Monday, March 16, 2009


"Cury" R 52 Rosee

Original Recipe

Take thyk milk as to fore welled. Cast thereto suguar a gode porcioun pynes. Dates mynced. Canel. & powdour gynger and seeth it, and alye it with flores of white Rosis, and flour of rys, cole it, slat it and messe it forth. If thou wilt in stede of almaunde mylke, take swete cremes of kyne.

1 cup ground almonds

3 cups water

0.4 cup sugar

1 cup almonds slivered

1.5 cups chopped dates

1 tsp cinnamon

0.5 tsp galingale (substitute for ginger)

1 cup rose petals

3 TBS rice flour


Make the almond milk by boiling the water and steeping the ground almonds in the water. Let it soak for a bit, then strain the ground almonds from the almond milk. (I prefer to let my almond milk be a bit chunky, but that's my taste, others prefer to strain it through a hair strainer, ie, a finer mesh strainer). Add sugar. A good portion pynes - in general, I've used pine nuts. This time I didnt' have any and substituted slivered almonds. Chop the dates and add to the mix, along with the spices. Add the rose petals (I'm too lazy to chop the whites off) and the rice flour, cook until thickened, adding rice flour as necessary. Put into a serving dish, let it cool and serve. Don't add too much rice flour as it will thicken as it cools, I made it so it was like a thicker custard. too thick and it would be gummy.
Notes; some recipes have you steep the rose petals in water first, strain them and then add them to the pudding. You can then use the rose water for something else. Also, I've read somewhere that you take off the little inside bits fo the rose petals as otherwise it makes it bitter. I generally don't bother. I also used red roses, as that's what I grow - pesticide free - so it wasn't a pure white pudding, but it would be stunning more white! We generally substitute ginger as one of the people we cook for at cooks' guild is allergic to ginger. The reference to sweet cremes of kyne is full cream milk.


"Cury" R 20 Mawmenee

Original Recipe

Take a pottel of wyne greke. And ii. Pounde of sugur take and clarifye the sugur with a qantite of wyne and drawe it thurgh a straynour in to a pot of erthe take flour of Canell and medle with sum of the wyne an caste to gydre. Take pynes with dates and frye hem a litell in grece other on oyle and cast hem to gydre. take clowes an flour of canel hool and cast thereto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt thereto. and lat it seeth; warly with a slow fyre and not to thyk, take brawn of capouns yteysed other of Fesauntes teysed small and cast thereto,

4 cups wine

1.5 cups sugar

1 tsp cinnmon

2 cups dates

70 grams pine nuts

4 TBs butter

0.4 tsp mace

0.5 tsp cloves

0.5 tsp galingale

1 whole cooked chicken


Hm, I did this one rather a while ago and my notes are just listing the ingredients. I basically followed the steps - a pottel is a measurement, wyne greke is ecipe calls for "wyne greke" or Greek Wine, which the glossary in Curye on Inglysch defines as "...a sweet type of wine which actually came from Italy..." . I used a fulsome bodied (cask) red wine (given that it's with a stronger flavoured meat - ie, pheasant /capon. We don't need to clarify the sugar, as modern sugar is highly processed; but I dissolved the sugar in the wine, added cinnamon. Chop the dates, add the pine nuts and fry in butter until the dates soften slightly. Add this mixture to the sweetened wine and add the remaining (ground) spices. You could read this take whole cloves and flour of canel (ie ground cinnamon) which makes more sense than flour of canel hool. Simmer this for a while, the dates do dissolve and get fairly thick, hence the warning not to let it thicken too mcuh. What the recipe doesn't say is that the chicken or pheasant shoudl be cooked, but in general, the yteysed is used in conjunction with already cooked meat - and means to pull in pieces by the fingers, which is more difficult to do with raw meat. I also opted for cooked meat as you add the meat and it's a 'cast thereto' with no further instructions to seeth, so the assumption is that the meat is mixed together with the wine and spices, picking up that flavour, and being served thereafter.

Connates (Quinces)

"Cury" R 18 Connates

Original Recipe

Take Connes and pare hem. Pyke out thte best and do hem in a pot of erthe. Do herefto whyte gece that he stewe ther inne. And lye hem up with hony clarified and with rawe zolkes and with a lytell almaund mylke and do thereinne powdour fort and Safron. and loke that it be yleesshed.

For Powder Fort
2 whole quince
1 TBS butter
0.5 cup sugar
2 yolks egg
grains of paradise
0.5 cup almond milk cubeb


Connates are quinces (note 1: connat seems to be a kind of marmalade of connes, or quinces, from FR.Coing). I peeled, quartered and cored the quinces. I cooked the quinces in butter, over a low flame (gas) (in a stainless steel saucepan, an earthenware pot would've been better). I used sugar as it was a cooks' guild and there is a honey allergy. Remove the quinces, and add sugar to the liquid, mix until dissolved. Let it cool slightly, then stir in the raw egg yolks to thicken, ensuring that they don't curdle (ie, cook). Return the quinces, and add a bit of almond milk, and spices. Mix. (Yleesshed in hte notes is verb, 'gloss')

Rapes in Potage

"Cury" R 5 Rapes in Potage

Original Recipe

Take rapus and make hem clene and waissh hem clene. Quare hem. Parboile hem. Take hem up. Cast hem in a gode broth and seeth hem. Mnce Oynouns and cast thereto Safround and salt and messe it forth with powdour douce. The wise make of Pasturnakes and skyrwates.

3 whole turnips (these were small)

1 whole medium onion

1 pinch saffron

1 pinch salt (to taste)

1 pinch powdour douce


I peeled and chopped the turnips and parboiled briefly. While the turnips were were being parboiled, I minced (but not too finely) the onion. I used a commercial beef stock and simmered the turnips with the onion for approximately half an hour, until tender but not translucent. The recipe does seem to say that the onions should not be cooked, but I personally can't stand raw onion, and so added to the broth. Towards the end of the cooking, add the saffron (once dissolved in warm water), and spices. Pasternaks in the footnote are parsnips (or carrots) and a skirrit is a root vegetable (refer, Polish cooking).

Caboches in Potage

"Cury" R 4 Caboches in Potage

Original Recipe

Take caboches and quarter hem seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and coure smale and do per to safroun an salt and force it with powdour douce.
Redaction for 6 - 10


0.4 whole cabbage
for poweder douce
3 medium onions

1 white only leek

beef stock fennel


recipe from eary french cooking
Grind together a pinch of anise and fennel seed in a mortar; I had fresh hyssop so I used a few leaves of that as well in the mix. Add a small pinch of sugar. I personally dislike powder douce, so used a very small pinch of that in the caboches.


I only used a quarter of a cabbage, this being tested for a cooks' guild. Mince the onions, and chop the whites of the leeks (I used up and slightly into the green of the leek). Simmer the vegetables in beef stock (commercial brand) until they are soft - cabbages don't need to cook forever, about 20 mintues to half an hour, is sufficient to soften them without making a mush. Dissolve a pinch of saffron in warm water, add to the vegetable stock. Salt to taste. Add powder douce to taste.