Of the Quince it's Nature and Virtues and How To Make Chardequince


What is Quince? The quince is a member of the Rosaceae family, which also includes apples, pears, apricots, plums and roses. It is one of the earliest known cultivated fruits and appears in many medieval recipes.

Recipes for quince can be found as early as the first century. Dioscorides suggests that quinces which have been peeled and have had their pips removed should be placed into a container as tightly as possible. The container should then be filled with honey and allowed to sit. After approximately a year the fruit will become soft. This was called melomeli, or apple in honey (Wilson, 1985).

The Greeks referred to quinces as Cydonian Apples. In the fourth century, recipes for cidonitum appear. To make this thick spiced jellyish preserve quinces are either peeled and boiled in honey, seasoned with ginger and pepper or they are boiled in a mixture of vinegar and the aforementioned spices and then cooked to the consistency of honey (Wilson, 1985). It is most likely these earliest forms of preserved quinces that became the Elizabethan Chardequynce.

Also loke ye haue in all seasons butter, chese, apples, peres,notes, plommes, grapes, dates, fygges, & raysyns, compost, grene ginger and chardequynce (Furnivall, 1868).
Excerpt from: A nievve herball, or historie of plantes wherin is contayned the vvhole discourse and perfect description of all sortes of herbes and plantes: their diuers [and] sundry kindes: their straunge figures, fashions, and shapes: their names, natures, operations, and vertues: and that not onely of those whiche are here growyng in this our countrie of Englande, but of all others also of forrayne realmes, commonly vsed in physicke. First set foorth in the Doutche or Almaigne tongue, by that learned D. Rembert Dodoens, physition to the Emperour: and nowe first translated out of French into English, by Henry Lyte Esquyer.

Of the Quince tree. Chap. xxxix.

¶ The Kyndes.

THere be two sortes of Quinces: ye one is rounde & called the Apple Quince : the other is greater, and fashioned lyke a Peare, and is called the Peare Quince.

❀ The Description.
THE Quince tree neuer groweth very high, but it bringeth foorth many brāches as other trees do. The leaues be roundishe, greene vppon the vpper side, and white and soft vnder, the rest of the proportion, is lyke to the leaues of the common Apple tree. The flower changeth vpon purple mixed with white: after the flowers cōmeth the fruite of a pleasant smel, in proportion somtimes rounde as an Apple thruste togither, and sometimes long lyke a Peare, with cer∣tayne embowed or swellyng diuisions, somewhat resembing the fashion of a gar∣lyke head, and when the hearie cotton or downe is rubbed of, they appeare as yel∣low as golde. In the middest of the fruite is the seede or kernelles lyke to other Apples.
❀ The Place.

Quince trees are planted in gardens, and they loue shadowy moyst places.

❀ The Tyme.
The Quince is ripe in September and October.

❀ The Names.
The Quince tree is called in Greeke κυδώνι (kythoni or kydoni): in Latine, Malus cotonea: in high Douche Quittenbaum, oder Kuttenbaum: in base Almaigne, Queap∣pelboom: in Frenche, Coingnaciere.
The fruite is called in Greeke κυδώνι (kythoni or kydoni): in Latine, Malum Cotoneum: in Shoppes, Cytonium: in Frenche, Coing: in high Douch, Quitten opffel, and Kutten opffel: in base Almaigne, Queappel: in English, a Quince , & an Apple, or Peare Quince.
Some call the rounde fruite, Poma Citonia: in Englishe, Apples Quinces: in Frenche, Pomme de Coing or Coing in base Almaigne, Queappelen.
The other fruite whiche hath the likenes of a Peare, Galen calleth Struthia: and it is called in Englishe, the Peare Quince : in Frenche, Pomme de Coing, Coignasse: in base Almaigne, Quepeeren, of some Pyra Cytonia.

❀ The Nature.
The Quince is colde in the first degree, and drie in the second, and astringent or binding.

❀ The Vertues.
The Quince stoppeth the laske or common fluxe of the belly, the Dysenterie, & all fluxes of blood, and is good against the spitting of blood, especially when it is rawe: for when it is either boyled or rosted, it stoppeth not so muche, but it is than fitter to be eaten, and more pleasant to the taste.
The woman with childe that eateth of Quinces oftentimes, either in meate or otherwayes, shal bring foorth wise children of good vnderstanding, as Simeon Sethy writeth.
The Codignac, or Marmelade made with honie (as it was wonte to be made in times past) or with sugar, as they vse to make it nowe a dayes, is very good and profitable for the stomacke to strengthen the same, and to retaine and keepe the meates in the same, vntill they be perfectly digested.
Being taken before meate, it stoppeth the laske: and after meate it loseth the belly, and closeth the mouth of the stomacke so fast, that no vapours can come foorth, nor ascende vp to the brayne: also it cureth the headache springing of suche vapours.
The decoction or broth of Quinces, hath the lyke vertue, and stoppeth the belly and all fluxe of blood, with the violent running foorth of womens sicke∣nesse.
With the same they vse to bathe the loose fundement, and falling downe of the mother, to make them returne into their natural places.
They do very profitably mixe them with emplaysters, that be made to stop the laske and vomiting. They be also layde vpon the inflammations, and hoate swellinges of the breastes and other partes.
The downe or heare Cotton that is founde vppon the Quinces, sodden in wine, and layde therevnto healeth Carbuncles, as Plinie writeth.
The oyle of Quinces stayeth vomitinges, gripings in the belly or stomacke with the casting vp of blood, if the stomacke be annoynted therewith.
The flowers of the Quince tree do stoppe the fluxe of the belly, the spetting of blood, and the menstruall flowers. To conclude, it hath the same vertue as the Quinces them selues.

Chardequince – Take quinces and divide in four pieces with a knife, and take the flesh separated from the pips and boil it in a pan with clear water until it is very soft, then remove from the fire and strain through the middle of a strainer or sieve; and if there are 8 pounds of flesh, add 6 pounds of clarified honey, and put it over the fire and let it boil stirring continuously until it is completely cooked, and test it in this way: take a knife, and take some of the mixture on the point of the knife and let it cool, if it is stiff, then it is cooked enough. Then remove from the fire and stir well until it begins to turn white; then add two pounds of eringo powder (Eryngium maritimum, Sea Holly. "A “venereal” plant, “hot and moist” in character. Served Candied and in Marmalades), 3 ounces of ginger, very finely chopped, and 6 ounces of ground ginger, and put all this combined into boxes and keep until needed.

And this way you can make Chardewardon (pear paste), Chardecrab (crab apple paste) and Chardedate, but the dates shall be ground in a mortar and not cooked, and the honey shall be cooked until it sticks hard between the fingers, and then put in the dates, and if you want to prepare it with sugar, put to one pound of pulp 2 pounds of clarified sugar, 2 ounces of spices as stated above, except that you do not put in eringo powder (Hieatt, C. B. (2013). The Culinary Recipes of Medieval England. Blackawton, Totnes, Devon: Prospect Books.)

Recipe

Ingredients

1 Pound Quince - cut in quarters, pared and seeds removed
12 Ounces Honey (Note: Sugar can be substituted. If you are using honey, make sure stabilizers have not been added)
1/4 pound Eringo Powder(opt. I cannot find it in my area)
2 1/4 tsp. Ginger Chopped
1 1/2 tbsp. Ground Ginger

Place quince in a pot and add enough water to cover quince and bring to a simmer. Cook until fruit is very soft and easy to mash. Strain fruit (Water can be saved along with peels and seeds to make quince jelly), and either mash with a potato masher or place in a blender, and process until smooth. Strain through a strainer and add the honey and cook over low heat, stirring often until the paste has thickened to the point a spoon run through it leaves a furrough behind. This can take up to forty-five minutes.

Remove from fire and stir until the past begins to cool and lightens in color (Note: I usually skip this step). Add Eringo, chopped ginger and ground ginger, mix thoroughly, and pour the quince paste into a parchment lined pan and allow to dry. Full flavor should be developed in 3-4 weeks.

To serve, turn paste out onto a board and slice. Can be stored in a cool, dry location pretty much forever.

The foure lesser hotte séedes, ammi, amomum, smallage, yelow carrots.

 The foure lesser hotte séedes, ammi, amomum, smallage, yelow carrots.

Caveat: The information provided is for historical knowledge only.  These pages were created by a student of natural medicines and are provided as a comparative between modern usage and medieval usage. Do not gather or use wild plants/herbs if you cannot positively identify them and never use them without first consulting a physician. 

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Translated: The four lesser hot seeds, ammi [Ammi Majus], amomum [Sison amomum], smallage [Apium Graveolens], yellow carrots [Daucus Carota].

A nievve herball, or historie of plantes wherin is contayned the vvhole discourse and perfect description of all sortes of herbes and plantes: their diuers [and] sundry kindes: their straunge figures, fashions, and shapes: their names, natures, operations, and vertues: and that not onely of those whiche are here growyng in this our countrie of Englande, but of all others also of forrayne realmes, commonly vsed in physicke. First set foorth in the Doutche or Almaigne tongue, by that learned D. Rembert Dodoens, physition to the Emperour: and nowe first translated out of French into English, by Henry Lyte Esquyer.

