Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

Woodcut of a Gilliflower from John Parkinson’s Paradisi in Sole Paradisus Terrestris (1629). Parkinson praised the gilliflower’s “spicy sent” and its usefulness in syrups and conserves.

In the late Middle Ages, edible flowers adorned more than just gardens—they featured prominently on elite banquet tables as key ingredients in both sweet and savory dishes. From the delicate rose and primrose to more assertive blooms like hawthorn and violet, flowers served to tint, scent, and thicken custards, broths, and pottages. These floral additions were not only visually and gastronomically appealing but also aligned with humoral theory: the belief that food's temperamental qualities could support the physical and emotional balance of the diner.

This post is a curated collection of medieval recipes that utilize edible flowers for more than just decoration. You'll find my modern take on Rede Rose, a silky custard infused with rose petals, alongside historical dishes and inspiration for planting your own edible flower garden. If you’re interested in recreating these recipes, don’t miss the section on safe modern substitutes and preservation techniques. The methods and virtues of these flowers are reflected not only in recipe manuscripts but in early gardening manuals and herbal lore—including John Parkinson’s Paradisi in Sole, A Book of Fruits & Flowers (1653), and Grace Landrum’s A Plain Plantain (1911).

📜 Archived Reference: Medieval Herbs We Grow Chiefly as Flowers

Compiled by Agnes deLanvallei (March 2005)
Originally published at KeelerAnderson.net; now preserved via the Internet Archive.
→ View the full original table

Note: These flowers were edible in the Middle Ages, though many are no longer commonly eaten. Always verify organic, untreated sources before consuming. Individuals with allergies should avoid plants in families known to trigger reactions.

Common Name	Scientific Name	Family	Notes / Uses
Borage	Borago officinalis	Boraginaceae	Flowers and leaves eaten raw or cooked; safe and uplifting
Calendula (Pot Marigold)	Calendula officinalis	Asteraceae	Used in salads and broths; petals are edible and medicinal
Carnation / Gillyflower	Dianthus spp.	Caryophyllaceae	Edible flowers; valued for scent and beauty
Lavender	Lavandula officinalis	Lamiaceae	Used for fragrance and culinary syrups
Rose	Rosa spp.	Rosaceae	Petals used in syrups, custards, and conserves
Violet	Viola odorata	Violaceae	Scented variety used in cooking and syrups
Pansy / Heartsease	Viola tricolor	Violaceae	Safe edible flowers; used ornamentally

Original Compilation: Agnes deLanvallei, 2005. Published at KeelerAnderson.net (archived 2016).
Content adapted under fair use for educational and archival preservation. Original archive link: Wayback Machine.

Want to explore more about historical edible flowers? Visit Agnes de Lanvallei’s Medieval Herbs We Grow Chiefly as Flowers—an excellent resource on what was grown, used, and enjoyed during the period.

Section 1: Featured Recipe – Rede Rose

Rede Rose is a 15th-century English custard enriched with almond milk and egg yolks and delicately flavored with rose petals. In my interpretation, I blend the ingredients and gently cook them in a double boiler until thickened to a smooth consistency. The result is a creamy, floral custard with nostalgic charm and subtle elegance. It was well received—three taste-testers all went back for more.

🔍 Read the full Rede Rose recipe and interpretation here

Section 2: The Other Floral Recipes

Medieval cooks used flowers not just for flavor but also for fragrance, symbolism, and aesthetic beauty. The following recipes represent a variety of culinary traditions from the period—ranging from rich custards to savory pottages and festive garnishes.

• Cviij. Prymerose – A custard thickened with rice flour and scented with primrose flowers. Includes almond milk, ginger, and saffron.
• Cxxvij. Prymerose – Made “in the same manner as the violet dish.”
• Cxxviij. Flowrys of Hawþorn – Prepared “as vyolet,” per the manuscript.
• Vyolette (Sweet Custard Style) – A gentle, egg-thickened custard infused with violet petals.
• Vyolette (With Fruit and Spices) – A richer version with dates, sugar, pine nuts, and almond milk; reminiscent of a floral frumenty.
• Dandelion Greens (Dent-de-lion) – A savory dish exploring dandelion as a medieval edible green.

Note: Some recipes were garnished with gilliflowers purely for presentation rather than flavor, such as Cawdelle Ferry and Pumpes.

Section 3: Historical Culinary Techniques for Flower-Based Dishes

Medieval kitchens employed specific techniques when preparing flower-based recipes. These methods combined practical cooking skills with the medical philosophies of the time:

• Infusion in Liquids: Flowers such as rose, violet, primrose, and lavender were steeped in almond milk, wine, or water to extract their essence and color—techniques echoed in Parkinson and early apothecary texts.
• Thickening Agents: Recipes often used rice flour, egg yolks, or breadcrumbs to create custard-like textures, as seen in Rede Rose and Prymerose.
• Garnishing and Gilding: Petals like gilliflowers and calendula were added as visual flourishes—sometimes even gilded with edible gold for a luxurious touch.
• Layering Flavors: Flowers were combined with dates, sugar, spices, and nuts to balance or enhance the dish, a technique preserved in dishes like Vyolette with Fruit and Spices.
• Medicinal Use: Many flowers were believed to have healing properties aligned with humoral theory. For example, borage was used to “gladden the heart” and violets to cool and comfort the spirit, according to both Parkinson and early modern herbals.

Section 4: Sweet vs. Savory – Matching Flowers to Flavor Profiles

Not all flowers belong in dessert. Here's a guide to choosing edible blooms based on their flavor compatibility—paired with historical insights from John Parkinson’s Paradisi in Sole Paradisus Terrestris (1629):

Best for Sweet Dishes:

• Rose: Floral and fruity; used in custards, jams, and syrups. Parkinson praises it as “the chiefest flower for beauty, smell and use... the conserve of the red rose is of much use among the gentlewomen.”
• Violets: Mildly sweet and delicate; perfect for candying and desserts. Parkinson notes, “The blew Violets are much used in Possets, Syrups, and Conserves... and to comfort the heart.”
• Primrose: Subtly sweet; often used in custards or steeped in sweet wine. Parkinson recommends them for “comforting the brain and spirits, and sweet waters made of them refresh the senses.”
• Gillyflowers (Clove-pinks or Carnations): Though often decorative, Parkinson remarks on their “spicy sent... good in conserves and syrups.”

