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Tidbits from History
Green Almond Soup
by Cordelia Toser
For those who might be interested, here arc the first two recipes from the third course of the recent Jingles Feast in December 1995.
A general note: When I prepare a dish for eight, it is easier to take the time to prepare the dish somewhat as it may have been prepared originally. When I cook for a group of 100, expediency becomes of much greater importance, and the redactions below were probably adjusted accordingly. The recipes below are meant to serve a group of approximately 8 people.
As you can probably tell from the original language, both recipes significantly predate William Shakespeare. For me, one of the enjoyable parts of cooking the older recipes is figuring out what the words mean, what are the intended proportions of ingredients, and coming up with substitute processes when appropriate. At the time these recipes were written, they were meant to be prepared by the kitchen staff of a large household. Since I am the kitchen staff at my place, I use some work around processes.
Jowtes of Almond Mylke
(recipe #2 from Pleyn Delit by Hicatt and Butler)
Take erbes; boile hem, hewe hem, and grynde hem smale; and drawe hem up with water. Set hem on the fire and seep the jowtes with the mylke; and cast pereon sugar & salt, & serue it forth. (Forme of Cury 88)
Redaction: Green Almond Soup
| 1 10 ounce package frozen, chopped spinach 3 green onions, cut into small pieces 3 sprigs fresh parsley, cut into small pieces 8 oz. slivered almonds, ground to the size of cornmeal |
8 cups water 1 1/2 tsp. salt 1 tsp. sugar |
I ground the almonds in my blender until the pieces started "crawling" up the sides of the container. The spinach was thawed. Place all ingredients in a stock pot and bring to a boil. Reduce heat and simmer for about 35 to 40 minutes, or until almonds are no longer crunchy. It may be served hot or cold to 10 people.
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