I’m kicking off the 2018/19 redaction challenge with a slightly different approach. This season, I’m going to provide two recipes: one will be in English, the other in the original text for participants to both translate and redact. You choose which you want to tackle!
The first redaction tasting will be on September 23!
Sweet Tisane (Le Ménagier de Paris)
Take water and boil it, then add for each sixth of a gallon of water one good bowl of barley, and it does not (or it does not matter? – Trans) if it still has its hulls, and get two parisis’ worth of licorice, item, or figs, and boil it all until the barley bubbles; then let it be strained in two or three cloths, and put in each goblet a large amount of rock-sugar. This barley is good to feed to poultry to fatten them. Note that good licorice is the youngest, and when cut is a lively greenish colour, and if it is old it is more insipid and dead, and dry.
From Two Fifteenth-Century Cookery-Books
ij – Blaunche Brawen
Take Freysshe Braun, and mynce hem smal, and take gode thikke mylke of Almaundys y-blaunchyde, and putte alle in-to a potte, and Sugre, and lat boyle alle to-gederys tyl it be ry3t styffe; then caste it vppe, and caste it in a fayre cold basyn, and lette it stonde ther-in tyl it be cold; and then leche .ij. or .iij. in a dysshe, and serue forth.