Kitchen Adventures – Chardewardon - Pear Custard (Harleian MS. 279 (ab 1430))

Chardewardon or Pear Custard

Chardewardon is one of several pear recipes that can be 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. It is quite simple to make and has the texture of a velvety applesauce when completed. One of my taste testers said it reminded him vaguely of pumpkin pie in texture and suggested that perhaps it would be delicious in a tart.  Several recipes published online have layered this dish with another medieval dish, snowe, which I imagine is very delicious as snowe resembles whipped cream flavored lightly with rose water. 

.xxxiv. Chardewardon.—Take Pere Wardonys, an sethe hem in Wyne or in fayre water; þan take an grynd in a morter, an drawe hem þorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; þan take it fro þe fyre, an let kele, an caste þer-to ȝolkys of Raw eyroun, tylle it be þikke; & caste þer-to pouder Gyngere y-now, an serue it in manere of Fysshe;*. [For Rys; see Douce MS. No. 53, and the end of this recipe. A. also reads fische. ] an ȝif if it be in lente, lef þe ȝolkys of Eyroun, & lat þe remenaunt boyle so longe tylle it be þikke, as þow it had be temperyd wyth þe ȝolkys, in þe maner of charde quynce; an so serue hem in maner of Rys.

xxxiv - Chardewardon. Take Pere Wardonys, an sethe hem in Wyne or in fayre water; than take an grynd in a morter, an drawe hem thorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; than take it fro the fyre, an let kele, an caste ther-to 3olkys of Raw eyroun, tylle it be thikke; and caste ther-to pouder Gyngere y-now, an serue it in manere of Fysshe; (Note: For Rys; see Douce MS. No. 53, and the end of this recipe. A. also reads fische) an 3if if it be in lente, lef the 3olkys of Eyroun, and lat the remenaunt boyle so longe tylle it be thikke, as thow it had be temperyd wyth the 3olkys, in the maner of charde quynce; an so serue hem in maner of Rys

34. Chardewardon. Take Warden Pears, and cook them in wine or in fair water; then take and grind in a mortar and draw them through a strainer without any liquid, and put them in a pot with sugar and clarified honey, and cinnamon enough, and let them boil: then take it from the fire and let cool, and caste there-to yolks of raw egg, till it be thick, and caste there-to powder ginger enough, and serve it in manner of fish [For rice: see Douce MS. No. 53, and the end of this recipe. A. also reads fish] and if it be in lent, leave the yolks of eggs, and let the remains boil so long until it be thick, as though tempered with the yolks, in the manner of charde quince, and so serve them in manner of Rys.

Interpreted Recipe                                                                                     Serves 1 as main, 2 as side

2 pears, peeled, cored, and cut into pieces
Water or wine to cover pears (I used water)
1 tbsp. honey
1 tbsp. sugar
1 stick of cinnamon
1 egg or 2 egg yolks
1/4 tsp. ginger

Cook pears and the cinnamon together in enough water or wine to cover until soft. This is where you cheat--remove the cinnamon stick and place the pears into a food processor and process into a smooth paste. Strain the pears through a strainer into the pot--this is a crucial step to remove any large pieces of pear from the mixture. Place over a double boiler and add sugar, honey, cinnamon, let cook until sugar and honey have dissolved. Add egg yolks and ginger, and stir until the pears have thickened to the consistency of applesauce. Strain before serving.

There was a bit of a squabble amongst the taste testers when this dish made it to the table. It was declared "lick your plate" good and I was asked (well....begged would be a better term) to make more immediately when the last of it was eaten. I will be making this dish again in the future.

Similar Recipes

Two Fifteenth-Century Cookery-Books (England, 1430)

Chare de Wardone. Take peer Wardons, and seth hem in wine or water; And then take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynoure with the licour; (Note: Douce MS. with-out eny licour) And put hem in a potte with Sugur, or elle3 with clarefiede hony and canell ynowe, And lete hem boile; And then take hit from the fire, And lete kele, and caste there-to rawe yolkes of eyren, til hit be thik, and caste thereto powder of ginger ynowe; And serue hit forth in maner of Ryse. And if hit be in lenton tyme, leve the yolkes of eyren, And lete the remnaunt boyle so longe, til it be so thikk as though hit were y-tempered withyolkes of eyren, in maner as A man setheth charge de quyns; And then serue hit forth in maner of Rys.

A Noble Boke off Cookry (England, 1468)

To mak chard wardene tak wardens and bak them in an oven then tak them out and paire them and grind them in a mortair and streyne them smothe throwghe a streyner then put them in an erthene pot and put ther to sugur till they be douced as ye think best and put ther to pouder of notmeggs guinger and granes and let the pouder be farcede put ther to powder of sanders tille it be coloured and stirr it with a pot stik and set yt on a soft fyere and let it boile till yt be stiff as leche lombard and ye put amydon or rise it is bettere and when it is cold lay it fair abrod in the coffyn and let it stond ij dais and ye liste strawe senymom upon it and a day aftur thebred is out of the ovene then set it ther in and it shalle en be hard and then ye shall mak chardquynce.

A modern interpretation of this recipe can be found at Dan Myer's website Medieval Cookery: Chardewardon

Kitchen Adventures – Perys en Composte - Pears in Compote (Harleian MS. 279 (ab 1430))

Perys en Composte

There are several recipes 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 feature pears that have been stewed in wine, sweetened with sugar or honey, and flavored with cinnamon and other varied spices.  

I prepared this dish for the Coronation of Cadagan and AnnMarie approximately two weeks prior to the event. I canned it and kept it in the fridge.  This is an excellent dish which can be made ahead for any event. The longer the pears are kept the deeper the color of the wine they absorb and the fuller the flavor. This is on my "make again" list and will most likely end up being a go to dish prepared when pears are in season.

