Bukenade to potage
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 "Bukenade to potage". [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:

Bukenade to potage. Take hennys (hens) or conynges (rabbits) or vel, and hewe hit on gobettus, and sethe hit in a pot; and take almondes, and grinde hom, and tempur hit wyth the brothe, and put in the pot, anddo thereto raifynges of corance, and sugur, and pouder of gynger, and of canelle, and clowes, and maces, and colour hit wyth saunders, and alye hit up wyth amyden ; and, if thow wil, take onyons, and mynce hom, and frie hom in grece, and hew small parfel, saugc, ysope, and saveray, and do hit thereto, and let hit boyle, and if hit be too thyn, take floure of rys, and do thereto, and dresse hit forthe; and florefli the dyslhes wyth drage.



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]

chicken
rabbit
veal
nuts
broth
raisins
currants
sugar
podour
ginger
cinnamon
cloves
mace
sandalwood
amidon
onions
grease
parsley
sage
hyssop
savory
flour
rice


[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]

corance: Raisins made from corinth grapes (a.k.a currants).
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.
amyden:
ysope:


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:23>. Accessed on November 17, 2019, 6:20 am.




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