Congour in pyole
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 "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:
[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]

seafood
nuts
milk
broth
sugar
honey
cloves
mace
pine_nuts
raisins
currants
saffron
verjuice
podour
ginger
turnsol


[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.


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:200>. Accessed on October 19, 2019, 11:20 pm.




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