Strawbwrye sauce for byrdes - strawberry cream sauce for
5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh strawberries |
| 2 | cups | Heavy cream |
| 1 | cup | White wine |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Honey |
Directions
Remove all stems and blemishes from strawberries. Mash 1 cup of strawberries with a fork; or crush them with a mortar and pestle; or briefly blend in a blender. Cut the other cupful of strawberries into quarters or eighths.
Slowly heat the cream in a pot, carefully avoiding boiling.
Add the wine, cinnamon, salt, honey, and strawberry pulp; stir while heating slowly for 4 minutes.
Add the cut strawberries immediately before serving.
From _Fabulous Feasts- Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95