SC - Books on the shielf
RuddR@aol.com
RuddR at aol.com
Fri Apr 28 14:22:10 PDT 2000
Aoife writes:
> I thought I'd throw out a request and see how many answers we get:
>
> Who has a period recipe for strawberries? Who has redacted recipes for
> strawberries?
(Snip)
> Please quote modern source including translator and publisher/date/isbn and
> also original historical author/publisher/country-location/date.
____________________________________________________________________
DARYOLES
Strawberry Date Custard Pie
Take Wyne & Fre[e]ssche bro(th)e, Clowes, Maces, & Marow, & pouder of
Gyngere, & Safroun, & let al boyle to-gederys, & put (th)er-to creme, (&
(y)if it be clowtys, draw it (th)orwe a straynoure,) & (y)olkys of Eyroun, &
melle hem to-gederys, & pore (th)e licoure (th)at (th)e Marow was so(th)yn yn
(th)er-to; (th)an make fayre cofyns of fayre past, & put (th)e Marow
(th)er-yn, & mynce datys, & strawberys in tyme of (y)ere, & put (th)e cofyns
in (th)e ovyn, & late hem harde a lytel; (th)an take hem owt, & put (th)e
licoure (th)er-to, & late hem bake, & serue f[orth].
Harleian MS 279
(Two Fifteenth-Century Cookery Books, Thomas Austin, Ed., Early English Text
Society, Kraus Reprint, Millwood, NY, 1964.)
Pastry dough for one nine-inch pie crust
1/2 C raw bone marrow
3/4 C heavy cream
4 egg yolks
1/4 C beef bouillon (may be made from the marrow bones)
1/4 C sweet wine
1 pint fresh strawberries, whole, or cut into pieces
1 1/2 C dates, cut in two
1 tsp powdered ginger
1/4 tsp saffron
1/8 tsp each mace and cloves
Sugar to taste (optional)
1. Preheat oven to 425°.
2. Line pie pan with the pastry dough, and then fill it with the
strawberries and dates, either the dates on the bottom and the strawberries
on top, or mixed together. Put the pie crust in the oven and bake it for ten
minutes to harden it. Remove it, and reduce oven temperature to 375°.
3. In a small saucepan, over low heat, bring beef bouillon to a simmer. Add
bone marrow and simmer, covered, for ten minutes. Remove the bone marrow and
add it to the fruit in the pie crust.
4. In a bowl, combine cream, wine, beef bouillon, spices and sugar. Beat
them well together, and pour this into the pie crust with the fruit and
marrow.
5. Put the pie in the oven and bake it for one hour or until a toothpick
draws out clean. Refrigerate before serving.
Serves eight to twelve.
Rudd Rayfield
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