.xxxv. Perys en Composte.—Take Wyne an Canel, & a gret dele of Whyte Sugre, an set it on þe fyre & hete it hote, but let it nowt boyle, an draw it þorwe a straynoure; þan take fayre Datys, an pyke owt þe stonys, an leche hem alle þinne, an caste þer-to; þanne take Wardonys, an pare hem and sethe hem an leche hem alle þinne, & caste þer-to in-to þe Syryppe: þanne take a lytil Sawnderys, and caste þer-to, an sette it on þe fyre; an ȝif þow hast charde quynce, caste þer-to in þe boyling, an loke þat it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt þer-to, an let it boyle; an þan caste yt on a treen vessel, & lat it kele, & serue forth.

xxxv - Perys en Composte. Take Wyne an Canel, and a gret dele of Whyte Sugre, an set it on the fyre and hete it hote, but let it nowt boyle, an draw it thorwe a straynoure; than take fayre Datys, an pyke owt the stonys, an leche hem alle thinne, an caste ther-to; thanne take Wardonys, an pare hem and sethe hem, an leche hem alle thinne, and caste ther-to in-to the Syryppe: thanne take a lytil Sawnderys, and caste ther-to, an sette it on the fyre; an 3if thow hast charde quynce, caste ther-to in the boyling, an loke that it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt ther-to, an let it boyle; an than caste yt on a treen vessel, and lat it kele, and serue forth [correction; sic = f].

35 - Pears in Compost. - Take wine and cinnamon, and a great deal of white sugar, and set it on the fire and heat it hot, but let it not boil, and draw it through a strainer; then take fair dates, and pick out the stones, and slice them all thin, and cast there-to; then take Wardens (pears), and pare them and boil them, and slice them all thin, and caste there-to into the syrup; then take a little sandalwood, and caste thereto, and set it on the fire, and if you have charde-quince, caste there-to in the boiling, and look that it stand well with sugar, and well-seasoned (lyid) with cinnamon, and caste salt there-to, and let it boil; and then cast it on a wooden vessel, and let it cool and serve forth.

Interpreted Recipe                                                                            Serves 1 as main, 2 as side

1 pear, peeled, cored and cut in slices
1 cup wine
1 cinnamon stick
1/4 cup sugar
2 dates cut in 8ths
Sandalwood - Optional (I didn't use)
Pinch salt

If you are choosing to use the sandalwood to color your wine, heat it and the wine together in a pot along with the cinnamon and sugar.  Do not let it boil.  Let the sandalwood steep in the wine until the desired color is reached and then strain. I used a red wine, so chose not to do this step. Meanwhile peel, core and slice your pear into 8 slices, along with your dates.  Strain the wine, and return it to the pot adding a pinch of salt, pears and dates.  Bring to a boil and cook until the pears have softened.  I returned the cinnamon stick to the pot and cooked it with the pears. 

Similar Recipes

Two Fifteenth-Century Cookery-Books (England, 1430)

Peris in compost. Take Wyne, canell, And a grete dele of white Sugur, And sette hit ouer the fire, And hete hit but a litull, and no3t boyle; And drawe hit thorgh a streynour; And then take faire dates, and y-take oute the stones, and leche hem in faire gobettes al thyn, and cast there-to; And then take pere Wardones, and pare hem, And seth hem, And leche hem in faire gobettes, and pike oute the core, and cast hem to the Syryppe; And take a litull Saundres, and caste there-to in the boylyng, And loke that hit stonde well, with Gynger, Sugur, And well aley hit with canell, and cast salt thereto, and lete boyle; And then caste it oute in a treyn (Note: treyne is treen, wooden) vesse [correction; sic = MS. vesselle vesselle] ll, And lete kele; And then pare clene rasinges (Note: shavings, parings) of ginger, and temper hem ij. or iij. daies, in wyne, And after, ley hem in clarefied hony colde, all a day or a night; And then take the rasons4 oute of the hony, And caste hem to theperes in composte; And then serue hit forth with sirippe, all colde, And nought hote.

Recipes from the Wagstaff Miscellany (England, 1460)

Perys in composte. Take wyn & a grete dele of canell with sygure set hit on the fyre lat hit not boylyng draw hit thorow a streynour leche datys thyn & do ther to in a panne or in a pott aley hem with chard quyns & salt loke hit be doucet & chargeaunt do hit out of that vessell in to a trene vessell & let it kele pare smal reysons take trydd gyngour paryd & temper hym ij days or iij in wyne & aftyr ward ley hym in claryfyd hony cold a day and nexte than take the reysons out of the hony & cast ther to perys in composte & serve hit forth with the syrip al cold.

A Noble Boke off Cookry (England, 1468)

To mak peres in composte tak a good quantite of canelle and sugur and set it on the fyer to boile and draw yt throughe a stren then lesk dates thyn and put them ther to in a pot and boille wardens and pair them and put them in the ceripe put ther to sanders and boile them and alay them up with chardwins and salt it and mak yt doucet and chargaunt and put it out of the vesselle in to a treene vesselle and let it boille then pare smalle raisins and tried guinger and temper it ij dais or ij nyghtes with wyne then lay it in clarified hony cold a day and nyght then tak the raisins out of the hony and cast ther to peres in composte and serue it furthe with a cold ceripe.

Kitchen Adventures – Rede Rose - Rose Custard (Harleian MS. 279 (ab 1430))

Rede Rose: A Medieval Rose Custard

This recipe is drawn from Two Fifteenth-Century Cookery-Books, where flowers were often featured in sweet pottages, thickened with rice flour or egg yolk, and flavored with almond milk. This interpretation of “Cxxvj. Rede Rose” results in a custard that's velvety, floral, and deeply rooted in medieval dining tradition.

Original:
.Cxxvj. Rede Rose.—Take þe same, saue a-lye it with þe ȝolkys of eyroun, & forþer-more as vyolet.

Modern Interpretation (8 servings):

• 1 cup almond milk
• 1/3 cup or more rose petals (culinary, unsprayed)
• 3 egg yolks
• 1–2 tbsp sugar

Blend all ingredients briefly to break up the petals. Cook gently over a double boiler until thickened. Chill or serve warm.

