Spynee (Made From the Berries of Spines) is a traditional Medieval recipe for a classic pottage of almond milk made from meat broth that's thickened with hawthorn berry flour (which also gives the dish a rosy colour). The full recipe is presented here and I hope you enjoy this classic Medieval version of: Made From the Berries of Spines (Spynee).
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Original Recipe
Spynee
(from A Forme of Cury)
Ꞇ anꝺ mae goꝺe ꞇie almaꝺ myle as ꞇo fouꝯ· +̅ ꝺo þ ᷑inne flourꝯ of awꞇor anꝺ mae iꞇ as a ꞅoſe +̅ sꝯue foꞅꞇ ·
Translation
Made From the Berries of Spines
Take and make good thick almond milk, as previously, and add hawthorn flour and make it as a rose [ie rose coloured] and serve it forth.
Modern Redaction
The spynee (spines) referred to in this recipe are the 'berries of spines'; hawthorn berries or haws to you and me. In the Middle ages these were commonly gathered, dried and ground to a flour. When ripe they have a slightly sweet taste and the dried skins provide a rosy blush if they are mixed with a white base (such as cream or almond milk). I have a recipe for making haw flour in the wild food section of this site, and this recipe is built on that.
Combine the almonds and boiling water and allow to steep for five minutes, stirring occasionally. You can then either sieve the mixture to remove any coarse grains or you can blend the mixture until smooth in a blender (this is the preferred option).
Place the almond milk back in a pan and bring to a simmer. Add the hawthorn flour about a tablespoon at a time, beating until smooth after each addition. When done the mixture should be thick and rose-coloured. Cook for about 5 minutes so that the hawthorn flour is not raw then turn into a dish and serve.
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