Sowpeschets
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 "Sowpeschets". [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:

Sowpeschets. Take almonde mylk and draw hit up thik with brothe of beef, and let hit boyle, and cast therto clowes, maces, pynes, rcifynges of corans, ginger mynced, and sugre ynogh; and in the fettynge doune put therto a lytel vinegur, alayed with pouder of ginger and take fresshe braune of a bore fothen (boar boiled), and cut hit in grete dices of the bred, and cast into the milk, and stere hit togeder, and lokethat hit be rennynge (thin), and dresse hit up, 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]

nuts
milk
broth
beef
cloves
mace
pine_nuts
raisins
currants
ginger
sugar
vinegar
podour
boar
bread


[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.


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:186>. Accessed on November 20, 2019, 5:09 am.




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