The ffest off the Cockentryce: Pears and Strawberryes, with Snowe

Fyrst make the syrope in this wise, take a quarte of goode Rumney and put a pint of clarifyied honye, a pounde or a halfe of Suger, and mingle all those together over the fire till tyme they sethe and then set it to coole. And this is a good syrup for manye thinges and will be kept for a yeare or two. Then take they Warden and scrape cleane awaye the barke, but pare them not, and sethe them in good redde Wyne, so that they be well soked and tender that the Wine be neare hand soked into them, then take and strayne them throughe a cloth, or through a strayner into a vessell, then put to them of this syrope aforesayde till it be almost filled and then cast in the pouders, as fine caney, cinnamon, pouder of Ginger and suche and put it in boxes and kepe it if thou wilt.



  • 3 dozen pears
  • 2 bottles red wine
  • 1 cup spiced rum
  • 2 TB cinnammon
  • 1/2 cup sugar


Peel pears, put in a pot, add the red wine and add water until pears are submerged. Boil and then simmer until pears are soft and have the hue of the wine. Combine the rum, cinnamon and sugar in a pan and dissolve. Brush the pears with this glaze 2-5 times and serve with spicy strawberry sauce, gingerbread cookies and “snowe.”

Spicy Strawberry pudding

Strawberye. Take Strawberys, & waysshe hem in tyme of зere in gode red wyne; þan strayne þorwe a cloþe, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun oþer with þe flowre of Rys, & make it chargeaunt and lat it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece put þer-to; coloure it with Alkenade, & droppe it a-bowte, plante it with þe graynys of Pome-garnad, & þan serue it forth.


  • 4 lbs strawberries
  • 1 cup almond milk
  • 1/2 cup red wine
  • pinch of saffron
  • 1 TB pepper
  • 1/2 cup sugar
  • 3 TB chickpea flour
  • 1 TB ginger
  • 1 TB cinammon
  • 1 tsp galangal
  • 3 TB rice vinegar


Simmer all together in a sauce pan until cooked. Use an immersion blender to blend it about halfway. Allow to chill in the fridge. It’s really spicy and goes well with the pears, but it could make a great ice cream or yogurt topping.

To make dyschefull of Snowe: Take a pottel of swete thycke creame and the whytes of eyghte egges, and beate them altogether wyth a spone, then putte them in youre creame and a saucerful of Rosewater, and a dyshe full of Suger wyth all, then take a stick and make it cleane, and than cutte it in the ende foure squsre, and therwith beate all the aforesayde thynges together, and as ever it ryseth takeit of and put it into a Collaunder, this done take one apple and set it in the myddes of it, and a thick bushe of Rosemary, and set it in the myddes of the platter, then cast your Snowe uppon the Rosemary and fyll your platter therwith. And yf you have wafers cast some in wyth all and thus serve them forthe.


  • 2 quarts cream
  • 4 TB rosewater
  • Rosemary to serve

Whip cream with rosewater. Serve on rosemary branches arranged to make it look like snow on branches of a tree. Try to feel OK about yourself that you did that. #Medievalcheesiness!


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