Raisin Pudding by THFool Dagonell the Juggler
From _Two Fifteenth-Century Cookery-Books_ Pg. 30 (Harleian MS. 279)
Cxxxvj. A potage of Roysons. Take Raysonys, & do a-way ye kyrnellys; & take a
part of Applys, & do a-way ye corys, & ye pare, & bray hem in a mortere, &
temper hem with Almande Mylke, & melle hem with flowre of Rys, yat it be clene
chargeaunt, & straw vppe-on pouder of Galygale & of Gyngere, & serue it forth.
(Recipe #) 136. A pottage (pudding) of raisins. Take raisins, & do away with
the kernels (seeds); & take some apples, & do away with the cores, & pare them,
& and break them in a mortar, & heat them with almond milk, & mix them with
rice flour, that it be very thick, & strew upon galingale and ginger, & serve
Technically, a pottage is any thick edible liquid, e.g. stews, porridge, mush,
gruel, etc. 'Pudding' is the best translation for this usage. Raisins were
made from seeded grapes, hence the need to seed them, seedless grapes and
raisins are post-medieval. I got seedless raisins from the grocery store.
Cow's milk is a rarity in medieval recipes due to lack of refrigeration.
Usually, it got made into cheese to keep longer. Almond milk was much more
common due to its far longer shelf life. Additionally, since it isn't a dairy
product, it could be consumed during lent. To make almond milk from scratch,
add one part almonds to two parts near boiling water, puree in a good blender,
and let cool. I bought almond milk from the grocery store. In a pinch, use
cow's whole milk flavored with almond extract to taste. Sauces or gravys can
be thickened by adding roux (pronounced 'roo') a mixture of equal parts flour
and fats, generally butter or oil. This is a similar process. Galingale can
be found in the exotic spice aisle of a mega-supermarket. I just used ginger,
they're in the same spice family and very similar in taste.
2 cups seedless raisins
6 apples, peeled, cored and diced
2 cups almond milk
1/2 cup rice flour
1 generous pinch ginger
Add raisins, apple pieces, almond milk, rice flour and ginger to a slow cooker.
Low heat overnight. I know slow cookers aren't period, but my wife and I are
both busy professionals. Any recipe that amounts to 'toss everything together
and heat' is a candidate for slow cooker testing. What I got was something of
an applesauce flavored with raisins. Can be eaten hot or cold. Very good.
If I was serving this at a feast, I'd lightly sprinkle powdered ginger across
the serving dish.
Next time, I want to study some rice pudding recipes to see what a better
proportion of rice and milk to fruit should be. I want to try this with rice
instead of rice flour and see if I get a rice pudding.