Strawberye

Take strawberys & waysshe hem in tyme of ᵹere in gode red wyne; þan strayne þorwe a cloþe, & do hem in a potte with gode almaunde mylke. Alay it with amyndoun oþer with þe flower of rys,& make it chargeaunt, and lat it boyle; and do þerin roysonys of coraunce, safroun, pepir, sugre grete plente, pouder gyngere, canel, galyngale; poynte it wity vynegre, & a lytil whyte grece put þerto; coloure it with alkenade, and droppe it abowte, pante it with þe graynes of pomegarnad, & þan serve it forth. (Harleian)

Take strawberries and wash them in the (right) time of year in good red wine; then strain through a cloth, and put them in a pot with good almond milk. Mix it with starch or with rice flour, and make it thick and let it boil; ad add therein dried currants, saffron, pepper, a good plenty of sugar, ginger powder, cinnamon, galingale; point it with vinegar and a little white grease put in; colour it with alkanet, and drop it about (into bowls) and plant with seeds of pomegranate and then serve it forth.

  • 1 ½ cups almond milk
  • 1 pint fresh strawberries
  • ¼ – ½ cup red wine
  • 2 TBSP rice flour
  • 1/3 cup sugar
  • Pinch each pepper, ginger, cinnamon, salt
  • 1 TBSP butter
  • 2 tsp red wine vinegar
  • 2 TBSP dried currants

Hull the berries and mix gently with the red wine, then strain off the wine. Blend or process the berries with the rice flour, sugar, spices and almond milk. Bring the mixture to a boil over medium heat, stirring constantly, until thickened, about 2 minutes. Remove from heat. Stir in first the butter and then the vinegar and currants. Pour into bowls (or a large serving bowl) and allow to cool. Chill before serving.

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