Caudel ferres
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 "Caudel ferres". [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:

Caudel ferres. Take chekyns and choppe hom, and cast hom in brothe of beef, and cast therto clowes, maces, pynes, and reifynges of corance, and a lytel wyne and saffron; for x mees, take the zolkes of 40 eyren beten and streyned; and take saunders and canei drawen, and put in the fame pot: and then take half a quartron of pouder of ginger, and bete hit with the zolkes; and in the settyng doune put hit into the same pot, and and stere hit wel togeder, and make hit rennynge and sumqwat standynge ; and dresse hit, and serve hit forthe. Or elles take conynges instede of chekyns, and do on the fame wyse.



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]

Caudel ferres. Take vernage, or other swete wyne, and take zolkes of eyrejt beten, and in the betynge do away the scome, and then streyne hom, and put al togedur in a pot, ande put therto sugre ynogh, and colour hit with saffron, and stere hit wel, and take bred a Iytel of payne de mayne (white bread) steped in the self wyne, and streyne and put hit in the same pot, and stere hit wel, ande make the caudel stondynge, and at the first boy le do hit from the fire, and dresse hit up in leches in disshes, and strewe sugre theron, and serve hit forthe. [Ancient Cookery [Arundel 334]]

Caudell Farce. Recipe whyte wyne or rede, & take egg yolkes & draw þam throgh a cloth with þe same wyne; þan put þerto hony & colour it with saferon, & set it oure þe fyre & styr it wele, & whan it is in poynt to welle set it of & let it be standyng & serof. [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]

chicken
broth
beef
cloves
mace
pine_nuts
raisins
currants
wine
saffron
yolks
eggs
sandalwood
cinnamon
podour
ginger
rabbit


[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.
corance: Raisins made from corinth grapes (a.k.a currants).
zolkes: Yolks. A transcription or copying error for зolkes.
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.


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:178>. Accessed on October 19, 2019, 11:31 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:65>. Accessed on October 19, 2019, 11:31 pm.




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