strawberries-msg – 11/28/07
Period strawberries and strawberry recipes.
NOTE: See also the files: berries-msg, grapes-msg, cherries-msg, marmalades-msg, fruits-msg, fruit-pears-msg, fruit-apples-msg, beverages-msg, fruit-pies-msg.
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From: "Jamey R. Lathrop" <jlathrop at unm.edu>
Date: Wed, 18 Jun 1997 16:01:42 -0600 (MDT)
Subject: Re: SC - Strawberries
On Wed, 18 Jun 1997, JANINE BRANNON wrote:
> 'tis the season, and I find myself with an overabundance of strawberries
> due to taking overzealous children on a picking expedition. So....
>
> "are strawberries period" and "any recipes?>
>
> Magdalene
Yes, strawberries are period, and I've quickly dug up two recipes (I saw
at least two others, but I'm short on time today). I have no redactions to
offer, since I haven't actually tried them. They both look good-- I guess
I'm going to have to go to the Farmer's Market tomorrow. :-)
From _Two Fifteenth-Century Cookery Books_:
1. HARLIEAN MS 279., Recipe .Cxxij. Strawberye.
Take Strawberys, & waysshe hem in tyme of yere in gode red wyne;
[th]an strayne [th]orwe a clo[th]e, & do hem in a potte with gode Almaunde
mylke, a-lay it with Amyndoun o[th]er with [th]y flowre of Rys, & make it
chargeaunt and lat it boyle, and do [th]er in Roysonys of coraunce,
Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale;
poynte it with Vynegre, & a lytil whyte grece put [th]er-to; coloure it
with Alkenade, & droppe it a-bowte, plante it with [th]e graynys of
Pome-garnad, & [th]an serue it forth.
A rough (very rough!) translation: take strawberries in season, wash them
in good red wine and put them trough a sieve or strainer. Mix it in a pot
with almond milk, wheat starch or rice flour (to make it thick), and bring
it to a boil. Add currants, saffron, pepper, a good quantity of sugar,
powdered ginger, canel (cassia bark or cinnamon), galingale. Make it acid
with vinegar and add a little lard. Color it red with alkanet. I'm
making the assumption (perhaps absolutely incorrectly), that the "droppe
it a-bowte..." part means that you've made this mixture stiff enough that
you can drop spoonfuls (or the entire mess) of the stuff on a serving dish
and implant them with pomegranate seeds to make it look like large
strawberries. Not having tried this recipe, I don't know how well/easy
that would work, but it would certainly look neat! Alternatively, I
suppose you could put it in a dish and garnish with the pomegranate seeds.
From _A Book of Cookrye_, "gathered by A.W.", printed by E. Allde, 1591.
Tarte of Strawberies. Season your Strawberyes with sugar, a very little
Sinamon, a little ginger, and so cover them with a cover, and you must lay
upon the cover a morsell of sweet Butter, Rosewater and Sugar, you may Ice
the cover if you will, you must make your Ice with the white of an egge
beaten, and Rosewater and Sugar.
This one looks pretty straightforward. Strawberries mixed with sugar and
a little cinammon and ginger, placed in a dish and covered with a pastry
crust. Then you have two choices of how to finish the crust-- butter,
rosewater and sugar, or an icing of beaten egg white, rosewater and sugar.
Anyway, I hope these give you a place to start!
Lady Allegra Beati
Barony of al-Barran
Outlands
From: Stephen Bloch <sbloch at adl15.adelphi.edu>
Date: Wed, 18 Jun 1997 21:49:07 -0400 (EDT)
Subject: Re: SC - Strawberries
> "are strawberries period" and "any recipes?"
Jamey already posted the recipe I was thinking of, the "Strawberye" from
_Two Fifteenth Century Cookery Books_. A fair number of SCAdians have
tried this one over the years, resulting (as usual) in a wide range of
completely different dishes. A friend of mine in Calafia did a very
tasty version that she served in a pie crust... I _must_ have her
redaction around here somewhere....
> OOOH - OOOH What about that "fruit roll-up" type thing? Would fresh
> strawberries be good for that?
I don't know of period use of strawberries for that sort of dish, but
quinces were certainly used that way. Indeed, we have probably two
pounds of "quince pastes", which my wife redacts as somewhat thicker
than a modern commercial fruit roll-up, in Ziplocs in the freezer right
now. I don't want to post her redaction without permission, but it's
basically quinces boiled until soft, mashed, mixed with hypocras spices
and red wine, simmered for a long time (stirring more and more often
as it thickens), then poured out onto a cookie sheet to cool.
mar-Joshua ibn-Eleazar ha-Shalib
Stephen Bloch
sbloch at panther.adelphi.edu
http://www.adelphi.edu/~sbloch/
Math/CS Dept, Adelphi University
From: linneah at erols.com
Date: Wed, 18 Jun 1997 23:01:15 -0400
Subject: Re: SC - Strawberries
JANINE BRANNON wrote:
> 'tis the season, and I find myself with an overabundance of strawberries
> due to taking overzealous children on a picking expedition. So....
>
> "Are strawberries period" and "any recipes?"
>
> Magdalene
If you can't find anything to do with them right away, wash and stem them, put
them on a waxpaper covered cookie sheet and freeze them. Transfer them to a
plastic container or bag and keep in the freezer. They will keep for quite a
long time. They will turn to mush after thawing so the recipies in which you
choose to use them should take that into concideration.
Linneah
From: "Christina M. Krupp" <ckrupp at zoo.uvm.edu>
Date: Thu, 19 Jun 1997 10:24:33 -0400 (EDT)
Subject: SC - Strawberries
Yes, strawberries are "period" (whatever you construe that to mean!) and,
more importantly, we do have several good recipes showing their use in
mainstream medieval Europe.
However, allow me to qualify and elaborate on that statement a bit. Our
twentieth-century strawberries aren't the same as medieval ones (as is the
case with so many fruits and vegetables!)
Before contact with the New World, the European Strawberry was a tiny,
tasty, seedy fruit, not much bigger than our wild strawberries or field
strawberries -- the ones that are about a third to a half an inch in
diameter.
