| Original |
Boyle
datys in swete wyne; grynd hem. Draw hem with the
same wyne as chargeaunt as ye may do em, yn a
pott with sygure. Boyle hit. Put therto poudur of
gynger & canell, a grete dele; stere hit well
togedyr. Yf hit be nowghte styfe ynowght, put
thereto hard yolks of eyron or gratyd brede; or
els thu may boyle brawn and draw hit thorow a
streynour withour eny lycour. in the boylyng, do
hit togedyr. Also thu may do with al maner of
leche lumbard that thu makyste, and yn lentyn
tyme thu may have of sundez of stockfisch. when
hit ys boyled, take out of the pott; do hit on a
bord. Presse hit togedyr. when hit is colde, cut
hit in brede leches & serve hit forth, a
leche or ii in a dysch, and power a little clarre
aboven.
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| My version |
- Four Pounds of Pitted dates
- Three cups sugar
- Two to three cups well dried
plain white bread crumbs
- Three tablespoons of
Cinnamon
- One tablespoon of Ginger
Powder
- Ginger powder to garnish
- More white bread crumbs
- Red Wine (I used Almaden)
Put
dates in pot and add enough wine to cover them
plus one inch. Boil it for about twenty minutes
(the skins should come off the dates.) Sieve out
the dates, reserving the wine.
Grind the dates in a processor until smooth,
adding only enough reserved wine to enable
processing. The dates should be a thick smooth
paste like cooked oatmeal, and hold the shape of
a spoon wen drawn through. It should not be
runny.
Put the paste into a pot, add sugar, spices, and,
a scant cup of wine, (less if the paste is thin
or runny) and heat, slowly, stirring until spices
and sugar dissolves, and the mixture is heated
through. (careful, it is a thick Paste and will
burn quickly!). Stir in the bread crumbs, and
take off heat, let it cool to a handling
temperature.
Strew breadcrumbs on a sheet of plastic wrap, and
plop a generous amount of the mixture on the
crumbs. Roll up into a thick (1 1/2 to 2 inches
diameter) log shape and wrap with the plastic,
and refridgreate. repeat for as When completely
cooled, unwrap, cut into thick slices (about 3/4
inch) and arrange in bowl, sprinkle with ginger,
and serve.
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