Pilgrim Seasonings

Plymouth Colony Foodways: Notes and Recipes from a 17th Century Kitchen

whyt meate

June 7th, 2013 by KM Wall

Whyte meat? Is that olde-thyme speak for ‘whitemeat’? What happened to the goat milking/cheese making conversation? Isn’t chicken whitemeat? Or pork, the other whitemeat? Or is the another other whitemeat?

Why, yes.

To quote Andrew Boorde  and the Here foloweth a Compenyous Regiment or Dyetary of health, made in Mountpyller  [this]

Chapitre treateth of whyt meate, as of egges, butter, chese, mylke, crayme, &c.

So whitemeat is also DAIRY, so it all ties in the the goats and the curds….

Just a little headnote – it seems that this very same Andrew Boorde may be the original ‘merryandrew’, which you may recall was a sort of jack pudding, or clown or buffon or jester or fool. It’s not that the dear Doctor didn’t study afar and write extensively – his titles alone are exercises in length – he just seems to have rather lost his marbles, as it were, towards his end, which was in the Fleet (prison that is, not the street), wearing a hair shirt and possibly keeping loose woman.  Three loose women.

Miraim-Webster dates the first use of  merry-andrew at 1677, 150 years after his death….

Merry Andrew is also a movie with Danny Kaye.

Merry Andrew - 1958 - Danny Kaye

Merry Andrew – 1958 – Danny Kaye

Back to whitemeats.

Whitemeats as a dairy product is the older term of the word ( I almost said original, but it would take several hours of poking around to confirm or deny, so I found me a fence to sit on, pondering Danny Kaye and Merry Andrews). Back to Monday’s workshop:

Curds forming - last Monday at the workshop

Curds forming – last Monday at the workshop

 

 

Whey and curds

Whey and curds

Moving curds to a cloth to straine

Moving curds to a cloth to strain

 

 

 

 

 

 

More straining

More straining

Dripping and draining

Dripping and draining

One batch was animal rennet; the other vegetable rennet

One batch was animal rennet; the other vegetable rennet

Kathy prepping the cloth to strain the second batch

Kathy prepping the cloth to strain the second batch

 

 

 

 

 

More curds

More curds

Ready to eat

Ready to eat

 

More ready to eat

More ready to eat

Kat provide even more whitemeat snackage then we made there.....

Kathy provided even more whitemeat snackage then we made there…..

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4 Responses to “whyt meate”

  1. Which rennet made the best cheese. Was there a difference in the texture?

    • KM Wall says:

      It all depends on how you define best – there were the fastest curds, the most curds, the largest curds (fine curds also have their place in cheese culture). No clear cut winner, just interesting. So far. This is just the beginning of rennet/milk investigations.

    • Kathy says:

      The vegetable rennet cheese was more tough than the animal rennet cheese — not a bad thing, just much squeakier.

  2. Alex says:

    Hey that’s my arm!

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