The settlers of the Virginia colonies discovered a New World variant of
the strawberry, still small, having different virtues. Botanists tried to
cross-breed the two types, with no success. Then, in 1712, a third type
of strawberry was discovered in Peru, and brought back to England. It
was larger, yellowish, and had a pineapple scent. The British
experimented with growing these to the size of eggs!
Finally, a Frenchman named Duchesne managed to crossbreed the Chilean
strawberry (Fragaria chiloensis) with the Virginia strawberry (F.
virginiana), and that forms the basis for the large, red strawberries we
see in supermarkets today (Fragaria ananassa).
(I think that our tiny wild field strawberries are a better match to
medieval strawberries than those monstrous tasteless grocery-store
berries. And, since it's almost strawberry season here in Vermont, I'm
going out to pick some next week -- yum!)
Information is from:
Sokolov, Raymond: Why we eat what we eat, how the encounter between the
New World and the Old changed the way everyone on the planet eats. New
York: Summit Books, 1991.
Countess Marieke van de Dal
Mountain Freehold
East Kingdom
From: "Christina M. Krupp" <ckrupp at zoo.uvm.edu>
Date: Thu, 19 Jun 1997 11:27:13 -0400 (EDT)
Subject: Re: SC - Strawberries
> > Before contact with the New World, the European Strawberry was a tiny,
> > tasty, seedy fruit, not much bigger than our wild strawberries or field
> > strawberries -- the ones that are about a third to a half an inch in
> > diameter.
>
> Would this be the 'alpine' strawberry I see advertised in the seed catalogs?
> The are often advertised for ornamental use. As I understand, the alpine
> strawberry is not spread by runners like our modern strawberry.
OK, since you asked, here's more about strawberries!
The ubiquitous little European wood strawberry mentioned above is Fragaria
vesca. It was widespread on the European continent and in the British
Isles. Our American tiny field strawberry is a variety of that, Fragaria
vesca americana. (I didn't know that before; I just looked it up. Neat!)
The Alpine strawberry, sometimes called the Alpine Hautbois variety, is a
different species entirely; several varieties have been developed and
I'm not sure which one you've seen. (Technically, this species is
F. eliator; it may also go by the Latin names of F. moschata Duchesne or
F. magna Thuill.) They prefer high altitudes and could have been gathered
wild in the mountains of Germany, Switzerland, and France (not England,
until they were imported in the 1600's.) Early botanists attempting to
domesticate the Alpine strawberries found that they were fussy and
unsuccessful when cultivated. (I would hope that modern varieties of
Alpine strawberry being sold have overcome that trait!) Of course, in
medieval Europe this variety would have been readily available to
mountain dwellers, regardless of their cultivatibility.
I hope that helps!
Marieke
Date: Thu, 5 Feb 1998 13:47:18 EST
From: LrdRas at aol.com
Subject: Re: SC - Fragaria...
heilveil at students.uiuc.edu writes:
<< Were these Euro-berries used in recipes in period? >>
According to Waverly Root, all the strawberries used in period recipes were
wild strawberries. From another post I recieved privately the alpine
strawberry was restricted in it's location to higher elevations. We have no
evidence SFAIK that this specific berry was used in recipes but since we have
no evidence it wasn't used and evidence that wild strawberries were indeed
used I would venture the opinion that it's use would be far more accurate than
using the Native American wild strawberry. But NA strwberries would be closer
than commercial varieties. It is all a matter of degree, I would think. :-)
BTW, there were no cultivated varieties of strawberry in existence although
wild strawberries were transplanted to gardens to make them a little more
convenient for harvest purposes.
Ras
Date: Thu, 21 Jan 1999 09:00:21 -0600
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - 14th Century Food
> I think the situation is somewhat similar with strawberries. There are wild
> old world strawberries, but they are much smaller than what we think of as
> strawberries.
Fragaria vesca is normally considered the Old World strawberry. They
apparently have never been in common cultivation, although the wild plants
were occasionally transplanted into gardens. F. moschata, the musky
strawberry, is also European. Both have distinct flavors.
F. virginiana, was introduced to Europe in the 17th Century. F. chiloensis
was introduced to Europe in the 18th Century. Most modern strawberries are
hybrids based on the North American and Chilean species which easier to
cross breed than the European plants.
For a more complete revelation, I suggest: Darrow, George M., The
Strawberry, History, Breeding and Physiology; Holt, Rinehart & Winston, New
York, 1966.
Bear
Date: Fri, 15 Oct 1999 13:24:07 +1000
From: "Glenda Robinson" <glendar at compassnet.com.au>
Subject: Re: SC - Syllabub - does anyone have a period recipe?
>Hence the syllabub idea. Now I have some
>lovely OOP recipes for syllabub, but I was
>hoping that someone with a better library
>than mine might have a recipe, please,
>please?
Lorix,
There's a lovely recipe in Pleyn Delit - Strawberry Pudding. This can use
frozen strawberries.
I've made it a couple of times, and it's always gone down well.
I'll type up the recipe tonight.
Just be aware that if the electricity goes down for a couple of days with
the Y2k think, you'll lose them if they're frozen. (EEK!!!!!)
It could be better to can them instead. - More later.
Glenda.
Date: Fri, 15 Oct 1999 15:27:32 +1000
From: "HICKS, MELISSA" <HICKS_M at casa.gov.au>
Subject: RE: SC - Syllabub - does anyone have a period recipe?
Another option is to turn the Strawberries into Strawberry cordial.
Fettiplace has a great recipe. And as Strawberries are currently very cheap
in Canberra I just made a huge batch. I'll send the recipe over the
weekend.
It stores well for months and retains a beautiful strawberry colour and
flavour. I often serve it at winter events.
On a more mundane note we have also done the following:
* Mix with equal parts cream and freeze for wonderful soft strawberry
icecream
* I've been told it goes great in champagne.
Meliora.
Date: Fri, 15 Oct 1999 10:23:27 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - Syllabub - does anyone have a period recipe?
>Lorix asked:
>>Hence the syllabub idea. Now I have some
>>lovely OOP recipes for syllabub, but I was
>>hoping that someone with a better library
>>than mine might have a recipe, please,
>>please?
