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

Perre. Draw soden perys thorow a sarce so hem in a vessel to freysch broth tak sugre & hony & do ther to freysch gres tak of capouns & of hennys grynd saml & meng with al kepe it wel fro brennyng kele it & lye it charge it with yelkys of eyren.

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]

Perre. Take grene pesyn, and boile hem in a potte; And whan they ben y-broke, drawe the broth a good quantite thorgh a streynour into a potte, And sitte hit on the fire; and take oynons and parcelly, and hewe hem small togidre, And caste hem thereto; And take pouder of Canell and peper, and caste thereto, and lete boile; And take vynegur and pouder of ginger, and caste thereto; And then take Saffron and salte, a litull quantite, and caste thereto; And take faire peces of paynmain, or elles of such tendur brede, and kutte hit yn fere mosselles, and caste there-to; And then serue hit so forth. [Two Fifteenth-Century Cookery-Books]

Perre. Take grene or white pescn clene wasshen, and boyle hom, and set hom on side tyl the brothe be clere, and that same clere brothe let renne thurgh a streynour into a pot, and put therto parcel, sage hewen, onyons mynced, and pouder of pepur, and colour hit depe with saffron, and put therto a lytel wyne, and let hit boyle, and in the scttynge doune do therto a lytel vinegur; and take staves of bred % tested, and do in the fame pot in the takynge up, and serve hit forthe. [Ancient Cookery [Arundel 334]]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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]

[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]


[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.
  <>. Accessed on July 8, 2020, 6:27 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:27 pm.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:27 pm.

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