Galentyne (recipe): Difference between revisions
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:'''''GALYNTYNE''. XX.VI. XVIII.''' |
:'''''GALYNTYNE''. XX.VI. XVIII.''' |
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:Take crustes of Brede and grynde hem smale, do |
:Take crustes of Brede and grynde hem smale, do �erto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up �urgh a straynour & messe it forth. |
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=== Notes === |
=== Notes === |
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* ''Galyntyne''. Galentyne, Contents. |
* ''Galyntyne''. Galentyne, Contents. |
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== Modern Recipe == |
== Modern Recipe == |
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=== Ingredients === |
=== Ingredients === |
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* 1 c [[Apple]] [[Cider]] [[Vinegar]] |
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* Item. |
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* 1/4 c [[Breadcrumb]]s |
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* Item. |
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* 1 TB of the following Powder Mix |
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** 2 TB [[Ginger]] |
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** 2 TB [[Galingal]]e |
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** 1 TB [[Cinnamon]] |
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** 1/2 tsp [[Salt]] |
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=== Method === |
=== Method === |
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# Mix all Ingredients and [[Simmer]] for and hour |
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# Do stuff. |
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# Strain it and serve as sauce on [[Roast]] [[Meat]] |
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# Do stuff. |
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'''''Mistress Nicolette Dufay''''' |
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== Notes == |
== Notes == |
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[[Category:Forme of Cury]] |
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[[Category:Recipes]][[Category:Forme of Cury]] |
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[[Category:VicCG]][[Category:VicCG-Nicolette]] |
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Latest revision as of 05:08, 11 July 2007
Period Recipe
From the Forme of Cury.
- GALYNTYNE. XX.VI. XVIII.
- Take crustes of Brede and grynde hem smale, do �erto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up �urgh a straynour & messe it forth.
Notes
- Galyntyne. Galentyne, Contents.
Modern Recipe
Ingredients
- 1 c Apple Cider Vinegar
- 1/4 c Breadcrumbs
- 1 TB of the following Powder Mix
Method
Mistress Nicolette Dufay
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
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