>
>My files mention that there are several syllabub recipes in "A
>Sip Through Time". This file in the BEVERAGES section of my
>Florilegium mentions several other sources for period recipes but
>there are none in the file itself:
>beverages-msg (93K) 9/ 3/99 Beverages in general. alcholic drinks.
>
<snip>
Hello! Yes, I have 5 syllabub recipes in "A Sip Through Time". Three are
from Digby (1669), the other 2 are from Amelia Simmons' First American CB
(1796). These are all alcoholic drink recipes.
But Lorix was looking for a recipe for frozen strawberries, no? There are
2 recipes for strawberries in the Harleian MSS, 279 & 4016 -- Darioles, &
Strawberye. I've adapted the latter as a sauce, but I suppose you could
make it as a thick pudding if you used thick almond milk or almond cream.
Frozen strawberries are just fine in this dish, since they're being
squished anyway.
"Harleian MS. 279 - Potage Dyvers
Cxxiij. Strawberye. Take Strawberys, & waysshe hem in tyme of [3]ere in
gode red wyne; [th]an strayne [th]orwe a clo[th]e, & do hem in a potte with
gode Almaunde mylke, a-lay it with Amyndoun o[th]er with [th]e flowre of
Rys, & make it chargeaunt and lat it boyle, and do [th]er-in Roysonys of
coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel,
Galyngale; poynte it with Vynegre, & a lytil whyte grece put [th]er-to;
coloure it with Alkenade, & droppe it a-bowte, plante it with [th]e graynys
of Pome-garnad, & [th]an serue it forth.
123. Strawberry. Take Strawberries, & wash them in time of year in good
red wine; then strain through a cloth, & put them in a pot with good Almond
milk, mix it with White flour or with the flour of Rice, & make it thick
and let it boil, and put therein Raisins of Corinth, Saffron, Pepper, Sugar
great plenty, powdered Ginger, Cinnamon, Galingale; point it with Vinegar,
& a little white grease put thereto; color it with Alkanet, & drop it
about, plant it with the grains of Pomegranate, & then serve it forth."
(From Take a Thousand Eggs or More, p. 240.)
> The discussion about methods of making it came
> from having read a recipe where one is supposed to milk the cow
> directly into the wine. The author tried it and found that the
> syllabub curdled and smelled very bad.
Yes, some of the recipes instruct you to milk the cow directly into the
syllabub -- 17th century party humor, I guess. The object was to create a
frothy head on the syllabub (the beverage was drunk from special spouted
glasses, or pots). Some call for a froth of cream & eggwhites to be added
on top of the glasses of syllabub. One of the recipes, which instructs us
to milk the cow into a pint of verjuice, says to skim the resultant curd:
"Take a pint of Verjuyce in a bowl; milk the Cow to the Verjuyce; take off
the Curd; and take sweet-cream and beat them together with a little Sack
and Sugar; put it into your Syllabub pot; then strew Sugar on it, and so
send it to the Table." (Digby, #134)
I haven't tried this one, but I have done a hypocras recipe that included
cream. The cream did form curds when added to the wine & was very
unpleasant to look at. ( I need to repeat this experiment, & try skimming
off the curds. I think I must have spilled some of the curds, but I don't
remember. But I just tried the hypocras last night [lost it in the back of
the fridge for several months :-0] & it has mellowed to a rich, full-bodied
sweet wine with just enough spice to make it interesting. ) What I think
is happening, is that the fat is remaining in the drink & being broken up &
dispersed by the acid in the wine or verjuice, & this is giving the drink a
rich mellow flavor.
Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Date: Fri, 18 Feb 2000 13:40:44 -0600
From: "Alex Wollangk" <orion at mailbag.com>
Subject: SC - 1430-1450 recipe for Strawberye...
Just came across the following recipe:
Strawberye
Take Strawberys, & Waysshe hem in tyme of yere in gode red wyne; ?an strayne
?orwe a clo?e, & do hem in a potte with gode Almaunde mylke, a-lay it with
Amyndoun o?er with ?e flowre of Rys, & make it chargeaunt and lat it boyle,
and do ?er-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente,
pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte
grece put ?er-to; coloure it with Alkenade, & droppe it a-bowte, plante it
with ?e graynys of Pome-garnad, & ?an serue it forth.
And I thought strawberries were new-world and post period...
(this recipe is dated 1430-1450)
Bran
Date: Fri, 18 Feb 2000 14:01:39 -0600
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - 1430-1450 recipe for Strawberye...
> And I thought strawberries were new-world and post period...
>
> (this recipe is dated 1430-1450)
>
> Bran
Strawberries were known in Antiquity and were harvested wild rather than
cultivated. They were planted in large manor gardens beginning in the 13th
Century and later became a cultivar. There are 3 or 4 European species.,
primarily the woodland strawberry, the musky strawberry and the alpine
strawberry.
Strawberries were found in the New World, but because of different
chromosome counts, interbreeding between the New World and Old World species
is difficult and not very productive. In the 18th Century, the French
botanist Dusquene developed a large and prolific strawberry by crossbreeding
Virginian and Chilean varieties. The resulting berries have taken over the
commercial market in Europe and the US.
The European strawberries are still available, but are difficult to find and
are expensive as they are grown specifically for the gourmet market.
Bear
Date: Fri, 18 Feb 2000 12:55:21 -0800
From: "Laura C. Minnick" <lcm at efn.org>
Subject: Re: SC - 1430-1450 recipe for Strawberye...
Alex Wollangk wrote:
> Just came across the following recipe:
>
> Strawberye
>
> Take Strawberys, & Waysshe hem in tyme of yere in gode red wyne; ?an strayne
> ?orwe a clo?e, & do hem in a potte with gode Almaunde mylke, a-lay it with
> Amyndoun o?er with ?e flowre of Rys, & make it chargeaunt and lat it boyle,
> and do ?er-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente,
> pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte
> grece put ?er-to; coloure it with Alkenade, & droppe it a-bowte, plante it
> with ?e graynys of Pome-garnad, & ?an serue it forth.
We made this at a cooks' night a few years back- it came out something
between a mousse and a pudding, was a gross puke-pink, but tasted pretty
good. The main difficulty we had was finding alkanet, and getting
strawberries and pomagranates at the same time. IIRC, we used dried pom
seeds.
