Viande riall for xl. mees
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Viande riall for xl. mees". [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:

Viande riall for xl. mees. Take a galone of vernage, and fethe hit into iii. quartes, and take a pynte therto, and two pounde of sugree, ii. lb. of chardekoynes (qu. cardamums), a pounde of pasteroiale, and let hit fethe untyl a galone of vernage. Take the yolkes of 60 eyren, and bete hom togeder, and drawe hom thurgh a straynour, and in the fettynge doune of the fyre putte the zolkes therto, and a pynte of water of ewrose, and a quartrone of pouder of gynger, and dresse hit in dysshes plate, and take a barre of golde soy le, and another of fylver foyle, and laye hom on Seint Andrews croffe wysc above the potage; and then take sugre plate or gynger plate, or paste royale, and kutte hom of losenges, and plante hom in the voide places betwene the barres; and serve hit forthe.

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

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


[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]

vernage: A sweet, Italian wine.
zolkes: Yolks. A transcription or copying error for зolkes.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on January 20, 2020, 1:46 am.

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