Pochee
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Pochee". [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:

Pochee. Tak fyggs & reysynggs & grynd hem wel & seson it with good almonde mylk & do ther to agod porcion of canel & of ginger & if it charge nowth tak flour of rys & do ther to tyl it be wel stondynge than do to salt.

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]

Pochee. XX.IIII. X. Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene sode ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward. & serue it forth. []

.lxxxviij. Pochee. Tak ayroun & breke hem in scaldyng hote water, & whanne they ben soden ynowgh, take hem up, & tak yolkes of ayroun & rawe mylke & swyng hem to gyder, & do therto poudour ginger, safroun & salt, set it over the fyre & lat it not boyle, take the ayroun y sode & cast the sewe onoward, & cet. []

[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]

nuts
milk
cinnamon
ginger
flour
rice
salt

[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
[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:22>. Accessed on December 6, 2024, 3:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:89>. Accessed on December 6, 2024, 3:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:89>. Accessed on December 6, 2024, 3:06 am.