Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 8 oz/225 g strawberries
  • ¼ pt/150


Pulp the strawberries with the wine, and rub through a fine sieve or muslin

Stir in all but the vinegar, food colour and pomegranate, and simmer for 5 minutes until thick, stirring continuously, then remove from the heat and stir in the vinegar and food colour.

Allow to cool until tepid, spoon onto a dish in separate lumps, stud with pomegranate seeds, and serve when cold.