Kitchen Notes:
I cheated quite a bit with this recipe. I placed the almond milk, egg yolks, rose petals and sugar into the blender and pulsed for a few seconds, just enough to break up the petals. I then poured the mixture into a double boiler and cooked until it became thick. I garnished this with a red rose before serving.

Three taste testers and I fought with spoons for this custard—velvety, sweet, and just a hint of roses. I wish the picture would have done it more justice. The bits of rose petal floating in the custard were beautiful. It couldn't have been simpler to make, requiring only a watchful eye on the custard once it started to thicken. This would be very lovely as a dessert dish at an event, or, if not thickened completely, as a boiled cream to be poured over berries and served. Definitely on the "must serve" at feast list.

Historical Context

Recipes similar to Rede Rose appear across medieval texts:

• Forme of Cury (1390): Almond milk, rose petals, rice flour, sugar, spices, and dates.
• Liber cure cocorum (1430): With meat, alkanet or sandalwood coloring, and almond milk.
• A Noble Boke off Cookry (1468): A broth of almond and primrose flowers, seasoned with saffron and shaped into standing pottage.

Medicinal & Culinary Notes

Rose petals were prized for their cooling, moist properties. In Paradisi in Sole (1629), John Parkinson writes:

“The chiefest flower for beauty, smell and use... the conserve of the red rose is of much use among the gentlewomen.”

Related Dishes in the Manuscript

• Cviij. Prymerose – Rice flour, primrose flowers, almond milk, saffron, and ginger
• Cxxvij. Prymerose – Made “as vyolet”
• Cxxviij. Flowrys of Hawþorn – Also “as vyolet”

Additional Resource: Medieval Edible Flowers Table

Agnes deLanvallei’s 2005 chart (archived) outlines common medieval flowers considered safe and culinary. Especially useful for SCA cooks and gardeners.

Common Name	Scientific Name	Family	Notes / Uses
Borage	Borago officinalis	Boraginaceae	Raw or cooked flowers & leaves; uplifting
Calendula	Calendula officinalis	Asteraceae	Used in broths, as coloring
Carnation / Gillyflower	Dianthus spp.	Caryophyllaceae	Fragrant edible petals
Lavender	Lavandula officinalis	Lamiaceae	Used in syrups, conserves
Rose	Rosa spp.	Rosaceae	Petals used in custards and preserves
Violet	Viola odorata	Violaceae	Delicate, fragrant; great in possets

Source: Agnes deLanvallei, “Medieval Herbs We Grow Chiefly as Flowers” (archived 2016) — View original table

🌼 See Also: Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

Kitchen Adventures – Pumpes - Meatballs in Almond Milk (Harleian MS. 279 (ab 1430))

Pumpes - Meatballs in Almond Milk

Here is another meatball recipe from 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.  This is very pretty to look at, but without salt or pepper the dish is a bit on the bland side.  My guess is that the majority of the seasoning would come from whatever seasonings might have been used in the pork when it was cooked.  I used ground raw pork to make the meatballs, and would highly suggest that you add additional seasoning then just clove and mace (I did).  

.Cxxxviij. Pumpes.—Take an sethe a gode gobet of Porke, & noȝt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage þer-on. An ȝif þou wolt, sette on euery pompe a flos campy*. [? field-flower. ] flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele or Beeff, but porke ys beste & fayrest.

Cxxxviij - Pumpes. Take an sethe a gode gobet of Porke, and no3t to lene, as tendyr as thou may; than take hem vppe and choppe hem as smal as thou may; than take clowes and Maces, and choppe forth with-alle, and Also choppe forth with Roysonys of coraunce; than take hem and rolle hem as round as thou may, lyke to smale pelettys, a .ij. inches a-bowte, than ley hem on a dysshe be hem selue; than make a gode Almaunde mylke, and a lye it with floure of Rys, and lat it boyle wyl, but loke that it be clene rennyng; and at the dressoure, ley .v. pompys in a dysshe, and pore thin potage ther-on. An 3if thou wolt, sette on euery pompe a flos campy (Note: ? field-flower) flour, and a-boue straw on Sugre y-now, and Maces: and serue hem forth. And sum men make the pellettys of vele or Beeff, but porkeys beste and fayrest.

38. Pumpes - Take and boil a good piece of pork, and not to lean, as tender as you may; then take them up and chop them as small as you may; then take cloves and maces, and chop forth with all, and also chop forth with raisins of Corance; then take them and roll them as round as you may, like to small pellets, a 2 inches about, then lay them on a dish by themselves; then make a good almond milk, and mix it with flour of rice, and let it boil well but look that it be clean running; and when you go to serve lay five meatballs in a dish and pour your broth thereon. And if you will, set on every meatball a field flower (wild campion - a small red flower), and above strew on sugar enough and maces; and serve them forth.  And some men make the pellets of veal or beef, but pork best and fairest.

The Middle English Dictionary, Volume 6 by Hans Kurath defines the flos campy flour as "a special flour and hath that name for he groweth by himself in places that be nought tilled...and is a litil flour with a small talk and the flour is reed as blood." 

Interpreted Recipe Serves                                                                                1 as main, 2 as side

1/4 pound ground pork
1/8 tsp. clove and mace
1 tbsp. raisins
1 c. almond milk
2 tbsp. rice flour
Small red flowers (I used red dianthus (known as clove gillyflower in period))
Pinch of sugar and mace to garnish

Mix together pork, clove, mace, raisins (and any additional seasoning you may wish), and then shape the meat into a ball. I did add an egg to bind it together. Drop the meatballs into a pan of cool water and bring to boil. Cook until they are cooked thoroughly. While the meatballs are cooking bring the almond milk and rice to boil and let thicken. I like thicker gravy, so I made this with 2 tbsp. of rice flour. When the milk has thickened and the meatballs are cooked, place them into a bowl and garnish with small red flowers. Before serving sprinkle with a pinch of sugar and mace. The flowers will wilt very quickly so do not place them until you are ready to serve the dish.

