Bore Bore in egurdouce
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 "Bore Bore in egurdouce". [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:

Bore Bore in egurdouce. Take fressh braune and scthe hit, and kerve hit in thynne leches, and lay three in a dysshe, then take dates and raifynges of corance, and wassh hom clene, and bray hom in a mortar, and in the brayinge cast therto a few clowes, and draw hom up with clarre or other swete wyne, and do hit in a pot, and let hit boyle, and do therto a gode dele of sugur or honey, and ginger mynced; and in the fettynge doun, put therto pouder of canel and vynegur medelet togedur,. and colour hit with saundcrs and saffron depe; then take pynes or almondes blaunched, and frye hom in faire grees, and then take hom up and let hom drie, and when thow wilt dresse up thi braune do the pynes in the pot and poure the fyrip thereon, 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]

boar
gamebirds
dates
raisins
currants
cloves
wine
suet
sugar
honey
ginger
podour
cinnamon
vinegar
sandalwood
saffron
pine_nuts
nuts
grease


[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)
corance: Raisins made from corinth grapes (a.k.a currants).
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
pynes: Pine nuts.


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:51>. Accessed on March 30, 2020, 9:22 am.




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