[Sca-cooks] Gentle Nudge Requested

[Phlip]

Ene bichizh ogsen baina shuu...

> > Can someone point me toward a "dessert-ish" recipe involving
raspberries?
> > I'm hunting thru the usual suspects, but for some reason the brain is
> really
> > sluggish on this point.
> >
> > Thanks in advance!
> >
> > Ro

>From the Florilegium, from an article by Lady Constance de LaRose,

Pynade:



The recipes that I was able to find are as follows:

Pynite (Curye on Inglysch, DC 21, 47)

Wyn, sucre, iboilled togedere; gyngebred & hony, poudre of gynger & of
clouwes; ipiht wi[th] pynes gret plentee, & schal beon adressed in coffyns
of flour of chasteyns; [th]e colour [z]olou wy[th] saffroun.

Pynade (Curye on Inglysch, DS 91, 79)

Tak hony and rotys of radich & grynd yt smal in a morter, & do to [th]at
hony a quantite of broun sugur. Tak powder of peper & safroun & almandys, &
do al togedere. Boyl hem long & held yt on a wet bord & let yt kele, & messe
yt & do yt forth.

Pynade (Curye on Inglysch, UC 3, 83)

Tak wyn & peres & boyle hem togedere, & tak tosted bred & grynde hem alle
togedere & draw hem [th]orw a streynoure, & tak [th]e thridde part of ceugre
or elles lyf hony & tak penes & fry hem in fresch gres. & tak al [th]is
togedere & cast in a pot, & boyle it & force it vp with pouder peper, & salt
it; & whan it is dressed florsche it with hole maces & clowes & with mynced
gyngere & serue it forth.

Pynnonade (Curye on Inglysch, FoC 59, 109)

Take almaundes iblaunched and drawe hem sumdell thicke with gode broth
o[th]er with water, and set on the fire and see[th] it; cast therto [z]olkes
of ayren ydrawe. Take pynes yfryed in oyle o[th]er in grece, and do [th]erto
white powdour douce, sugur and salt, & colour it wi[th] alkenet a lytel.

Pynade (Two Fifteenth Century, H279 Leche Vyaundez iii, 34)

Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, &
graynys of parys, & boyle y-fere; [th]an take kyrnelys of Pynotys & caste
[th]er-to; & take chyconys y-sothe, & hew hem in grece, & caste [th]er-to, &
lat se[th]e y-fere; & [th]en lat droppe [th]er-of on a knyf; & [z]if it
cleuyth & wexyth hard, it ys y-now; & [th]en putte it on a chargere tyl it
be cold, & mace lechys, & serue with o[th]er metys; & [z]if [th]ou wolt make
it in spycery, [th]en putte non chykonys [th]er-to.








Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message ----- 
From: "Phlip" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, November 13, 2004 11:27 AM
Subject: Re: [Sca-cooks] Gentle Nudge Requested


>
> Ene bichizh ogsen baina shuu...
>
> > HELP!
> >
> > What seemed like a great idea at the height of a sugar rush (and still
is
> a
> > good idea,post rush) has me in a bit of a quandary.
> >
>
> Period, or modern?
>
> Saint Phlip,
> CoD
>
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
> _______________________________________________
> Sca-cooks mailing list
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>