As I stated above, this was a very bland dish, additional seasoning is required, at the very least salt and pepper to make it better for the modern pallet. This would have been very good if the same seasoning that had been used in the lvj. Poumes recipe had been used. As written, this was one of the more disappointing, albeit pretty dishes that I have made to date. I would very much like to hear if someone else tries this, what seasonings they may have used. I will most likely try this again, using the same seasoning mix as Poumes. This was such an easy and simple dish to prepare that I would like to see it at a future feast.

Similar Recipes:

153. Pumpes - Take beef, pork or veal, one of them and raw, all together chop it then grind them in a mortar as small as you may, then cast thereto raw yolks of eggs, wine, and a little white sugar: caste also thereto powder pepper and mace, cloves, cubebs, powder cinnamon and salt and a little saffron; then take and make small pellets round enough, and look that you have a fair pot of fresh broth of beef or of capon and ever throw them thereon and let them seethe till they be enough; then take and draw up a thrifty milk of almonds, with cold fresh broth of beef, veal, mutton or capon, and thicken it with rice flour and with spices; and at the table, lay the pellets five or six in a dish and then pour the syrup on it and serve it, or else, make a good syrup and lay the pellet thereon and good service

Pumpes - Dan Myers' Recipe at Medieval Cookery

Kitchen Adventures – Meat Dumplings (Harleian MS 279 (ab 1430) -lvj. Poumes)

Poumes - Meat Dumplings

One of the more unusual recipes that I ran across 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 is a recipe for a spiced meatball made of veal that is first cooked in water, and then roasted on a spit and covered with green batter.  I had to try it and I am glad I did. These were good!! They tasted quite a bit like deep fried mincemeat pies and I wish I would have amped up the spicing a bit more.  They were easy to make, and the fussiest part of making them was dipping each one individually in the batter and then tossing them into the fryer.  These have made it onto the "must try at a future feast" list.

I chose to fry the batter coated meatballs instead of trying to roast them on a spit. The reason I chose to fry the meatballs instead of spit roasting is because I don't have a spit roaster. I was afraid if I tried to imitate a spit roasting by baking in the oven that I would end up with a smoke mess.  Frying batter is a known method in period and I've used a similar method for making Trayne Roast, also known as mock entrails. 

lvj. Poumes.—Take fayre buttys of Vele & hewe hem, and grynd hem in a morter, & wyth þe ȝolkys of eyroun, & with þe whyte of eyroun; an caste þer-to powder Pepyr, Canel, Gyngere, Clowys powþer, & datys y-mynced, Safroun, & raysonys of Coraunce, an sethe in a panne wyth fayre water, an let it boyle; þan wete þin handys in Raw eyroun, þan take it an rolle it in þin hondys, smaller or gretter, as þow wolt haue it, an caste it in-to boyling water, an let boyle y-now; þan putte it on a Spete round, an lete hem rosty; þen take flowre an ȝolkys of eyroun, an þe whyte, an draw hem þorwe a straynowre, an caste þer-to pouder Gyngere, an make þin*. [Thine. ] bature grene with þe Ius of Percely, or Malwys, in tyme of ȝere Whete, an caste on þe pommys as þey turne a-boute, & serue forth.

xlvj - Poumes. Take fayre buttys of Vele and hewe hem, and grynd hem in a morter, and wyth the 3olkys of eyroun, and with the whyte of eyroun; an caste ther-to powder Pepyr, Canel, Gyngere, Clowys powther, and datys y-mynced, Safroun, and raysonys of Coraunce, an sethe in a panne wyth fayre water, an let it boyle; than wete thin handys in Raw eyroun, than take it an rolle it in thin hondys, smaller or gretter, as thow wolt haue it, an caste it in-to boyling water, an let boyle y-now; than putte it on a Spete round, an lete hem rosty; then take flowre an 3olkys of eyroun, an the whyte, an draw hem thorwe a straynowre, an caste ther-to pouder Gyngere, an make thin (Note: Thine) bature grene with the Ius of Percely, or Malwys, in tyme of 3ere Whete, an caste on the pommys as they turne a-boute, and serue forth [correction; sic = f].

46 - Poumes - Take fair butts of veal and hew them, and grind them in a mortar, and with the yolks of eggs, and with the white of eggs; and caste there-to powder pepper, cinnamon, ginger, clove powder, and dates minced, saffron, and raisons of Corrance, and boil in a pan with fair water, and let it boil; then wet your hands in raw egg, then take it and roll it (the meat) in your hands, smaller or greater, as you will have it, and cast it into boiling water, and let boil enough; then put it on a spit round, and let them roast; then take flour and yolks of eggs, and the white, and draw them through a strainer, and caste there-to powder ginger, and make thine batter green with the juice of parsely or mallow, in time of year wheat, and caste on the dumplings (pommys) as they turn about, and serve forth.

Interpreted Recipe                                                         Serves 1 as a main, 2 as a Side

1/4 pound ground veal
1 egg
1/4 tsp. each pepper and cinnamon
1/8 tsp. ginger and cloves
1 date minced
Pinch of saffron
2 tsp. raisons
1/2 cup flour
1 egg
1/2 tsp. ginger
Water as needed
Oil to fry
*Green food color or juice of parsley to desired color

Mix the veal, egg, pepper, cinnamon, ginger, cloves, date, saffron and raisins together in a bowl and shape into balls.  Place the balls into a pan of water and slowly bring to a boil, lower heat and cook until done.

Meanwhile, make your batter using flour, egg and ginger.  Add water if paste is too think (I used medium eggs, so needed to add water, batter should be the consistency of pancake batter).  Add food color or parsley juice.

When meatballs are thoroughly cooked, strain from the water and dry with a towel.  Heat the oil, and then dip each meatball into the batter and add to the oil.  Cook until the batter is crispy.

I let my daughter and her friends (the taste testers) color the batter--yes, it is lime green, which is a fun little color, and I imagine that with all of the variety of colors available to the medieval (and modern) cook that a batch of these on a table in the kingdom or baronial colors would be very festive indeed.  Not to mention....tasty!