Dodoens, Rembert, 1517-1585., Lyte, Henry, 1529?-1607

At London [i.e. Antwerp: Printed by Henry Loë, sold] by my Gerard Dewes, dwelling in Pawles Churchyarde at the signe of the Swanne, 1578.

Of Ameos / or Ammi. Chap. xcij.   

Botanical name: Ammi majus
Common Name: bishop's weed, false bishop's weed, bullwort, greater ammi, lady's lace, false Queen Anne's lace, or laceflower, is a member of the carrot family Apiaceae. 

❀ The Kindes.

AMeos is of two sortes, according to the opinion of the Physitions of our time, that is the great Ameos, and the small.

❧ The Description.

[ 1] THe great Ameos, hath a rounde greene stalke, with diuers bowes & braunches, the leaues be large and long, parted into diuers other lit∣tle long narrow leaues, and dented rounde aboute. At the top of the stalke there groweth white starlike floures in great rundels, or spo∣kie tuftes, the whiche bringeth forth a small sharpe and bitter seede. The roote is white and threddie.

[ 2] The small Ameos, is an herbe very small and tender, of a foote long or som∣what more. The stalke is small & tender. The first and oldest leaues are long, and very much cut and clouen round aboute. The vpper leaues draw towards the proportion of the leaues of Fenell or Dill, but yet for all that they are smal∣ler. At the toppe of the stalke there groweth also in spoky littell tuffets or run∣dels, the small little white floures, the whiche afterwarde do turne into small gray seede, hoate and sharpe in the mouth. The roote is little and small.

❀ The Place.

These two herbes grow not in this countrie of themselues, without they be sowen in the gardens of Herborists. Neuerthelesse whereas they haue bene once sowen, they grow yearely of the seede whiche falleth of it selfe.

❀ The Tyme.

They floure in Iuly and August, and shortely after they yeelde their seede.

❀ The Names.

[ 1] The first kinde is called in Shoppes Ameos, by whiche name it is knowen in this countrie. The same as we thinke is the right, Ammi described by Dioscorides, who calleth it also Cuminum Aethiopicum, Cuminum regium, & as Ruellius saith, Cuminum Alexandrinum.

[ 2] The small is taken of diuers of the learned writers in our dayes, for 〈 in non-Latin alphabet 〉, Ammi, and therefore we haue placed it in this Chapter.

❀ The Nature.

The seede of Ameos is hoate and dry in the third degree.

❀ The Vertues.

[ A] The seede of Ameos is very good against the griping payne and tormēt of the belly, the hoatepisse, and the strangurie, if it be dronken in wine.

[ B] It bringeth to wemen their naturall termes, and the perfume thereof, togi∣ther with Rosin and the kernels of Raysons, strowed vpō quicke coales, mundifieth and clenseth the Mother, if the same be taken in some hollow vessell or close stoole.

[ C] It is good to be dronken with wine, agaynst the bytings of all kindes of venimous beastes: they vse to mingle it with Cantharides, to resist the venim of the same bycause they should not be so hurtefull vnto man, as they are whan they are taken alone.

[ D] Ameos breyed and mengled with Hony, scattereth congeled bloud. and put∣teth away blacke & blew markes, whiche happen by reason of stripes or falles, if it be layde too in manner of a playster.

❀ The Daunger.

The seede of Ameos taken in to great a quantitie, taketh away the colour, and bringeth such a paalnesse, as is in dead bodies.

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The names of herbes in Greke, Latin, Englishe, Duche [and] Frenche with the commune names that herbaries and apotecaries vse. Gathered by William Turner.

[Imprinted at London: By [S. Mierdman for] John Day and Wyllyam Seres, dwellynge in Sepulchres Parish at the signe of the Resurrection a litle aboue Holbourne Conduite, [1548]]

Ami.

Ami is called in englishe amy, of the poticaries ammeos, it groweth not in Englande, it groweth in many gardines in Ita∣ly and in Germany. It is hote and dry in the thirde degree.

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A nievve herball, or historie of plantes wherin is contayned the vvhole discourse and perfect description of all sortes of herbes and plantes: their diuers [and] sundry kindes: their straunge figures, fashions, and shapes: their names, natures, operations, and vertues: and that not onely of those whiche are here growyng in this our countrie of Englande, but of all others also of forrayne realmes, commonly vsed in physicke. First set foorth in the Doutche or Almaigne tongue, by that learned D. Rembert Dodoens, physition to the Emperour: and nowe first translated out of French into English, by Henry Lyte Esquyer.

Dodoens, Rembert, 1517-1585., Lyte, Henry, 1529?-1607

At London [i.e. Antwerp: Printed by Henry Loë, sold] by my Gerard Dewes, dwelling in Pawles Churchyarde at the signe of the Swanne, 1578.

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Warning: The root contains 8-methoxypsoralen, this stimulates the production of pigmentation in skin exposed to ultra-violet light, but it can cause side-effects. Use with caution. Skin contact with the sap is said to cause photo-sensitivity and/or dermatitis in some people.

Modern Usage: The seed is contraceptive (prevents pregnancy), diuretic (increased production of urine) and tonic (gives a feeling of well being). The seed contains furanocoumarins (including bergapten), which stimulate pigment production in skin that is exposed to bright sunlight. The plant is widely cultivated in India for these furanocoumarins which are used in the treatment of vitiligo (piebald skin) and psoriasis.

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Of stone Parsely (amomum [Sison amomum]). Chp. xliiij.

Botanical name: Sison amomum
Common Name: stone parsley, bastard stone parsley, hedge honewort, hedge honeywort, hedge stone parsley

❀ The Description.

THis Parlely hath meetely large leaues, seuered into sundrie partes, or diuers smal leaues, the which vpō eache side are deepe cut and fynely hackt or snipt round about. The stalkes be small of two foote long, vpō whiche growe small spokie toppes with white flowers, and after them a seede somewhat browne, not muche vnlyke the seede of the garden Parsely, but better, and of an aromaticall sauour, & sharper taste. The roote is small with many hearie stringes hanging thereat.

❀ The Place.

This kinde which is the right Parsely, groweth plentifully in Macedonia, in rough stony and vntoyled places, and also in some places of Douchland, that be lykewise rough stony and vntoyled. The Hetboristes of this Countrie doo sow it in their gardens.

❀ The Time.

This Parsely flowreth in Iuly, and yeeldeth his seede in August.

❀ The Names.

This strange (but yet the true Parsely) is called in Greeke μαϊντανός. and bycause it groweth plentifully in Macedonia, Petroselinon Macedonicon: in Latine, Petrapium, A∣pium saxatile, and Petroselinum, that is to say in English, Stone Parsely, in high Douch, Stein Epffich, or Stein Peterlin: in base Almagne, Steen Eppe. It is also called of some ignorāt Apothecaries Amomū: in Brabant they cal it, Vremde Peterselie, that is to say, Strange Parsly, the whiche without all doubt is the true Parsely, called by the name of the place, where as it groweth most plentifully, Parsely of Macedonie: the French men call it Persil de Roches and Persil vray.

❀ The Nature.

This Parsely is hoate and drie almost in the thirde degree.

❀ The Vertues.

[ A] The seede of this Parsely moueth womens flowers, prouoketh vrine, breaketh and driueth foorth the stone and grauel togither with the vrine.

[ B] It dispatcheth and dissolueth all windinesse and blastinges, and easeth the gripinges of the stomacke and bowels: it is also very excellent against all colde passions of the sides, the kidneyes, and bladder.

[ C] It is also put with great profite in preparatiues, and medicines ordayned to prouoke vrine.

                                                >< >< >< >< >< >< >< >< >< >< >< >< >< ><

The names of herbes in Greke, Latin, Englishe, Duche [and] Frenche with the commune names that herbaries and apotecaries vse. Gathered by William Turner.

[Imprinted at London: By [S. Mierdman for] John Day and Wyllyam Seres, dwellynge in Sepulchres Parish at the signe of the Resurrection a litle aboue Holbourne Conduite, [1548]]

Sison.

Sison called of other Sinō, is the herbe whose seede the Poticaries in Anwerp vse for Amomo. Ther groweth a kinde of this besyde Shene, and it maye be called in englishe wylde Perseley. The best kinde groweth in Anthony the Poticaries gardine of Anwerp.

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Modern Usage: Carminative (relieves gas), diaphoretic (induces sweat), diuretic (increased production of urine).

Of Marish Parsely / March or Smallache. Chap. xlij.

Botanical name: Apium graveolens
Common Names: Marsh parsley, Marsh smallage, Wild Celery

The Description. 

Smallache hath shynyng leaues, of a darke greene colour, muche diuided, and snipt rounde about with small cuttes or natches, muche greater and larger then the leaues of common garden Parsely. The stalkes be rounde and full of branches, vppon the which grow spoky tufts or litle shadowy toppes with white flowers, which afterwarde bring foorth a very small seede, lyke to garden Parsely seede, but smaller. The roote is small and set full of hearie threddes or stringes.

The Place.

Smalllache groweth in moyst places that stande lowe, and is sometimes planted in gardens.

The Tyme.

Smallache flowreth in Iune and yeldeth foorth his sede in Iuly and August, a yere after the sowing thereof, euen lyke to garden Parsely.

The Names.

