SC - Quick inquiry

[Cindy M. Renfrow]

>Greetings ! this is a last minute quick qusetion.  The dinner I am cooking
>for tomorrow I have just found out has increased from a (generous estimate
>of 120) to a very firm 160+ likely to turn into 200.
>
>So the question is does anyone have a _date_ recipe that is period (from
>any region) that uses dates honey or sugar and flour to yield a cakeish
>type dish that can be cut up like 'fine cakes'
>
>
>Sabia

Will these do?

Harleian MS. 279 - Leche Vyaundez
iiij.  Gyngerbrede.  Take a quart of hony, & sethe it, skeme it clene; take
Safroun, pouder Pepir, & [th]row [th]er-on; take gratyd Brede, make it so
chargeaunt [th]at it wol be y-lechyd; [th]en take pouder Canelle, & straw
[th]er-on y-now; [th]en make yt square, lyke as [th]ou wolt leche yt; take
when [th]ou lechyst hyt, an caste Box leves a-bouyn, y-stykyd [th]er-on, on
clowys.  And [3]if [th]ou wolt haue it Red, coloure it with Saunderys
y-now.


4.  Gingerbread.  Take a quart of honey, & seethe it, skim it clean; take
Saffron, powdered Pepper, & throw thereon; take grated Bread, make it so
stiff that it will be cut; then take powdered Cinnamon, & strew thereon
enough; then make it square, like as thou would cut it; take when thou cut
it, and caste Box leaves  above, stuck thereon, and cloves.  And if thou
will have it Red, color it with Sandalwood enough.


Harleian MS. 279 - Leche Vyaundez
v.  Leche lumbarde.  Take Datys, an do a-way [th]e stonys, & sethe in swete
Wyne; take hem vppe, an grynd hem in a mortere; draw vppe [th]row a
straynoure with a lytyl whyte Wyne & Sugre, And caste hem on a potte, &
lete boyle tylle it be styff; [th]en take yt vppe, & ley it on a borde;
[th]an take pouder of Gyngere & Canelle, & wryng it, & molde it to-gederys
in [th]in hondys, & make it so styf [th]at it wolle be lechyd; & [3]if it
be no[3]t styf y-nowe, take hard [3]olkys of Eyron & kreme [th]er-on, or
ellys grated brede, & make it [th]icke y-now; [th]en take clareye, & caste
[th]er-on in maner of a Syryppe, when [th]ou shalt serue it forth.

5.  Leche lumbarde.  Take Dates, and do away the stones, & seethe in sweet
Wine; take them up, and grind them in a mortar; draw up through a strainer
with a little white Wine & Sugar, And cast them in a pot, & let boil till
it is stiff; then take it up, & lay it on a board; then take powder of
Ginger & Cinnamon, & wring it, & mold it together in thine hands, & make it
so stiff that it will be cut; & if it is not stiff enough, take hard yolks
of Eggs & crumble thereon, or else grated bread, & make it thick enough;
then take Clary wine,  & cast thereon in manner of a Syrup, when thou shall
serve it forth.

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