Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Sturmye

Meat and Meat Dishes
Historic

Minced pork in almond milk with spices, thickened to a semi-solid with eggs and rice flour. Served with a wine-and-honey syrup (Austin 1440)


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

Sturmye: Take good milk of almonds y-drawe with wine; take porke an hew it Smalle; do it on a Morter, and grind it ryth smalle; then caste it in the same milk, & caste it on a pot; take Sawnderys & flour of rice; melle them with the milk, draw them thorw a strainer, & caste it in a clean pot, loke that it be chargeaunt y-now; take sugar, an put ther-on, & Hony; do it over the fire, & let it seethe a gret whyle; sture yt well; take eggs hard y-sothe, take the whyte, & hew them as smalle as thow myth, caste them on the pot; take Safroune & caste thereto, with powder ginger, cinnamon, Galyngale, Clowys, & loke that thou haue powder y-now; caste it in the pot, temper it with Vynegre; take Salt & do thereto, menge them wylle to-gederys, Make a Siryppe; the .ij. dele schalle ben wine, & the .ij. dele sugar or hony; boil it & stere it, & Skeme it clean; ther-on wete thin dyssches, & serve forth.



See: Meat Rice






MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones 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 and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY