Raisin and fig cream (recipe) - Revision history

69.72.66.151: Corrected title of modern recipe: adaptation

2006-02-23T16:05:18Z

Corrected title of modern recipe: adaptation

← Older revision		Revision as of 02:05, 24 February 2006
Line 5:		Line 5:
	Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, [[bray]] hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; [[alay]] it vp with flour of rys, and colour it with [[saundres]]. Salt it, seeth it & [[messe]] it forth.		Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, [[bray]] hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; [[alay]] it vp with flour of rys, and colour it with [[saundres]]. Salt it, seeth it & [[messe]] it forth.
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	=== ''~~Redaction~~'' ===		=== ''Adaptation'' ===
	*125g well-soaked dried figs		*125g well-soaked dried figs
	*125g stoned raisins		*125g stoned raisins

Conrad Leviston: category:recipes

2004-12-10T05:58:58Z

category:recipes

← Older revision		Revision as of 15:58, 10 December 2004
Line 26:		Line 26:

	Can be served hot or cold over a sweet cereal dish, firm stewed fruit or - best of all- ice cream. Some versions in other manuscripts are stiffer and make a good filling for tartlets or fried puffs. One encloses the filling in pastry to make dumplings.		Can be served hot or cold over a sweet cereal dish, firm stewed fruit or - best of all- ice cream. Some versions in other manuscripts are stiffer and make a good filling for tartlets or fried puffs. One encloses the filling in pastry to make dumplings.

			[[category:recipes]]

Morgant at 19:30, 10 July 2003

2003-07-10T19:30:58Z

← Older revision		Revision as of 05:30, 11 July 2003
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	----		----
	=== ''Original Recipe'' ===		=== ''Original Recipe'' ===
	Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; alay it vp with flour of rys, and colour it with [[saundres]]. Salt it, seeth it & [[messe]] it forth.		Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, [[bray]] hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; [[alay]] it vp with flour of rys, and colour it with [[saundres]]. Salt it, seeth it & [[messe]] it forth.
	----		----
	=== ''Redaction'' ===		=== ''Redaction'' ===

Morgant at 19:22, 10 July 2003

2003-07-10T19:22:45Z

← Older revision		Revision as of 05:22, 11 July 2003
Line 3:		Line 3:
	----		----
	=== ''Original Recipe'' ===		=== ''Original Recipe'' ===
	Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; alay it vp with flour of rys, and colour it with [[saundres]]. Salt it, seeth it & messe it forth.		Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; alay it vp with flour of rys, and colour it with [[saundres]]. Salt it, seeth it & [[messe]] it forth.
	----		----
	=== ''Redaction'' ===		=== ''Redaction'' ===

Morgant at 19:16, 10 July 2003

2003-07-10T19:16:46Z

← Older revision		Revision as of 05:16, 11 July 2003
Line 3:		Line 3:
	----		----
	=== ''Original Recipe'' ===		=== ''Original Recipe'' ===
	Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; alay it vp with flour of rys, and colour it with saundres. Salt it, seeth it & messe it forth.		Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; alay it vp with flour of rys, and colour it with [[saundres]]. Salt it, seeth it & messe it forth.
	----		----
	=== ''Redaction'' ===		=== ''Redaction'' ===

Update at 21:47, 20 June 2003

2003-06-20T21:47:32Z

New page

''Taken from: Chapter 2, '''The Medieval Cookbook''', Maggie Black''

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=== ''Original Recipe'' ===
Rapey. Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a morter, and drawe them thurgh a straynour. Cast hem in a pot and therwith powdur of peper and oother good powdours; alay it vp with flour of rys, and colour it with saundres. Salt it, seeth it & messe it forth.
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=== ''Redaction'' ===
*125g well-soaked dried figs
*125g stoned raisins
*275ml red wine
*Good pinch of ground black pepper
*1/3 teaspoon ground cinnamon
*1/8 teaspoon ground cloves
*Soft dark brown sugar to taste
*3 teaspoons rice flour or cornflour
*A drop or two of red food colouring
*Salt to taste

#Drain the figs, reserving the soaking liquid.
#Discard the stalk ends of the fruit and put them in a saucepan with the raisins and wine.
#Add the spices and a teaspoon of sugar and bring to the boil. Take off the heat and cool slightly.
#Turn the mixture into an electric blender and process until smooth. Add a little of the soaking water if the mixture is stubbornly solid.
#Cream the rice flour or cornflour with a little more soaking water or wine and brighten the tint with a drop of food colouring.
#Blend the 'cream' into the dried-fruit puree.
#Return the whole mixture to the saucepan and simmer until it thickens slightly. Season with salt and a little extra sugar if you wish.

Can be served hot or cold over a sweet cereal dish, firm stewed fruit or - best of all- ice cream. Some versions in other manuscripts are stiffer and make a good filling for tartlets or fried puffs. One encloses the filling in pastry to make dumplings.