PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Almond-filled pastries baked in honey & wine
153. Frytour blaunched. Take almaundes blaunched, and grynde hem al to doust withouten eny lycour. Do þerto poudour of gyngeuer, sugur, and salt; do þise in a thynne foile. Close it þerinne fast, and frye it in oile; clarifie hony with wyne, & bake it þerwith.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Take almonds blanched, and grind them all to dust without any liquid. Do there-to powder of ginger, sugar, and salt; do this in a thin foil. Close it there-in fast, and fry it in oil; clarify honey with wine, & bake it there with.
Mix almonds with sugar, ginger, and a little salt - this should be a sweet, slightly spicy blend. Roll out the pastry dough. You may now make the pastry several different ways: by cutting out circles of dough, placing filling in the middle, and folding into a half-circle; by cutting out circles, squares, or triangles of pastry, placing filling in the middle of one piece and then covering with another piece of dough and sealing the edges; or by making small stuffed squares or rectangles, egg-roll style. In any case, make sure the edges of the pastry(ies) are securely sealed. Fry the pastry(ies) in hot oil until lightly browned; remove from oil and let drain. In a pot, bring the honey to a soft boil, then reduce heat. Skim off the scum as it rises. Add just enough wine to make a thick sauce. Thoroughly coat the pasty(ies) in the wine sauce, then place on a baking sheet. Bake in a hot oven for several minutes. The pastry(ies) may be basted with additional sauce during baking or immediately afterward.
A Boke of Gode CookeryMedieval Recipe Translations
Frytour blaunched © 2000 James L. Matterer
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