SC - Vegetable Warners

[Cindy Renfrow]

I found a good one!  In Sabina Welserin's CB, #40:

(from Valoise Armstrong's translation)
To make a dish of peas
Cook peas so that they become mushy, put them in a colander and strain as
for almond milk.  Strain saffron, ginger and cinnmon with it.  Then it
looks like a worm.  Sprinkle sugar over it and serve it cold.

(from Hansen's unpublished translation)
To make a dish of peas
Seethe peas that they become mushy.  Do in a stainer.  Drive through like
almond milk.  Drive through with it saffron, ginger, cinnamon, so it looks
like worms and strew sugar thereon and give it forth cold.

Sabina Welserin also has three spinach or mangel pies, and two herb pies.

Also, a whole roast lamb with butter 'hair', surrounded by a butter 'fence'.

HTH,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/

<snip>
>I am doing a Feast of Illusion for our upcoming Valentine's Ball (in Polit,
>Lochac) and as most of the recipes I have are for meat and sweets, I feel the
>meal is a little unbalanced.
>
>I have already incoprorated a salad and haslets "dreid fruits and nuts in a
>batter which end up resembling intestines" but the only other vegetable
>uses my
>cook can come up with is raw vegetables used as a forest, sheep and a picket
>fence.  I have never seen this style of sotoltie used in a period
>reference and
>so was hoping someone on this list may help.
>
>We may end up simply using some vegetarian tart recipes but shaped unusually.
>
>Regards
>meliora.
>
>


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