SCA Recipe of the day: Strawberry Puree

OK, this is part 1 of a combo dish I'm doing for the House meal on December 5th. This part is the puree of strawberries. his is a dish from 14th century Germany, gathered form a collection of camp cook recipes by the wonderful kingdom of Drachenwald (this collection of recipes and more can be found at http://www.drachenwald.sca.org/index_new.php )

The original translation is as follows:


Item Schlah Erper durch mit weissem prot vnd mit hönigk, vnd thue essich vnd wein
daran vnd guot gewürcz. Das haist ein Erper muoß.


The translation and redaction from the text are as follows:


Pass strawberries through a sieve with white bread and honey, and add vinegar and wine and
good spices. That is called strawberry puree.
500g (1 lb) strawberries
1-2 slices white bread
honey
white wine vinegar
dry wine
spices (ginger,pepper, cloves)

Even if you do not have a sieve, strawberries mash easily. Boil them with a dash of vinegar and/or
wine and add the white bread, torn into small pieces, to thicken the dish. Stir constantly to prevent it
from burning until the bread has completely dissolved. You can pass the puree threough a sieve or
foodmill if you want it to be particularly smooth. Remove it from the fire and add honey and spices
to taste. It can be served hot or cold.


* * * *


OK, I don't have a sieve...but I do have my guest assistant to help me mash up all the strawberries! Meet my special assistant Juliana:

She's helped me make butter before, but now she's giving me guidance on mashing strawberries and even taking a hand in it herself :p The strawberries mashed well, I added the vinegar and dry white wine (called Prosecco for those curious) for preservation and cooking purposes.


Oh man, all the stirring. I think I stirred for almost 20 minutes, I have several lovely burns on my hand and face but I feel it was worth it! I added a pinch of cinnamon and clove for the smell, along with the rest of the spices. Man oh man does it smell good and it tastes pretty good too. Definetly something I'd serve on the side of instead as a whole dish. B+ from me!