Mortrewes of sysshe
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 "Mortrewes of sysshe". [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:

Mortrewes of sysshe. Take thik almonde mylke, and put hit in a faire pot, and cast therin stigre, or elles honey clarified; and take a codlynge or whitynge, or thornbagge, or hadok fothen, and do away the bones and bray hit up with the mylk, and with the lyver, and put al into the same pot, and let hit boyle, and draw up floure of rys with a lytel mylk, and put hit in the same pot, and travayle hit wel, and make the potage stondyngj and in the dressynge make six leches in a disshe, and straw thereon pouder of ginger and sugre medelet togeder, and serve hit forthe,- and if thow have none almondes, take gode swete creme, and make on the fame wyse (in the same manner).



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
honey
seafood
whiting
bones
liver
flour
rice
podour
ginger
sugar
suet
cream


[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 "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:199>. Accessed on December 15, 2019, 4:27 am.




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