Similar Recipes:

Forme of Cury (England, 1390)

XLII - FOR TO MAKE POMMEDORRY. Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder of Pepyr olde resyns and of coronse set over a panne wyth fayr water and mak pelotys of the Buf and wan the water and the pelots ys wel yboylyd and set yt adoun and kele yt and put yt on a broche and rost yt and endorre yt wyth zolkys ofeyryn and serve yt forthe.

Liber cure cocorum [Sloane MS 1986] (England, 1430)

For powme dorrys. Take porke and grynde hit rawe, I kenne, Temper hit with swongen egges. þenne Kast powder to make hit on a balle. In playand water þou kast hit schalle To harden, þenne up þou take, Enbroche hit fayre for goddes sake. Endore hit with 3olkes of egges þen With a fedyr at fyre, as I þe kenne. Bothe grene and rede þow may hit make With iuse of herb3 I undertake. Halde under a dysshe þat no3t be lost, More honest hit is as þou wele wost.

A Noble Boke off Cookry (England, 1468)

To mak pomes tak and grind raw pork and temper them with swonge egges caft ther to good poudurs and [quere, rolle omitted?] it in a balle and lay it in boillinge water to hardyn then tak it up and endore it with yolks of eggs and ye may make it grene or red with juce of erbes and serue it

Kitchen Adventures – Gaylede - Rice Porridge with Figs & Honey (Harleian MS. 279 (ab. 1430))

Harleian MS. 279 (ab. 1430) - Gaylede - Rice Porridge with Figs & Honey

It would be easy to pass over this recipe if you were looking for one of the more exciting period dishes, but to do so, would be a disservice. Gaylede is one of a number of almond milk and rice flour based recipes that you can find in the pottage section of Harleian MS. 279. The completed dish is very pretty; the sandalwood adds a very pretty pink color to the recipe, while the ginger and galingale provide a warm spice. Ideally, the medieval cook would serve this at the beginning of a meal because it fit in with the ideology that foods which were easily digestible, along with sugar and warm spices would prepare the stomach for the important job of digestion. Most of us would probably want to start our days with this cereal like dish. Either way, I encourage you to try it. 

This dish is interesting in that it calls for either sugar or honey to be used as a sweetener and it is the first time that I have seen this references in the 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 by Thomas Austin--which does not mean that similar recommendations were not made in other period cookery books. We know that sugar arrives in Europe in the early 1100's, and that prior to that honey was the main sweetener that would have been used in dishes. We are also given multiple suggestions on how to serve this dish, either with figs, raisins, or hard bread that has been diced.

When sugar first arrived in Europe it was used as a medicine, and would have been restricted to those households that were able to afford it. By the 1600's it would have been more readily available. Prior to sugar, honey was the universal sweetener and its usage is as old as written history itself. One of the earliest mentions of honey is 2100 BC, where it is mentioned in Sumerian and Babylonian writings.  However, there are cave paintings in Spain dating back to 7000 BC that may depict individuals gathering honey and engaging in possible bee keeping activities.  Legend states that Cupid would dip his arrows in honey before shooting them into unsuspecting lovers!

.Ixxxv. Gaylede. — Take Alraaunde Mylke & Flowre of Rys, & do ])er-to Sugre or Hony, & Powder Gyngere & Galyngale ; |ieu take figys, 'an kerue hem a-to, or Eoysonys y-hole,' or hard Wastel y-dicyd^ and coloure it with Saunderys, & sethe it & dresse hem yn.

.lxxxv. Gaylede - Take Almaunde Mylke & Flowre of Rys, & do there-to Sugre or Hony, & Powder Gyngere & Galyngale; then take figys, an kerue hem a-to, or Roysonys y-hole, or hard Wastel y-diced and coloure it with Saunderys, & seethe it & dresse hem yn.

85. Gaylede - Take almond milk and rice flour and add sugar or honey, and powder ginger and galyngale; then take figs, and cut them in two, or raisins whole, or hard Wastel (bread), diced, and color it with saunders, and boil it and dress them in.

Interpreted Recipe                                                                                     Serve 1 as main, 2 as side

1 c. almond milk
2 tbsp. rice flour
1 tbsp. sugar or honey
1/4 tsp. ginger
1/8 tsp. galingale
1 figs, or 1 tbsp. raisins, or 1/8 c. diced bread
2 tsp. sandalwood

Bring the almond milk to a simmer and add the sandalwood. Let steep ten minutes or until desired color is reached. I used sandalwood bark that I purchased from Amazon, and you will want to strain the bark out from the almond milk--it's just not pleasant biting into a piece of bark. Trust me on this! Once the milk has been strained, add the sugar or honey, ginger, galingale and rice flour. Cook this until the rice flour has cooked thoroughly and almond milk has thickened. Top with figs, raisins or diced bread and enjoy!

Pretty and pink! That is what I thought when I completed this dish that I am ashamed to say I did not share with anyone. I ate it all myself and I do believe this will become a regular dish on my table. It's too bad the pictures don't do the color of this porridge any justice. The sandalwood turned the almond milk a very pretty rosy pink. The ginger and galingale was a perfect complement to the figs that I used. This was a very comforting dish that I could see being used for a breakfast, especially on a cool camp morning! I have convinced myself that cream of rice cereal might be a very good substitute for the rice flour--mostly because the rice flour I have made is not smooth like wheat flour and I would miss its texture in any dish that I have added it to.

Vyolette: A 15th-Century Violet Almond Custard from Harleian MS. 279

.lxxxxj. Vyolette – Violet Almond Pottage

.lxxxxj. Vyolette – Violet Almond Pottage

This pottage blends fragrant violet flowers with thickened almond milk and sweet stewed fruits—a historic, lightly spiced dish drawn from Two Fifteenth-Century Cookery-Books. While not as beloved as its cousin recipe Cxxv. Vyolette, this warming dish remains visually striking and period-appropriate for a historical reenactment feast.

Original:
.lxxxxj. Vyolette.—Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure it with Safroun, an boyle it & make it chargeaunt; an whan þou dressyste, take þe flowres, an hew hem, an styre it þer-with; nyme þe braunchys with þe flowres, an sette a-boue and serue it Forth.

