Friday, March 29, 2013

Almond Caudell

ALMOND CAUDELL
adapted from A Forme of Cury (circa 1390) (with guidance)

1 cup blanched almonds
2 cups white wine, preferably sweet and inexpensive
1/2 tsp ginger
pinch saffron
pinch salt
brown sugar to taste (a few Tbs)

Add almonds and wine to blender and puree. Bring mixture to a boil in a saucepan. Add ginger, saffron, and salt. Lower heat to a simmer and add brown sugar to taste. Simmer 15 minutes. Serve while warm.

 Scan of original page from University of Manchester:



 From the Project Gutenberg ebook of Samuel Pegge's 1780 transcription:

Take Almaundes blaunched and drawe hem up with wyne, do ├żerto powdour of gyngur and sugur and colour it with Safroun. boile it and serue it forth.

[Although far from a vegetarian cookbook (500+ years early for that :) ), as the first English language cookbook A Forme of Cury is worthwhile to know about for anyone interested in cookery. The recipe above is my own take, informed by too many sources to link to. I think I looked at pretty much every resource on the web dealing with medieval cookery.]

1 comment:

  1. This is very cool, Dave! I've always been fascinated by medieval music and culture. This recipe has many ingredients that I love (though I'm somewhat unsure of what the finished product's texture will be like). Will (Aristede)

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