Bore Bore in egurdouce
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 "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:
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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)
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.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on March 30, 2020, 9:22 am.

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