Maulardes in cyne
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from , entitled "Maulardes in cyne". [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:
Maulardes in cyne. Take maulardes chopped, ande sethe hom, and when thai byn so, then in brothe of beef; cast therto clowes, maces, pynes, sugur, wyne, onyons mynced gret, and draw up a hour of chippes of bred; and put therto pouder of pepur, and colour hit with saffron and saunders; and in the settynge doune (/'. e. when you take it from the fire) put therto a lytel vynegur, and loke that hit be rennynge, 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]
Malardes in cyne. Take malardes, and make hom clene, and chop hom, and fethe hom with gode brothe of beef in a pot, and do therto onyons mynced grete, and do therto wyne and pouder of pepur; then take bredde, and stepe hit in brothe, and draw hit up, and do hit in a pot, and clowes, and maces, and pynes, and colour hit with saunders and saffron 5 and put therto sugur or honey, and in the fettynge doun do therto a lytel vynegur, and serve hit forthe. []
[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]
ducks
broth
beef
cloves
mace
pine_nuts
sugar
wine
onions
bread
podour
pepper
saffron
sandalwood
vinegar
[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]
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 "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?ancie:189>. Accessed on March 29, 2024, 7:39 am.