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


Introduction
This entry is a re-creation of a recipe from MS Douce 257 (England, 1381), entitled "Fronchemoyle". [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:

Fronchemoyle. Nym eyryn wyþ al þe wyte & myse bred & schepys talwe as gret as dysys. Grynd peper and safroun and kast þerto, & do hit in þe schepis wombe. Seþ it wel & dresse it forþe of brode leches þynne.



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]

xxvj - Frawnchemyle. Nym Eyroun with the whyte, and gratid Brede, and chepis talow, Also grete as dyse; nym Pepir, Safroun, and grynd alle to-gederys, and do in the wombe of the chepe, that is, the mawe; and sethe hem wyl, and serue forth. [Two Fifteenth-Century Cookery-Books]

[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]

eggs
bread
sheep
pepper
saffron


[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 "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:15>. Accessed on November 20, 2019, 4:44 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:179>. Accessed on November 20, 2019, 4:44 am.




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