Not a bad recipe though.
'Lainie
Date: Sat, 19 Feb 2000 00:22:00 +0100
From: Anna Jartin <anna.jartin at goteborg.utfors.se>
Subject: SV: SC - 1430-1450 recipe for Strawberye...
I have discussed this with some of my friends, and we think it refers to wild strawberries, what we in Sweden call smultron.
I think modern strawberries is some kind of crossbreed between American and European strawberries.
Uta
Date: Sun, 20 Feb 2000 20:00:34 EST
From: LrdRas at aol.com
Subject: Re: SC - 1430-1450 recipe for Strawberye...
TerryD at Health.State.OK.US writes:
<< The European strawberries are still available, but are difficult to find
and are expensive as they are grown specifically for the gourmet market.
Bear >>
Seeds for alpine strawberries are available from any good seed house. The
resulting plants are not prone to sending out runners and are very compact in
size. Germination is relatively high and even. Expect a regular crop in the
second year with the possibility of a few berries the fall of the first year.
The berries are small, intensely flavorful (nothing like the cardboard
tasting berries currently marketed out of California) and production is
confined to a short season.
Recommended.
Ras
Date: Mon, 21 Feb 2000 06:52:28 +0100 (MET)
From: Par Leijonhufvud <parlei at algonet.se>
Subject: RE: SC - 1430-1450 recipe for Strawberye...
On Fri, 18 Feb 2000, Decker, Terry D. wrote:
> primarily the woodland strawberry, the musky strawberry and the alpine
Fragaria vesca (and F. viridis and F. moschata)?
(http://linnaeus.nrm.se/flora/di/rosa/fraga/fragves.html)
> The European strawberries are still available, but are difficult to find and
> are expensive as they are grown specifically for the gourmet market.
I generally just go out -- at the right time of year -- and walk some
small dirt roads in the woods, looking along the sides of the road. A
few year old clear-cuttings can be good as well.
/UlfR
Who never seems to be able to bring enough home to try any recipies
with, though. Strange...
Date: Mon, 21 Feb 2000 14:09:40 -0000
From: Christina Nevin <cnevin at caci.co.uk>
Subject: SC - Strawberye
Bran wrote: Strawberye
Take Strawberys, & Waysshe hem in tyme of yere in gode red wyne; ?an
strayne ?orwe a clo?e, & do hem in a potte with gode Almaunde mylke, a-lay
it with Amyndoun o?er with ?e flowre of Rys, & make it chargeaunt and lat it
boyle, and do ?er-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente,
pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte
grece put ?er-to; coloure it with Alkenade, & droppe it a-bowte, plante it
with ?e graynys of Pome-garnad, & ?an serue it forth.
I've also made this recipe a couple of times and to be honest, if you can't
find it, don't worry about the alkanet. The pottage turns quite red and the
alkanet didn't have much impact on the coloring however much was put in. And
it certainly doesn't do much for taste!
It's a very nice dessert however, and I recommend it.
Ciao
Lucretzia
Date: Tue, 22 Feb 2000 08:36:19 -0600
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - 1430-1450 recipe for Strawberye...
> On Fri, 18 Feb 2000, Decker, Terry D. wrote:
> > primarily the woodland strawberry, the musky strawberry and the alpine
>
> Fragaria vesca (and F. viridis and F. moschata)?
> (http://linnaeus.nrm.se/flora/di/rosa/fraga/fragves.html)
>
> /UlfR
> Par Leijonhufvud parlei at algonet.se
That's it, except looking at my notes on the subject, most of the European
alpine strawberries are actually variants of F. vesca. F. viridis is a
species with green berries and F. moschata have a musky flavor. IIRC, F.
vesca has 14 chromosomes, F. moschata has 47, and the New World species have
52. Before molecular botany, almost every variant was classed as a separate
species, but the botanists have condensed that down to the three species you
state.
Alpine variants grow above the timberline in the mountains and occur in both
the Old World and New World species.
Bear
Date: Fri, 28 Apr 2000 17:14:10 EDT
From: RuddR at aol.com
Subject: SC - Strawberry Quest
Aoife writes:
> I thought I'd throw out a request and see how many answers we get:
>
> Who has a period recipe for strawberries? Who has redacted recipes for
> strawberries?
(Snip)
> Please quote modern source including translator and publisher/date/isbn and
> also original historical author/publisher/country-location/date.
____________________________________________________________________
DARYOLES
Strawberry Date Custard Pie
Take Wyne & Fre[e]ssche bro(th)e, Clowes, Maces, & Marow, & pouder of
Gyngere, & Safroun, & let al boyle to-gederys, & put (th)er-to creme, (&
(y)if it be clowtys, draw it (th)orwe a straynoure,) & (y)olkys of Eyroun, &
melle hem to-gederys, & pore (th)e licoure (th)at (th)e Marow was so(th)yn yn
(th)er-to; (th)an make fayre cofyns of fayre past, & put (th)e Marow
(th)er-yn, & mynce datys, & strawberys in tyme of (y)ere, & put (th)e cofyns
in (th)e ovyn, & late hem harde a lytel; (th)an take hem owt, & put (th)e
licoure (th)er-to, & late hem bake, & serue f[orth].
Harleian MS 279
(Two Fifteenth-Century Cookery Books, Thomas Austin, Ed., Early English Text
Society, Kraus Reprint, Millwood, NY, 1964.)
Pastry dough for one nine-inch pie crust
1/2 C raw bone marrow
3/4 C heavy cream
4 egg yolks
1/4 C beef bouillon (may be made from the marrow bones)
1/4 C sweet wine
1 pint fresh strawberries, whole, or cut into pieces
1 1/2 C dates, cut in two
1 tsp powdered ginger
1/4 tsp saffron
1/8 tsp each mace and cloves
Sugar to taste (optional)
1. Preheat oven to 425 degrees.
2. Line pie pan with the pastry dough, and then fill it with the
strawberries and dates, either the dates on the bottom and the strawberries
on top, or mixed together. Put the pie crust in the oven and bake it for ten
minutes to harden it. Remove it, and reduce oven temperature to 375 degrees.
