, but
> one could argue either way: the instructions don't use the standard
> medieval
> English adjectives denoting extreme thickness -- chargeaunt or
> stondyng. All
> we know for sure is that it has to be thick enough to hold up some
> cloves set
> into its surface, long enough to make it to the table, and you might
> be
> surprised at how thin a pottage will do that.
>
> However, one side effect of the addition of white grease or butter
> to a
> pottage thickened with bread crumbs is that if it does grow cold, or
> at least
> room temperature, it won't become glutinous in texture. I'm not
> arguing that
> this means the dish was served cold, but let's say that if it should
> be served
> cold by accident, the quality of the dish probably wouldn't suffer
> greatly.
>
> **************************************
>
> Has anyone made this? What conclusions should we draw regarding
> texture/thickness from the location of this recipe in CoI, where it is
> with the blacmaunges?
>
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