Blaunde Sorre
Prepared for [event name] on [date]
by [name]


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

Blaunde Sorre. Tak rys & wasch hem & grynd hem smal tempre hem up with almaunde melk do it ovre the fyer & boylle it tak braun of hennys & of capouns hew it & grynd it smal as myed bred do ther to seson it with sugre gret plente florysch it with fryed almaunds.



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]

Blaunde sorre. Take almondes, and blanche hem, and stampe hem in a morter, and temper hem with fressh lene broth of a Capon, or beef, and wyne; And if hit be in lenton or in a fissh day, take faire broth of fressh fissh and wyne, And boyle hem to-gidre a good while, and take hit vppe in a faire lynnen cloth that is clene wasshen, and the water y-Wronge oute there-of; And drawe vnder the cloth, with a ladell, al the water that ye may, even as ye make colde creme; and then take it oute of the clothe, and cast hit in a faire potte, and lete boile; and then take brawne of a capon and tese hit small, and bray hit in a morter/ (or elles in a fissh day, take a codlyng or a haddok), and temper hit with almond melke, and cast sugur ynogh thereto; and then caste hit in the potte, And lete hit boile togidur a goode while; and then take hit oute of the potte al hote, and dresse hit into a dissh as ye doeth a colde creme; And sette ther-on rede Anneys in confite, and serue hit forth; or elles take faire almondes yblanched, and set theron/ [Two Fifteenth-Century Cookery-Books]

To mak bland sorre tak the mylk of almondes blanched mad with capon brothe then tak the braun of a capon and bet it in a mortair and mele the fishe and the mylk to gedur in the mortair with the pestelle and thik it with flour of rise and boile it put ther to sugur or hony and mak it stondinge then lesk it in dyshes and diaper it with turnsole and serue it. [A Noble Boke off Cookry]

[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]

rice
nuts
chicken
bread
sugar


[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 "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:54>. Accessed on August 6, 2020, 12:09 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:341>. Accessed on August 6, 2020, 12:09 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:26>. Accessed on August 6, 2020, 12:09 pm.




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