Blaundesorre vel blaunche mortrewes
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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
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
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