Best for Savory Dishes:

• Borage: Cucumber-like; great in salads or chilled soups. Parkinson writes, “The flowers are candied, or put into wine to exhilarate the spirits.”
• Calendula (Marigold): Peppery and colorful; used as a saffron substitute in rice or eggs. Parkinson notes, “It is of good use to garnish meats and salads... the broth wherein it is boiled is good to comfort the heart.”
• Chamomile: Mild apple scent; infuses well into teas or syrups. Parkinson calls it “a soother of pain and a comfort to the stomach.”
• Lavender: Intense and perfumed; used sparingly in sugar or honey infusions. Parkinson states, “The flowers steeped in wine... do strengthen the stomach and make the heart merry.”

Section 5: Ensuring Flower Safety in the Garden

If you're planning to grow edible flowers, follow these safety tips to ensure they’re safe to eat. While medieval gardeners like Parkinson wrote at length about the virtues of each bloom, they also relied on intimate plant knowledge and seasonal observation. For modern cooks, extra caution ensures both beauty and safety at the table.

• Use only edible species: Confirm plant identity using reputable sources. Avoid look-alikes that may be toxic.
• Start with culinary-grade or organic seed: Many ornamental flowers are treated with pesticides and are not safe for consumption.
• Grow organically: Avoid herbicides or synthetic sprays; opt for natural pest management or companion planting.
• Harvest responsibly: Pick in the morning after dew has dried. Use only the petals unless the entire flower is known to be edible.
• Clean gently: Rinse flowers in cool water and allow to dry completely before use.
• When in doubt, leave it out: Never eat a flower unless you are certain it is edible and untreated.

For historical gardeners, flower safety was closely tied to herbal knowledge and household management. As A Book of Fruits & Flowers and A Plain Plantain both suggest, flowers were viewed as food, medicine, and memory—requiring both reverence and care.

Section 6: Preserving Flowers – Pickling, Sugaring, and Wine Infusions

Preserving flowers was a vital part of historical kitchen and apothecary life. Whether through vinegar, sugar, or wine, cooks and herbalists ensured that blossoms could be used for flavor, medicine, and beauty long after their season passed. These practices are well documented in early sources like Paradisi in Sole (1629), A Book of Fruits & Flowers (1653), and Grace Landrum’s A Plain Plantain (1911).

Pickled Flowers and Floral Vinegars:

Pickling flower buds and petals added brightness to savory dishes and infused subtle floral or herbal notes into vinegars and brines.

• Rosebuds: The 1653 manual preserves rosebuds with vinegar, cinnamon, and cloves for sauces and medicinal syrups.
• Violets: Used in vinegar-based salads and fish sauces. Landrum notes their cooling properties and popularity in gentle syrups.
• Primroses: Often soaked in wine or vinegar; Parkinson describes their use in “sweet waters” to comfort the brain and heart.
• Calendula: Added to broths and herbal vinegars for its warming, cheering effect—referenced in both 17th- and 20th-century texts.

Basic historical-style pickling method:

1. Gently rinse and blanch flower petals or buds.
2. Place in a spiced vinegar solution (e.g., wine vinegar with cloves, mustard seed, or bay leaf).
3. Seal in jars and allow to steep in a cool place for several days.

Sugared and Candied Flowers:

Sweet preservation was both decorative and medicinal. Candied flowers appeared on subtleties, marchpanes, and biscuits, or were simmered into syrups for drinks and electuaries.

• Violets, Roses, Primroses, and Gilliflowers: Parkinson provides detailed instructions for conserves and sugared flowers. The 1653 book includes recipes for drying and candying blossoms for health and beauty. Landrum refers to them as “petals crystallized like poetry.”
• Lavender & Marigold: Sometimes simmered in honey for use in preserves, or added to floral syrups.

Flowers Preserved in Wine:

Infusing wine with flowers was another way to preserve and extract flavor or medicinal value—commonly done in medieval and early modern households:

• Hippocras: A spiced wine infusion including rose or rosemary flowers, used as both a tonic and celebration drink. Parkinson references flowered wines in courtly and apothecary contexts.
• Primrose, Violet, Chamomile, and Borage: Often steeped in wine or ale for “cordial” effects. Landrum records borage wine to uplift the melancholy and primrose wine to refresh the mind.
• Comfrey and Ivy: Soaked in wine with honey for use in healing tinctures—described in the 1653 manual under medicinal preserves.

Preserving flowers in wine, sugar, or vinegar allowed medieval and early modern cooks to keep a garden’s essence through the seasons—transforming fleeting blooms into shelf-stable medicines, syrups, confections, and cordials.

Historical Recipes: Flowers Preserved in Wine, Honey, and Vinegar

Early modern herbal and household texts provide us with several detailed methods for preserving edible flowers. These examples are drawn from Paradisi in Sole, A Book of Fruits & Flowers (1653), The Good Huswifes Jewell (1596), and Grace Landrum’s A Plain Plantain (1911).

🍷 Flowers in Wine

• Primrose Wine: Steep fresh primrose petals in white wine with sugar. Strain and bottle after several days. Described in Parkinson as a cordial “to comfort the brain and spirits.”
• Borage Wine: Borage flowers were infused in white wine or ale with citrus peel and honey—used to cheer the heart and “drive away melancholy.” Mentioned by Landrum and Parkinson.

🍯 Flowers in Honey or Syrup

• Syrup of Violets: From the 1653 manual. Pound violet petals, steep in warm water, strain, and simmer with sugar. Used for coughs or to sweeten medicinal drinks.
• Honey of Roses: Parkinson includes this soothing preparation. Rose petals are simmered in honey, then strained and stored. Used for ulcers, throat comfort, or cooling electuaries.

🍇 Flowers in Vinegar

• Violet Vinegar: Found in The Good Huswifes Jewell. Violets steeped in wine vinegar with herbs, used for dressing sallets (salads) and preserving greens.
• Marigold Vinegar: Cited in both Parkinson and the 1653 text. Fresh calendula petals steeped in warm vinegar and used in broths, sauces, or as a remedy “to comfort the heart.”

Further Reading: Of March Violets

Explore the poetic and symbolic legacy of violets in “Of March Violets”, a companion piece reflecting on the fragrance, folklore, and meaning of this beloved bloom in medieval and modern imagination.

Whether you're reconstructing a medieval banquet or adding floral flair to a modern meal, edible flowers are a fragrant and flavorful way to connect with the past. These recipes remind us that beauty and sustenance were deeply intertwined in historical cuisine—and they invite us to continue that legacy in our own kitchens today.

⚠️ Reminder: Always use organically grown or culinary-grade flowers. Never consume flowers from florists or treated ornamental plants.