Interpreted Recipe (8 servings)

• 4 cups almond milk
• 1/2 cup rice flour
• 1 tsp ground ginger
• 1/2 tsp each ground galingale and pepper
• 24 figs, minced
• 24 dates, minced
• 2 cups raisins
• Pinch of saffron
• Fresh violet flowers (Viola odorata), chopped, with sprigs reserved for garnish

Instructions:

1. Warm almond milk with saffron over low heat until colored.
2. Add spices, fruits, and simmer until fruit is soft (about 7 minutes).
3. Whisk in rice flour, stirring constantly until thickened to a porridge consistency.
4. Cool slightly, fold in chopped violet petals, and serve with violet sprigs on top.

Kitchen Notes

This dish resembles a medieval breakfast porridge more than a dessert. The almond broth is subtly sweet, spiced, and filled with softened fruit. Violet flowers stirred in at the end retain their color and provide a soft floral finish.

Compared to the more custardy version of Cxxv. Vyolette, this is heartier and less dessert-like, but still appropriate for a spring feast or vigil.

Related Floral Recipes

• Rede Rose – A rose custard with egg yolk and almond milk
• Cviij. Prymerose – Primrose flower with ginger and saffron
• Cxxviij. Flowrys of Hawthorn – Prepared in the same style as vyolet

Flower Usage in Medieval Cooking

Violets, especially Viola odorata, were prized for their scent and beauty. They were used not only in sweet syrups but in stews and broths to signal elegance and freshness. Only scented violets were considered culinary-safe in the Middle Ages.

Refer to our full guide: Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

Edible Flower Safety Chart from Agnes deLanvallei:
Medieval Herbs We Grow Chiefly as Flowers (archived)

Labels: violets, medieval recipe, almond pottage, edible flowers, 15th century food

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.
• MedievalCookery.com. Searchable transcriptions of medieval English and European cookbooks.

Vyolette: A 15th-Century Violet Custard

Vyolette: A 15th-Century Violet Custard

This creamy, lightly floral custard is adapted from Harleian MS. 279, one of the earliest English recipe collections. Violets, celebrated for their sweet scent and gentle flavor, were often used in both food and medicine in medieval Europe.

Original Recipe:
.Cxxv. Vyolette.—Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue.

Interpreted Recipe (Serves 8)

• 1/3 cup fresh violet petals, cleaned and washed
• 1 cup almond milk or milk
• 2 tbsp rice flour
• 1–2 tbsp sugar or honey, to taste

Place petals and milk in a pot on low heat. After 10–15 minutes, once the color has steeped into the milk, add rice flour and sweetener. Stir constantly until thickened to a custard-like consistency. Cool slightly and garnish with fresh violets.

Kitchen Notes

This dish was a unanimous favorite among taste testers. The delicate lavender color and sweet, floral flavor delighted everyone. It’s a perfect springtime offering and has made its way onto the “must serve at feast” list.

Historical & Culinary Notes

• Violets were often preserved in syrup or candied for use in winter months.
• John Parkinson, in Paradisi in Sole (1629), wrote that “the blew Violets are much used in Possets, Syrups, and Conserves... and to comfort the heart.”
• A Book of Fruits & Flowers (1653) describes violets in both culinary and medicinal applications, including comfort syrups and conserve of flowers.
• According to The Garden of Pleasant Flowers, violets were admired for their cooling, moistening properties—ideal for spring dishes in humoral diets.

Related Resources:

• How to Candy Flowers
• Violet Syrup
• Flavors of the Flower: 5 Medieval Recipes Using Edible Blooms

⚠️ 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.
• MedievalCookery.com. Searchable transcriptions of medieval English and European cookbooks.

Kitchen Adventures – Small Birds Stewed (Harliean MS 279 (about 1430) Smale Byrdys y-stwyde)

Harliean MS 279 (about 1430) Smale Byrdys y-stwyde - Small Birds Stewed

There are several pottages which include chicken, eggs or both found in Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin. Two of them I have published previously as Harleain MS 279 (ab. 1430) Gelyne in Dubbatte - Chicken in Wine Sauce and Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce. 

The people of the middle ages enjoyed a much wider variety of foods then we do today.  Some of the items that they enjoyed were particularly exotic or have fallen out of favor.  In addition to chicken, duck and goose, the following birds found their way to the medieval table including; Blackbirds, Bustards, Cormorant, Crane, Crow, Cuckoo, Curlews, Dove, Finches, Gannets, Godwits, Guillemots, Gulls, Heron, Lark. Oystercatchers, Partridges, Peacock, Pheasants, Plovers (including dotterels and lapwings), Puffins, Quail, Razor-billed auks, Rock Dove, Sandpipers (including knots, snipes, ruffs and woodcocks), Sparrows, Spoonbills, Starlings, Stork, Swan, Terns, Thrushes, Turtle Dove and Wood Pigeon.

The recipe below is very practical given the wide variety of birds that were enjoyed in the Middle Ages.  I used chicken to make it and tested it using my regular body of non-sca teens and my brother-in-law.  The wine based broth was delicious and this has fallen into the category of "must be served at a future feast.  Commentary ran from unintelligible mumbling around of bites of chicken and groans of pleasure to an excited "You have GOT to get this recipe to my mom".  There were even suggestions on how to improve the dish, for example "If you add noodles this would be *the best* chicken noodle soup...ever!"

.xix. Smale Byrdys y-stwyde. — Take smale byrdys, an pulle hem an drawe hem clene, an washe hem fayre, an schoppe of ]>e leggys, and frye hem in a panne of freysshe grece ryjt wyl ; ]?an ley hem on a fayre lynen clothe, an lette ]>e grece renne owt ; J' an take oynonys, an mynce hem smale, an frye hem on fayre freysshe grece, an caste hem on an erj^en potte ; ]7an take a gode porcyon of canel, an wyne, an draw ]7orw a straynoure, an caste in-to J^e potte •with j^e oynonys ; ]>an caste ]>e bryddys J^er-to, an clowys, an maces, an a lytil quantyte of powder pepir ]iev-to, an lete hem boyle to-gederys y-now ; ]>an. caste J^er-to whyte sugre, an powder gyngere, salt, safron, an serue it forth.

