To make gallentyne PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic DESCRIPTION: Standard medieval sauce of bread crumbs, vinegar, & spices.
Facsimile of receipt from the original manuscript:
Transcription of original receipt: To make gallentyne (13.1) Take Crustys of white sowre brede and tost hit tyll hit be brown brynnyd and stepe hit in vynAgyre and draw hem throwgh A streynner with the same vynneAger set on the fyre And boyle hit well and cast ther yn sawnders pouder of gynger And synamom and a litell pepur And if hit be to terte put more sugar ther to And that will Amend hit. Modern translation: To make galantine (13.1). Take crusts of sour white bread and toast it til it is burnt brown and steep it in vinegar and pass it through a strainer with the same vinegar. Set it on the fire and boil it well and add sandalwood, powdered ginger, cinnamon, and a little pepper. And if it is too tart add more sugar and that will amend it. (13.1) gallentyne - a common and popular medieval spiced sauce thickened with breadcrumbs, and sometimes containing the spice galingale, from which its name may be derived. Modern recipe: |
RETURN TO: Gentyll manly Cokere
A Boke of Gode CookeryGentyll
manly Cokere
© 1997 - 2003
James
L. Matterer
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence