Rys Lumbarde
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 "Rys Lumbarde". [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:

Rys Lumbarde. Take rys, and pyke hom clene, and wasshe hom, and parboyle hom, and do hom in a pot; and do therto gode brothe of beef, and put therto sugur or honey, and let hit boyle, and coloure hit with saffron; and if thow wilt have it stondynge, take rawe zolkes of egges, and bete hom wel togedur, and draw hom thurgh a streynour, and do hit in the pot, and let hit boyle with the potage, and then dresse hit up in disshes; and take harde zolkes of egges, and clowes, and maces, and gynger, mynced, and medel hom togedur, and straw theron, 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]

rice
broth
beef
sugar
honey
saffron
yolks
eggs
cloves
mace
ginger


[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]

zolkes: Yolks. A transcription or copying error for зolkes.


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:63>. Accessed on November 20, 2019, 9:24 am.




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