PERIOD: England, 15th century | SOURCE: An Ordinance of Pottage | CLASS: Authentic
DESCRIPTION: A bread pudding made with wine
82. Payne foundow. Take bred; frye hit in grece or yn oyle. Put hit yn rede wyne & grynde hit with reysons, & draw hit. Claryfye honye with gleyr of eyron & watyr; scom hit clene & put hit to that othir. Do therto clovys, macez, & gynger mynsed & good poudyr & salt. Loke hit be stondyng, & floresch hit with annes in confite.
- Hieatt, Constance B. An Ordinance of Pottage. An Edition of the Fifteenth Century Culinary Recipes in Yale University's MS Beinecke 163. London: Prospect Books Ltd, 1988.
GODE COOKERY TRANSLATION:
Bread Pudding. Take bread; fry it in grease or in oil. Put it in red wine and grind it with raisins, and blend. Clarify honey with whites of eggs & water; skim it clean & put it with the other. Add cloves, mace, & minced ginger & good spices & salt. Look that it be thick, & garnish with candied anise seeds.
OPTION: after preparing the Payne Foundow as directed above, place the pudding in a baking dish and bake at 400° F for approx. 20 minutes, or until the pudding is set and just begins to brown on top.
Payne Foundow goes exceptionally well with Caudell.
Candied ginger is the preserved ginger that is so commonly found in supermarkets today, often in the Oriental food section. It's also very easy to make, and many contemporary cookbooks contain recipes for it. It is both sweet and fiery, and adds a special delight to the Payne Foundow that can't be equaled with powder ginger or fresh ginger root. Candied anise may be a little bit harder to find; try a specialty food store, or an international market that specializes in Asian/Indian products.
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