Murre 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 "Murre 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:

Murre to potage. Take almondes and grynde hom, and tempur hit up with brothe of beeff, and do hit in a pot, and take porke sothen and bray hit, or the braune of hennes or of capons, and do hit in the pot, and let hit boyle and thyck hit with floure of rysc, that hit be welle stondynge (fiiff), and colour hit with saunders and saffron depe, and put therto powder of greynes and sugur, and flour of canell; and in the setting downe, stur hit well togedur, and dresse hit up, and strawe above rede anys in confeit.



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]

nuts
broth
beef
pork
chicken
flour
rice
sandalwood
saffron
podour
grains_of_paradise
sugar
cinnamon
anise


[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]

saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.


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:30>. Accessed on December 13, 2019, 4:16 pm.




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