Smallache is called in Greke μικρό: in Latine, Apium palustre, & Paludapium, that is to say, Marrish Parsely: of some Hydroselinon agriō, that is, Wilde water Parsely, and Apium rusticum: in shoppes, Apium: in Frenche, De L'ache: in high Douche, Epffich: in base Almaigne, Iouffrouw merck, and of some after the Apothecaries Eppe: in Englishe, Marche, Smallache, and Marrishe Parsely.

The Nature.

Smallache is hoate and drie lyke garden Parsely.

The Vertues.

[ A] The seede and rootes of Smallage, in working are much like to the rootes and seede of garden Parsely, as Dioscorides writeth.

[ B] The iuyce of Smallache doth mundifie and clense corrupt and festered sores, especially of the mouth and throte, mingled with other stuffe, seruing to the same purpose.

[ C] Smallache, as Plinie writeth, is good against the poyson of Spiders.

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De Apio. Smalache or stammarche. Cap. viii: (The grete herball )

THere be dyuers maners of Apium or Smalache  as shall be shewed here after /but we speake of the comune. Fyrst it is hote in the begynnynge of the thyrde degre /and drye in the myddes of the same. It is a comune herbe the sede therof is moost of vertue the rote is nexte and than the leues. And therfore whan it is founde in receptes. Recipi apij that is take smalache without addycyon.

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Modern Usage: aperient (relieves constipation), carminative (relieves gas), diuretic (increased production of urine), emmenagogue (increases menstrual flow), galactogogue (increases milk supply), nervine (used to calm nerves), stimulant (raises level of nervous activity in the body) and tonic (gives a feeling of well being).  The herb should not be given to pregnant women.

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Of Carrottes. Chap. xxxviij.

Botanical name: Daucus carota
Common Name: wild carrot, bird's nest, bishop's lace, and Queen Anne's lace, devil's plague

❀ The Kindes.

[ 1] THere be three sortes of Carrottes, yellowe and red, whereof two be tame and of the garden, the thirde is wilde growing of it selfe.

❀ The Description.

THe Yellow Carrot hath darke greene leaues, al cut and hackt, almost like the leaues of Cheruil, but a great deale browner, larger, stronger, and smaller cut. The stemmes be rounde, rough without, and hollowe 

Staphilinus syluestris. Wilde Carrot.within: at the highest of the stems growe great shadowie tuftes, or spokie toppes, with white flowers, & after them rough seede, in proportion not muche vnlike An∣nys seede. The roote is thicke and long, yellowe both without and within, and is vsed to be eaten in meates.

[ 2] The red Carrot is lyke to the afore∣sayde in the cuttes of his leaues, and in stalkes, flowers, and seede. The roote is lykewise long and thicke, but of a purple red colour both within and without.

[ 3] The wilde is not much vnlyke the gar∣den Carrot, in leaues, stalkes, & flowers. sauing the leaues be a little rougher, and not so much cut or iagged, & in the middle of the flowrie tuftes, amongst the white flowers groweth one or two little purple markes or speckes. The seede is rougher, and the roote smaller and harder then the other Carrottes.

❀ The Place.

[ 3] The wilde groweth in the borders of feeldes, by high wayes and pathes, and in rough vntoyled places.

❀ The Tyme.

Carrotes doo flower in Iune and Iuly, and their seede is rype in August.

¶ The Names.

Carrottes are called in Greeke καρότο: and in Latine Pastinacae.

[ 1] The first kinde is called Pastinaca satiua: of the later writers, Staphilinus Luteus: in high Douche, Zam Pastiney, Zam Pastinachen, and Geel Ruben: in French, Pastinade iaulne: in base Almaigne, Geel Peen, Pooten, and Geel wortelen: in Englishe, Yellowe Carrottes,

[ 2] The second kinde is also Staphilinus satiuus, and is called Staphilinus niger: in Frenche, Pastenade rouge: in high Douch, Rot Pastiny: in base Almaigne, Ca∣roten: in English, Red Carrottes.

And these two garden Carrottes are in sight lyke Daucus, described by Theophraste lib. ix. Chap. xv. and lyke to the herbe whiche Galen in his syxth booke of Symples nameth  Daucus Pastinaca.

[ 3] The wilde kinde is called in Greeke γαμπρός (?) : in Latine, Pastinaca syluestris: in Shoppes, Daucus, as we haue declared in the seconde booke, of some it is also named Pastinaca rustica, Carota, Babyron, and Sicha: in Frenche, Des Panaz, or Pastenade sauuage. in high Douche, Wild Pastnach, or wild Paste∣ney, and Vogelnest: in base Almaigne, Vogels nest, and Croonkens cruyt: in Englishe, Wilde Carrot.

The Nature.

The roote of Carrottes is temperate in heate and drynesse. The seede ther∣of, especially of the wilde kinde is hoate and drie in the second degree.

The Vertues.

[ A] Carrot rootes eaten in meates, nourishe indifferently well, and bycause it is somewhat aromaticall or of a spicelyke taste, it warmeth the inward partes, being eaten moderately: for when it is to muche and to often vsed, it engen∣dreth euill blood.

[ B] The rootes of Carrottes, especially of the wilde kinde, taken in what sorte soeuer it be, prouoke vrine, and the worke of veneri. And therefore Orpheus writeth, that this roote hath power to encrease loue.

[ C] Carrot rootes made into powder, and dronken with Meade or honied wa∣ter open the stoppinges of the liuer, the melt or splene, the kidneyes & raines, and are good against the Iaunders and grauel.

[ D] The seede of wilde Carrot prouoketh womens flowers, and is very good agaynst the suffocation and stiflinges of the Matrix, being dronken in wine, or layde to outwardly in manner of a pessarie or mother suppositorie.

[ E] It prouoketh vrine, and casteth foorth grauel, and is very good agaynst the strangurie, and Dropsie, and for suche as haue payne in the syde, the belly and raynes.

[ F] It is good against all venome, and agaynst the bitinges and stinginges of venemous beastes.

[ G] Some men write, that it maketh the women fruitfull that vse often to eate of the seede thereof.

[ H] The greene leaues of Carrottes brused with hony and layde to, doo clense and mundifie vncleane and fretting sores.

[ I] The seede of the garden Carrot, is in vertue lyke to the wilde Carrot, but nothing so strong, but the roote of the garden Carrot, is more conuenient and better to be eaten

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De Dauco. Dawke. Ca. C.xliii. ((The grete herball )


DAucus Dawke is hote and drye in the thyrde degre it is a comyn herbe and hath a large floure & in the myd¦dle therof a lytel red pricke It groweth in drye places agaynst dyches and pyttes and hath two sortes one is called daucus creticus bycau¦se it groweth in Crete. The other is called daucus asininus bycause asses and other beestes ette it. Daucus creticus is best but bycause it is not moche founde here the other is vsed in stede of it. The moostvertue is in the floure and the herbe for ye rote is nought it ought to be gadred whā it bereth floures. The rote must be cast away  and the herbe hanged in a shadowed place to drye. It kepeth good one yere. It hath vertue to sprede to waste and to dymysshe humours by the qualytees & hath vertue dyurytyke by the subtylyte of the substaunce.

                                               >< >< >< >< >< >< >< >< >< >< >< >< >< ><

Warning: Take great care when collecting D. carota ssp. carota. To an untrained eye it can appear very similar to the deadly poisonous hemlock (Conium maculatum), water hemlock (Cicuta maculata) and fool's parsley (Aethusa cynapium). When young the stems of D. carota ssp. carota are covered in small hairs, where the stems of Conium maculatum are hairless and often covered in purple blotches.  The herb should not be given to pregnant women.


Modern Usage: anthelmintic (destroy parasitic worms), Carminative (relieves gas), diuretic (increased production of urine), emmenagogue (increases menstrual flow), galactogogue (increases milk supply), ophthalmic (related to the eye),  stimulant (raises level of nervous activity in the body)


Sources

The grete herball whiche geueth parfyt knowlege and vnderstandyng of all maner of herbes [and] there gracyous vertues whiche god hath ordeyned for our prosperous welfare and helth, for they hele [and] cure all maner of dyseases and sekenesses that fall or mysfortune to all maner of creatoures of god created, practysed by many expert and wyse maysters, as Auicenna [and] other. [et]c. Also it geueth full parfyte vnderstandynge of the booke lately prentyd by me (Peter treueris) named the noble experiens of the vertuous handwarke of surgery. (2020). Retrieved 22 September 2020, from https://quod.lib.umich.edu/e/eebo2/A03048.0001.001/1:8.3?rgn=div2;view=fulltext;q1=herball

A nievve herball, or historie of plantes wherin is contayned the vvhole discourse and perfect description of all sortes of herbes and plantes: their diuers [and] sundry kindes: their straunge figures, fashions, and shapes: their names, natures, operations, and vertues: and that not onely of those whiche are here growyng in this our countrie of Englande, but of all others also of forrayne realmes, commonly vsed in physicke. First set foorth in the Doutche or Almaigne tongue, by that learned D. Rembert Dodoens, physition to the Emperour: and nowe first translated out of French into English, by Henry Lyte Esquyer. (2020). Retrieved 30 August 2020, from https://quod.lib.umich.edu/e/eebo2/A20579.0001.001/1:15?rgn=div1;submit=Go;subview=detail;type

