[Sca-cooks] OOP: Frozen sauces

Daniel Myers eduard at medievalcookery.com
Fri Jun 2 19:03:42 PDT 2006


On Jun 2, 2006, at 6:54 AM, <tom.vincent at yahoo.com>  
<tom.vincent at yahoo.com> wrote:

> However, the period strawberry sauce I did was from 'Take a  
> Thousand Eggs'.
> Here a brief portion of my docs from many years ago:
>
> Strawberry Sauce
> Take Strawberries, & wash them in time of year in good red wine;  
> then strain though a cloth, & put them in a pot with good Almond  
> milk, mix it with White flour or with the flour of Rice, to make it  
> thick and let it boil, and put therein Raisins of Corinth, Saffron,  
> Pepper, Sugar great plenty, powdered Ginger, Cinnamon, Galingale;  
> point it with Vinegar, & a little white grease put thereto; color  
> it with Alkanet, & drop it about, plant it with the grains of  
> pomegranate, & then serve it forth. < 1 >
> -  Harleian MS. 279


A minor concern here.  From looking at the original source, I don't  
see anywhere that it suggests this be used as a sauce.  It reads more  
like a sort of pudding, similar to applemuse.  It is listed in "Take  
a Thousand Eggs" in the section on sauces, but I believe this is in  
error.

- Doc


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