A flaune of Almayne
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 "A flaune of Almayne". [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:

A flaune of Almayne. First take raysins of coraunce, or elles other fressh reyfins, and gode ripe peres, or elles gode appuls, and pyke oute the cokes of hom, and pare hom, and grinde hom, and the reyfins in a clene morter, and do then to hom a lytel swete creme of mylk, and streyne hom thurgh a clene streynour, and take x egges, or as many mo as wol suffice, and bete hom wel togedur, bothe the qwyte and the yolke, and draw hit thurgh a streynour, and grate faire qwyte bred, and do therto a gode quantitie, and more swete crem, and do therto, and do al this togedur; and take faffroni and pouder of ginger, and canel, and do therto, and a lytel fait, and a quantitie of faire swete buttur, and make a faire coffyn, or two, or as many as needes, and bake hom a lytel in an oven, and do this bature in hom, and let bake hom as thow woldes bake flaunes, or crustades, and when thay byn baken ynogh, strawe upon hom pouder of canel, and of qwyte fugur. And this is a gode maner of crustade.



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]

[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]

nuts
raisins
currants
pears
apples
suet
cream
milk
eggs
yolks
bread
saffron
podour
ginger
cinnamon
butter
pie_crust
sugar


[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]

almayne: German. In the German style.
coraunce: Raisins made from corinth grapes (a.k.a currants).
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
coffyn: A pastry crust, often freestanding and rectangular.


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:133>. Accessed on October 16, 2019, 4:44 am.




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