Tenches in cylk
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 "Tenches in cylk". [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:

Tenches in cylk. Take tenches, and fait hom, and cut hom that thai hangen bi the skyn, and bbyle hom; and then take gode swete wyne, or red wyne with sugre, and raifynges of corance piked, and clene wasschen ; and bray hit with chippes of bred, and with clowes ymonge, and draw hit up with the. same wyne, and set hit over the fire,- and let hit boyle ; and cast therto pouder of greyne de Paris, and colour hit depe with saunders, and saffron, and in the settynge doune put therto verjouse and pouder of ginger, and of canel; and then lay the tenches in disshes, and poure the syrip' above, 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]

tenche
suet
wine
sugar
raisins
currants
bread
cloves
podour
grain
grains_of_paradise
sandalwood
saffron
verjuice
ginger
cinnamon


[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]

tenches: Tench (Tinca tinca). A common freshwater fish of Europe.
corance: Raisins made from corinth grapes (a.k.a currants).
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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:203>. Accessed on December 11, 2019, 8:34 pm.




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