Browet of Almayne
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by [name]

This entry is a re-creation of a recipe from Recipes from John Crophill's Commonplace Book (England, 1485), entitled "Browet of Almayne". [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:

Browet of Almayne. Loke thu have good ale & cler & seson it with qwyth bred melk of almondys tak onyouns & mince hem and do al to the feyr & qwat fleysch do thu haft do ther to rau after that it wil sethen tak clowes & maces & qwybibes & do hem in hole & lat hem sethen & do to a perty ginger & oatmel & if the colour be noth good as fallet to the canel tak a perty saffron & mak the colour good & if it charge nowt wel tak flour of rys & do ther to.

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]

Browet of almayne for x mees. Take iii lb. of almondes, and tempur hom, and drawe hom up with fresshe brothe of beef, and put into a pot; and take conynges parboyled, and choppe hom, and ribbes of porke chopped also; or elles take malardes chopped with the ribbes, and let hom fethe up with the mylke, and make the pottage rennynge; and take maces, clowes, pynes, ginger, mynced reyfynges of corance, sugre, and put therto; and take onyons mynced, and boyle hom in water, and after the first boyle dense hom out of the water, and cast hom into the pot, and let hom fethe up with the mylk, and colour hit with saffron; and take alkenet ii. penyworth, and frie hit in faire grese, and put the grese into a pot thurgh the streynour in the settynge doune; and take a lytel vynegur and pouder of ginger, and medel hit togedur, and cast therto, and dresse hit, and serve hit forthe. [Ancient Cookery [Arundel 334]]

Brewet Of Almony. XX.II. VII. Take Conynges or kiddes and hewe hem small on moscels oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce. [Forme of Cury]

.xlvj. Brewet of almayn. Tak counynges or kyddes & hewe hem smal on morcels other on pects perboyle hem with the same broth, drawe an almand mylk & flesch therwith, cast therto poudour galyngale & of ginger, with flour of rys & colour it with alkenet, boyle hit, salt hit & messe hit forth with sugur and poudour douce. [Fourme of Curye [Rylands MS 7]]

Browet of Almayne. Tak almonde melk lye it with amydon ore with bake flour colour it with saffron force it with good pouder of ginger & canel & galingale. Tak parterkes & chykenes & hewe hem on quarterrys do the melk over the feyre & boylle it do in thi fleysch seson it with sugre. [Recipes from John Crophill's Commonplace Book]

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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]

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

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Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <>. Accessed on July 3, 2020, 10:11 am.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on July 3, 2020, 10:11 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <>. Accessed on July 3, 2020, 10:11 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on July 3, 2020, 10:11 am.

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