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Writings: Katira al-Maghrebiyya (aka Kay the Innocent of Bel Anjou)
Concept: I merged the Cold Almond Milk recipe with my own take on “Meat of Cyprus” utilizing the three versions listed below. Source: Take a Thousand Eggs or More by Cindy Renfrow: Original: Froyde almoundys. Take blake sugre, an cold water, an do hem to in a fayre potte, an let hem boyle to-gedere, an salt it and skeme it clene, an let it kele; than tak almaundys, an blawnche hem clene, an stampe hem, an draw hem, with the sugre water thikke y-now, in-to a fayre vessel: an [yf] the mylke be nogt swete y-now, take whyte sugre an caste there-to. Translation: Cold almond milk. Take black sugar, and cold water, and put them two in a fair pot, and let them boil together, and salt it and skim it clean, and let it cool; then take almonds, and blanch them clean, and stamp them, and draw them, with the sugar water thick enough, into a fair vessel: and [if] the milk is not sweet enough, take white sugar and cast thereto. Note: Cindy's redaction used brown sugar as a substitute for "black" sugar, listed a choice of water, wine or stock as the liquid, and also suggested using the almond milk strained or unstrained as desired. Source: Harleian MS. 279 lxxxiiij. Vyaund de ciprys Ryalle. (A) Original: Vyanlund de ciprys Ryalle. Take the to del yolkys of eyron, the thridde dele Hony; take clowes & kutte hem; take Roysonys, tak brawn of Capoun, & hewe it smal; caste al in a potte, & lat boyle & stere it wyl; take wyne an boyle hem, & make a Syryppe; take of the potte al a-bowte, ther as it hangyth, & late it boyle wyl tille it be as chargeaunt as it may; tak thin thombe & pylt ther-on, & gif it cleuey, let it boyle, & gif it nowt, sette it owt a-non in a clen bolle, an wete thin bolle in the Syrippe, and caste thin mete ther-on; & whan thow dressist thi mete, leche it & caste thin Syryppe abouyn vppe-on, & serue forth. Translation: Meat of Cyprus Royalle. Take thee two parts yolks of eggs, the third part Honey; take Cloves and cut them; take Raisins, take flesh of Capon, and hew it small; cast all in a pot, and let boil and stir it well; take wine and boil them, and make a Syrup; take off the pot all around, there as it hangs, and let it boil well till it is as thick as it may; take thine thumb and put thereon, and if it sticks, let it boil, and if it not, set it out anon in a clean bowl, and wet thine bowl in the Syrup, and cast thine meat thereon; and when thou dress thy meat, cut it and caste thine Syrup above upon, and serve forth. Original: To make viaunde of Cypre. Tak the braun of capounes or of hennes ysothe or rosted & bray it in a morter smal as myed bred, & tak good almound melk lyed with amodyn or with floure of rys & colour it with safroun & boyle it wel. | & charge it with rosted braun, & sesen it with sugre & salt, & florsche it with maces & quibybes. My Translation: To make meat of Cyprus. Take the flesh of capons or of hens boiled or roasted and grind it in a morter small as crumbled bread, and take good almond milk mixed with wheat starch or with rice flour and color it with saffron and boil it well. And thicken it with roasted flesh, and season it with suger and salt, and garnish it with maces and cubebs. Source: Traveling Dysshes by Siobhan Medhbh O'Roarke: Original: Viaunde of Cypres Ryalle. Tak the braun of capounes or of hennes ysothe or rosted & bray it in a morter small as myed bred, & take good almound melk lyed with amodyn or with floure of rys & colour it with safroun and boyle it wel. | & charge it with rosted braun, and sesn with with honey and salt, and florsche it with maces and quibybes. Note: Except for using honey instead of sugar, (C) is identical to (B) and I assume that "with with" was simply a typo. My Translation: Meat of Cyprus Royal. Take the flesh of capons or of hens boiled or roasted and grind it in a morter small as crumbled bread, and take good almond milk mixed with wheat starch or with rice flour and color it with saffron and boil it well. And thicken it with roasted flesh, and season with honey and salt, and garnish it with maces and cubebs. For translation of (B) and (C) I used A Culinary Reference Manual published by the Madrone Culinary Society. Redaction: Using the three versions for Meat of Cyprus (Royal) as my starting point and Caellyn FitzHugh's redaction in Traveling Dysshes as my inspiration, I developed a recipe that met the following requirements: contained almond milk, could be served cold, and was something I would enjoy eating at the event. For the almond milk, I used Cindy's suggestion of brown sugar for "black" sugar, wine for additional flavor, and I didn't strain it to add to the texture of the sauce. As Terence Scully indicates in The Art of Cookery in the Middle Ages. medieval food was often reduced to mush (sieved, ground, etc.) due to a belief that it made it "safer" to eat. I have catered to modern tastes by merely presenting the chicken in bite-sized pieces. Chicken in Sweet Almond Sauce 1 C white wine Put wine and, brown sugar and salt in a small sauce pan and bring to a boil. Remove from heat and stir in almonds. Let cool 1/2 hour or more.
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