[Sca-cooks] Chekyns in browet

[Stefan li Rous]

'Lainie mentioned:
> > Chekyns in browet
> >
> >  
> ----------------------------------------------------------------------
> >
> > This is an excerpt from Liber cure cocorum.
> > The original source can be found on Thomas Gloning's website.
> >
> > Chekyns in browet. Take chekyns, scalde hom fayre and clene. Take  
> persole,
> > sauge, oþer herb3, grene Grapus, and stope þy chekyns with  
> wynne.  Take
> > goode brothe, sethe hom þerinne, So þat þay sone boyled may be.   
> Coloure þe
> > brothe with safrone fre, And cast þeron powder dowce, For to be
> > served in goode mennys howse.
>
> I served this to the Prince and Princess of the Summits at an event  
> last
> month- it went over well and I didn't have to figure out what to do  
> with
> the leftovers- because there weren't any!

Could you please post your redaction, if you haven't already?

> The only thing I wondered about-
> anyone have an opinion as to whether the grapes were 'green' as in
> underripe, or 'green' as in color?

Were there even green, ripe grapes in period? The only green when  
ripe grapes I know of today are seedless ones, and I assume those are  
a modern hybrid.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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