Nombuls of a dere
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 "Nombuls of a dere". [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:

Nombuls of a dere. Take nombuls of a dere and parboyle hom, and kerve hom smal and put hom in a pot to gode brothe; and take bredde and stepe hit in brothe, and drawe hit thurgh a streynour, and do it into the pot, and blode and vynegur medelet therwyth; and take onyons and mynce hom sinalle, and do therto, and let hit wel boyle; and put thereto pouder of pepur and of clowes, and of canel, and let hit wel sethe, 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]

dory
broth
bread
blood
vinegar
onions
podour
pepper
cloves
cinnamon


[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]

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:16>. Accessed on October 19, 2019, 5:38 am.




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