The names of herbes in Greke, Latin, Englishe, Duche [and] Frenche with the commune names that herbaries and apotecaries vse. Gathered by William Turner. (2020). Retrieved 30 August 2020, from https://quod.lib.umich.edu/e/eebo2/A14052.0001.001/1:3.21?rgn=div2;view=toc;q1=herbal

Prepositas his practise a vvorke very necessary to be vsed for the better preseruation of the health of man. Wherein are not onely most excellent and approued medicines, receiptes, and ointmentes of great vertue, but also most pretious waters, against many infirmities of the body. The way how to make euery the said seuerall medicines, receiptes, and ointmentes. With a table for the ready finding out of euery the diseases, and the remedies for the same. Translated out of Latin into English by L.M. (2020). Retrieved 30 August 2020, from https://quod.lib.umich.edu/e/eebo2/A09920.0001.001/1:4.66?rgn=div2;submit=Go;subview=detail;type=simp

Harleian MS. 279 (ab 1430) - Cxxxvij. Chykonys in dropey Chicken with Gravy & .Clij. Capoun in Salome - Capon and Gravy


Chykonys in dropey with a Diuers Sallets boyled


When I came across this set of instructions 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 I became excited and knew I had to try it.  When I first read through it, I believed that it contained some of the earliest instructions for using roux as a thickening agent.  I fell into the trap of using what I knew and applying it creating the assumption that I would know what the end result would be. Mia Culpa. 

What is dropey? The the Middle English Dictionary defines "Dropey" as a kind of sauce for fowl.  
drope (n.) Also drope, dropeie, (?error) drore.  A sauce or dressing for fowl.  (a1399) Form Cury p.18: Dropee.  Take blanched Almandes, grynde hem and temper hem up with gode broth; take Oynons..and frye hem and do thereto: take smale bryddes, parboyle hem [etc.]. ?c1425 Arun. Cook. Recipes 429: Drore to Potage. Take almonds..brothe of flesshe...onyons..small briddes [etc.] ibid. 449: At the seconde course drope, and rose to potage. al450 Hrl.Cook.Bk.(1) 30: Chykons in dropeye. 

A pottage is anything that can be cooked in a pot. Fortified by the definition I found, I had convinced myself that using a mixture of the almond milk, wheat starch or rice flour and the alkanet colored grease was the correct direction to go. However, according to the "The Food History Timeline", roux is a 17th century French preparation. 

"þen take fayre freysshe grece, & putte Alkenade þer-to, & gader his coloure þer-of"

It was not until I had researched similar recipes that I found the answer.  One of the earliest versions of Chykonys in Dropey can be found in "The Forme of Cury" by Samuel Pegge. There is another set of instructions for a dish called Fonnell, that instructs us to use grease that has been heated until it melted with alkanet as a decoration for the dish before it is sent out to the table.  I have used these instructions for the interpretation of Chyknoys in Dropey presented above. 

FONNELL [1]. XX.III. II.

Take Almandes unblaunched. grynde hem and drawe hem up with gode broth, take a lombe [2] or a kidde and half rost hym. or the þridde [3] part, smyte hym in gobetes and cast hym to the mylke. take smale briddes yfasted and ystyned [4]. and do þerto sugur, powdour of canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a two and ypaunced [6] with flour of canell and florish þe sewe above. take alkenet fryed and yfoundred [7] and droppe above with a feþur [8] and messe it forth.

[1] Fonnell. Nothing in the recipe leads to the etymon of this multifarious dish. [2] Lombe. Lamb. [3] thridde. Third, per metathesin. [4] yfasted (made secure) and ystyned (closed). [5] cleeue. cloven. [6] ypaunced. pounced. [7] yfoundred. melted, dissolved. [8] feþ'. feather.

Original Recipe

.Cxxxvij. Chykons in dropeye.—They schul ben fayre y-boylid in fayre watere tyl þey ben y-now, þen take hem fyrst, & choppe hem smal: & whan þey ben y-now, tempere vppe a gode Almaunde mylke of þe same, & with Wyne: a-lye it with Amyndon, oþer with [leaf 24.] floure of Rys: þen take fayre freysshe grece, & putte Alkenade þer-to, & gader his coloure þer-of, & ley þe quarterys .v. or .vj. in a dysshe, as it wole come a-bowte, & Salt it atte þe dressoure, sprynge with a feþer or .ij. here & þere a-bowte þe dysshe; & ȝif þou lyst, put þer-on pouder of Gyngere, but noȝt a-boue, but in þe potage, & þan serue forth.

Interpretation

137 - Chicken in Dropeye - They should be fair boiled in fair water till they be enough, then take them first and chop them small, and when they be enough, temper up a good almond milk of the same, and with wine, mix with wheat starch, or with flour of rice, then take fair fresh grease, and put alkanet there-to, and gather his color there-of and let they be quarters five or six in a dish, as it will come about, and salt it at the dresser, sprinkle (sprynge) with a feather or two here and there about the dish, and if you like, put there-on powder ginger, but not above, but in the potage, and then serve forth.

Chicken in Dropey 

Yield:
2 Servings

Ingredients

2 boneless and skinless chicken breasts or chicken thighs (for ease of serving)
1 cup almond milk made with broth chicken was boiled in
1 tbsp. wheat starch or riceflour, or 1 1/2 tbsp. unbleached white all purpose flour
2 tbsp. lard (preferred), or butter or oil can be substituted (I used bacon grease)
1 1/2 tsp. powdered alkanet
1/2 tsp. salt 
1/4 tsp. pepper 
1/2 tsp. ground ginger

Opt: 1 chicken bouilloncube or 1 cup  chicken stock instead of water to cook chicken in for extra flavor, up to 1/4 cup dry white wine.

Directions


Add alkanet powder to oil, lard or butter and heat slowly. Allow alkanet and oil to steep while completing the remaining steps.  Alternately, you can do this step ahead of time, and allow oil and alkanet to steep overnight. 

Boil your chicken until it is tender. Remove from broth and keep warm.  

Use the broth the chicken that was cooked in to make your almond milk. For instructions on how to make your own quick almond milk, visit this link:  Almond Milk

Heat almond milk and wine if you are using it, to just below a simmer and add wheat starch or rice flour, salt and pepper.  Cook until the sauce begins to thicken.  Once sauce begins to thicken remove from the heat and allow the carry over to continue to cook it.  

To Serve: 

For ease of presentation, serve the chicken sliced, sprinkled with a bit of salt and pepper.  Drizzle the almond milk sauce over the top of the chicken and then decorate with the alkanet oil and a pinch of powdered ginger. 

Note:  This is a dish that had been boiled in broth and is served with a sauce. It would be an appropriate dish to serve before a dish of roasted meats as a first course in a "modern medieval feast".

I found this to be a very simple and easy dish to put together, I paired it with a boiled salad made of mixed greens, onions and currants that had been boiled in water, and then sprinkled with powdered douce and fresh made bread.  The house smells divine! 

It was a good meal enjoyed by both me and the taste tester.  I did not use the wine in the recipe but opted to use bouillon cubes to add additional flavor to the chicken as it cooked.  

This is a very striking dish to look at, and a little bit of the alkanet oil does go a long way.  Although alkanet is a bit difficult to obtain, and slightly costly, the cost is offset by how far a little bit of it would go. In addition to being a good course to serve before a roasted, fried, baked or grilled course, this would make a very lovely luncheon for royalty. 

.Clij. Capoun in Salome.—Take a Capoun & skalde hym, Roste hym, þen take þikke Almaunde mylke, temper it wyth wyne Whyte oþer Red, take a lytyl Saunderys & a lytyl Safroun, & make it a marbyl coloure, & so atte þe dressoure þrow on hym in ye kychoun, & þrow þe Mylke a-boue, & þat is most commelyche, & serue forth.

Clij - Capoun in Salome. Take a Capoun and skalde hym, Roste hym, then take thikke Almaunde mylke, temper it wyth wyne Whyte other Red, take a lytyl Saunderys and a lytyl Safroun, and make it a marbyl coloure, and so atte the dressoure throw on hym in ye kychoun, and throw the Mylke a-boue, and that is most comely, and serue forth.

152.  Capon in Salome.  Take a capon and scald him, roast him, then take thick almond milk, temper it with wine, white or red, take a little saunders, and a little saffron, and make it a marble color, and so at the dresser, throw him in the kitchen, and throw the mil above, and that is most comely, and serve forth. 

2 boneless and skinless chicken breasts or chicken thighs (for ease of serving)
1 cup almond milk made with 1/4 cup white or red wine
1 1/2 tsp. powdered saffron or sanders 
1/2 tsp. salt  (for modern taste)
1/4 tsp. pepper (for modern taste)

As above.  

Similar Recipes

Forme of Cury (England, 1390)

DREPEE [1]. XIX.

Take blanched Almandes grynde hem and temper hem up with gode broth take Oynouns a grete quantite parboyle hem and frye hem and do þerto. take smale bryddes [2] parboyle hem and do þerto Pellydore [3] and salt. and a lytel grece.

[1] Drepee. Qu. [2] bryddes. Birds. Per metathesin; v. R. in Indice. [3] Pellydore. Perhaps pellitory. Peletour, 104.

