Boor in egredouce
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 "Boor in egredouce". [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:

Boor in egredouce. Take dates clene wafshen, and raifynges of corance, and boyle hom, and bray al ensemble (together), ande in the brayinge put therto clowes, and draw up al with vynegur, or clarre, or other swete wyne, and put hit in a faire pot, ande boyle hit wel; and put therto half a quartron of sugre, or elles hony, and half an unce of pouder of canel; and in the scttyng doun take a lytel vynegur and medel therwith, and di. an unce of pouder of ginger, and a fewe saunders and saffron, and in the boylinge put therto ginger mynced, and put in the some pot; ande take fressh braune, and scthe hit, and then cut hit in thyn leches (Jlices), and lay three in a disshe, and then take di. Ib. of pynes, and frie hom in fressh grees, and cast therto the pynes, and when that byn thurgh hote take hom up with a skymmour, and let hom drie, and then cast hom into the same pot; and then put the syrip above the braune in the dysshes ; 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]

boar
dates
raisins
currants
cloves
vinegar
wine
suet
sugar
honey
podour
cinnamon
ginger
sandalwood
saffron
pine_nuts
grease


[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).
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.
pynes: Pine nuts.


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:158>. Accessed on April 8, 2020, 2:04 am.




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