References & Resources

• Parkinson, John. Paradisi in Sole Paradisus Terrestris (1629). A foundational English gardening text blending botanical, culinary, and medicinal knowledge. Read on Project Gutenberg.
• A Book of Fruits & Flowers (1653). A 17th-century household manual offering flower-based recipes for food, drink, and medicine. Read on Project Gutenberg.
• Landrum, Grace Warren. A Plain Plantain: A Book of Herbal Lore (1911). A lyrical exploration of flower symbolism, history, and folklore. Read on Project Gutenberg.
• Dawson, Thomas. The Good Huswifes Jewell (1596). A Tudor-era cookbook that includes floral syrups, vinegars, and herbal remedies. Read on Internet Archive.
• British Museum Blog. “How to Cook a Medieval Feast: 11 Recipes from the Middle Ages.” britishmuseum.org
• Recipes Project Blog. “Distilling Violets: Women's Recipes and Domestic Knowledge.” recipes.hypotheses.org
• Wikipedia. “Four Thieves Vinegar.” Historical herbal vinegar recipe linked to plague lore. en.wikipedia.org
• MedievalCookery.com. Offers searchable transcriptions of period cookbooks. medievalcookery.com
• Of March Violets. A historical and poetic exploration of violets, including a period recipe for Oil of Violets.
• The Past is a Foreign Pantry. A blog exploring medieval and early modern foodways. thepastisaforeignpantry.com

Potash: The Ashes That Raised a Nation

Potash: The Ashes That Raised a Nation

Long before baking powder revolutionized home kitchens, early American bakers demonstrated their ingenuity by using potash—an alkaline residue from wood ash—as a leavening agent. Extracted from hearth ashes, potash enabled cooks to prepare lighter breads and cakes, showcasing their resourcefulness before the advent of commercial yeast or baking soda.

This article builds on our previous piece ‘From Ashes to Antlers’ , which explored the historical use of various natural materials in early American kitchens. Let's take a closer look at potash's role in early American kitchens.

What Is Potash?

Early American cooks made potash (potassium carbonate) by soaking hardwood ashes in water to create lye, then boiling the liquid until it yielded a solid alkaline salt. The name "potash" comes from this process of boiling ashes in pots.

Lye Safety and Myths

• Is lye dangerous? In concentrated form, yes. Historical potash lye was milder but still required care.
• Safe to eat? Yes, when neutralized adequately with acid. The reaction produces water and carbon dioxide.
• Make it today? It's possible, but use gloves and eye protection.
• Myth: "Lye is poison." → Truth: It was a standard kitchen tool for soap, pretzels, and baking.

The Chemistry of Potash Leavening

Potash requires an acid (such as molasses or sour milk) to create carbon dioxide, which helps lift the dough. This simple reaction laid the foundation for early quick breads.

• Source: Hardwood ash
• Type: Potassium carbonate
• Reaction: Potash + Acid → CO₂ → Rise

What Is Pearl Ash?

Pearl ash is refined potash. Makers dissolved potash in water, filtered it, and evaporated the solution to create a whiter, cleaner salt ideal for baking delicate cakes.

• Potash: Crude wood ash residue
• Pearl Ash: Refined, purified potash
• Used in: Gingerbread, sponge cake, biscuits

Historic Use in Recipes

Amelia Simmons’ American Cookery (1796) frequently used pearl ash with acidic ingredients. Below is a modern version of her gingerbread recipe.

Gingerbread with Pearl Ash

• 1 cup molasses
• 1/2 cup sour cream or buttermilk
• 1 tsp pearl ash (or baking soda)
• 1 tbsp ground ginger
• 2.5–3 cups flour

Instructions: Mix pearl ash with sour cream. Stir in molasses and ginger. Add flour gradually. Bake at 350°F for 20–25 minutes.

Other Recipes Using Potash

Beyond gingerbread, early American bakers showcased the versatility of potash in a variety of recipes where mild sweetness and dense structure were welcome. Typical dishes included molasses cakes, Johnnycakes (cornmeal flatbreads), spice biscuits, and hoecakes. These recipes often relied on potash for rise when eggs were scarce or sour milk was abundant. Amelia Simmons and other early cookbooks also mention "loaf cakes" and "crackers" leavened with potash or pearl ash, highlighting its wide range of uses.

From Hearth to Pantry: How Baking Powder Changed Everything

The introduction of baking powder in the mid-19th century marked a significant turning point in the history of baking. Potash-leavened goods tend to have a slightly soapy or alkaline note if not carefully balanced with acid. The texture was often denser, with a subtle chewiness, especially in quick breads and cakes. Baking powder, by contrast, offered a more neutral flavor and consistently resulted in a lighter crumb. It allowed bakers to move away from strong molasses and buttermilk flavors used to balance potash, resulting in the sweeter, fluffier cakes familiar today.

Regional Variations in Potash Use

The use of potash varied across the colonies. In the Northeast and Appalachian regions, where hardwood forests were abundant and molasses was a common sweetener, potash remained in use longer—especially among rural homesteads. In German- and Dutch-influenced areas like Pennsylvania, cooks developed refined versions of traditional baked goods (such as honey cakes and lebkuchen) using pearl ash. Southern cooks were more likely to switch earlier to baking soda and sour milk once commercial supply chains improved.

Comparison of Leaveners

Leavener	Source	Needs Acid?	Use	Flavor	Consistency
Potash	Wood ash	Yes	Breads	Alkaline	Unrefined
Pearl Ash	Refined potash	Yes	Cakes	Mild	Reliable
Baking Powder	Commercial blend	No	All baking	Neutral	Very consistent

Griddle Cakes Before Johnnycakes: A Historical Comparison

Medieval Flat Cakes (14th–15th c.)

Source: Le Ménagier de Paris (1393)
Typical Ingredients: Wheat flour, milk or water, egg (optional)
Cooking Method: Griddled on a flat iron, stone, or in a pan with fat

“Make a paste with white flour and warm water... roll thin and bake on the iron.”

These cakes were simple and unleavened, sometimes brushed with fat or sprinkled with sugar. Texture would be dense and chewy. A modern interpretation uses wheat flour and warm water to form a thick dough, rolled or patted thin, then cooked on a dry or greased skillet.

Early Modern Pancakes (16th c.)

Source: A Proper Newe Booke of Cokerye (c. 1557)
Typical Ingredients: White flour, eggs, milk or ale/wine, spices
Cooking Method: Fried on a griddle or pan with butter/lard

“To make pancakes. Take two or three eggs, a dish of flour, and half a pint of milk. Beat them together and fry them in butter.”

