Wine custard from Cod Pal Germ 551, section 2

9 A good spoon dish (musz) of Rumany (wine)

If you would make a good spoon dish with Rumany (a kind of wine, likely Italian), put it (the wine) into a pot. And take 20 egg yolks and beat them and pour them into a hot wine, and stir it until it is well boiled. Put it on a bowl and strew sugar on it, and do not oversalt it etc.

A type of wine known as Romanien or Romania is found in Flemish customs record. It is pricey, but not in the top category like Malvasier or Reinfal. I have not been able to find any description of its qualities.

The recipe has a close parallel in section one, in this case #18:

18 Of a good spoon dish (musz)

If you would make a good spoon dish of /Rumanus/ wine (Romanien, a Mediterranean wine), place 20 egg yolks in a pot and beat them and pour them into the hot wine and stir it until it is cooked done (gar gesied). Put it into a bowl and strew sugar on it. And do not oversalt it because I do not have much wine in the cellar.

I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.

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