Corance (currants) to potage
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 "Corance (currants) to potage". [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:

Corance (currants) to potage. Take nombuls of a calf, or of a swyne, or of a shepe, and parboyle hom, and then cut hom smale and do hom in a pot; and take sage and parcyl, ysop, saveray, and grene chebolles, (young onions) and hew hom smal, and do thereto and alay hit with the yolkes of egges, and colour hit with saffron ; and in the setting downe do thereto verius and pouder of canel, and of clowes, and of ginger medelet (mingled) togedur, and serve hit forthe.



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]

currants
calf
pork
sheep
sage
parsley
hyssop
savory
onions
yolks
eggs
saffron
verjuice
podour
cinnamon
cloves
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]

corance: Raisins made from corinth grapes (a.k.a currants).
ysop: Hyssop (Hyssopus officinalis). A member of the mint family.
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:15>. Accessed on August 20, 2019, 3:45 pm.




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