is the name of this recipe from the English medieval era. The recipe, as best I can write it with this keyboard, is as follows:
Take strawberys & waysshe hem in tyme of zere in gode red wyne; than strayne thorwe a cloth, & do hem in a potte with gode almaunde mylke. Alay it with amyndoun other with the flower of rys, & make it chargeaunt, and lat it boyle; and do therein roysonys of courance, safroun, pepir, sugre grete plente, pouder gyngere, canel, galyngale; poynte it with vynegre, & a lytil whyte grece put thereto; colour it with alkenade, & droppe it abowt, plante it with the graynes of pomegarnad, & than serve it forth.
The book this comes from (one of my favorites!) is Pleyn Delit: Medieval Cookery for Modern Cooks by Hieatt, Hosington, and Butler. It is recipe #114 (the book has no page numbers).
Here is their modern redaction:
2 - 4 oz ground almonds
1 1/4 cups water
1 pint fresh strawberries
1/4 - 1/2 cup red wine
2 tablespoons rice flour
1/3 cup sugar
pinch each pepper, ginger, cinnamon, salt
1 tablespoon butter (or lard)
2 teaspoons red wine vinegar
2 tablespoons dried currants
|The mix is steeping.|
|This is what was left after straining and squeezing|
Blend or process the berries with the rice flour, sugar, spices, and almond milk.
|After the blender time|
Bring mixture to a boil over medium heat, stirring constantly; let it boil about 2 minutes to thicken, then remove from heat and stir in first the butter, then the vinegar and currants.
|Cooked and noticeably thicker|
I will call this a success -- there was nothing I would call a failure at all. I liked the flavor and how thick it was and that it wasn't too sweet. The hesitation in my conclusion comes purely from the overall reaction I had to it. I honestly wanted more strawberry flavor and I think it had too many other flavors mixed in. That is easy to fix -- I would lighten up on the vinegar and perhaps the spices. I don't think the butter is important.
The currants, which normally I enjoy, were a distraction. Some of that is just me: I wanted a smooth berry pudding and I got a berry pudding with little bits of chewy currants to work through with each bite. If (when!) I make this again, I would add chopped strawberries instead of the currants, which would give the bits of chewy but increase the strawberry flavor instead of competing with it.
Overall, I liked it! It is a different way of eating strawberries and it can be dairy-free as well as gluten-free, if you need that. It is pretty to look at and has a good flavor.
I made my own almond milk but you can get a premade at the store these days. I've tried it and thought it was okay enough if you are in a hurry.