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Clate
Clate is a traditional Medieval recipe for a classic dish of elcampane root jelly mixed with eggs and flavoured with saffron that's cooked to thicken, garnished with spices and served. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Clate.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
5
Rating: 
Tags : Spice RecipesVegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
Clate
(from A Forme of Cury)
Ꞇ lena campana +̅ eeþ iꞇ waꞇꝯ · ꞇa iꞇ ỽp +̅ grynꝺe iꞇ wel a moꝛt ᷑ · ꞇemꝑ iꞇ ỽp wꞇ ayro +̅ afꞅo +̅ ꝺo iꞇ ou ᷑ þe fyrꝯ +̅ laꞇ iꞇ noꞇ boyle · caſt aboue pouꝺo ꝺouce +̅ ᷑ue [it] fort ·
Translation
Take field elcampane and boil it in water. Take it out and grind it well in a mortar. Mix it with eggs, saffron and salt and cook it on the fire, but take care it does not boil. Garnish with powder douce and serve it forth.
Modern Redaction
Elcampane (
Inula helenium [or
elena campana to give it it's Medieval Latin name]) is a mild expectorant, is a mild antiseptic and can be used to treat intestinal infestations. This is an example of a bittering herb that was used in spring to 'clear the system'. It's also an early English version of an omelette or scrambled eggs.
Method:
Take the elcampane root, wash thoroughly and scrape clean. Bring a pan of lightly-salted water to a boil. Cook for about 25 minutes, or until the roots are tender.
Drain the roots, place in a mortar and pound to a paste. Whisk the eggs in a bowl and work in the pounded elcampane roots.
Season with saffron and salt then turn into a hot pan with a little butter. Fry until the eggs set then turn out onto a serving dish. Season with powder douce and serve immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
