SC - Re: Honey Advisory

[RANDALL DIAMOND]

>>The recipe is Harl MS 279 no 82, for Blamang, and the last line reads 
'[th]ou myght depart hem with a cawdelle ferry y-wreten before...'
What is a cawdelle ferry y-wreten?<<

It means that the recipe for Caudel Ferry was previously written.  From
Cindy's _Thousand Eggs..._, vol 2, p. 167, we find:

Harleian MS. 279 - Potage Dyvers
Cxxxix.  Caudel Ferry departyd with a blamanger.

Her translation is for flesh of capons or pork, minced, brayed well,
mixed with thick capon broth; almond milk, egg yolks, saffron, cinnamon,
well mixed, and stuck on top with cloves, maces, + cubebs.

Some of her notes [pp320-321] for a plain caudle is 'a warm drink for
invalids, esp. a spiced and sugared gruel with wine or ale added,"
(Webster's Dictionary).   also a treat shared by friends and lovers
enjoying a reresoper (Henisch, p. 17)

She has a number of recipes translated relevant to caudle, caudel ferry,
etc.

The recipe I think you are using she prints in vol. 1 [redacted recipes].
 says: "This version of blancmange is intended to be served as a paste or
porridge."  She gives a recipe including blanched almonds, rice, water,
sugar, salt and ground, cold, cooked chicken, garnished with fried
almonds.

If you 'depart' the two together, diners would have a selection of the
white chicken dishes, one spicy the other not.

Regards,
Allison,     allilyn at juno.com


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