Tayloures

PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: Current & Date Pudding

ORIGINAL RECEIPT:

Take a gode mylke of Almaindys y-draw with Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns, Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, & a gode dele Salt, & let boyle a whyle; then take it and ly it wyth Flowre of Rys, or ellys with Brede y-grated, & caste ther-to Sugre, & serue forth lyke Mortrewys, & caste pouder of Gyngere a-boue y-now.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

MODERN RECIPE:

• 1 cup almond milk
• 1/2 cup currants
• 1/2 cup dates, pitted and quartered
• 2 cup white bread crumbs
• 1 tsp cinnamon
• 1 tsp sugar, or to taste
• 1/4 tsp black pepper
• 1/8 tsp each cloves, mace, saffron and salt
• 1 tsp powdered ginger

2. Stir in bread crumbs and simmer, stirring frequently, for another five minutes, until the mixture is very thick and stiff.

3. Dish the mixture into a lightly oiled mold or bowl, allow to cool, and turn out onto a plate for serving. Sprinkle powdered ginger on it before serving.

Serves six to eight.

NOTES ON THE RECIPE:

There are some ingredients that show up in medieval recipes over and over, and which characterize this cuisine. This recipe combines nearly all of them in one dish.