3. In a small saucepan, over low heat, bring beef bouillon to a simmer. Add
bone marrow and simmer, covered, for ten minutes. Remove the bone marrow and
add it to the fruit in the pie crust.
4. In a bowl, combine cream, wine, beef bouillon, spices and sugar. Beat
them well together, and pour this into the pie crust with the fruit and
marrow.
5. Put the pie in the oven and bake it for one hour or until a toothpick
draws out clean. Refrigerate before serving.
Serves eight to twelve.
Rudd Rayfield
Date: Fri, 28 Apr 2000 18:52:19 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Strawberry Quest
> Who has a period recipe for strawberries? Who has redacted recipes for
> strawberries?
Thomas Dawson, _The Good Huswifes Jewell_ (English, 1596)
Falconwood Press edition, 1988
To make a tarte of strawberries
Wash your Strawberries and put them into your Tarte, and season them
with sugar, cynamon and Ginger, and put a little red wine into them.
note: I don't remember where I got the redaction, but I made this tart for
a May Day event which was the first feast I ever cooked. It was a baked
single-crust pie, piled high with ripe strawberries which had a wine-sugar-
spice syrup pour over them. The tarts were a hit and there were no
leftovers.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
Date: Fri, 28 Apr 2000 19:15:24 -0800
From: Kerri Canepa <kerric at pobox.alaska.net>
Subject: Re: SC - Strawberry Quest
>Who has a period recipe for strawberries? Who has redacted recipes for
>strawberries?
The recipe below was used as part of a Collegium class. The first part was to
try to translate the recipe and the second part was to try to prepare it. The
first set of notes came from the original class, the second set after I tried to
make it again but slightly differently. The dish comes out like a thickened
soup.
- ------------------------------------------------------------------------------
>From Harleian MS. 279 - Potage Dyvers 15th century
Cxxiij. Strawberye. Take Strawberys, & waysshe hem in tyme of yere in gode red
wyne; ?an strayne ?orwe a clo?e, & do hem in a potte with gode Almaunde mylke,
a-lay it with Amyndoun o?er with ?e flowre of Rys, & make it chargeaunt and lat
it boyle, and do ?er-in Roysonys of coraunce, Safroun, Pepir, Sugre gret plente,
pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece
put ?er-to; coloure it with Alkenade, & droppe it a-bowte, plante it with ?e
graynys of Pome-garnad, & ?an serue it forth.
Translation
Take strawberries and wash them in time of year in good red wine (a good vintage
year?); then strain through a cloth and put them in a pot with good almond milk,
add wheat or rice flour and make it stiff and let it boil, and add currants,
saffron, pepper, sugar in great plenty, powdered ginger, cinnamon, galingale;
sharpen it with vinegar and put a little lard into it, color it with alkinet and
put it in a bowl (?), place pomegranate seeds on it and serve it forth.
Recipe
1 pint strawberries, green parts removed
1/2 cup red wine
1/2 cup almond milk
1/4 cup granulated sugar
2 tbs. whole wheat pastry flour
1/4 cup dried currants
small pinch of saffron, crushed
1/8 tsp. ground pepper
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground galingale
1/2 tsp. red wine vinegar
1 tsp. lard
3 drops red food coloring
Put the strawberries in a small pot with the red wine and heat for 5 minutes.
Strain out the wine and push the strawberries through a conical sieve. Put the
sieved strawberries into a pot with the almond milk and add the flour. Bring to
a boil and let it bubble for about 15 minutes. Add the currants, saffron,
pepper, sugar, ginger, cinnamon, and galingale and simmer together for a few
minutes. Add the vinegar, lard, and food coloring, mix together, pour into a
bowl and serve.
Notes
There were a few difficulties working out this recipe, the major problem being
the phrase "in tyme of yere in gode red wyne." We couldn't figure out what red
wine had to do with washing strawberries except to perhaps flavor them a bit, so
we blanched the strawberries in the wine. The wine we had was made by one of the
cooks which had not turned out to be very drinkable and since we didn't add any
wine to the recipe, we decided it would work for the washing part. The phrase
itself was unintelligible; did it refer to the time of year for strawberries
(which is spring) or did it refer to a good vintage year for the wine? Given the
proportions of ingredients given, the mixture did not thicken much even with
additional cooking time. Perhaps if the pulp of the strawberries had been added
and additional flour, it might have thickened up more. Once we discovered that
alkinet dye isn't good to consume, we chose food coloring instead. The mixture
without coloring is a pleasant but dull shade of pink; the coloring brightened
it somewhat and more could be added if a brighter red color is desired.
Pomegranates were not in season when we tried the recipe so were not used.
However, the seeds would make this a very visually attractive dish. We also
couldn't figure out what the lard was supposed to do in the dish, nor how much
to use except that it wouldn't be much.
The last difficulty was deciding how this dish was to be consumed. It is in the
potages section which would indicate that it could be eaten on its own. We
chose, however, to use it as a sauce for the roasted chicken. Then we put it on
the apples, some bread, and even on the fritters. It was very tasty on all of
them. We decided that it would be good on a lot of things although not on the
peas. It's probably a little too sweet by itself but some of the cooks suggested
passing out straws to drink it like a milkshake (with a chorus of "mmmmm" from
the assembled people).
Notes addendum
We didn't use wine the second time to wash the strawberries and it made a minor
difference in flavor. I suspect that washing them in wine both cleaned them and
added some wine flavor to the recipe. The second time the dish was made, a mesh
sieve was used instead of a conical sieve so more of the strawberry pulp ended
up in the dish. It did make the result thicker. Do not, do not, DO NOT leave out
the lard. It provides a very necessary "mouth feel" which makes this dish
delectable. Leaving out food coloring does make it look duller, too. The almond
milk we originally used for this dish was made with water and "black sugar" for
which we used turbinado sugar (turbinado is cane sugar without the molasses part
removed, brown sugar is cane sugar with the molasses part removed and then put
back in). The second time we made almond milk without sugar and the strawberye
wasn't nearly as good an end product.
I find it interesting that in today's world strawberries and pomegranites are
not availabe at the same time. I wonder how they were available together then?
Cedrin
Princess Oertha
Date: Sun, 30 Apr 2000 12:31:22 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: SC - Welserin Strawberry Tart
Here's the recipe from about 8 months ago.
Recipes are from Das Kochbuch Von Sabina Welserin translated by Valoise
Armstrong, copyright 1998 by Valoise Armstrong.
Bear
To make a strawberry tart
Make a pastry shell and let it become firm in the tart pan.
Afterwards take strawberries and lay them around on top as close together as
possible, after that sweeten them especially well. Next let it bake a short
while, pour Malavosia over it and let it bake a while, then it is ready.
To make a pastry dough for all shaped pies
Take flour, the best that you can get, about two handfuls, depending
on how large or small you would have the pie. Put it on the table and with a
knife stir in two eggs and a little salt. Put water in a small pan and a
piece of fat the size of two good eggs, let it all dissolve together and
boil. Afterwards pour it on the flour on the table and make a strong dough
and work it well, however you feel is right. If it is summer, one must take
meat broth instead of water and in the place of the fat the skimmings from
the broth. When the dough is kneaded, then make of it a round ball and draw
it out well on the sides with the fingers or with a rolling pin, so that in
the middle a raised area remains, then let it chill in the cold. Afterwards
shape the dough as I have pointed out to you. Also reserve dough for the
cover and roll it out into a cover and take water and spread it over the top
of the cover and the top of the formed pastry shell and join it together
well with the fingers. Leave a small hole. And see that it is pressed
together well, so that it does not come open. Blow in the small hole which
you have left, then the cover will lift itself up. Then quickly press the
hole closed. Afterwards put it in the oven. Sprinkle flour in the dish
beforehand. Take care that the oven is properly heated, then it will be a
pretty pastry. The dough for all shaped pastries is made in this manner.
Recipes are from Das Kochbuch Von Sabina Welserin translated by
Valoise Armstrong, copyright 1998 by Valoise Armstrong, and are reprinted by
permission of the author. A copy of the translation may be viewed at
http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html.
For my redaction, I made the dough using:
2 cups of cake flour
1 teaspoon salt
1/4 cup of water and 1/4 cup of butter brought to a boil
2 eggs
The ingredients were assembled in accordance with the instructions and the
dough was gently kneaded until smooth. Some additional flour was required
to reduce the stickiness of the dough and stiffen it. What was produced was
a fairly soft ball of dough.
The dough was formed into a rough cone about six inches in diameter, wrapped
in wax paper and chilled for 30 minutes.
The dough was divided in half and each portion was rolled out on floured wax
paper to ease transferring the dough to standard 8 inch pie pans. The dough
was place in the pans, trimmed, the bottom filled with dry beans, and
pre-baked for 10 minutes at 400 degrees F. The pre-baking was to reduce
shrinkage during the later baking.
For the filling, I used:
1 1/2 pints cleaned and quartered modern large strawberries
2 Tablespoons of sugar
1/2 cup Malvasia (Malmsey) wine
I chose Malvasia, because it is period, and I believe it is the wine
referred to in the recipe.
After the pie shell had cooled, the bottom was covered with the quartered
strawberries. These had been pre-sweetened with the sugar. The pie was
then baked for 20 minutes at 350 degrees F. The Malvasia was added, and the
pie returned to the oven for another 40 minutes. Letting the pie cool on
the counter for several hours allowed the filling to gel.
I did encounter some problems. The exposed crust was overly dark. Reducing
the exposed crust by using a tart pan should resolve this problem. And the
filling remained overly liquid in my opinion. Reducing the wine to 1/3 cup
should help as should adding two additional tablespoons of sugar. The sugar
should also improve the flavor without destroying the tartness of the
filling.
One other change I intend is to use small whole berries or large half
berries will give the filling a more interesting texture and be more in
keeping with the original recipe.
From: "Toni Cordaro" <t_cordaro23 at hotmail.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Strawberry Recipes?
Date: Fri, 11 May 2001 09:50:15
>Does anyone have any good recipes involving fresh strawberries that would be
>acceptable for a feast?
Mash the strawberries and marinate them in sweet cream 24 hours, pour this
mixture over custard...period for Germany circa 1450. You can also do this
with other fruits....yum yum,
Elaina, the lurker.
Date: Fri, 11 May 2001 07:29:54 -0400
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Strawberry Recipes?
A strained puree can be cooked with red wine and a thickener of bread
crumbs or perhaps rice flour, seasoned with cloves and with a little
lard or butter stirred in to give it a shine and prevent a skin from
forming as it cools. Some interpret this dish as a pudding; I prefer to
think of it as a thick soup. Various fourteenth-century English sources
give a series of such dishes, all pretty much alike except for the
different pureed and strained main ingredient, ranging from cherries to
strawberries to hawthorne blossoms.
A later approach from the seventeenth century would be to make a fool,
normally by mixing that same puree with a thick custard sauce (like a
thick creme anglaise), to serve over sippets of toasted bread or cake.
An utterly simple, but apprently well-post-period, approach would be to
make a similar fool with the pureed fruit and whipped cream.
I also believe Elinor Fettiplace has a recipe from the late sixteenth -
early seventeenth century for a syrup of strawberries, which can
presumably be used like sekanjabin or a syrup or lemons.
Adamantius
From: "Morgan Cain" <morgancain at earthlink.net>
To: <sca-cooks at ansteorra.org>
Date: Fri, 11 May 2001 08:06:23 -0500
Subject: [Sca-cooks] Strawberries
Reginleif asked:
> Does anyone have any good recipes involving fresh strawberries that would
> be acceptable for a feast? Hopefully somewhat simple to make, .....
When I did the Lent/Passover feast for North Regional Warlord, I made a
"trifle" of cream, rosewater, and spices (I think it came from "To The
King's Taste" but would have to check the packet of recipes) and just served
that with the berries. We used almond cream, of course, it being Lent, but
you can use cow's cream now.
I believe there is a simple custard recipe in "Pleyn Delit" that works well
with berries. Just please avoid the Strawberry Tarte in "Jumbles Tartes and
Shrewsberry Cakes" (or a title close to that; the books are downstairs) as a
quick read shows it does NOT follow the original.
Besides, you only cook strawberries when they have gone past prime. If they
are fine, eat them fresh! (Note: This philosophy may not be medievally
accurate.)
