Prepared for [event name] on [date]
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This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Medicina OPTIMA ET EXPERTA". [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:

Medicina OPTIMA ET EXPERTA PRO Stomacho ET PRO CAPITE IN ANTIQOO HOMINBMf. Take ginger, canel, long pepur, rosemarine, graynes, of ichone a quartrone; -then take clowes, maces, spikenarde, nutmukes, gardamour, galihgal, of ichone one unce; liqui aloes, calamy, aromatici, croci, rubarbi, reupontici of ichone nine penny* weight; make of al this a gros ponder; then take a galone of fwete wyne, oseye, or bastard, and cast therto, and do hit in a dene pot of urthe, and let hit stonde al a nyght togeder, and stir hit oft, and melle hit wel, and let hit stonde tyl on the morwen, tyl hit be clere ; then take out the clere from the pouder, and put hit into a glasse; then have a bagge redy of faire lynnyn clothe, that hit be made brode above, and scharpe benethe. And therin put the pouder, and honge the bagge bytwene two trends, and let hit renne oute qwat hit wil; and then take alle that rennes oute from the pouder, and that clere that thow hadst byfore of the wyne, and medd therwith two pounde of lose sugre or more, tyl hit be right fwete ; and therof cast aboven the bagge, and let hit renne thorugh esiliche tyl that hit be ronnen al thorugh; and that is elepet clarry. And therof take yche day, fyve fpoonsull in the morwen, with three foppes of bred wd foked therin, and forbere hedes of fysstie and of flcsshe; and also forbere goutous metes, and unholsome.

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]

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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
clarry: Clary Sage (Salvia sclarea).

[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]


[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.
  <>. Accessed on June 4, 2020, 11:54 pm.

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