[Sca-cooks] Buttered wortes

[Claire Clarke]

Message: 7
Date: Fri, 05 Feb 2010 11:08:15 -0500
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] When is it Plagiarism and When is it a
	Redaction?
Message-ID: <48597B48-49B0-4058-85CA-7AF0ABCDE563 at mac.com>
Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes

There are a number of these Wortes recipes. Have they looked at the
other versions and talked about those?

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak buttered wortes tak good erbes and pik them and wesche them and  
shred them and boile them in watur put ther to clarified buttur a good  
quantite and when they be boiled salt them and let none otemele cum  
ther in then cutt whit bred thyn in dysshes and pour on the wort.

This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

To make buttyrd Wortys. Take all maner of gode herbys that ye may  
gette pyke them washe them and hacke them and boyle them vp in fayre  
water and put ther to butture clarefied A grete quantite And when they  
be boylde enowgh salt them but let non Ote mele come ther yn And dyse  
brede in small gobbetts & do hit in dyshys and powre the wortes A pon  
and serue hit furth.

Has anyone ever tried putting oatmeal in this recipe just to see what
dreadful consequences arise (well, probably it just tastes disgusting)?

Angharad