Gele of chekyns or of hennes
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by [name]

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

Gele of chekyns or of hennes. Take chekyns, hennes, or cokkes, or capons, and fethe hom, and when thai arne ynogh take hom up, and take out the braune, and kepe hit; and bray the other dele (part), bones and all; and do therto a lytel bredde, and drawe hit up with the fame broth, but blowe of the grecs; and do therto wyn, and a lytel vynegur ' and sugur, and let hit boyle; then take the braune and bray hit smalle, and put hit therto unstreyned; and do therto pouder of gynger and of canel, and colour hit with saffron; then take the pestelles (legs) of the chekyns and couche hom in dysshes, and poure the sewe above, 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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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on June 4, 2020, 1:29 am.

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