---= Morgan
Date: Fri, 11 May 2001 09:14:19 -0400
From: Elaine Koogler <ekoogler at chesapeake.net>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Strawberry Recipes?
I believe someone else mentioned this recipe, and, having made it, immediately remembered it. The version I have comes from a book published by folks in the Midrealm, and edited by Duchess Caellyn Fitzhugh:
A Tarte of Strawberries
1 qt. strawberries
1/2 C. red wine
1/2 C. sugar
1 tsp. each ginger, cinnamon
1 Tbsp. cornstarch
1 baked single pie crust shell
Wash and stem the strawberries; drain. Heat wine, sugar, spices, dissolve the cornstarch in a little cold wine and add to the mixture. Simmer until thick. Arrange the berries in the baked shell and pour syrup ovr them. Chill, garnish and serve.
This came from Sallets, Humbles and Shrewsbery Cakes. Now I know that the cornstarch isn't period, but you could use ground bread crumbs instead. I have no idea what the original recipe looked like, as it's not given in ths source. What we did was to make the strawberry part of this and use it as a garnish on
Darioles...this has become known as a signature dish for our barony as our livery is red and white! The recipe is periodoid, especially if you substitute a more period thickener, but it is quite tasty and allows you to retain the beauty of the fresh strawberries!
Kiri
From: DeeWolff at aol.com
Date: Fri, 11 May 2001 09:16:25 EDT
Subject: Re: [Sca-cooks] Strawberries
To: sca-cooks at ansteorra.org
Strawberye.
Take strawbeyes,&waysshe hem in tyme of yere in gode red wyne; Pan strayne
Porwe a cloPe,& do hem in a potte with gode Almaunde mylke, a-lay it with
Amyndoun oPer with Pe flowre of Rys, & make it chargeaunt and lat it boyle,
do Per-in Roysons of couraunce,Safroun,pepir,Sugre grete plente, pouder
Gyngere,Canel, Galyngale; poynteit with Vynegere, & a lytil whyte grece put
Per -to ;coloure it with Alkenade,& droppe it a-bowte, plante it with Pe
graynys of pome-garnard, & serue it forth.
Harleian MS 279-Potage Duvers
(know that all the "P"'s are supposed to be backwards...
Date: Mon, 21 Aug 2000 08:15:35 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - Haggis and Strawberries
> As well, while this friend is not an authenticity freak on any level, we
> were discussing what foodstuffs could ruin the feel of a feast - I said the
> bright red vegetables (capsicum, tomato), potato (although, in a soup, it is
> at least a bit hidden), chocolate. She agreed with this list and added big,
> red strawberries because she had heard that strawberries as we know them are
> more a New World food and that the ones people in Europe would have been
> eating would have been the small wild strawberries.
>
> Any opinions (particularly backed up with documentation!)?
>
> Gwynydd
IIRC, there are three species of European strawberries, the "frais du bois",
whose scientific name escapes me at the moment, the musky strawberry,
Fragaria moschata, and a green strawberry, of little import. The wild wood
strawberry was apparently harvested from the wild until the 14th Century
when they began being transplanted into manor gardens.
In North America, the Europeans found Fragaria virginiana and later F.
chileonsis is South America. During the 18th Century, a French botanist
named Duchesne crossed F. chileonsis and F. virginiana, producing the first
of the modern hybrids which are the common strawberry in U.S. supermarkets.
The frais du bois, the musky, and the American strawberry species have
different chromosome counts making cross-breeding difficult and poor yields.
The frais du bois is occasionally available in upscale markets at ridiculous
prices, but Ras has pointed out, if you are willing to grow your own, the
plants are available.
For most applications, I tend to use the commercial berries and not worry
about the differences.
Bear
Date: Fri, 6 Jun 2003 11:58:38 -0400 (EDT)
From: <jenne at fiedlerfamily.net>
To: <sca-cooks at ansteorra.org>
Subject: [Sca-cooks] Strawberye
I'm putting together some strawberry sauce from this recipe tonight:
" Take Strawberys, and waysshe hem in tyme of yere in gode red wyne; yan
strayne yorwe a clo ye, and do hem in a potte with gode Almaunde mylke,
a-lay it with Amyndoun oyer with ye flowre of Rys, and make it chargeaunt
and lat it boyle, annd do yer-in Roysonys of coraunce, Safroun, Pepir,
Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with
Vynegre, and a lytil whyte grece put yer-to; coloure it with Alkenade, and
droppe it a-bowte, plante it with graynys of Pomegarnad, and yan serue
it forth."
I'm wondering if it is at all reasonable to omit the wine from the recipe
on the grounds that the recipe says 'wash' the strawberries in wine, and
doesn't have them included. But that 'strain it through a cloth' worries
me, is this really a sort of strawberry jelly?
I want to serve this with pain perdu, so leaving out the wine would make
me happy. ;)
-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Fri, 6 Jun 2003 12:14:24 -0400 (EDT)
From: <jenne at fiedlerfamily.net>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Strawberye
> Pani Jadwiga,
> What is the source of this recipe, please?
I believe it's from Two 15th century cookery books; I know Cariadoc has
A redaction on his site...
-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Fri, 6 Jun 2003 13:16:43 -0400
Subject: Re: [Sca-cooks] Strawberye
From: Daniel Myers <doc at medievalcookery.com>
To: sca-cooks at ansteorra.org
On Friday, June 6, 2003, at 12:07 PM, Anne duBosc wrote:
> Pani Jadwiga,
> What is the source of this recipe, please?
It's from TFCCB. I've copied a slightly different transcription below.
My take on the recipe is that it's supposed to be a sort of strawberry
pudding. The strawberries I've seen in period paintings were
substantially smaller than modern ones. I'm not sure whether straining
them means you're separating out the wine to discard, or using the
cloth to remove the seeds from cooked strawberries. I've seen a number
of contemporary recipes that have you cook fruit in wine and then press
it through a strainer (e.g. gooseberry tart). I don't recall seeing
any that have you just rinse the fruit in wine.
That being said, almond milk tends to thicken when cooked. Adding
either amidon (wheat starch) or rice flour to it will further thicken
it to the point where it closely resembles pudding. The currants and
saffron in connection with the thickened almond milk suggest to me that
the recipe is related to "lenten slices" or "gaylede" (see
http://www.medievalcookery.com/recipes/lenten.html ) which is a almond
milk based pudding with fruits and the like added.