Fourme of Curye [Rylands MS 7] (England, 1390)

.xix. Drepee. Take blaunched almaundes, grynd hem & temper up with gode broth take oynouns a grete quantite, & boile hem & fry hem & fo therto, take smale briddes perboile hem & do therto, & do therto pellydore & salt & a litul grece.

Ancient Cookery [Arundel 334] (England, 1425)

Servise on flesshe-day. Bores-hed enarmed (ornamented), and bruce to potage; and therwith beefs, and moton, and pestels (legs) of porke; and therwith swan and conynge rosted, and tarte. 

At the seconde course drope, and rose to potage; and therwith maudelard and faisant, and chekons farsed (stuffed) and rosted, and malachis baken. 

At the thridde course conynges in grave, and bore in brasc to potage; and therwith teles rosted, and partriches, ande woodcock, and snytes, and raffyolys baken, and flampoyntes.

Drore to potage. Take almondes, and blaunche hom, and grynde hom, and temper hit up wyth gode brothe of flesshe, and do hit in a pot, 'and let hit sethe; and take onyons, and mince hom, andfrye hom in freshe greeseand do therto; then take smale briddes, and parboyle hom, and do thereto, and put thereto pouder of canel, and of clowes, and a lytel faire grees, and let hit be white, and let hit boyle, and serve it forthe.

THe foure greater hotte seedes, annisséede, fennell séede, comin séede, and carrowaies.

THe foure greater hotte seedes, annisséede, fennell séede, comin séede, and carrowaies.

Caveat: The information provided is for historical knowledge only. These pages were created by a student of natural medicines and are provided as a comparative between modern usage and medieval usage. Do not gather or use wild plants/herbs if you cannot positively identify them and never use them without first consulting a physician.

Translation: The four greater hot seeds, anise seed, fennel seed, cumin seed and caroway.

A nievve herball, or historie of plantes wherin is contayned the vvhole discourse and perfect description of all sortes of herbes and plantes: their diuers [and] sundry kindes: their straunge figures, fashions, and shapes: their names, natures, operations, and vertues: and that not onely of those whiche are here growyng in this our countrie of Englande, but of all others also of forrayne realmes, commonly vsed in physicke. First set foorth in the Doutche or Almaigne tongue, by that learned D. Rembert Dodoens, physition to the Emperour: and nowe first translated out of French into English, by Henry Lyte Esquyer.

Dodoens, Rembert, 1517-1585., Lyte, Henry, 1529?-1607

At London [i.e. Antwerp: Printed by Henry Loë, sold] by my Gerard Dewes, dwelling in Pawles Churchyarde at the signe of the Swanne, 1578.

Of Anyse. Chap. xci.

The Description.

ANise hath leaues like to yong Persley, that is new sprong vp: his stalkes be rounde and hol∣low, his leaues at the first springing vp, are somewhat round, but afterwarde it hath other leaues cut and clouen like to the leaues of Persley, but a great deale smaller & whiter. At the toppe of the stalkes groweth diuers faire tuftes, or spokie rundels with white floures, like to the tuftes of the smal Saxifrage, or of Coriandre. After the floures are past, there cōmeth vp seede, which is whitish, and in smell and taste, sweete and pleasant.

The Place.

Anise groweth naturally in Syria, & Candie. Now one may find good store sowen in the gardens of Flaū∣ders, and Englande.

The Tyme.

It floureth in Iune, and Iuly.

The Names.

Anise is called in Greeke 〈 in non-Latin alphabet 〉: in Latine and in Shoppes Anisum: in Italian Semenze de Anisi▪ in Spanish Matahalua, yerua doce. in high Douch Anisz: in base Almaigne Anijs.

The Nature.

The Anise seede, the whiche onely is vsed in Medi∣cine, is hoate and dry in the thirde degree.

❀ The Vertues.

[ A] Anise seede dissolueth the windinesse, and is good a∣gainst belching, and vpbreaking and blasting of the stomacke and bowels: it swageth the paynes and griping torment of the belly: it stoppeth the laske: it causeth one to pisse, and to auoyde the stone, if it be taken dry, or with wine or water: and it remoueth the hicquet or yeox, not onely whan it is dronken and receyued inwardly, but also with the onely smell, and sauour.

[ B] It cureth the blouddie flixe, and stoppeth the white issue of wemen, and it is very profitably giuen to such as haue the dropsie: for it openeth the pypes and conduits of the Liuer, and stancheth thirst.

[ C] Annise seede plentifully eaten, stirreth vp fleshly lust, and causeth wemen to haue plenty of Milke.

[ D] The seede chewed in the mouth, maketh a sweete mouth, and easie breath, & amendeth the stench of the mouth.

[ E] The same dried by the fier, and taken with Hony, clenseth the breast from flegmatique superfluities, and if one put therevnto bitter Amandes, it cureth the olde Cough.

[ F] The same dronken with wine, is very good against al poyson, and the sting∣ing of Scorpions, and biting of all other venimous beastes.

[ G] It is singuler to be giuen to infants or yong children to eate, that be in dan∣ger to haue the falling sicknesse, so that such as do but only hold it in their hāds (as saith Pythagoras) shall be no more in perill to fall into that euill.

[ H] It swageth the squināce, that is to say, the swelling of the throte, to be gar∣gled with Hony, Vineger and Hyssope.

[ I] The seede thereof bounde in a little bagge or handecarcheff, and kept at the Nose to smell vnto, keepeth men from dreaming, and starting in their sleepe, & causeth them to rest quietly.

[ K] The perfume of it, taken vp into the Nose, cureth head ache.

[ L] The same pounde with oyle of Roses, and put into the eares, cureth the in∣warde hurtes, or woundes of the same.

Of Fenell. Chap. lxxxix.

❀ The Kyndes.

THere are two sortes of Fenell. The one is the right Fenell called in Greke Marathron. The other is that which groweth very high, and is called Hip∣pomarathron, that is to say, great Fenell.

❀ The Description.

[ 1] THe right Fenell hath round knot∣tie stalkes, as long as a man, and full of branches the sayde stalkes are greene without & hollow within, filled with a certaine white pithe or light pulpe. The leaues are long and tender, and very much, and small cut (so that they seeme but as a tuffte or bushe of small threedes, yet greater and gentler, and of better sauour than the leaues of Dill. The floures be of pale yellow colour, and do growe in spokie tuffets or rundels at the top of the stalkes: the floure perisshed it turneth into long seedes, alwayes two growing togither. The roote is white, long, and single.

There is an other sorte of this kinde of Fenell, whose leaues waxe darke, with a certayne kinde of thicke or tawny redde co∣lour, but otherwise in all things like the first.

[ 2] The other kinde called the great Fenell hath round stemmes with knees & ioynts, sometimes as great as ones arme, and of sixtene or eightene foote long, as writeth the learned Ruellius.

❀ The Place.

Fenell groweth in this countrie in gardens.

❀ The Tyme.

It floureth in Iune and Iuly, and the seede is ripe in August.

❀ The Names.

[ 1] The first kynde is called in Greeke 〈 in non-Latin alphabet 〉: and of Actuarius〈 in non-Latin alphabet 〉: in Latine and in Shoppes Foeniculum: in Englishe Fenell: in Italian Finochio: in Spanish Finicho: in French Fenoil: in high Douch Fenchel: in base Almaigne Venckel.

[ 2] The seconde kinde is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Foeniculum erraticum, that is to say, wilde Fenell, and great Fenell: and of some Fenell Giant.

❀ The Nature.

Fenell is hoate in the thirde degree, and dry in the first.

❀ The Vertues.

[ A] The greene leaues of Fenell eaten, or the seede thereof dronken with Pti∣san, filleth wemens breastes or dugges with milke.

[ B] The decoction of the crops of Fenel drōken, easeth the payne of the kidneys, causeth one to make water, & to auoyde the stone, & bringeth downe ye floures. The roote doth the like, the which is not only good for the intentes aforesayd, but also against the Dropsie to be boyled in wine and dronken.

[ C] The leaues and seede of Fenell dronken with wine, is good agaynst the stingings of Scorpions and the bitings of other wicked & venimous beastes.

[ D] Fenell or the seede dronken with water, asswageth the payne of ye stomacke, and the wambling or desire to vomite, which such haue, as haue the Ague.

[ E] The herbe, the seede and the roote of Fenell, are very good for the Lunges, the Liuer and the kidneys, for it openeth the obstructions or stoppings of those partes, and comforteth them.

[ F] The rootes pounde and layde too with honie, are good against the bytings of madde Dogges.

[ G] The leaues pounde with vineger are good to be layde to the disease called the wilde fire, and all hoate swellings, and if they be stamped togither with waxe, it is good to be layde to bruses and stripes that are blacke and blewe.

[ H] Fenell boyled in wine, or pounde with oyle is very good for the yearde, or secrete parte of man, to be eyther bathed or stued, or rubbed and anoynted with the same.

[ I] The iuyce of Fenell dropped into the eares, killeth the wormes breeding in the same. And the sayde iuyce dryed in the Sunne, is good to be put into Col∣lyres, and medicines prepared to quicken the sight.

Of Comijn. Chap. xciiij.

❀ The Kyndes.

Comyn, as Dioscorides writeth, is of two sortes, tame and wilde.

