The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Spinee

Puddings - Sweet Deserts
Historic

A thickened cream confection flavoured with hawthorn flowers (Cury 1390, Austin 1440). Our corresponden Alex Bray describes the taste as; "hard to describe. They smell a little appley. But the flavour is very delicate."



Image: Alex Bray...



Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

SPYNEE
Take and make good thick Almond milk as tofore, And do therein of flour [flower?] of hawthorn and make it as a rose & serve it forth.




Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Spyneye: Take the Flowtherys of Hawthorun; boil them & press them, bray them small, temper them up with almond Milke, & lye it with Abyndoun & grated bread & flowre of rice; take sugar y-now & put thereto, or Hony in defawte, & colowre it with the same that the flowrys ben, & serve forth.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats