Loseyns in Fysch Day (Lozenge Cakes for Fish Day) is a traditional Medieval recipe for a classic vegetarian dish of almond milk, thickened with loseyns (lozenge cakes), coloured with saffron and served garnished with red coriander seed comfits. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Lozenge Cakes for Fish Day (Loseyns in Fysch Day).
Take unblanched almonds and wash then clean. Strain them with water, boil the milk and combine it with losenys. Add to this saffron, sugar and salt and garnish it with red coriander seed comfits and serve it forth.
Modern Redaction
Ingredients:
150g unblanched almonds
100g loseyns
generous pinch of saffron, crumbled
4 tbsp sugar (or to taste)
salt, to taste
coriander seed comfits, coloured red, to garnish (make these in the same way as caraway confits, just substitute aniseed for the caraway seeds and colour red with food colouring)
Method:
Pound the almonds in a mortar and work in 400ml of water. Pound until smooth then pass through a strainer. Pour the resultant almond milk into a pan, bring to a boil and crumble in the loseyns.
Cook until thickened then season with saffron, sugar and salt, to taste. Turn into a bowl, garnish with red coriander seed comfits and serve.
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