No subject


Thu Apr 10 15:59:49 PDT 2014


grease?  What sort of herbs?  It almost sounds like a sauteed greens, like
spinach or something.

Bukkenade - Take Henn or Conyng or Veel or other Flessh and hewe hem to
gobetts waisshe it and hit well grynde Almand unblanched and drawe hem up
with broth.  cast therein raysons of Corance, sugar, Powder gynger erbes
ystewed in grees, Oynons and salt.  If it is to thynne, alye it up with flour
of ryse or with other thyng and color it with Safron.

Mawmenee - what is "greek wine"?

Mawmenee - Take a pottel of wyne greke, and ii ponde of sugar take and
clarifye the sugar with a qntite of wyne and drawe it thurgh a strynor into a
pot of erthe take flour of Canell and medle with su of the wyne and cast to
gydre. take pyne with Dat and frye hem a litell in grece or in oyle and cast
hem to gydre. take clowes and flour of canel hool and cast thereto. take
powder gynger canel clow colo it with sandres a lytel yf hit be nede cast
salt thereto and let it seeth warly with a slowe fyre and not to thyk, take
brawn of Capons Ysteyfed or of Fesant tefyed small and cast thereto.

Rape, Spinach yfryed, and Rysshews of Fruyt all specify either "good
powders", or just "powders", and Rysshews of Fruyt also specifies "whole
spices".  Any ideas what these might be?

Rape - Take half fig and half raisons pike hem and waishe hem in water sakld
hem in wyne. bray hem in a mortar, and drawe hem thurgh a straynor. cast hem
in a pot and therewith powder of peper and other good powders, alay it up
with flour of Rys. and color it with sandres. salt it and messe it forth.

Spynoch yfryed - Take Spynoch, boil it in sethyng water, take it up and
presse...out of the water and hewe in two. frye hem in oil clene, and do
thereto powder, and serve forth.

Rysshews of Fruyt - Take Fyg and raisons, pyke hem and waisshe hem in Wyne,
grynde hem with apples and peers ypared and ypiked clene.  do thereto good
powders and hole spices.  make balls thereof frye in oil and serve hem forth.

Brangwayna Morgan



More information about the Sca-cooks mailing list