England's Oldest Cookbook: The Forme of Cury

The Forme of Cury lit my passion for historical cooking. From the kitchens of King Richard II, it is the greatest source for Medieval English recipes and set the course of English cuisine for centuries. In this episode, we look at its history and make one of it's quintessential sauces: Galyntyne. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS** Galangal - https://amzn.to/2XoZkcl Cinnamon - https://amzn.to/3doTYnh Ginger - https://amzn.to/2XQWtbh LINKS TO SOURCES** The Forme of Cury - https://amzn.to/31frAAy Medieval Tastes by Massimo Montenari - https://amzn.to/3eERst5 Food: A Cultural Culinary History by Ken Albala (Audio) - https://amzn.to/3dq7cjy **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. GALYNTYNE SAUCE ORIGINAL 1390 RECIPE (From The Forme of Cury) Galyntyne: Take crusts of bread, and grind them small. Do thereto powder of galyngale, of cinnamon, ginger, and salt. Mix it with vinegar and pass it through a strainer and serve it forth. MODERN RECIPE INGREDIENTS (All amounts are approximate) - 1 cup of meat drippings and wine combined - 1/2 cup or 2 slices of stale bread - 1 heaping teaspoon of galingale - 1/4 teaspoon cinnamon - 1/4 teaspoon ginger - White or Red wine vinegar. About 2-3 tablespoons - Salt to taste METHOD 1. Crumble the bread into fine crumbs and whisk with the spices. 2. Over a low flame, heat the meat drippings and wine, then add the bread crumb mixture and mix to combine. 3. Once warm, add the vinegar and salt to taste. Then let simmer until reduced, about 5 minutes. Note that you can add more wine or water if you want a thinner sauce. 4. Once thickened, remove from the heat and strain through a sieve, then serve. Photo Credits: Mary Berry - Stephen Reed from England / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Lamprey - NOAA Great Lakes Environmental Research Laboratory / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Medieval Kitchen - Richard Croft / Medieval kitchen / CC BY-SA 2.0 Samuel Pegge - Wellcome Collection gallery (2018-04-01): https://wellcomecollection.org/works/uc3axfpx CC-BY-4.0 Stag - By Altaileopard; modified by Wildfeuer - Image:Cervus nippon hortulorum nbg.jpg, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1126487 Spices of Saude flea market - Wilfredor - CC BY-SA 4.0 Cinnamon - Simon A. Eugster / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Mace - Ramesh NG / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Clove - Équinoxe Madagascar - www.equinoxemadagascar.fr / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Galangal - I, Luc Viatour / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/) Spikenard - Donald Macauley / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Grains of Paradise - Inna Moody / Flickr user: innamoo ( https://www.flickr.com/photos/moodyworld/ ). / CC BY (https://creativecommons.org/licenses/by/2.0) #tastinghistory #theformeofcury #medievalcooking #englishhistory