Blaundesorre vel blaunche mortrewes
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 "Blaundesorre vel blaunche mortrewes". [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:

Blaundesorre vel blaunche mortrewes. Take broth of beef and tempur hit with almonde rrtylke, or elles with gode swete mylke creme of a cowe, and sethe hit that hit be thikke, and take braune of a capone, or elles larde of fresshe porke, and braie it, and in the brayinge alaye hit with the mylke, and qwhen hit is braiet let hit seth tyl hit be thikke; and putte therto sugre, or elles honey and grated bred, or elles draw the bred thurgh a straynour, and qwhen hit is fothen that hit be stondynge, then hit is clepet (called) blaunche mortrewes. But for to make blaunch desorre, thow schal make a syrip of redde wyne, or elles of swete wyne, and with vyneger, sugur, sasfrone, and pouder of ginger; and qwhen the syrip is chaufet (warmed) a lytel over the fyre drawe hit thurgh a clene clothe, and thenne take the blaunche mortrewes, and laye hit in dyshes in the manner of leches, and then hit is blaundesorre, and serve hit forth.



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]

veal
broth
beef
nuts
suet
milk
cream
chicken
lard
pork
sugar
honey
bread
wine
vinegar
saffron
podour
ginger


[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]


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:141>. Accessed on November 19, 2019, 8:45 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact