Raynedes
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 "Raynedes". [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:

Raynedes. Take swete porke, dates, figges, braied togeder, and put therto a fewe zolkes of eyren, and in the brayinge alay hit with a lytel brothe, and cast therto pouder of clowes, pouder of pepur, sugre, raifynges of corance, and colour hit with saffron, and medel al togeder; and then hille the stuffure in paste as men maken ruschewes ; and then take the brothe of capons fothen in herbes, and let hit boyle, and colour hit with saffron, and then put in therto the raynecles, and when thai byn boyled take hom up, and lay three of hom in a dissh, and poure brothe therto; and take grated chesc medelet with pouder of ginger, and strewe above theron, 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]

suet
pork
dates
figs
yolks
eggs
broth
podour
cloves
pepper
sugar
raisins
currants
saffron
pastry
chicken
herbs
cheese
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]

zolkes: Yolks. A transcription or copying error for зolkes.
corance: Raisins made from corinth grapes (a.k.a currants).


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:166>. Accessed on April 2, 2020, 12:11 pm.




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