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Cxxiij - strawberye


This is an excerpt from 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.

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Links to modern interpretations:


Medieval Cookery  

Strawberye
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/strawberye.html






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