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The analysis focuses on meaning shifts in recipe terminology, chronological evolution, and likely translation or copying errors. It distinguishes “lenten” and “normal” versions based on forbidden dairy and eggs, examines whether mixtures were boiled or merely implied to be cooked, and evaluates confusing terms such as “char grosse” and “gret vlehs” to clarify whether they signal sauce-like elements or misunderstood modifiers. The study concludes by connecting thickening methods, colorants, and practical preparation steps to likely medieval cooking practice.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/making-sense-of-strawberries-an-analysis-of-six-related-recipes/139252/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/making-sense-of-strawberries-an-analysis-of-six-related-recipes/139252.png","ImageObject",300,407,{"name":92,"@type":93},"Emma Mercer","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-18","2026-08-23",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What key differences among the six recipes affect the final strawberry dish?","Question",{"text":113,"@type":114},"While most versions share strawberries, almond milk, and spices, they differ in thickening agents, specified colors, and the meaning of terms like “char grosse.” These changes guide how the mixture should be cooked, colored, and textured.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How does the analysis distinguish “lenten” from “normal” strawberry recipes?",{"text":118,"@type":114},"The document divides most recipes into two types: a “lenten” form that forbids eggs and dairy, and a “normal” form used on other days. This helps explain why similar recipes can appear together in the same medieval source.",{"name":120,"@type":111,"acceptedAnswer":121},"What does the document suggest about terms like “char grosse” and “gret vlehs”?",{"text":122,"@type":114},"The analysis argues that translating these phrases as meat is inconsistent with how the terms appear alongside thickeners and spices. It proposes alternative explanations, such as modifiers tied to thickening ingredients or possible miscopying/misspelling of another item.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},139252,1787516017,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":24,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":130,"read_time":144,"preview_page_count":4},962084925502,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Making Sense of Strawberries  \nan analysis of six related recipes  \nDaniel Myers  \n[MedievalCookery.com](MedievalCookery.com)  \nIntroduction  \nInterpreting a recipe from a medieval English source can be a challenge, not just because of changes in spelling, but also because of changes in semantics. Changes in the meaning of words and the underlaying cultural subtext can have a substantial impact on the understanding of the recipe and the anticipated final product.  \nThe five recipes below all essentially bear the same name, and aside from tart recipes are pretty much the only ones in the medieval English corpus that call for strawberries. They all use strawberries, almond milk, and spices, but it is the differences between the recipes that provide clues as to how the final dish should turn out. If they are examined in chronological order, the evolution of the dish becomes clear and possible copying or translation errors are highlighted.  \nThe Recipes  \nRecipe A is fairly straightforward, ground strawberries mixed with almond or cow’s milk and spices, and then thickened with bread and eggs. Presumably the mixture is cooked after the eggs are added. Hieatt and Jones translate the name of this recipe (along with Recipe B) as“Strawberry Pottage”, which predisposes the reader to imagine that the final product should be like a soup or stew. While this is possible, it is not necessarily so, and is not consistent with later versions of the recipe.  \nRecipe B is similar to A in the base ingredients of strawberries and almond milk, but there are some notable differences. Here instead of eggs the mixture is thickened with either amidon or rice flour, cinnamon and sugar are specifically called for instead of the generic “spices”, and it is colored “red” instead of using saffron. This recipe also specifies “char grosse”, which Hieatt and Jones translate as “beef, pork, or mutton”. This translation would lead one to assume that this is some kind of meat dish, which may be incorrect.  \nRecipe C appears to be a contemporary translation of Recipe B. In this recipe the phrase “char grosse” is rendered as the somewhat enigmatic “gret vlehs”.  \nRecipe D appears to be a contemporary translation of Recipe A.  \nRecipe E is a sort of hybrid recipe of the above, which was then merged with three other recipes to save on writing or copying.  \nRecipe F is by far the most detailed and is similar to Recipes B and C in that it lacks dairy and eggs, however it does not call for “char grosse” or “gret vlehs”.  \nAnalysis  \nWith the exception of Recipe E, the recipes can easily be divided into two types: a “lenten” form for the religious days when eggs and dairy were forbidden, and a “normal” form for other days. It is very common to find this sort of pairing of recipes in medieval cookbooks, as it was necessary for medieval cooks to prepare diverse banquets during religious holidays. This also helps to explain why two of these very similar recipes appear in the same source (Recipes C and D) . The merged form of these two recipes would be something like the following:  \nStrawberry (normal version-A,D) Take clean [boiled] strawberries and grind them. Mix with almond milk or cow’s milk. [Bring to a boil.] Add some bread, season with spices, and color with saffron. Mix in some eggs [and simmer] until thick. Garnish [with whole strawberries] .  \nStrawberry (lenten version-B,C,F) Mix [ground] strawberries with [red wine, strain and add] almond milk, rice flour or amidon,[great flesh,][boil until very thick, then add currants, saffron, pepper, ginger, galangal,] cinnamon, and sugar. [Dot with lard and vinegar.] Color it red [with alkanet] and garnish [with strawberries][with pomegranate seeds] .  \nBoiled or Washed?  \nRecipes A and B on their own do not state that the mixture should be cooked. All of the other versions however, say that the mixture is to be boiled. In fact, a couple of the recipes state it several times. It can therefore be interpreted that the recipe ","cbCait1V6vxK0UkO","https://ap.wps.com/l/cbCait1V6vxK0UkO","pdf",99021,"English","# Introduction\n## The Recipes\n## Analysis\n## Boiled or Washed?\n## Great Flesh?\n## How Thick?","[{\"question\":\"What key differences among the six recipes affect the final strawberry dish?\",\"answer\":\"While most versions share strawberries, almond milk, and spices, they differ in thickening agents, specified colors, and the meaning of terms like “char grosse.” These changes guide how the mixture should be cooked, colored, and textured.\"},{\"question\":\"How does the analysis distinguish “lenten” from “normal” strawberry recipes?\",\"answer\":\"The document divides most recipes into two types: a “lenten” form that forbids eggs and dairy, and a “normal” form used on other days. This helps explain why similar recipes can appear together in the same medieval source.\"},{\"question\":\"What does the document suggest about terms like “char grosse” and “gret vlehs”?\",\"answer\":\"The analysis argues that translating these phrases as meat is inconsistent with how the terms appear alongside thickeners and spices. It proposes alternative explanations, such as modifiers tied to thickening ingredients or possible miscopying/misspelling of another item.\"}]","Making Sense of Strawberries - An analysis of six related recipes | PDF",13]