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This is an interesting recipe- somewhere between jelly and pudding. It reminds me of some grape pudding I tried many years back.

I have left out the final step of the recipe which involves alkanet, since there are some health concerns about it. The vinegar is used to help extract the color of the alkanet (dark red) and help infuse it into the fat.

2 cups strawberries
1 cup red wine
1 cup almond milk
2 Tbsp. amidon
1/4 cup currants
pinch saffron
1/8 tsp. pepper
1/2 cup sugar
1/2 tsp. ginger
1/2 tsp. cinnamon

Clean and quarter strawberries. Simmer them in red wine until soft. Force berries and wine through a strainer to remove seeds and pulp. Add almond milk, currants, and spices, and return to low boil. Add in amidon (corn starch can be used as a substitute) and stir until thick. Remove from heat, garnish with pomegranite seeds, and serve warm.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: .Cxxiij. Strawberye. Take Strawberys, & waysshe hem in tyme of зere in gode red wyne; þan strayne þorwe a cloþe, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun oþer with þe flowre of Rys, & make it chargeaunt and lat it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece put þer-to; coloure it with Alkenade, & droppe it a-bowte, plante it with þe graynys of Pome-garnad, & þan serue it forth.

Published: June 15, 2006



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