Farsure to make pome de oringe
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 "Farsure to make pome de oringe". [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:

Farsure to make pome de oringe. Take the lyvre of porke, arid bray hit all rawe right smal, and do therto pouder of pepur, and of clowes, and of canel, and saffron, and raysynges of corance; then take and make thereof balles lyke appuls, and wete hom well in the white of egges, and then do hom in boylying watur, and let hom sethe, and when thai have sothen awhile, take hom up and do hom on a spitte, and roste hom well; then take parscl, and grinde hit, and wringe hit up with egges thurgh a streynour, and do therto a lytel floure, and endore hom therwith in the rostynge, and if thowe wylt take saffron, or saunders, or ynde (indigo) and do therwith as I saide to fore, 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]

oranges
pork
podour
pepper
cloves
cinnamon
saffron
raisins
currants
apples
wheat
eggs
parsley
flour
sandalwood
indigo


[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.
corance: Raisins made from corinth grapes (a.k.a currants).
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.


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:84>. Accessed on October 19, 2019, 5:01 am.




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