These pancakes were thinner, lighter, and crispier—thanks to the addition of eggs and sometimes alcohol. A modern version might whisk 2 eggs, 1 cup flour, and ½ cup ale or milk, then fry in a buttered pan until golden.

Colonial Johnnycakes (17th–18th c.)

Source: Indigenous North American cooking, adapted by colonists
Typical Ingredients: Cornmeal, water or milk, salt, fat or molasses
Optional Leavening: Potash or pearl ash
Cooking Method: Griddled, stone-baked, or pan-fried

“Indian meal, scalded, mixed with salt, milk, or cream, and baked on a griddle or board.” — Amelia Simmons, 1796

Colonial johnnycakes often used hot water to soften cornmeal, sometimes with milk or sweeteners. When leavened with potash, they developed a slightly fluffy interior with a crisp outer crust.

Summary: Griddle Cake Evolution

Period	Dish	Grain Base	Leavening	Fat Used	Texture	Region
14th c.	Iron cakes / wafers	Wheat	None	None or lard	Dense, flat	France, England
16th c.	Pancakes	Wheat	Eggs	Butter/lard	Thin, crisp	England
17th–18th c.	Johnnycakes	Cornmeal	None or potash	Drippings or none	Crisp outside, tender inside	Colonial America

Timeline of Leavening

• Pre-1600s: Natural fermentation
• 1600s–1700s: Potash use in breads
• 1796: Pearl ash in American Cookery
• 1830s: Hartshorn for cookies
• 1850s: Commercial baking powders introduced
• 1880s+: Double-acting powders dominate

Where to Find Historical Leaveners Today

If you're interested in experimenting with historic recipes, you can still obtain several early leavening agents with care. Be sure to use only food-grade versions, and always follow recipes that include appropriate acidic ingredients when working with alkaline leaveners like potash or pearl ash.

Reputable Sources

• Pearl Ash (Food-grade Potassium Carbonate):
  - Lehman's: Carries pearl ash suitable for reenactment or heritage baking
  - Amazon: Search for “potassium carbonate, food-grade” (check vendor reviews)
• Hartshorn (Ammonium Carbonate):
  - King Arthur Baking: Sold as “Baker’s Ammonia”
  - Amazon: Look for “Baker’s Ammonia” or “Hartshorn” (food-grade only)
• Potash (Historical or DIY):
  - True culinary-grade historical potash is rare. For educational or reenactment use, you can try making it at home from hardwood ashes.
  - Permies Forum Guide: Practical advice on making your own potash safely

⚠️ Note: Commercial potash sold for fertilizer or soapmaking is not food-safe. Always verify the product is labeled for culinary use before baking.

To explore more, read From Ashes to Antlers.

More Forgotten Leaveners

Discover hartshorn and other historic techniques in our full guide.

Browse all leavening articles here.

From Ashes to Antlers: Forgotten Leaveners Before Baking Powder

A carved wooden mold used for Springerle or molded biscuits, depicting detailed figures from courtly and martial life. These molds were often handed down through generations and used to mark festivals, weddings, and holidays. (Public domain)

From Ashes to Antlers: Forgotten Leaveners Before Baking Powder

Before the age of Clabber Girl and little red cans of baking powder, bakers reached for far stranger tools to make their bread rise. In my earlier post on cooking with wood ashes and potash, we explored how alkaline salts from humble fireplace ash could be transformed into a serviceable leavening agent. Today, we’re venturing further into that smoky, pre-industrial world—where ashes weren’t the only thing getting burned.

Let’s talk about ammonium carbonate, also known as baker’s ammonia—or historically, hartshorn—a substance distilled from animal horn and bone that helped give rise (literally) to some of Europe’s lightest pastries long before baking soda came along.

What Is Hartshorn? A Leavening Agent Born of Bone and Heat

Before it was sold in tidy jars to German bakers, hartshorn was exactly what it sounds like: the calcined or distilled horn of a male deer (or other animal bones and hooves). By heating these organic materials in a sealed vessel, apothecaries could extract ammonium carbonate—a pungent, crystalline substance that reacts in heat to produce ammonia gas, carbon dioxide, and water vapor. When used properly, those gases create the same pocketed structure we look for in cookies and crackers today.

Historical cookbooks from the 17th and 18th centuries refer to hartshorn in recipes for fine cakes and wafers. Its main strength? Crispness. Unlike yeast or sourdough, which add chew, hartshorn creates dry, brittle textures perfect for molded cookies—like German Springerle—without leaving any aftertaste once baked. The term “hartshorn” itself refers to the original source: deer antler.

Used improperly, especially in moist batters, the ammonia smell lingers—and it’s not subtle. ChemistryViews offers an excellent breakdown of the gases involved and their effect on texture.

Can You Make Hartshorn at Home?

Yes—though it’s not for the faint of heart (or nose).

For a deeper dive, see Chemeurope’s article on ammonium carbonate, or Wikipedia’s hartshorn entry, which describes its origins in apothecary science.

How Does It Compare to Potash and Pearl Ash?

Let’s revisit potash—an early kitchen chemistry staple. Made by boiling down lye extracted from wood ashes, potash (potassium carbonate) served as one of the earliest chemical leaveners. When cooks filtered and refined potash into a whiter, cleaner powder, they created pearl ash, which became a popular ingredient in 18th-century American baking.

Unlike hartshorn, which works on its own by releasing gases during baking, potash and pearl ash require acidic companions—such as sour milk, vinegar, or molasses—to trigger the reaction and create lift. These salts were especially useful in early dense cakes and quick breads.

Hartshorn, by contrast, excels in dry goods. Crisp biscuits, rolled wafers, and molded cookies benefit from its ability to evaporate cleanly in the oven, leaving behind a remarkably tender crumb without any aftertaste—if used properly.

🔎 Explore More Forgotten Leaveners:
• Curious about potash and pearl ash? Learn how America’s first chemical leaveners were made—and why they disappeared.
• Want to know more about hartshorn? Discover how this bone-based leavener helped early cookies rise with a snap.

Historical Uses in Recipes

Hartshorn appears in European recipes as early as the 17th century, especially in German, Dutch, and Scandinavian baking traditions. One of the oldest known examples is the intricately molded Springerle—a crisp, embossed cookie flavored with anise and left to dry before baking.

These cookies date back to at least the 14^th century, with museum collections preserving wooden cookie molds used alongside hartshorn salt. Modern Springerle recipes still call for baker’s ammonia today, a direct legacy of the original method.

