Eles in grave
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Eles in grave". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Eles in grave. Take almondes, and grinde hom, and drawe hom up with swete wyn, and put hit into a pot; and do therto hole culpons of eles, and clowes, and maces, and raifynges of corance, and pynes, and ginger mynced, and let hit boyle, and colour hit with faunders ; and in the settynge doun do therto a lytel vynegur, medelet with pouder of canelle, and serve hit forthe.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Eles in grave. Take almonde mylk and draw hit up with swete wyne, or white wyne, or with clene water, and put hit into a pot, and cast therto sugre, or elles honey clarified; and cast in therto hole culpons of eles clene wasshen, and then clowes, maces, pynes, raisynges of corance, ginger mynced ; ande when hit is mynced in the settynge doune do therto a lytel vynegur; and in the dressynge save the culpons hole; and serve hit forth. [Ancient Cookery [Arundel 334]]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
nuts
suet
wine
cloves
mace
raisins
currants
pine_nuts
ginger
vinegar
podour
cinnamon


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

corance: Raisins made from corinth grapes (a.k.a currants).
pynes: Pine nuts.


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:105>. Accessed on May 24, 2020, 2:27 pm.




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