All in all, I can see leaving out the wine and making it as a pudding
sort of thing, but since it says to "make it chargeaunt and lat it
boyle" I don't think the recipe is describing something sauce-like.
Alternate transcription: ( "Two Fifteenth-Century Cookery-Books",
HARLEIAN MS. 279 (ab. 1430), & HARL. MS. 4016 (ab. 1450) - University
of Michigan's Corpus of Middle English Prose and Verse -
http://www.hti.umich.edu/c/cme/ )
Strawberye. Take Strawberys, & waysshe hem in tyme of ere in gode red
wyne; than strayne thorwe a clothe, & do hem in a potte with gode
almaunde_mylke, a-lay it with Amyndoun other with the flowre of Rys, &
make it chargeaunt and lat it boyle, and do ther-in Roysonys of
coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel,
Galyngale; poynte it with Vynegre, & a lytil whyte grece put ther-to;
coloure it with Alkenade, & droppe it a-bowte, plante it with the
graynys of Pome-garnad, & than serue it forth.
- Doc
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Date: Fri, 6 Jun 2003 13:55:21 -0400
Subject: Re: [Sca-cooks] Strawberye
From: Daniel Myers <doc at medievalcookery.com>
To: sca-cooks at ansteorra.org
More information on this. On looking at the other references for
strawberries in TFCCB, I find the following (heavily edited):
Daryoles. Take wyne & Fressche brothe, [...] & strawberys in tyme of
ere, & put [...]
Darioles. Take Wyne, an Freyssche brothe, [...] & Strawberys in tyme of
ere, & sette the cofyns [...]
Dariolles. Take wyne and fress brot, [...] and myced dates And
streberies, if hit be in time of yere, and sette [...]
This makes it look like "strawberries in time of year" look like a
stock phrase - meaning "strawberries, if you can get them". This makes
me suspect that the "wash them" is not connected to the "in good red
wine" and is probably another "stock phrase".
So the recipe for Strawberye might translate to something more like:
"Take washed strawberries in good red wine and strain through a cloth.
Then put it in a pot with good almond milk...."
In which case the strawberries are marinated in wine and then strained
- presumably to remove the seeds. Here red wine would be retained and
would be more prominent in the final dish (which I still think would be
pudding like, but I'll have to try it out and see).
- Doc
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
From: "a5foil" <a5foil at ix.netcom.com>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Strawberye
Date: Fri, 6 Jun 2003 15:23:22 -0400
It's definitely supposed to be pudding-like.
Have you got rice flour? It works a whole lot like modern cornstarch --
In fact, I use it one-for-one when I'm making things for a corn-allergic
friend -- so if you know how to make (or have a recipe for) a cornstarch
pudding you can use the same proportion of starch to liquid.
Cynara
Date: Fri, 6 Jun 2003 20:34:35 -0400 (EDT)
From: <jenne at fiedlerfamily.net>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Strawberye
> It's definitely supposed to be pudding-like.
Well, I made it.
To 1 lb strawberries I used 1/2 cup red nonalcoholic wine (it was on sale
at Aldis, it had to be done)... 1/2 c almond milk... 3-4 tablespoons rice
flour. also 2/3 c. sugar and 1 tbsp butter, with 1 tsp vinegar.
It's really, really good. Right now it's sauce consistency but thickening.
It's a sauce! It's a pudding! It's a shoe polish! (well, no) but I think
it will go fine with the pain perdu. :)
-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
Date: Thu, 9 Jun 2005 13:12:17 -0400
From: "Micyalah" <dy018 at freenet.carleton.ca>
Subject: RE: [Sca-cooks] OOP Strawberries
To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
Favourite savoury strawberry sauce (and you can freeze it!).......
TATEOM, v.1, pg 206 - thanks Cindy :)
Micaylah
From: David Friedman <ddfr at daviddfriedman.nopsam.com>
Newsgroups: rec.org.sca
Subject: Re: Strawberry Wine Recipe
Date: Sat, 02 Jun 2007 10:19:44 -0700
In article <zhg8i.17313$j63.7444 at newsread2.news.pas.earthlink.net>,
"Mary Elmore" <zoie at indy.net> wrote:
> My lovely wife Cordelia De Barfluer is looking for period Strawberry Wine
> Recipes. We are looking for Documentation for a project she is working on.
So far as I know there aren't any, although I would be happy to learn
that I am mistaken. There's a webbed book on strawberries with
information on the history at:
http://nalusda.gov/pgdic/Strawberry/darpubs.htm
According to that, strawberries were being cultivated in Europe by the
14th century. I didn't see any references to wine, although there is a
medicinal reference to drinking the juice.
The Virginia strawberry, which is the ancestor of the modern large
fruited strawberries, seems to have reached Europe in the early 17th
century, so just out of period.
Wouldn't it make more sense to work in the other direction--to look at
period recipes and find ones that lead to an interesting project, rather
than first decide what you want to make and then "document" it? The
latter approach strikes me as rather like ordering a pizza by dialing a
phone number at random in the hope it will turn out to be a pizza
place--there is, after all, no reason to assume that a particular modern
recipe has a medieval version.
--
http://www.daviddfriedman.com/ http://daviddfriedman.blogspot.com/
Author of _Harald_, a fantasy without magic.
Published by Baen, in bookstores now
From: David Friedman <ddfr at daviddfriedman.nopsam.com>
Newsgroups: rec.org.sca
Subject: Re: Strawberry Wine Recipe
Date: Sat, 02 Jun 2007 15:47:44 -0700
David Friedman <ddfr at daviddfriedman.nopsam.com> wrote:
> The Virginia strawberry, which is the ancestor of the modern large
> fruited strawberries, seems to have reached Europe in the early 17th
> century, so just out of period.
I should have said "one of the ancestors." The other is apparently a
Chilean strawberry which got to the Old World even later.
--
http://www.daviddfriedman.com/ http://daviddfriedman.blogspot.com/
Author of _Harald_, a fantasy without magic.
Published by Baen, in bookstores now
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