Difference between revisions of "Galentyne (recipe)"

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:'''''GALYNTYNE''. XX.VI. XVIII.'''
 
:'''''GALYNTYNE''. XX.VI. XVIII.'''
  
:Take crustes of Brede and grynde hem smale, do powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up a straynour & messe it forth.
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: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 ===
 
=== Notes ===
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== Modern Recipe ==
 
== Modern Recipe ==
 
=== Ingredients ===
 
=== Ingredients ===
* 1 c Apple Cider Vinegar
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* 1 c [[Apple]] [[Cider]] [[Vinegar]]
* 1/4 c Breadcrumbs
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* 1/4 c [[Breadcrumb]]s
 
* 1 TB of the following Powder Mix
 
* 1 TB of the following Powder Mix
** 2 TB Ginger
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** 2 TB [[Ginger]]
** 2 TB Galingale
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** 2 TB [[Galingal]]e
** 1 TB Cinnamon
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** 1 TB [[Cinnamon]]
** 1/2 tsp Salt
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** 1/2 tsp [[Salt]]
  
 
=== Method ===
 
=== Method ===
# Mix all Ingredients and Simmer for and hour
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# Mix all Ingredients and [[Simmer]] for and hour
# Strain it and serve as sauce on Roast Meat
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# Strain it and serve as sauce on [[Roast]] [[Meat]]
  
 
'''''Mistress Nicolette Dufay'''''
 
'''''Mistress Nicolette Dufay'''''

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

Method

  1. Mix all Ingredients and Simmer for and hour
  2. Strain it and serve as sauce on Roast Meat

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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