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 A thickened cream confection flavoured with hawthorn flowers (Cury 1390, Austin 1440). Our corresponden Alex Bray describes the taste as; “hard to describe. They smell a little appley. But the flavour is very delicate.” This is found in the ‘The Forme of Cury‘ by the Chief Master-Cook of King Richard II – Foods of England has the Full Text HERE…  Image: Alex Bray…  Original Receipt in ‘The Forme of Cury‘ by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)SPYNEE Take and make good thick Almond milk as tofore, And do therein of flour [flower?] of hawthorn and make it as a rose & serve it forth. Original Receipt in the 15th Century ‘Austin Manuscripts’ (Austin 1440)Spyneye: Take the Flowtherys of Hawthorun; boil them & press them, bray them small, temper them up with almond Milke, & lye it with Abyndoun & grated bread & flowre of rice; take sugar y-now & put thereto, or Hony in defawte, & colowre it with the same that the flowrys ben, & serve forth.  |
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