Murri is not suitable to be used unless of the infused sort
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Murri is not suitable to be used unless of the infused sort". [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:

Murri is not suitable to be used unless of the infused sort, because of its benefits and penetrating quality; following this is murri made of grape juice with spices but without burned bread. The murri that people make with scorched honey and bread and other things is not suitable to be used at all, for it causes black bile and has neither benefit nor penetrating flavor.

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]

A Dish of Murri from Any Meat You Wish. Put meat in the pot and throw on it spices, an onion pounded with cilantro and salt, and throw on it three spoonfuls of murri and one spoonful of vinegar, and the same of oil, and fry and cover with oil and cook until done and browned. Ladle out and sprinkle with pepper and cinnamon. If you omit the vinegar, it is good, and if you throw in soaked garbanzos and a little rue, it is good, God willing. []

lxxj - Murrey. Take Porke an Vele, and sethe it, and grynd it, and draw it with the self brothe; then take bred y-gratyd, and pouder of Gyngere and of Galyngale, and Hony, an caste ther-to, and boyle it y-fere; and make it chargeaunt, and coloure it with Saunderys and serue forth [correction; sic = f]. []

Morree. XXXVIII. Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and colour it with saundres. do þerto powdour fort and powdour douce and salt, messe it forth and flour it with aneys confyt whyte. []

.xxxviij. Morree. Tak almaundes blaunched, waisch hem, grynde hem, & temper hem up with rede wyne, & alye hem with flour of rys, do therto pynes & fryed & colour it with saundres, do therto poudour fort & poudour douce and salt & messe hit forth & flour hit with aneys confyt whyte. []

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

grapes
bread
honey

[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]

Procedure
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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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:131>. Accessed on April 25, 2024, 6:08 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:71>. Accessed on April 25, 2024, 6:08 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:38>. Accessed on April 25, 2024, 6:08 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:37>. Accessed on April 25, 2024, 6:08 pm.