[Sca-cooks] Pomegranate Molasses

Johnna Holloway johnnae at mac.com
Wed Feb 24 04:09:13 PST 2010

It's actually Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's  
"Corpus of Middle English Prose and Verse"

Cxxiij - Strawberye. Take Strawberys, and waysshe hem in tyme of 3ere  
in gode red wyne; than strayne thorwe a clothe, and do hem in a potte  
with gode Almaunde mylke, a-lay it with Amyndoun other with the flowre  
of Rys, and make it chargeaunt and lat it boyle, and do ther-in  
Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder  
Gyngere, Canel, Galyngale; poynte it with Vynegre, and a lytil whyte  
grece put ther-to; coloure it with Alkenade, and droppe it a-bowte,  
plante it with the graynys of Pome-garnad, and than serue it forth.


On Feb 24, 2010, at 1:08 AM, Laura C. Minnick wrote:

>>  Would they have noted dried or fresh?
> 'Lainie

More information about the Sca-cooks mailing list