Congour in pyole
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by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Congour in pyole". [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:

Congour in pyole. Take almonde mylk drawen up with the brothe of congur, and put therto sugre or honey clarified ; and then take gret culpons of congur fothen, and boyle horn over the coles; and take the fame mylk and boyle hit, and cast therto clowes, maces, pynes, reifynges of corance, and streyne with a lytel saffron, ande in the settynge doune of the pot, medel togeder verjouse, poudpr of ginger, and put therto into the same pot; and lay thre culpons in a chargeour, and the syrip above; and then take turnesole diped in vine, and wringe oute the colour, and with a feder sprinke and spot the congour, but colour hit not altogeder; and serve hit forthe.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]

congur: A type of marine eel.
pynes: Pine nuts.
corance: Raisins made from corinth grapes (a.k.a currants).
turnesole: A number of plants of the genus Heliotropium, used to produce red, purple, or blue colors.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on May 27, 2020, 9:24 pm.

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