SC - Syllabub - does anyone have a period recipe?

[Glenda Robinson]

Lorix,

Here's that recipe:

>From Pleyn Delit: Medieval Cookery for Modern Cooks - Second Edition
C. Hieatt, B. Hosington, S. Butler.
Uni. of Toronto Press 1996.

I ordered my copy (I'm an aussie too!) from Collins  about 12 months ago.
Took a couple of weeks to get it in for AUS$34.95. A wonderful book!

This turns out to be much like a modern mousse. There's also a plum recipe -
Erbowle, that's gorgeous - have used tinned plums for this one with
wonderful results.


Strawberye

Take Strawberys & wasshe them in tyme of zere in godo red wyne; then strayne
thorwe a clothe & do them in a potte with godo almaunde mylke. Alay it with
amyndoun ohter with the flowre of rys, & make it chargeaunt, and lat it
boyle; and do therin roysonys of coraunce, safroun, pepie, sugre grete
plente, powder gyngere, canel, galyngale; poynte it with vynegre, & lytil
whyte crece put thereto; coloure it with alkenade, & droppe it abowte,
plante it with the graynes of pomegarnad, & than serve it forth.

Strawberry Pudding

2-4 oz ground almonds
1.25 cups water
1 punnet fresh strawberries (if you use frozen berries, thaw first, and use
any juice to replace some of the water
0.25 - 0.5 cup red wine
2 Tbsp rice flour
0.33 cup sugar
pinch pepper, ginger, cinnamon, salt
1 Tbsl butter or lard
2 tsp red wine vinegar
2 Tbsp dried currants

Fist, draw up an almond milk with the almonds and water. Hull and pick over
the strawberries. Put in a bowl and pour the wine over them. Mix gently with
your hand or a wood or plastic spoon; then pour off and discard the wine.
Blend or process the berries with the rice flour, sugar, spices and almond
milk. Bring mixture to a boil over medium heat, stirring constantly; let it
boil about 2 mins to thicken, then remove from the heat and stir in first
the butter, then the vinegar and currants. Pour into a large serving bowl or
individual dishes and allow to cool. Chill before serving.
You can put in a little red food dye, as per the recipe, and garnish with
pomegranate seeds. The book points out that pomegranate isn't available in
the same season as strawberries, so it may not have been used at the time
either.



Re: the preserving- you could probably preserve them after the wine step. I
think the best bet would be to blend them up without the other ingredients.
I've not done much preserving myself, so I'm not totally sure. There's
surely someone hiding under the rock somewhere who knows!


Glenda

>
>
>>Hence the syllabub idea.  Now I have some
>>lovely OOP recipes for syllabub, but I was
>>hoping that someone with a better library
>>than mine might have a recipe, please,
>>please?
>>
>

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