Charlet enforsed
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 "Charlet enforsed". [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:

Charlet enforsed. Take swete cowe mylk and eyren, zolkes and al, and fothen pork braied withoute herbes, and let hit boyle tyl hit crudde, and colour hit with saffron, and then take hit up and presse hit, and put therto creme of almondes, or of cow-mylk, and boyle hit; and put therto sugre, and colour hit depe with saffron, and lay thre leches in a disshe, or five of charlet, and poure the creme above thereon, 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]

Charlet Enforesyd. Recipe swete mylk and egges зolkes & ale, & seth pork withoute erbis, brayed, & lat it boyle tyll it do crud; and colour it with saferon, & þan take it vp & press it. Þan take creme of almondes or of kow mylk & boyle itt, & put þerto ginger & colour it depe with saferon, & lay þerof .iij. lechis or .v. in a dysh of þe charlet & poure þe [c]reme apon it; and medyl sugure, sawndyrs, & masz togydere & strew it þeron & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

[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
milk
eggs
yolks
pork
herbs
saffron
cream
nuts
beef
sugar


[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.


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:174>. Accessed on November 20, 2019, 10:06 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:8>. Accessed on November 20, 2019, 10:06 am.




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