PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic
DESCRIPTION: Current & Date Pudding
Take a gode mylke of Almaindys y-draw with Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns, Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, & a gode dele Salt, & let boyle a whyle; then take it and ly it wyth Flowre of Rys, or ellys with Brede y-grated, & caste ther-to Sugre, & serue forth lyke Mortrewys, & caste pouder of Gyngere a-boue y-now.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
2. Stir in bread crumbs and simmer, stirring frequently, for another five minutes, until the mixture is very thick and stiff.
3. Dish the mixture into a lightly oiled mold or bowl, allow to cool, and turn out onto a plate for serving. Sprinkle powdered ginger on it before serving.
Serves six to eight.
NOTES ON THE RECIPE:
There are some ingredients that show up in medieval recipes over and over, and which characterize this cuisine. This recipe combines nearly all of them in one dish.
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
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