Cuminum satiuum. Garden Comyn.
Cuminum syluestre. Wilde Comyn.

❧ The Description.

[ 1] THe Garden Comyn hath a streight stem, with diuers branches: the leaues be all iagged and as it were thredes not much vnlike Fenell. The floures grow in rundels or spokie toppes, like to the toppes of Anyse, Fenell, and Dill. The seede is browne and long.

[ 2] The wilde Comyn (as Dioscorides saith) hath a brittle stalke, of a span lōg, vpon whiche groweth foure or fiue leaues all iagged & snipt, or dented rounde about, and it is not yet knowen. 

The other wilde kinde whereof Dioscorides writeth shalbe hereafter descri∣bed in the lxxxvj. Chapter amongst the Nygelles, or Larke spurres.

❀ The Place.

The garden Comyn groweth in Ethiopia, Egypte, Galatia, the lesser Asia, Cilicia, and Terentina. They do also sowe it in certayne places of Almaigne, but it desireth a warme and moyst grounde.

❀ The Names.

[ 1] The common & garden Comyn is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Cuminum satiuum: in Shoppes Cyminum: in English Comyn or Comijn: in Italian Cimino: in Spanish Cominos, Cominhos: in French Comyn: in high Douch Romische Kummel, and zamer Kummel: in Brabante Comijn.

[ 2] The wilde Comyn is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Syluestre Cu∣minum, and Cuminum rusticum.

❀ The Nature.

The seede of Comyn is hoate and dry in the thirde degree.

❀ The Vertues.

[ A] Comyn scattereth and breaketh all the windinesse of the stomacke, the bel∣ly, the bowels and Matrix: also it is singuler against the griping torment, and knawings or frettings of the belly, not onely to be receyued at the mouth, but also to be powred into the bodie by clysters, or to be layde to outwardly with Barley meale.

[ B] The same eaten or dronken is very profitable for suche as haue the Cough, and haue taken colde, and for those whose breastes are charged or stopped: and if it be dronken with wine, it is good for them that are hurte with any veni∣mous beastes.

[ C] It slaketh and dissolueth the blastings and swellings of the Coddes and Genitors being layde therevpon.

[ D] The same mengled with Yuray meale, and poulpe or substance of raysins, stoppeth the inordinate course of the floures, being applied to the belly in forme of a playster.

[ E] Comyn seede pounde, and giuen to smell vnto with vineger, stoppeth the bleeding at the Nose.

❀ The Daunger.

Comyn being to much vsed, decayeth the naturall complexion and liuely co∣lour, causing one to looke wanne and paale.


Of Caruwayes. Chap. xciij.

❀ The Description.

CAruway hath a hollow, straked or crested stalke, with many knots or ioynts, the leafe is ve∣ry like to Carot leaues. The floures are white, and grow in tuffets or rundels, bearing a small seede, and sharpe vpon the tongue. The roote is meetely thicke, long and yellow, in taste almoste like vnto the Carot.

❀ The Place.

Caruway groweth in Caria, as Di∣oscorides writeth. Now there is of it to be found in certayne dry medowes of Al∣maigne. In this countrie it is sowen in gardens.

❀ The Tyme.

It floureth in May, a yeare after the sowing thereof, and deliuereth his seede in Iune and Iuly.

❀ The Names.

This herbe is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Careum or Carum: in Shops and in Italian Carui: and it tooke his name of the coūtrie of Caria, whereas it groweth plentifully: in English it is cal∣led Caruway, and the seede Caruway seede: in French Carui, or Carotes: in Spa∣nishe Alcaranea, Alcoronia: in high Douche Weisz Kummel: in base Almaigne Witte Comijn.

❀ The Nature.

Caruway seede is hoate and dry in the thirde degree.

❀ The Vertues.

[ A] The Caruway seede, is very good and conuenient for the stomacke, and for the mouth, it helpeth digestion, and prouoketh vrine, and it swageth and dissol∣ueth all kinde of windinesse and blastings of the inwardes partes. And to con∣clude, it is answereable to Annis seede in operation and vertue.

[ B] The rootes of Caruway boyled, are good to be eaten like Carottes.

The names of herbes in Greke, Latin, Englishe, Duche [and] Frenche with the commune names that herbaries and apotecaries vse. Gathered by William Turner.

Turner, William, d. 1568.

[Imprinted at London: By [S. Mierdman for] John Day and Wyllyam Seres, dwellynge in Sepulchres Parish at the signe of the Resurrection a litle aboue Holbourne Conduite, [1548]]


Anisum.

Anisum is called in greke anison, in En∣glishe anise, the anise whiche we vse nowe adayes is not so hote as Galen sayeth that his anise is, for he sayeth that anise is hote and dry in the thirde degree.

Feniculum.

Feniculum is called in greke Marathrō, in english Fenel or fenkel, in duch Fenchel, in french Fenoul. Fenel is hote in the thyrd degree and dry in the fyrst. Feuel groweth in gardines in al countreis.

Cuminum.

Cuminum is called in greeke Cyminon in englishe cummyn, in duche cummich or cumyn, in frenche cumyne. Cumine is hote in the thyrd degree, it groweth in Candy, I haue not sene it in Englande.

Careum.

Careum called also Carium, and in greeke Karos, is called in englishe Carruwayes, in high duch Weisz kymmer, in lowe duch Hoffe cumyn, in frenche Carni, the potica∣ries cal it also Carni, it is almoste hote and dry in the thyrde degree.

A declaration of certaine qualities of seedes, hearbes, floures, rootes, and waters

Prepositas his practise a vvorke very necessary to be vsed for the better preseruation of the health of man. Wherein are not onely most excellent and approued medicines, receiptes, and ointmentes of great vertue, but also most pretious waters, against many infirmities of the body. The way how to make euery the said seuerall medicines, receiptes, and ointmentes. With a table for the ready finding out of euery the diseases, and the remedies for the same. Translated out of Latin into English by L.M.Prévost, Nicole, 15th cent., Mascall, Leonard, d. 1589,, Myrepsus, Nicolaus, 13th cent.

London: Imprinted by Iohn Wolfe for Edward White, dwelling at the little north doore of Paules, at the signe of the Gunne, 1588.

A declaration of certaine qualities of seedes, hearbes, floures, rootes, and waters.

The foure greater hotte seedes, annisséede, fennell séede, comin séede, and carrowaies.

The foure lesser hotte séedes, ammi, amomum, smallage, yelow carrots.

The foure greater cold séedes, goordes, cucumbers, millons, and citrones.

The foure lesser cold séedes, endiue, succory, lettise, and purselaine.

The foure hotte ointments, maciaton, the ointment holihocke, ointment agaron, and agrippa.

The foure cold ointments. Vnguentum album, citrinum, populeon, and resumptiuum.

The foure hearbes assembled to haire, harts toong, tentewort, maiden haire, and ceterac.

The fiue common rootes which doo open, smallage, fennell, parsely, and sporage, and butchers broome.

The foure waters for to comfort the heart, endiue, suc∣cory, scabios, and langdebéefe.

The eight hearbes which be laxatiue, mallowes, mercury, holihock, paritarie, violets, colewoorts, branckursin, and betes.

The thrée common floures which be hotte, camomile, mellilot, and lillies.

The foure common floures which be cold, violets, roses, borage, landebeefe.




Of Marche Violets - Mell Violatum (Voilet Honey), Oyl of Violets (Violet Oil), Vyolette (Violet Pottage), To Make Syrupe of Violets (Violet Syrup)

"Violets are God's apology for February..." 

-Barbara Johnson 


Family: Violaceae 
Names:  Violet, Sweete Violet, Viola nigra, Viola purpure, Virgil Vaccinium, Viola, Marche violet, Viola porporea,Viola mammola,Violetas,Violette de Mars, Blauw veiel, Mertzen violen, Violetten, Violaria, and Ma∣ter violarum.
Usage: Culinary, Medical 

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Of Marche Violets. Chap. i. (A Nievve Herball, 1554)

❀ The Kyndes.

THere be two sortes of Violets: the garden and the wilde Violet. The Garden violets are of a fayre darke or shining deepe blewe colour, and a very pleasant and amiable smell. The wilde Violets are without sa∣uour, and of a fainte blewe or pale colour.
❀ The Description.

[ 1] The sweete Garden or Marche violet, creepeth alongst ye ground like the Strawberie plante, fa∣stening it selfe and taking roote in diuers places: his leaues be rounde and blackish like to Iuye leaues, sauing they be smal∣ler, rounder, and tenderer: emongst the whiche leaues there springeth vp fayre & pleasant floures of a darke blew colour, eache floure growing alone by him selfe, vpon a little small and tender stemme. The floures are diuided into fiue small leaues, wherof the middle of the floures, with the tippes or poynted endes of the leaues are speckled or spotted with a cer∣tayne reddish yellow. After the floures there appeareth round bullets, or huskes full of seede, the whiche being ripe do o∣pen and diuide themselues into three partes, the roote is tender & of threddish strings.
Of this sorte, there is an other kinde planted in gardens, whose floures are very double, and full of leaues.

There is also a thirde kinde, bearing floures as white as snow.

And also a fourth kinde (but not very common) whose floures be of a darke Crymsen, or old reddish purple colour, in all other poyntes like to the first, as in his leaues, seede, and growing.

