Maulardes in cyne
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 "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. [Ancient Cookery [Arundel 334]]

[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]

pynes: Pine nuts.
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:189>. Accessed on November 19, 2019, 9:37 pm.




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