"And roial spicerye" - Sir Thopas
Bryndons. Take Wyn, & putte in a potte, an clarifyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on the fyre; an sethe fygys in Wyne, & grynde hem, & draw hem thorw a straynoure, & caste ther-to, an lete hem boyle alle to-gederys; than take fayre flowre, Safroun, Sugre, & Fayre Water, and make ther-of cakys, and let hem be thinne Inow; than kyte hem y lyke lechyngys, an caste hem in fayre Oyle, and fry hem a lytil whyle; thanne take hem owt of the panne, an caste in-to a vesselle with the Syrippe, & so serue hem forth, the bryndonys an the Sirippe, in a dysshe; & let the Sirippe be rennyng, & not to styf.
- Two Fifteenth-Century Cookery-Books
Chuacer never mentions Bryndons in his poetry, but this dish from Two Fifteenth-Century Cookery-Books contains a roial spicerye of cakes, spices, fruits, & wine - all the elements of the Voide.
Bring the wine & honey to a boil; reduce heat and skim off the scum until clean. Add the vinegar, red coloring, pepper, cloves, mace, fruits, & nuts, return to a boil, then reduce heat to a low simmer.
In a separate bowl, mix together the flour, sugar, & salt. Dye the water yellow with a few drops of coloring, then slowly work into the flour enough of the water to make a smooth dough, similar to pie pastry. Roll out on a floured board, then cut in strips about 1 inch wide and 4 inches long. In a deep skillet or pan, fry the strips in oil until lightly browned and very crisp. Drain. Place the cakes on a serving platter, then spoon on the fruits & nuts. The yellow cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.
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© James L. Matterer
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Book II. A Chaucerian Feast Part 1 | Part 2
Book I. A Chaucerian Cookery Part 1 | Part 2 | Part 3