Earlier English cookbooks like The Experienced English Housekeeper (Elizabeth Raffald, 1769) reference hartshorn powder in recipes for “light cakes” and “fine wafers.” The use of this leavener gradually faded as baking soda and powder became more widely available in the mid-19^th century.

Hartshorn wasn’t limited to baking—its powerful vapors also made it a key component in early smelling salts. See Britannica’s entry on smelling salts for more on its medical use as “salt of hartshorn.”

How to Use Hartshorn Today

Modern baker’s ammonia is chemically identical to historical hartshorn, but refined for safety and sold in powder form. You can find it online or at specialty baking stores—often listed as ammonium carbonate or ammonium bicarbonate.

To use it:

• Use only in dry, crisp cookies—like biscotti, springerle, or gingersnaps.
• Never use in cakes or moist baked goods—the ammonia scent won’t bake off completely.
• Substitute 1:1 with baking powder in old cookie recipes that call for it, unless otherwise noted.
• Store tightly sealed—exposure to air will cause it to degrade over time.

Tip: When baking with hartshorn, good ventilation is a must! The smell during baking is temporary but sharp—don’t panic, it won’t linger in the finished cookie.

Comparing Early Leavening Agents

Long before baking powder became a pantry staple, bakers worked with a surprising array of tools to give their dough a lift. Here's a side-by-side look at how some of history's earliest leaveners performed:

Leavener	Active Era	Made From	Best Used In	Notes
Potash / Pearl Ash	1600s–early 1800s	Boiled wood ash (alkaline salts)	Dense cakes, quick breads	Needs acid to activate (e.g. sour milk, vinegar)
Ammonium Carbonate (Hartshorn)	1600s–1800s	Distilled horn, bone, or hooves	Crisp cookies, wafers, molded biscuits	Releases ammonia during baking—use in dry goods only
Barm (Ale Foam)	Medieval–1700s	Fermenting ale scum	Breads, ale-based batters	Unreliable unless used fresh; replaced by commercial yeast
Wild Sourdough	Ancient–Present	Flour + water + wild yeast	Bread, pancakes, long ferments	Still widely used today for flavor and resilience

🧪 Historical Myth Busting:
Could medieval cooks have used lye or hartshorn as leaveners? Yes—but selectively and with skill. These weren’t household staples so much as specialty tools—managed by trained bakers or apothecaries. And while wood ash and animal horn might not sound delicious, their leavening chemistry is the ancestor of today’s baking soda and powder.

Curious to Experiment?

Historical baking is full of surprises—from ash water breads to horn-distilled cookie salts. If you’ve tried potash baking or used baker’s ammonia in a family recipe, I’d love to hear about it. Drop a comment below or tag @GiveItForth on social media.

Want to support more posts like this? Consider leaving a tip or grabbing a downloadable recipe card via Ko-fi. Every contribution helps me keep diving into dusty manuscripts and turning them into modern kitchen experiments.

The Oldest Hartshorn-Leavened Cookie: Springerle

One of the earliest known uses of hartshorn as a leavening agent is found in the intricately molded Springerle, a South German cookie dating back to at least the 14^th century. Surviving carved molds appear in museum collections, and period sources describe hartshorn salt (ammonium carbonate) as the leavening behind their delicate rise.

These pale, crisp cookies puff gently during baking—thanks to the release of carbon dioxide and ammonia—while retaining every detail of their embossed surface. Recipes calling for baker’s ammonia can be traced as far back as 1861, with traditions still passed down in families today.

Springerle Recipe (Historical Style with Hartshorn)

Ingredients:

• 4 large eggs
• 2 cups granulated sugar
• ½ tsp baker’s ammonia (ammonium carbonate), dissolved in 1 tbsp warm milk
• 1 tbsp anise seed
• 4 cups all-purpose flour (plus extra for dusting)

Instructions:

1. Beat eggs until frothy (about 10 minutes), then gradually add sugar and continue beating until thick.
2. Stir in the dissolved hartshorn and anise seed.
3. Gradually add flour to form a tacky but moldable dough.
4. Roll dough to ¼ inch thick on a floured surface. Press with springerle molds or emboss with carved cutters, then cut into shapes.
5. Place on parchment-lined trays and let dry uncovered at room temperature for 12–24 hours.
6. Bake at 300°F (150°C) for 10–15 minutes until puffed but pale. Bottoms should remain light with only a hint of golden color.

Modern Baking Note: Baker’s ammonia works beautifully in dry cookies like Springerle but should never be used in moist batters. If you’re unsure about ventilation, consider baking with a fan or opening a window—the ammonia smell during baking is strong but will not remain in the finished cookies.

The Oldest Hartshorn-Leavened Cookie: Springerle

One of the earliest known uses of hartshorn as a leavening agent is found in the intricately molded Springerle, a South German cookie dating back to at least the 14^th century. Surviving carved molds appear in museum collections, and period sources describe hartshorn salt (ammonium carbonate) as the leavening behind their delicate rise.

These pale, crisp cookies puff gently during baking—thanks to the release of carbon dioxide and ammonia—while retaining every detail of their embossed surface. Recipes calling for baker’s ammonia can be traced as far back as 1861, with traditions still passed down in families today.

Note: Springerle develop best when aged. Store in an airtight tin for 1–2 weeks before serving.

Echoes in English Cookery

Though Springerle is German in origin, English cookery caught on quickly. A Closet for Ladies and Gentlewomen (1647) contains some of the earliest printed recipes that likely used hartshorn as a leavening agent. Two standout candidates for “Good Cookye” include:

• Prince Bisket Bread – a light, egg-based sponge flavored with anise and muscadine.
• Usual Bisket at Comfitmakers – a double-baked biscuit using ale yeast, sliced and re-sugared.

Explore the source here:
🔗 EEBO Full Text – A Closet for Ladies and Gentlewomen

Not all “biskets” were light. One elegant variation, Biskatello, was made from sugar, starch, musk, and gum tragacanth—baked gently on a wafer and gilded. It’s a reminder that early modern cookies weren’t just snacks—they were edible art.

A Note on James Matterer & Gode Cookery

Much of our modern understanding of historical Springerle comes thanks to James Matterer, founder of Gode Cookery. Though his original write-up is no longer available online, his meticulous work reviving traditional techniques—mold carving, drying methods, and hartshorn chemistry—remains legendary.

James emphasized:

• Beating eggs and sugar for 30+ minutes for aeration
• Roasted anise, cherry schnapps, and hartshorn as key ingredients
• Letting cookies dry 24 hours to develop the signature "feet"
• Baking gently on parchment to keep cookies pale and crisp

This post—and the Leavener Bundle to follow—are a tribute to his legacy.

Period-Inspired Hartshorn Crisp Cookie (Gode Cookery Style)

Inspired by the minimalist elegance of early biskets:

Ingredients:

• ½ tsp baker’s ammonia (hartshorn), dissolved in 1 tbsp warm water
• 2 eggs
• 3 oz fine sugar (~6 tbsp)
• 8 oz flour (~1⅔ cups)
• ½ tsp caraway or coriander seed (optional)
• A splash of rosewater or sack (optional)

Instructions:

1. Beat eggs, then mix in sugar.
2. Stir in hartshorn and flavorings.
3. Add flour gradually to form stiff dough.
4. Roll thin (⅛ inch or less), cut or mold.
5. Let rest uncovered several hours or overnight.
6. Bake at 300°F for 10–12 minutes until pale and dry.

Like many historical wafers or ship’s biscuits, these improve after a few days’ aging.

DIY: Making Hartshorn the Old-School Way

If you're tempted by true historical authenticity, manuals from the 17th and 18th centuries show a method for creating hartshorn via dry distillation of deer horn or other nitrogen-rich animal parts:

1. Gather clean, dry deer antlers (harts' horn), bones, or hooves.
2. Place them in a tightly sealed clay or cast-iron container with a small steam escape hole.
3. Heat steadily to induce the release of “oil of hartshorn” (ammonia-laden vapors).
4. Collect and cool the condensed vapors—it crystallizes into ammonium carbonate (“salt of hartshorn”).
5. Dry and store in an airtight jar.

This labor-intensive process is documented in several sources, including Wikipedia's Hartshorn article and explained by food historians like those at Atlas Obscura:

“After the hunt, cooks would have to heat and pulverize the horns (and often animal bones as well) … Once ground, the hartshorn could be added to baked goods…”

Further Reading

• Wikipedia: Ammonium Carbonate – History, chemistry, uses
• Wikipedia: Hartshorn – Origin from deer antlers
• ChemistryViews – Hartshorn Salt Chemistry – Composition & interaction with potash
• Britannica – Smelling Salts – Dual culinary & medical background
• Chemeurope – Ammonium Carbonate – Production methods historically & industrially

🧾 Coming Soon: Want more? The Forgotten Leaveners Bundle is on its way! Premium Ko-fi members will get it free.

The bundle includes:

• Printable Leavener Comparison Chart
• Rare period leaveners like ale barm & sack starters
• Bonus recipes: Springerle, Good Cookye, potash cake & more
• Downloadable recipe cards

💾 Follow on Ko-fi to be notified when it’s live!

Vegetarian & Vegan Pie Crusts for Historical Recipes: A Practical Guide

 Vegetarian & Vegan Pie Crusts for Historical Recipes: A Practical Guide

Whether you're preparing a Lenten feast, accommodating modern dietary restrictions, or simply looking for a period-adjacent alternative to lard and suet, this guide offers reliable crust options for historical pies and tarts. While medieval and early modern sources often rely on animal fat for pastry coffins, cooks would have adapted as needed—especially on no-flesh days. These vegetarian and vegan-friendly options draw inspiration from that adaptability while meeting modern expectations for taste, texture, and practicality.

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🕯️ Pastry in Period: What the Sources Say

In medieval and Renaissance cookery, the pie crust—often referred to as a "coffin"—served multiple roles: cooking vessel, storage container, and edible wrapping. Crusts could be thick and structural (especially for meat pies), or more refined and flaky for sweet dishes and subtlety presentations.

While many crusts were made using lard, suet, or animal drippings, there are examples of simpler pastes using oil, butter, or no fat at all—especially in dishes served during Lent or on Fridays, when meat (and by extension, animal products) was restricted. Butter-based pastes are more common in late period and early printed cookbooks, such as Robert May’s The Accomplisht Cook (1660).

Unfortunately, few cookbooks from the SCA period (pre-1600) offer detailed pastry ratios. Recipes tend to say things like “make paste of fine flour and water” or “take butter and yolks to make a tender crust.” This vagueness gives us flexibility—but also calls for informed interpretation.

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🥧 Option 1: Ovo-Lacto Vegetarian Pie Paste

Suitable for late period recipes, meatless feasts, and sweet or savory pies.

Ingredients:

• 2½ cups flour (unbleached all-purpose or a blend with spelt for a nuttier flavor)

• ½ tsp salt

• ½ cup cold butter, cut into cubes

• ¼–½ cup cold water

• Optional: 1 tsp cider vinegar or rosewater/orange flower water for structure and aroma

Method:

1. Mix flour and salt in a bowl.

2. Cut in cold butter until the mixture resembles breadcrumbs.

3. Slowly add water (and optional flavoring) until dough comes together.

4. Chill for 30 minutes before rolling out.

Notes:

• This crust bakes to a tender, slightly flaky finish.

• Ideal for fruit pies, herb tarts, and vegetarian coffins.

• Can be egg-enriched (common in late Tudor and early Stuart crusts).

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🌱 Option 2: Vegan-Friendly Oil-Based Crust

Inspired by fasting-day pastes and Mediterranean-style doughs.

Ingredients:

• 2½ cups flour

• ½ tsp salt

• ½ cup neutral oil (sunflower, light olive oil, or refined coconut oil)

• ¼–½ cup cold water

Method:

1. Combine flour and salt in a large bowl.

2. Add oil and stir until evenly coated.

3. Gradually add water until the dough just comes together.

4. Form into a ball, wrap, and chill before use.

Notes:

• Produces a firm, short pastry—excellent for hand pies or savory coffins.

• Less flaky than butter crusts but still satisfying and historically plausible.

• Can be flavored with herbs, wine, or citrus zest.

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🧾 When to Use These Crusts

Use these pastry options when:

• You’re serving a Friday or Lenten menu

• Cooking for vegetarians or vegans at an SCA event

• Making fruit pies, greens tarts, or dairy-based fillings without meat

• Looking for a make-ahead crust that holds well at room temperature

These crusts are particularly well-suited to dishes like:

• Fridayes Pye

• Fruit or nut tarts

• Cheese and herb galettes

• Root vegetable pies or savory Lenten coffins

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🧁 Sample Recipes & Pairings

These crusts work beautifully in a wide range of dishes. Here are a few examples where you can put them to delicious use:

• Medieval Dessert Trio of Tarts: Apple, cherry, and almond tarts ideal for a final course or sweet subtlety.

• Fridayes Pye: A no-flesh tart with apples, greens, and raisins—a perfect Friday or Lent-friendly offering.

• To Make a Peasecod Dish in Puff Paste Two Ways: A sweet almond-based pastry dish, styled like peasecods—perfect for recreating late period subtleties or dessert courses.

🏺 Period-Inspired Flavor Variations

If you'd like to add a little extra flair that feels appropriate to the time:

• Use orange flower water or rosewater in place of some water

• Blend in a little ground almond for richer pastes

• Sprinkle the crust with sugar and cinnamon for fruit pies

• Add saffron-infused water for a golden hue

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(Medieval Cooking Basics) Make Your Own Cheese and Butter

 

Making your fresh cheese and butter is an easy way to start a project that would require whey, or, buttermilk to complete. The flatbreads that I made for the Harvest Day "Viking" lunch needed whey or buttermilk to create.

Making your cheese and butter is cost-effective as well, especially when feast planning, and is one of the tricks I used to stay within a tight budget. A gallon of milk is less costly than a pound of butter, or, a pint of ricotta.

Fresh cheese should be served at the beginning of the meal. This is based on the dietetics of the time, which likens the stomach to an oven, where the opening of the stomach in preparation for continuing to "cook" what you eat and keep you healthy begins with those things that are light, easily digestible, sugared, spiced, or oil and vinegared. This creates room in the budget to serve ripened cheese at the end of a meal of meat, or nuts, after a meal of fish or both as you choose. Diners are full and will eat less of the ripe more expensive cheese at the end of the meal. To be quite frank, I only plan about 2 ounces of ripe cheese at the end of a meal per table, which works out to a pound of cheese for eight tables. I do also plan two to three different cheeses cut into bite-sized pieces as well. Yes, it's a trick I use and nobody has complained (yet) that there wasn't enough cheese.

To learn more about the very basics of dietetics and how a modern cook can plan a meal around them, check out the Medieval Cooking Basics Class How to Arrange the Feast; The Application of Medieval Dietary Theory to Modern Day Feasts.

There is tons of available different recipes on how to make your own cheese and butter available through google. This is how I do it

"Fresh Cheese"

1 Gallon of Milk makes approximately 1 1/2 to 2 cups of cheese

Ingredients

4 cups whole milk + 1/2 cup heavy whipping cream (I prefer grass-fed organic milk or Fairlife whole milk, they produce the best flavor and curds)

Juice of a lemon (you can substitute vinegar)

Pinch of salt

Instructions

1. Mix milk and cream together and place into a pot on the stove.

2. Heat until just below boiling. You will see steam rising from the milk and tiny bubbles forming all along the edge of the pot. Turn off the heat at this point

3. Squeeze in lemon juice, and add a pinch of salt. Allow setting on the stovetop until room temperature. The milk will curdle up and continue to curdle while it cools.

4. Strain off the whey by pouring the cheese into a cloth-lined strainer. Allow it to continue to drip for several hours or overnight depending on how firm you would like your cheese to be.

5. Add favorite add-ins and serve, or serve plain

NOTE: If you plan to bake the cheese, you will want a much dryer curd, you can add cream to it if it is too dry, but you can't take away too much moisture and nobody wants a soggy pie. If you want to serve the cheese as a "cream" cheese, leave it a little moister and blend in a blender.

"To Make Butter"

2 cups of heavy cream make approximately 1 cup of butter

Somewhere out there a real chef or old-time homesteader is probably going to gasp in horror at what I am about to disclose. This was a happy mistake on my part.

Ingredients

Heavy Whipping Cream

Pinch of Salt

Instructions

1. Pour heavy whipping cream into a blender and add the pinch of salt, with the idea that you are going to make whipped cream.

2. Pulse a few times, then set on "blend" and walk away for a few minutes to fold the laundry.

3. Lose track of time (ten minutes or so) and return too late to save the whipped cream, and voila, you have butter. What??

4. Remove butter from the blender, save what is left of the butter milk, curse the fates, and then press onward----

5. Using ice water to firm the butter and clean it. Using the back of a spoon or spatula press the water into the butter and rinse it a few times until the water runs clear. Pat or press the butter into shape, and store it to serve later.

Note: It is THAT easy. You can serve the butter right away if you wish without cleaning it, which will result in a very creamy spread. I prefer to clean the whey(?) out so that the butter lasts longer. One difference you will note right away, it is not yellow, it will be white. You can color it if you wish to serve it in a more familiar way. I choose not to.

The liquid that is strained off is a kind of "butter-milk" and you can drink it but it is much better if used right away to bake. If you need fermented buttermilk for baking, mix one part of the strained liquid with three parts of milk and allow to set overnight. Voila!

Gilding (Medieval Basics)

 Koekerye (1570)

33 Gilding Make a little honey water, brush the almonds with it, then put the gold or silver on them, and push it down with cottonwool where it does not lie straight. You can also gild gingerbread and other things this way. Prepare a broad stick to lift up the gold with. Do not touch it with the bare hand or it will spoil. Printed in Luebeck by Johan Balhorn, 1570

This is not a recipe. It is a how to gild items that you may wish to present with edible gold. This is something I learned how to do through trial and error. It was an expensive lesson and I hope to spare someone else the expense based on my experiences.

What is edible gold leaf?

Gold leaf is actual gold that is a high enough quality that it can be safely consumed. Make sure that when you are purchasing gold leaf that it is marked as "edible", otherwise, you are risking the consumption of things that can make you ill. Gold leaf will not enter your digestive system, but will pass through your body without being absorbed. It is tasteless, and for the most part, it goes unnoticed while eating.

Is gold leaf expensive?

Edible gold leaf is expensive. Edible gold leaf is made from 24 karat.

What is the best use for gold leaf?

The best usage for gold leaf is as an accent to your presentation, rather than using it to completely cover an item. Regardless of how you use it, the use of it will lend a very luxurious look to your presentations.

What does it look like?

Gold leaf can be purchased as either loose leaf sheets, or transfer sheets. It is usually found in small booklets that are approximately 2" x 4". My preference are loose leaf sheets.

What tools will I need?

• Gloves - to prevent the gold leaf from sticking to the oils on your skin and messing up your work

• At least two very fine bristled brushes- one to transfer the gold from the sheet to your presentation and one to dampen the surface of your presentation so the gold has something to stick to (I use a paintbrush)

• An area that is free of drafts - the sheets that you purchase are extremely thin and very sensitive to airflow.

How do you apply gold leaf?

