How to make Chuets.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "How to make Chuets.". [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:

How to make Chuets. Take Veale and perboyle it and chop it very fine, take beefe Suet and mince it fine, then take Prunes, Dates and Corance, wash them very clean and put them into your meat, then take Cloves, Mace, and pepper to season your meat withal and a little quantity of salt, vergious and Sugar, two ounces of biskets, and as many of Carowaies, this is the seasoning of your meat, then take fine flowre, yolkes of Egs, and butter, a little quantitye of rosewater and sugar, then make little coffins for your Chewets and let them bake a quarter of an houre, then wet them over with butter, then strewe on Sugar and wet the Sugar with a little Rosewater, and set them into the Oven again, then take and serve five in a dish.



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]

veal
beef
suet
prunes
dates
currants
cloves
mace
pepper
salt
verjuice
sugar
caraway
flour
yolks
eggs
butter
rosewater
pie_crust


[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]

corance: Raisins made from corinth grapes (a.k.a currants).


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 "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:91>. Accessed on November 17, 2019, 3:49 am.




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