Strawberye

Two 15th century cookbooks
Ab. 1420 A.D.

Strawberye

—Take Strawberys, & waysshe hem in tyme of ȝere in gode red wyne; þan strayne þorwe a cloþe, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun oþer with þe flowre of Rys, & make it chargeaunt and lat it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece put þer-to; coloure it with Alkenade, & droppe it a-bowte, plante it with þe graynys of Pome-garnad, & þan serue it forth.

Modern English

Strawberry

—Take strawberries and wash them in time of year (season) in good red wine; then stain through a cloth, and add them to a pot with good almond milk, mix (bind) it with starch other than rice flour, and make it thick and let it boil, and add to this currants, saffron, pepper, plenty of sugar, powdered ginger, cinnamon, galangal; sharpen it (the flavour) with vinegar and add a little white grease; colour it with alkanet, and drop it about (spooned out in portions), plant it with the seed of a pomegranate and serve it forth.

Sturmye

Two 15th century cookbooks
Ab. 1420 A.D.

Sturmye

—Take gode mylke of Almaundys y-drawe with wyne; take porke an hew it Smalle; do it on a Morter, and grynde it ryth smalle; þen caste it in þe same Mylke, & caste it on a potte; take Sawnderys & flowre of Rys; melle hem with þe Mylke, draw hem þorw a straynoure, & caste it in a clene pot, loke þat it be chargeaunt y-now; take Sugre, an putte þer-on, & Hony; do it ouer þe fyre, & let it sethe a gret whyle; sture yt wyl; take Eyroun hard y-soþe, take þe whyte, & hew hem as smalle as þow myȝth, caste hem on þe potte; take Safroune & caste þer-to, with powder Gyngere, Canelle, Galyngale, Clowys, & loke þat þou haue powder y-now; caste it in þe potte, temper it with Vynegre; take Salt & do þer-to, menge hem wylle to-gederys, Make a Siryppe; þe .ij. dele schalle ben wyne, & þe .ij. dele Sugre or hony; boyle it & stere it, & Skeme it clene; þer-on wete þin dyssches, & serue forth.

Modern English

Sturmye

—Take good Almond milk made with wine; take pork and chop it small; put this in a mortar and grind it very small; then cast it into a pot with the almond milk; take saunders and rice flour and mix this with the Almond milk then draw it through a strainer into a clean pot and make sure that it is heavy/thick enough. Add sugar and honey as it cooks and stir as it cooks (boil- cook on the stove top) for a great while. Take hard boiled eggs and chop the whites finely and cast them into the pot; add to this, saffron and powdered ginger, cinnamon, galangal, cloves making sure you have enough powder (referring to the amount of spices?). Temper this with vinegar, add salt and then mix all this well together. Make a syrup of 2 parts wine to two parts sugar or honey and boil and stir it and skim it clean; and wet the dishes thinly with this and serve it forth.

Fylettes of Galyntyne

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Fylettes of Galyntyne

—Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do þerinne. seeþ it wele. and do þerinne powdour an salt an messe it forth.

Modern English

Fillets in Galentine

—Take fillets of pork and roast them till half done and then chop them into pieces. Draw (possibly through a strainer) a thickener of bread and blood with broth and vinegar and boil well together, then add to this powder (spices, should have at least Galangal and/or Ginger) and salt and serve it forth.

A goos in hogepotte

Two 15th century cookbooks
Ab. 1420 A.D.

A goos in hogepotte

—Take a Goos, & make hure clene, & hacke hyre to gobettys, & put yn a potte, & Water to, & sethe to-gederys; þan take Pepir & Brennyd brede, or Blode y-boylyd, & grynd y-fere Gyngere & Galyngale & Comyn, & temper vppe with Ale, & putte it þer-to; & mynce Oynonys, & frye hem in freysshe grece, & do þer-to a porcyon of Wyne.

Modern English

A Goose in Hodgepotte

—Take a Goose, and make her clean, and hack her to pieces, and put in a pot with water, and boil together; then take pepper and hot bread, or boiled blood, and grind together ginger and galangal and cumin, and temper it up with ale, and put it thereto; and mince onions, and fry them in fresh grease, and add to this a portion/quantity of wine.

A potage of Roysons

Two 15th century cookbooks
Ab. 1420 A.D.

A potage of Roysons

—Take Raysonys, & do a-way þe kyrnellys; & take a part of Applys, & do a-way þe corys, & þe pare, (and peel?) & bray hem in a mortere, & temper hem with Almande Mylke, & melle hem with flowre of Rys, þat it be clene chargeaunt, & straw vppe-on pouder of Galyngale & of Gyngere, & serue it forth.

Middle English

A Raisin Pottage

—Take Raisins, and remove the kernals(seeds); and core, peel and crush apples in a mortar, and temper them with almond milk and mix it with rice flour, that it be clean and heavy, and strew on this powder galengal and ginger and serve it forth.

For to make Fruturs

Ancient cookery
(forme of cury)
A.D. 1381.


For to make Fruturs
—Tak crommys of wyte bred and the flowris of the swete Appyltre and zolkys of Eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto god spicis of gyngener galyngale canel and clowys gelosre and serve yt forth

Modern English

To make Fritters
—Take crumbs of of white bread and the flowers of the sweet appletree and egg yolks and bray(chop) them together in a mortar and temper it up with white wine and boil it until thick, add ginger, galangal, cinnamon and cloves and serve it forth.

Note: though there are references to these being gillyflowers within the 15th century, there is also evidence that these could be simply cloves and not the flowers named after them, however, both the flower and the spice were used in cookery.

Cawdelle Ferry

15th century cookbook 
Ab. 1420 A.D.

Cawdelle Ferry

—Take ȝolkys of eyroun Raw, y-tryid fro the whyte; þan take gode wyne, and warme it on þe potte on a fayre Fyre, an caste þer-on ȝolkys, and stere it wyl, but let it nowt boyle tylle it be þikke; and caste þer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde smal, & flowre of Canelle; & whan þow dressyst yn, caste blanke pouder þer-on.

Modern English

Cawdelle Ferry

—Take raw egg yolks, separated from the white, then take good wine, and warm it on the pot on a fair/good fire, and cast therein yolks and stir it well, but let it not boil until it be thick; and caste therein sugar, saffron and salt, mace, cloves, and galengale ground small and powdered cinnamon (cassia) and when you serve it, cast with "blank powder" (white powder, said to be a sugar-ginger combination but that might just be an optional flavouring. It could possibly be made up of ginger, cinnamon and/or nutmeg as well.)