19. Small Birds Stewed - Take small birds, and pull them and draw them clean, and wash them fair, and chop off the legs, and fry them in a pan of fresh grease right well: then lay them on a fair linen cloth, and let the grease run out; than take onions, and mince them small, and fry them on fair fresh grease, and cast them on an earthen pot: than take a good portion of cinnamon and wine, and draw through a strainer, and cast into the pot with the onions; than cast the birds there-to, and cloves, and mace, and a little quantity of powder pepper there-to, and let them boil together enough; than cast thereto white sugar, and powder ginger, salt, saffron and serve it forth.

Interpreted Recipe                                              Serves 1 as a main, 2 as a side--must be friendly with each other ;-P

1 chicken breast - cut into bite sized chunks - I used skinless boneless, but if I were going to fix this for a large event I would prefer a mix of bone in, skin on chicken parts, or several whole birds broken down
1-2 tbsp. oil, lard or "grease" or more as needed
1/4 C. onion minced
1/4 tsp. cinnamon
1 C. wine (I used a dry white) *Note: You could sub 50/50 chicken stock and wine or 25/75 wine to stock depending on your preference
2-3 cloves
Pinch of saffron
1/8 tsp. pepper and mace
Pinch of white sugar and ginger
Salt to taste

Heat the oil in the pan until it is hot.  Add your chicken (or other bird of choice) and fry till it has become nicely browned.  Remove the chicken from the pan and let the oil drain.  While the oil is draining, cook your onions until they become translucent.  Once the onions are cooked, place them in a pot along with the cooked chicken.  Add the wine, or the wine and stock mixture (I used a 50/50 mix), cinnamon, cloves, saffron, pepper and mace and bring to a simmer.  Cook until the chicken has become completely cooked through.  Add salt to taste.  Before serving, strew a pinch of sugar and ginger.

Kitchen Adventures – Auter Brawn en Peuerade - Other Meat (Pork) in Pepper Sauce (Harleian MS. 279 (~1430))

Auter brawn en peuerade

This recipe, located at Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin, appears to be one of the more popular versions of Brawn en Peuerade. A search on the internet revealed many and varied interpretations.  Unlike the Brawn en Peuerade I made last week, this version is a broth based version, flavored with wine.  It is much more "savory" in flavor. 

.xxxij. Auter brawn en peuerade. — Take myghty brothe of Beef or of Capouu, an ]-'enne take clene Freysshe Brawn, an sethe it, but not y-now; An jif it be Freysshe Brawn, roste it, but not I-now, an ]7an leche it in pecys, an caste it to fe brothe. An Jeanne take hoole Oynonys, & pylle hem, an )'anne take Yynegre J'er-to, and Canelle, and sette it on fe fyre, an draw yt foTW a straynoure, and caste J'er-to ; j^en take Clowys, Maces, an powder Pepyr, an caste J>er-to, and a lytil Saunderys, an sette it on j>e fyre, an let boyle tylle ]>e Oynonys an ]?e Brawn ben euyne sothyn, an nowt to moche ; Jian take lykoure y-mad of Bred an Yinegre an Wyne, an sesyn it vp, an caste J'er-to Saffroun to make J^e coloure bryth, an Salt, an serue it forth.

For information on similar recipes, visit Medieval Cookery at the link below.

xxxij - Auter brawn en peuerade. Take myghty brothe of Beef or of Capoun, an thenne take clene Freysshe Brawn, an sethe it, but not y-now; An 3if it be Freysshe Brawn, roste it, but not I-now, an than leche it in pecys, an caste it to the brothe. An thanne take hoole Oynonys, and pylle hem, an thanne take Vynegre ther-to, andCanelle, and sette it on the fyre, an draw yt thorw a straynoure, and caste ther-to; then take Clowys, Maces, an powder Pepyr, an caste ther-to, and a lytilSaunderys, an sette it on the fyre, an let boyle tylle the Oynonys an the Brawn ben euyne sothyn, an nowt to moche; than take lykoure y-mad of Bred an Vinegre anWyne, an sesyn it vp, an caste ther-to Saffroun to make the coloure bryth, an Salt, an serue it forth.

32. Another brawn in peverade - Take mighty broth of beef or of capon, and then take clean fresh brawn (pork or boar), and boil it, but not enough, and if it be fresh brawn, roast it, but not enough, and then slice it in pieces, and cast it to the broth. And then take whole onions, and peel them, and then take vinegar there-to, and cinnamon, and set it on the fire, and draw it through a strainer, and caste there-to; then take cloves, mace, and powder pepper, and cast there-to, and a little sandalwood, and set it on the fire, and let boil till the onions and brawn are evenly cooked, and not too much; then take broth made of bread and vinegar and wine, and season it up, and cast there-to saffron to make the colored broth, and salt, and serve it forth.

Interpreted Recipe                                                                         Serves 1 as main, 2 as a side

1 c. broth (beef, chicken or a 50/50 mix)

1/4 pound roasted pork, thinly sliced

1/3 c. pearl onions
1 cinnamon stick
2 cloves
1/8 tsp. mace
1/4 tsp. pepper

1 tsp. sandalwood (saunders)

2 tsp. red wine vinegar

2 tbsp. red wine

2 tbsp. bread crumbs

pinch of saffron

Heat the broth with the saffron and sandalwood until it develops a ruddy hue. Add the pork, onions, cinnamon, cloves, mace and pepper and bring it to a broil until the pork becomes tender and the onions are cooked through.  Meanwhile, soak the bread crumbs in the wine and the vinegar until they are softened.  When the pork is tender and the bread crumbs are softened, fish out the cinnamon and cloves from the broth and then add the bread to the mixture, stirring until the broth has thickened to your desire. 