[ 2] The wilde is like to the garden Violet, but that his leaues are far smaller, his floures are somwhat greater, but much paler, yea sometimes almost white, and without sauour.

❧ The Place.

The sweete garden Violet, groweth vnder hedges, and about the borders of fieldes and pastures, in good ground and fertyle soyle, and it is also set and planted in gardens. The wilde kinde whiche is without smell, groweth in the borders of dry, leane, and barren fieldes.

The garden violet floureth in Marche and Aprill. The wilde also doth floure in Aprill, and afterwardes.

❀ The Names.

The sweete Violet is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Viola nigra, Viola purpurea: & of Virgil Vaccinium: in Shoppes Viola: in English Violets, the garden Violet , the sweete Violet, and the Marche violet : in Italian Viola porporea, and Viola mammola: in Spanish Violetas: in Frenche Violette de Mars, ou de quaresme: in high Douch Blauw veiel, or Mertzen violen: in base Almaigne Violetten: the Violet plante or herbe is called in Shoppes Violaria, and Ma∣ter violarum.

❀ The cause of the Greeke name.

The sweete Violet(as the Emperour Constantine wryteth) was called in Greeke Ion, after the name of that sweete guirle or pleasant damosell Io, which Iupiter, after that he had gotte her with childe, turned her into a trim Heaf∣fer or gallant Cowe, bycause that his wife Iuno (beyng bothe an angry and Ielous Goddesse) should not suspect that he loued Ion. In the honour of which his Io, as also for her more delicate and holsome feeding, the earth at the commaundement of Iupiter brought foorth Violettes, the whiche after the name of his welbeloued Io, he called in Greeke Ion: and therefore they are al∣so called in Latine, as some do wryte, Violae, quasi vitulae & Vaccinia. Nican∣der wryteth, that the name of Ion was giuen vnto Violettes, bycause of the Nymphes of Ionia, who firste of all presented Iupiter with these kindes of floures.

❀ The Nature or Temperament.

Violets are colde in the first degree, and moyst in the second.

❀ The Vertues.

[ A] The Decoction of Violets is good against hoate feuers, and the inflamma∣tion of the Liuer, and all other inwarde partes, driuing forth by siege the hoate and cholerique humors. The like propertie hath the iuyce, syrupe, or conserue of the same.

[ B] The syrupe of Violets is good against the inflammation of the lunges and breast, and against the Pleurisie, and cough, and also against feuers or Agues, but especially in yong children.

[ C] The same Syrupe cureth all inflammations and roughnesse of the throte if it be much kept or often holden in the mouth. The sugar of violets, and also the conserue, and iuyce, bringeth the same to passe.

[ D] That yellow whiche is in the middest of the floures, boyled in water, is good to be gargled in the throte agaynst the squinancie or swelling in the throte: it is also good to be dronken agaynst the falling sickenesse in yong chil∣dren.

[ E] Violets pounde and layde to the head alone, or mengled with oyle, remo∣ueth the extreame heate, swageth head-ache, prouoketh sleepe, and moysteneth the brayne: it is good therefore against the drynesse of the head, against melan∣choly, and dulnesse or heauinesse of Spirite.

[ F] Violets brused or stamped with barlie meale, are good to be layde vpon phlegmons, that is to say, hoate unpostumes or carbuncles, and they heale the inflammation and paine of the eyes, also the hoate vlcers, and the inflammation that commeth with the falling downe of the fundament.

[ G] The seede of Violettes, dronken with wine or water, is good agaynst the stingings of Scorpions.

[ H] The herbe or plante is very good against hoate feuers, and the inflamma∣tions of the liuer, and looseth the belly.

[ I] The wilde Violets are almost of the same vertue, but they be a great deale weaker, and therefore they are not vsed in Medicine.


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A compendious treatise, of Nicholas Prepositas. (1588)

92 A confection of honny and violets, called Mell violatum.

TAke of the flowers of violets one part, of good honny thrée partes, séeth them with a soft fire.

This is a singular remedie in hote agues, because it maketh the body moist and also laxatius, it aswageth dri∣nes of the stomacke and the brest.

112 Oyle of Violets.

TAke of the oyle of oliues two lib. of young violets stam∣ped, foure ℥. put them into a glasse, and set them in the sunne the space of seuen daies, afterward boyle them in a double vessell the space of thrée houres, then straine them, and reserue them: Paulus AEgineta doth call this oyle Ia∣ton, and wryteth that it is made of the purple violets, or els of the yealow violets, which many iudge to be hearts ease, be willeth also that violets shall stand ten daies in the sunne, and to be thrée times changed, and the vessell to be so stopped that no ayre may enter in, and in the meane time, you may put vnto these, of dry violets.

This asswageth all inflamations in what part so euer they be, it mollyfieth exulcer ations and stiffenes of the breast and lungs, it mitigateth hot impostumes, and the plewrisie.


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Culpeper's School Of Physick, 1659

Of Almond Butter.

ALmond Butter is made with fine Sugar and Rose-water, eaten with the flowers of Violets, it is a commendable Dish, most in season in Lent, when the Violets are fragrant; it re∣joyceth the heart, comforts the brain, and quali∣fies the heat of the liver.

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An English Herbal, 1690

Violets grow in Gardens and wild, are under Venus, but very cooling and harmless; they abate Infections. The Syrup or Decoction of Root, Leaf, and Flower purge the Blood, Reins, Bladder, Matrix; Outwardly apply'd as a Poultice, it helpeth Headach, abates Swellings and Imposthumes: Inwardly taken, they open Obstructions of the Liver, cure Jaundice, hot Agues, and make a good Gargle for Mouth and Throat.

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Harleian MS. 279 (ab 1430) lxxxxj - Vyolette. Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, and Rasonys y-corven, an coloure it with Safroun, an boyle it and make it chargeaunt; an whan thou dressyste, take the flowres, an hew hem, an styre it ther-with; nyme the braunchys with the flowres, an sette a-boue and serue it Forth.

91. Violet -take almond milk, and flower of rice, and powder ginger, galingale, pepper, dates, figs and raisons cut, and color it with saffron, and boil it and make it thick. And when you dress it, take the flowers and cut them, and stir it there-with; cut the branches with the flowers and set above and serve forth. 

Harleian MS. 279 (ab 1430) - .Cxxv. Vyolette - Violet 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 ther-to, or hony in defaute; coloure it with the same that the flowrys be on y-peyntid a-boue.

125. Violet - Take flowers of violets, boil them, press them, cut them small, temper them up with almond milk or good cow milk, mix it with amyndoun or rice flour; take sugar enough, and put there-to, or honey in default; color it with the same that the flowers be on painted above.



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To Make Syrupe of Violets.

Take your Violets, and pick the flowers, and weigh them, and then put them into a quart of water, and steepe them vpon hot embers, vntill such time as the flowers be turned white, and the water as blew as any violet, then take to that quart of infusion and take foure pound of clarified Suger, & boyle it till it come to a syrupe, scumming them and boyling them vpon a gentle fire, least it turne his colour, and being boyled, put the Syrupe vp and keepe it.

A Closet for Ladies and Gentlevvomen, 1608

Sources

Dodoens 1517-1585., R., 2020. A Nievve Herball, Or Historie Of Plantes Wherin Is Contayned The Vvhole Discourse And Perfect Description Of All Sortes Of Herbes And Plantes: Their Diuers [And] Sundry Kindes: Their Straunge Figures, Fashions, And Shapes: Their Names, Natures, Operations, And Vertues: And That Not Onely Of Those Whiche Are Here Growyng In This Our Countrie Of Englande, But Of All Others Also Of Forrayne Realmes, Commonly Vsed In Physicke. First Set Foorth In The Doutche Or Almaigne Tongue, By That Learned D. Rembert Dodoens, Physition To The Emperour: And Nowe First Translated Out Of French Into English, By Henry Lyte Esquyer.. [online] Available at: <http://name.umdl.umich.edu/A20579.0001.001> [Accessed 14 August 2020].


Name.umdl.umich.edu. 2020. An English Herbal, Or, A Discovery Of The Physical Vertues Of All Herbs In This Kingdom What Planet Governs Each Herb, And How To Gather Them In Their Planetary Hours : Containing Some Hundreds Of Medicines Made Of English Herbs, Whereby Any Person May Keep His Body In Health, Or Cure Himself When Sick, For A Small Charge, With Such Herbs And Roots As Naturally Grow In England : Collected For A General Good.. [online] Available at: <http://name.umdl.umich.edu/A38455.0001.001> [Accessed 14 August 2020].

Quod.lib.umich.edu. 2020. Culpeper's School Of Physick, Or, The Experimental Practice Of The Whole Art Wherein Are Contained All Inward Diseases From The Head To The Foot, With Their Proper And Effectuall Cures, Such Diet Set Down As Ought To Be Observed In Sickness Or In Health : With Other Safe Wayes For Preserving Of Life ... / By Nich. Culpeper ... ; The Narrative Of The Authors Life Is Prefixed, With His Nativity Calculated, Together With The Testimony Of His Late Wife, Mrs Alice Culpeper, And Others.. [online] Available at: <https://quod.lib.umich.edu/e/eebo2/A35394.0001.001/1:37?rgn=div1;submit=Go;subview=detail;type=simple;view=fulltext;q1=purslane> [Accessed 14 August 2020].

