SC - A Castle made of peas (From MndK; 15th C.)

[Cindy Renfrow]

>If anybody knows of similar recipes from other collections, please, let
>me know.

>From 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 cinnamon 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(from Hansen's unpublished translation)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 strainer. 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 a whole roast lamb with butter 'hair', surrounded
by a butter 'fence'.

HTH,


Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
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.thousandeggs.com -- please come visit my new web site!


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