Egurdouce to potage
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Egurdouce 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:

Egurdouce to potage. Take conynges and parboyle hom, or capons, or hennes, or kydde, or lambe, and chop hom on peces, and frie hom in faire grese, and do hom in a faire pot, and take onyons and parboyle hom, and mynce hom and frye hom, and do therto; then take redde wyne, and a lytel vynegur, and pouder of pepur, and of gynger, and of canell, and put hit al in the pot and let hit wel boyle togedur, but do therto a godele of faire white grees, and colour hit with saunders, and serve hit forth.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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]

egurdouce: A sweet and sour dish. (from French)
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on April 8, 2020, 2:30 am.

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