Chikens in Cryteyne
Prepared for [event name] on [date]
by [name]

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

Chikens in Cryteyne. Tak cowys melk lye it up with amydon or with flour force it up with poudre of ginger galentyn canel comyn colour it up with saffron sethz the chikenis hew hem on quarters boille it alle to gidre seson it up with sugre.

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]

To dight chekins in kirtyn tak iij pound of almondes made with good pik mylk with swet brothe and put it in a pot and put ther to clowes mace sugur and pynes hole and let it boile to gedur till it be honging and put ther to an unce of ginger and vinigar and put it in the pot then tak chekins ehalvyd / for a lord tak hole chekins and sethe them a litille then pull of the skyne and fry them in swete grece and put them in large dillies and pour on the ceripe and do ther on sugur and pouder of ginger and serue. []

To dight chekins in kirtyne tak cow creme and alay it with flour or whit amydon and fors it with galingalle guinger canelle comyn and saffron then sethe your chekins and quarter them and sesson them with sugur and serue it. []

Chekyns in kirtyne for x mees. Take three Ib. of almondes braied, and draw up a gode thik mylk with brothe of beef; and put in the fame pot sugre, clowes, maces, pynes not mynced, and let hit boyle ensemble tyl hit be hanging (very thick) ; and take an unce of pouder of ginger, and medel hit with vynegur, and sethe hit in the pot, and in the settynge doune, then take chekyns, and quarter hom, and sethe hom halfe, and for a lorde, al hole; and when thai byn half sothen pull of the Ikyn, and then frie hom in hote grese ynogh, and then couche hom in chargeours, or in dishes, and cast on hom sugre, and then overhille (overflow) the flesshe with the fyrippe, and then take a lytel sugre, and pouder of ginger, ande strewe theron, and serve hit forthe. []

Chekyns in cretene. Take cow mylke, lye hit anone With flowre, or ellis with amydone. Fors hit with galyngale and gode gyngere, With canel and comyn, alle in fere, Coloure hit with safron þo. Þe chekyns by hom selfe þo sethe þer to, Hew hom in quarteres and lay hom inne, Boyle hom up with alle, no more ne mynne. But seson hit with sugur suete, And serve hom forthe for þay ben sete []

Chikens in gretney. Boyle chikens in broth good broth and rese the thyys and the wyngys & the brestys take mylke of almondys unblanched draw up withe the same brothe & poudyr of canell & a perty of wyne sygure saffron & salt do hit to gedyr yn a pott set on the fyre stere hit when hit boyles sesyn hit up with poudyr of gynger & vergeus lay the chikenys hote yn dysches have yolkes of eyron sodyn hard & fryed a lytyll couche on a boute the wyngez & the thyes. []

[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]

amidon
flour
podour
ginger
cinnamon
cumin
saffron
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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:8>. Accessed on April 29, 2025, 9:28 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:8>. Accessed on April 29, 2025, 9:28 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:184>. Accessed on April 29, 2025, 9:28 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:160>. Accessed on April 29, 2025, 9:28 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:7>. Accessed on April 29, 2025, 9:28 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:37>. Accessed on April 29, 2025, 9:28 am.