Lamprons in galentyn
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 "Lamprons in galentyn". [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:

Lamprons in galentyn. Take lamprons and scalde hom, and do hom in a panne, and fethe hom, and do therto galentyne, but let not be therin moche brothe, and do therto pouder of ginger, and of canel, and boyle hit, and serve hit forthe.


Translation
Translated into modern English [experimental machine translation - replace with a proper translation], this becomes:


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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]

Lamprons in Galentyne. Take brede, and stepe it in wyne and vynegre, and cast there-to Canell, and drawe it thorgh a streynour; and do it in a potte, and cast pouder of peper thereto; And take smale oynons, and myce hem, and fry hem in oyle, and cast there-to a fewe saundres, and lete hem boyle a litul; And then take lamprons, and scalde hem with hey in hote water, and seth hem; and then broyle (Note: Douce MS. bouille) hem on a faire gredren, and then couche hem in a dissh and cast the sauce on hem, And then serue it forth. [Two Fifteenth-Century Cookery-Books]

LAUMPROUNS IN GALYNTYNE. XX.VI. VII. Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and some of the broth togyder & boile it & do þerto powdour of gyngur & salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the sewe above. & serue fort. [Forme of Cury]

.Cxxv. Laumprouns in galyntyne. Take laumprouns & scald hem. seeth hem. menge poudour galyngale & some of the broth to gyder & boyle hit. & do ther to poudour of ginger. & salt. take the laumprouns & boyle hem & lay hem in dysched & lay the sewe a bove. [Fourme of Curye [Rylands MS 7]]

[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
ginger
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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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:118>. Accessed on December 11, 2017, 10:19 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:403>. Accessed on December 11, 2017, 10:19 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:126>. Accessed on December 11, 2017, 10:19 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:126>. Accessed on December 11, 2017, 10:19 am.




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