English vegetable recipe.
Take young Gowrdes; pare hem and kerue hem on pecys. Cast hem in gode broth, and do þerto a gode pertye of oynouns mynced. Take pork soden; grynde it and alye it þerwith and wiþ yolkes of ayren. Do þerto safroun and salt, and messe it forth with powdour douce. Forme of Cury
I needed a vegetarian dish so I did not add the pork. Instead I cooked ground almonds with the squash and onions.
Butternut squash was peeled and cut into chunks. Onions were chopped finely. Almonds were ground finely. This was all added to vegetable broth to cook until the squash was tender. Once the squash was cooked, egg yolks beaten with a small amount of water steeped with saffron were added slowly while stirring to keep them from curdling. The soup was then seasoned with salt and with ginger, cinnamon and sugar.
– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
– Manuscript Pepys 1047 ‘Miscell. of Receipt’s/M.S.S. Temp. R. Ed. 4’, a late 15th century collection of recipes and remedies found in the library of Samuel Pepys.
– Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 / edited by Thomas Austin
– Fourme of Curye, John Rylands University Library, English MS 7, Transcription by Daniel Myers – August 31, 2009