Foods of England

Sturmye

Meat and Meat Dishes
Historic

Minced pork in almond milk with spices, thickened to a semi-solid with eggs and rice flour. Served with a wine-and-honey syrup (Austin 1440)

Original Receipt in the 15th Century ‘Austin Manuscripts’ (Austin 1440)

Sturmye: Take good milk of almonds y-drawe with wine; take porke an hew it Smalle; do it on a Morter, and grind it ryth smalle; then caste it in the same milk, & caste it on a pot; take Sawnderys & flour of rice; melle them with the milk, draw them thorw a strainer, & caste it in a clean pot, loke that it be chargeaunt y-now; take sugar, an put ther-on, & Hony; do it over the fire, & let it seethe a gret whyle; sture yt well; take eggs hard y-sothe, take the whyte, & hew them as smalle as thow myth, caste them on the pot; take Safroune & caste thereto, with powder ginger, cinnamon, Galyngale, Clowys, & loke that thou haue powder y-now; caste it in the pot, temper it with Vynegre; take Salt & do thereto, menge them wylle to-gederys, Make a Siryppe; the .ij. dele schalle ben wine, & the .ij. dele sugar or hony; boil it & stere it, & Skeme it clean; ther-on wete thin dyssches, & serve forth.

See: Meat Rice

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