For loose gold leaf:

To use gold leaf, the surface that you will be attaching it to must be moist. You can moisten the area with a brush that has been dipped in water and then pressed onto a bit of paper towel to remove excess moisture before painting the surface of the object you will be gilding. You can also use egg whites, or a solution of gum Arabic.

Carefully fold back the paper of the booklet before lifting the leaf from between the paper with a clean, dry, brush and then move it onto the area you want to apply it. The gold will want to adhere to *everything* so you will need to be very careful when handling it that you use only a small amount at a time.

The sheets of gold are ultra thin and will fold over on themselves as soon as they are lifted from the paper.

I prefer a more rustic look when gilding. The Spanish Wedges pictured above are an example of that. The gold leaf does not adhere to the entire surface of the item.

For transfer gold leaf:

Using transfer gold leaf is not always advisable. If your project is smaller, loose leaf gold leaf is the better option. For large areas (such as an entire cake), transfer may be best.

As above, the area that will be covered should be moist. Unlike above, you will want to lift the transfer sheet and place it face down on the surface. You will want to smooth the leaf down using very light pressure to ensure that the sheet is stuck to the surface. A large make up brush would be best.

Once you have gone over the whole of the backing sheet, gently pull the backing away from the object starting from one corner. It is not unusual to find that small pieces of gold leaf may remain attached to the backing sheet. Repeat the above steps to adhere it to the object you are gilding.

Note: Gold Leaf will never have a 100% smooth finish and that is it's beauty, it will always be imperfectly perfect, so don't stress if it you see imperfections--whatever you have gilded will be absolutely stunning!

Source

Culina-Vetus.De, 2022, https://www.culina-vetus.de/wp-content/uploads/2021/08/Koekerye-1570.pdf. Accessed 21 Sept 2022.

Kitchen Adventures – The Importance of Color in the Middle Ages (Medieval Cooking Basics)

A Brief Overview of Color Theory in the 15th Century

For mourners, blacke, for the religious, white, Which is a sign of conscience pure and free. The greene agrees with them in hpe that live, And eeke [also] to youth this colour wee doe give. The yelowe next, unto the covetous wighte [person], And unto those whom jelousie doth fret. The man refus'd, in tannye [tawny] doth delite [delight].

Geoffrey Whitney's "Choice of Emblemes (1585)

I have become fascinated by the array of colors that could be found in the food of this particular time period. Here is one such example that I found in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin, which uses the simplest of ingredients to create a drink whose name is also it's color.

While doing research for this dish I ran across a very interesting book, Renaissance Colour Symbolism - By Roy Osborne. I confess I have only begun to read it, but I have developed a much greater respect for this recipe because of it. I did not realize how symbolic colors were in our late period and the early Renaissance. One of the more interesting things I discovered was the fact that it was believed that God infused all of his creations with symbolism, and nowhere was this more present then in color.

Colors represented virtues. For example, the "seven worldly virtues" identified by Jean Courtois (Le Blason de toutes armes et escutz-The Blazon of all Arms and Escutcheons, 1420) which identified armorial tinctures thus:

Gold (or) - wealth (richesse)

Silver (argent) - purity (purete)

Red (gules) - eminence (haultesse)

Blue (azure) - loyalty (loyaulte)

Green (vert) - happiness (lyesse)

Black (sable) - modesty (simplesse)

purple (purpure) - abundance of goods (habondance de biens)

The Church identified the colors as faith (or), hope (argent), charity (gules), justice (azure), fortitude (vert) prudence (sable) and temperance (purpure). The seasons also were represented through color, spring as vert, summer as gules, autumn as azure and winter as sable. The planets also had representative colors:

Sun (or)

Mars (gules)

Moon (argent)

Jupiter (azure)

Mercury (purpure)

Venus (vert)

Saturn (sable)

Color symbolism was applied to humoral theory and the seven ages of man. For more information on medieval dietary theory, which includes a very brief synopsis on humoral theory, and the application of it in creating modern feast menu's, please see my research paper located here.

Sanguine (gules)

Choleric (azure)

Phlegmatic (argent)

Melancholic (sable)

Argent (infancy, up to seven years)

Azure (childhood, up to fifteen years)

Or (adolescence, up to twenty-five years)

Vert (youth, up to thirty-five years)

Gules (maturity up to fifty years)

Purpure (elderliness up to seventy years)

Sable (decreptitude to death)

Knowing how significant color was in this time period, I wanted to know if the final product had a significance attached to it. I was excited to find that it did. The color tawny which leans towards white or yellow displays contrition, innocence and feigned joy, while the regular color, represented by the "Tannye" found in the manuscript should be reddish represents great courage or false valor. Geoffrey Whitney's "Choice of Emblemes (1585), has a poem "In Colores" talking about the color associations common with the dyer's craft. In this poem we can see the name of the recipe, is actually a description of it's color.

For mourners, blacke, for the religious, white, Which is a sign of conscience pure and free. The greene agrees with them in hpe that live, And eeke [also] to youth this colour wee doe give. The yelowe next, unto the covetous wighte [person], And unto those whom jelousie doth fret. The man refus'd, in tannye [tawny] doth delite [delight].

HARLEIAN MS. 279 (AB 1430) - CXI. TANNYE

.Cxj. Tannye.—Take almaunde Mylke, & Sugre, an powdere Gyngere, & of Galyngale, & of Canelle, and Rede Wyne, & boyle y-fere: & þat is gode tannye. 111. Tannye - Take almond milk, and sugar, and powder ginger, and of galingale, and of cinnamon, and red wine, and boil fair; and that is good tannye. Ingredients 3/4 cup almond milk (I used quick almond milk) 2 tsp. or more sugar (to taste) 1/4 tsp. ginger (or half tsp. ginger if no galingale) 1/4 tsp. galingale Pinch of Cinnamon 1/4 cup red wine

Directions

1. Mix together all ingredients in a pan. Heat until just below simmer, remove from heat and then serve.

Note: there is the possibility that your almond milk may curdle when red wine is added and the drink is brought to a boil. Wine is acidic and adding acid to almond milk is how you make Fride Creme of Almaundys - Cold Cream of Almonds, a lenten alternative to butter or creamy cheese. The trick is to heat all the ingredients together to just below a simmer, and then serve. It's that easy. If it curdles, and they bother you, strain through a strainer before serving. I am ok with it, so you can see that my tannye got a little curdled. I let it get too warm. This is delicious, slightly reminiscent of mulled wine with the ginger being the main spice, the cinnamon warmly following, and the almond milk making it creamy. A must serve for a winter's revel.