This is a wonderful soup and has gone onto my "must serve at a future event" list, whether that is a luncheon or a feast. The sliced pork is a little difficult to eat the way I sliced it, so in the future I will be sure to cut it into bite sized cubes instead.  I might also consider increasing the amount of wine.  The pepper added a very nice "bite" to the dish. 

Kitchen Adventures – Brawn en Peuerade - Meat (Pork) in Pepper Sauce (Harleian MS. 279 (ab. 1430))

Brawn en Peuerade 

After a few weeks of trying to change up the kitchen, I was jonesing to cook again!  While there is a break in the work (please note, most of the cabinet doors are currently being refinished, and cabinets are off the wall---*everything* is in disaray at the moment!), I snuck into the kitchen to try out two recipes that I have been looking forward to making; Brawn en Peuerade, and  Auter Brawn en Peuerade.

It is important to understand the meaning of the naming of this recipe, and why I would choose to call it "Meat (pork) in Pepper Sauce".  The Online Etymology Dictionary offers this definition for the word "Brawn". I used "meat" in the original sense, and chose pork because I did not have access to wild boar.  

brawn (n.) -late 13c., from Old French braon "fleshy or muscular part, buttock," from Frankish *brado "ham, roast" or some other Germanic source, from Proto-Germanic *bred-on- (cognates: Old High German brato "tender meat," German Braten "roast," Old Norse brað "raw meat," Old English bræd "flesh"), from PIE *bhre- "burn, heat," from root *bhreuə- "to boil, bubble, effervesce, burn" (see brew (v.)). The original sense is "piece of meat suitable for roasting." "The specific sense 'boar's flesh' is exclusively of English development and characteristic of English habits" [OED].

Wild boars are native to Europe, Africa and Asia, and there is some controversy as to which region first domesticated them. Evidence suggests that they were domesticated approximately the same time in Europe and Asia.  Domestication of wild pigs, started in the early Neolithic period, and was domesticated in at least six independent geographic regions.

Once introduced into England, the Roman's had begun selectively breeding animals to produce larger stock.  The Romans developed two main types of pigs, one which was bred to produce a large amount of fat (lard), and another that was bred and used primarily for meat.  However, the Roman practice of selectively breeding declined with the ebbing of the Empire.  Medieval pigs were much smaller then modern pigs, approximately 1/3rd of the size.

The original source of the recipe can be found at Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin. 

^xxxj. Brawn en Peuerade. — Take Wyne an powder Canel, and draw it J'orw a straynour, an sette it on pe fyre,* and lette it boyle, an caste ]7er-to Clowes, Maces, an powder Pepyr ; ]?an take smale Oynonys al hole, an par-boyle hem in hot watere, an caste )>er-to, and let hem boyle to-gederys; ]?an take Brawn, an lesshe it, but nowt to ):'inne. An jif it sowsyd be, lete it stepe a whyle in hot water tyl it be tendere, fan caste it to ]?e Sirip ; Jjen take Sawnderys, an Yynegre, an caste )>er-to, an lete it boyle alle to-gederys tyl it be y-now ; fen take Gyngere, an caste J'er-to, an so serue forth ; but late it be nowt to l^ikke ne to J'inne, but as potage shulde be.

A much "cleaner" looking version of this recipe can be found at Dan Myer's "Medieval Cookery" site by clicking on the link below.

Brawne in peuard. (Note: Braune en peueruade, D) Take wyn, pouder of Canell, drawe hit thorgh a Streynour, set hit ouer the fire, lete hit boile, caste there-to Maces,cloues, powder of Peper; take smale onyons hole, parboyle hem, caste there-to; lete hem boile togider; then take Brawne, leche hit, but not to thin; And if hit be saused, let stepe hit in Hote water til hit be tender, then cast hit into the siripe; take Saundres, Vynegre, and caste there-to, And lete boile al togidre til hit be ynowe; then take powder of ginger, caste thereto; lete hit not be thik ne to thyn, butte as potage shulde be; And serve hit forthe.

31. Brawn en Peverade. Take wine and powder of cinnamon, and draw it through a strainer, and set it on the fire, and let it boil and caste there-to cloves, maces, and powder pepper: then take small onions all whole, and parboil them in hot water, and caste there-to, and let them boil together: than take brawn, and slice it but not too thin. And if it soused (pickled) be, let it steep a while in in hot water till it be tender, than cast it to the syrup; then take saunders, and vinegar, and cast there-to, and let it boil all together till it be enough; then take ginger, and caste there-to, an so serve forth; but let be not to thick nor to thin, but as pottage should be.

Interpreted Recipe                                                     Serves 1 as Main, 2 as Side

1 c. wine (I  used a Cabernet Sauvignon)

1 cinnamon stick

2 cloves

1/8 tsp. mace

1/4 tsp. pepper

1 cup pearl onions

1/4 pound of cooked, sliced pork (I used tenderloin)

1-2 tsp. saunders

1 tsp. red wine vinegar

1/4 tsp. ginger

Boil the onions in water for approximately five minutes, drain the water from the onions and set aside until later.  In the meantime, bring the wine, cinnamon, cloves and saunders to a simmer and allow to simmer for five minutes.  The saunders will impart a ruddy color to the wine.  Strain the wine into the pan with the onions and add the pork, mace and pepper.  Bring to a boil and cook until the pork is tender.  Approximately five minutes before you are ready to serve, add the ginger. 

This was delicious! The wine, spices, and the piquant taste of the vinegar became something magical with the pork. I have to confess, I don't particularly care for the taste of pork, but I did enjoy this.  The pepper added just the right of spice to this dish, and I'm glad that I added more than I would have normally.  My taste testers this time consisted of a non-SCA teen, and the workmen.  The bowl came back empty, and I'm pretty positive somebody drank down the red wine pepper sauce.  

This would be an excellent dish to serve at any banquet or SCA luncheon. It could be made soupier by adding a touch of broth, or more wine, or less soupy by cutting down on the amount of liquid that you use. 

Definitely on the must serve again list!