Name.umdl.umich.edu. 2020. Prepositas His Practise A Vvorke Very Necessary To Be Vsed For The Better Preseruation Of The Health Of Man. Wherein Are Not Onely Most Excellent And Approued Medicines, Receiptes, And Ointmentes Of Great Vertue, But Also Most Pretious Waters, Against Many Infirmities Of The Body. The Way How To Make Euery The Said Seuerall Medicines, Receiptes, And Ointmentes. With A Table For The Ready Finding Out Of Euery The Diseases, And The Remedies For The Same. Translated Out Of Latin Into English By L.M.. [online] Available at: <http://name.umdl.umich.edu/A09920.0001.001> [Accessed 14 August 2020].

Homemade Vegetable stock, Vegetable Stock Powder & Homemade Bouillon Cubes



I am not sure about you, but for myself, I worry about my budget when I am cooking and -any- place I can cut corners I do.  I am constantly looking for what I like to call 'found foods'.  Items that make something from what would otherwise be nothing.  Stocks are one of those items.  They add flavor to your dishes and can be quite costly, or salty or may contain items that were not found in period if you choose to purchase them.  In order to shave the cost off my budget, and to ensure that I know what I am serving, I make a lot of my own stocks, powders and bouillon cubes which make use of items I have already purchased, but would otherwise throw away--it's a win-win. 

Outlined below will be the instructions for homemade vegetable stock powder which can travel with you and can be used to add additional flavor to any dish.  It does not require refridgeration so it is a perfect "camp food". You will also find instructions for making vegetable stock, meat stock and homemade bouillon.  Bouillon requires refridgeration but it is a flavor BOMB and is another item I consider a necessary food to take on camping trips.


Vegetable Stock Powder

1 unpeeled carrot
2 celery stalks
1 onion
1 leek
2-3 cloves of garlic
a handful of parsley
2-3 sprigs of thyme
1 -2 sprigs of rosemary
Salt

Opt: Other vegetables or herbs as desired

Wash your vegetables and herbs and then run through the food processor--you want them to be very finely chopped if you do not have a food processor.  Before cooking them you will want to weigh them.  Your salt content should be approximately 20% of the total weight of your vegetables.  If you have 16 ounces of vegetables, pre-cooked weight you will want to add about 3 ounces of salt. I prefer sea salt.

Mix thoroughly and place your vegetables into a pot over low heat. Cook about two hours.  Stir occasionally. You will notice at first the mix can get quite soupy as the vegetables release their water. Don't worry, the vegetables will reabsorb the water. When the water has been completely reabsorbed you can move onto the next step. 

 Spread the vegetables onto a parchment lined baking tray.  Bake at the lowest setting in your oven (mine is 170), until the vegetables have dried out and become crispy.  You will want to stir them every so often while they dry in the oven.  Allow them to cool and then process in your food processor until the vegetables become a powder.  You can store the powder for about three months in an airtight jar. 

To use: add 1 tsp of powder to 1 cup of water, or to taste.

Vegetable Stock 

Have tired vegetables in your drawers? Vegetable peels? Don't throw them out.  Save them in the freezer and when you have some time, use them to make vegetable stock. This is an easy and cost effective way to use up vegetables and vegetable parts (carrot peels, onion tops, celery leaves and the white woody ends, etc.) you would otherwise throw away. Your feast budget will thank you. If you are making a vegetable stock be sure to include mushrooms, tomatoes (if not cooking period) or nori--do not skip this. These vegetables create "umami", a savory or meaty flavor to your stock which is very much needed in vegetable stock.

For the most basic of stocks you will need carrots, celery and onions (leave the skins on; it turns the broth brown), but don't stop there, you can add flavor with tomato or mushrooms, leeks, beets (it creates a lovely red broth), asparagus, squash, fennel, eggplant etc. There are a few vegetables that you may not want to use, or use sparingly, cabbage being one.  The others include turnips, rutabega, artichoke, cauliflower and broccoli.  I personally enjoy the "bitter" notes that the cabbage and turnips add to a long-cooked broth, but I caution you to use your best judgement. Also--it should go without saying, if the vegetables go beyond tired to spoiled, rotten or moldy--don't use them.

The process is simple, and requires just a little bit of elbow grease and time.  

To begin, saute your sturdier vegetables in the barest bit of oil until tender.  Cover with water, add any seasoning you wish (salt, pepper, garlic, rosemary, thyme, savory, etc.), bring to a boil, cover with a lid and lower to simmer--walk away and forget it for at least an hour.  An hour is absolute minimum to make any stock--the longer the simmer, the more flavor you get.  Near the end of the cooking process you are going to want to taste for salt and flavor.  If it's lacking, you can add tomato paste (if  you are not cooking a period dish) or nutritional yeast (for a cheesy, umami flavor).  Turn off, let cool, strain, and store.  Vegetable stock will keep approximately five days in a fridge, or nearly forever frozen. 

Homemade Bouillon

Bouillon is a fancy name for broth. There was a time that I would reach for the cubes in order to flavor stocks, broths, gravies and other dishes.  Unfortunately, they are full of salt, MSG and other things, such as hydrogenated oils, that I just don't want to share with those I love when an alternative is available.

The first thing you should notice is that this is more of a method, than it is a recipe and it should start with -any- homemade stock; beef, chicken, pork, mixed or vegetable.  It takes the process of making stock one step further to create a flavor bomb. Follow the instructions below to get you started on this adventure.

To Make Stock

Making your own stocks are very cost effective for feasts, so save your bones and your scraps of veggies! Just toss them in a ziplock bag in the freezer until you have enough to make a good stock. Make your stock and can or freeze until needed.

There are two separate ways to make stock. The first is on the stove top/slow cooker and the second is in your oven. For any stock you will need bones (preferably some with meat), vegetables, aromatics, water and time--lots and lots of time.

I prefer to roast my bones before making any meat stock which adds an additional flavor component.  Simply place your bones in a baking dish and roast  in a 400 degree oven for approximately 45 minutes.  If the bones were frozen,  you will want to thaw them before you roast.  Marrow bones really benefit from this step, developing a deep, rich flavor while they roast. DO NOT skip this step. 

A good stock will -always- start with cold water. During the initial boiling of the stock--skim, skim, skim. You want to remove any and all impurities that come to the surface. After the initial boiling, lower your temperature to a simmer, cover with a lid slightly askew and  forget it.  I know you will be tempted (I know I am) but *never, ever!* stir the stock once you set it to simmering. This will make it cloudy and a sign of a good stock is that it should be clear and richly colored at the end of the process. 

A really good meat stock will convert to a gelatin when cold. This happens because the collagen in the bones dissolves which can only happen during a very long simmering process.  A good stock has a deep, well-developed flavor that is imparted through the aromatics and vegetables. The longer your stock cooks the better it is. 

My basic veggie blend for any stock includes a couple of carrots, celery and onions. For seasoning, I  also use parsley, rosemary, thyme, bay, garlic and black pepper. Wash your vegetables, roughly chop and make a bed of them for your roasted bones. There is no need to peel, unless the skin has been damaged in some way. 

Stovetop Method

A good rule of thumb to remember is that for every pound of bones you will need approximately 2 quarts of water. When making stock, be sure that the bones are covered by at least an inch. Add your aromatics, bring to a boil, skim off the scum and then lower the heat and simmer. Simmer times vary but I prefer about five hours for most stocks. Use your best judgment.

Oven Method

Stock will cook overnight in a 275 degree oven.  This is a great method to use and I use it quite often. I just tuck the bones, vegetables and water into a roasting pan (usually the one I roast the bones in so I can get all the great flavor from the bottom of the pan) and go to bed. In the morning I have a lovely stock.  

Once you have finished cooking your stock, strain it at least once to make sure that you are removing all the bits. I do this by lining a wire strainer with a piece of muslin and pouring the stock through it. Allow your stock to cool overnight. Once the stock has cooled remove the fat, reheat and strain it once again just to make sure that it is very clear.

To Make Bouillon

Once your stock has been made, skimmed and strained, you can begin the method of reducing the stock to its own concentrated bouillon.  This is especially useful if space is an issue.  One gallon of stock will reduce to about 1 cup (yes, 1 cup!) of liquid bouillon. 

Return your stock to a pot and bring to a fast boil, then lower to simmer and cook till the stock has reduced by half. This will prevent the stock from over-reducing and burning. You will know that your stock has reduced enough when it has thickened to a sauce that will coat the back of a spoon, has the consistency of a syrup, is lush, glossy and rich! It should be a bit runny with some weight to it.  

To set your bouillon, line an 8x8 or 8x13 pan, or an ice cube tray (depending on the amount of stock you have) with plastic wrap and pour the cooled sauce into it and refridgerate overnight.  To store, cut your bouillon into squares and place in small jars or Ziplock bags.  They will store two months in the fridge or up to a year in the freezer.

To use, approximate measure is 1 tsp per cup of water. 




Harleian MS. 279 (ab 1430) - Cxi. Tannye

Harleian MS. 279 (ab 1430) - Cxi. Tannye

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].

.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.

Interpreted Recipe 

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

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.

More Information: 

Renaissance Colour Symbolism - By Roy Osborne