For to make Comyne
PERIOD: England, 1500 | SOURCE: A noble boke of festes ryalle and Cokery | CLASS: Authentic
DESCRIPTION: A dish of almond milk & cumin, thickened with eggs
For to make Comyne.
To make Comyne: take almonde mylke & set it on the fyre: than take amydon that is stept and put therto pouder of comyne and lete it boile well & stire it and put therto suger or hony and coloure it with saffron and than salt it and lete it be rennynge / and if ye wyl haue it standynge take rawe yolkes of egges well beten and put it in the potte at the syttynge downe and sette it in disshes and cast on a drege made wythe harde yolkes of egges / suger mynced gynger clowes maces & serue it.
- A noble boke of festes ryalle and Cokery. London: Richard Pynson, 1500.
GODE COOKERY TRANSLATION:
For to make Cumin.
To make Cumin: take almond milk & set it on the fire: then take spelt that is steeped and put thereto powder of cumin and let it boil well & stir it and put thereto sugar or honey and colour it with saffron and then salt it and let it be running / and if you will have it standing take raw yolks of eggs well beaten and put it in the pot at the sitting down and set it in dishes and cast on a dredge made with hard yolks of eggs / sugar minced ginger cloves maces & serve it.
Version I: make the Almond Milk according to the instructions HERE. In a large soup pot or saucepan, bring the almond milk to a soft boil. Add the cooked spelt & cumin. Sweeten with the sugar or honey and salt to taste. Colour with saffron. The final consistency should be like a thick soup or stew. Place in serving dishes and top/garnish with the egg yolk dredge.
Version II: follow the recipe for Version I. After colouring with the saffron, beat in raw eggs & cook until the mixture becomes very thick, the consistency of a meatloaf or a pudding. Place in serving dishes and top/garnish with the egg yolk dredge.
Egg yolk dredge: Combine the minced egg yolks, sugar, minced ginger, cloves & mace. Sprinkle this mixture on top of the Comyn just before serving.
A Boke of Gode CookeryMedieval Recipe Translations
FFor to make Comyne © 2003 James L. Matterer
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