Rapeye

(Based on a recipe from Harleian Manuscript 279 circa 1420)

Recipe:

Take fayre swete cydar an juce of Chyryis, an boyle a good wyle til it be nere ¶ikke.  Take Almaundes, an draw a gode mylke ¶er-of, and take Datys and mynce hem smal, an pvt ¶er-on y-now.  Take Raw Appelys, an clene hem an pare hem an hak hem to gobbits al ¶in; drawe hem up with wyne an the draf of Almaundes.  ¶an caste pouder of Gyngere, Canel, Maces, Clowes.  Drawe hem al up yn a fayre pot, an boyle a lytle, ¶an take a quantyte of flowre of Rys, an ¶rowe ¶er-on, an make it chargeaunt, an plant it with Chyrioun, an strawe Canel aboue, an serue it forth.

 

Translation:

Clean, pare, peel and slice 6 apples,
Add 1 pound pitted dark sweet cherries
Add 12-ounces of apple juice concentrate,
Add 12-ounces of apple-cherry juice concentrate,

Season to taste with cinnamon, cloves, ginger, and mace.

In a large stock pot, mix:

2 cups almond flour (very fine ground almonds)
2 cups good white wine
2 cups water
1 cup Date Sugar (very fine ground dates)

Heat to boiling, stirring often.

Add spiced fruit mixture, cover and heat over medium-low until it boils, stirring often.

Lower heat and simmer 10 minutes.

Remove pot from heat.  Ladle about 1 quart of liquid into a bowl and whisk in 1cup rice flour until smooth.  Add to stock pot and stir through.

[No recipe is Gospel, feel free to modify to suit yourself, Happy cooking!]

Lady Anna