A kolde browet for soper
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 "A kolde browet for soper". [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 kolde browet for soper. Take almonde mylke, and drawe hit up with brothe of beef thik, and let hit sethe; and take chekenes, and chop hom, and boyle hom in water, and when thai are half boyled, take and frie hom in fressh greese, and lay hom in dishes. And take sugre clowes, a few pynes, and maces, and cast into the mylk, and when hit is boylet ensemble in the fettynge doune, put therto a lytel vynegur, and poure hit in disshes aboven the chekenes, and serve hit forthe.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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]

pynes: Pine nuts.

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[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]


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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:150>. Accessed on July 5, 2020, 6:25 am.

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