Cryspys
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 "Cryspys". [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:

Cryspys. Nym flour & wytys of eyryn, sugur oþer hony, & swyng togedere & mak a batour. Nym wyte grees & do | yt in a posnet, & cast þe batur þereyn & stury to þou haue many; & tak hem vp & messe hem wyþ þe frutours & serue forþe.



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]

Cryspes. Take white of eyren, Milke, and fyne floure, and bete hit togidre, and drawe hit thorgh a streynour, so that hit be rennyng, and noght to stiff; and caste there-to sugur and salt. And then take a chaffur ful of fressh grece boyling; and then put thi honde in the batur and lete the bater ren thorgh thi fingers into the chaffur; And whan it is ren togidre in the chaffre, and is ynowe, take a Skymour, and take hit oute of the chaffur, and putte oute al the grece, And lete ren; And putte hit in a faire dissh, and cast sugur thereon ynow, and serue it forth. [Two Fifteenth-Century Cookery-Books]

CRYSPES. XX.VIII. II. Take flour of pandemayn and medle it with white grece ouer the fyrer in a chawfour and do the batour þerto queyntlich þurgh þy fyngours. or thurgh a skymour. and lat it a litul quayle a litell so þe þer be hool þerinne. And if þer wilt colour it wiþ alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem forth. [Forme of Cury]

.Clx. Cryspes. Take flour of payndemayn & medle hit with whyte grece over the fyre in a chawfour. and do the batour ther to queyntlych thorow thy fyngours or thorowe a skymmour. & let hit a lytul quayle so that ther be hooles therinne. and yf thou wolt: colour hit with alkenet foundyt. take hem up and cast ther on sugour. [Fourme of Curye [Rylands MS 7]]

[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]

flour
eggs
sugar
honey
grease


[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:26>. Accessed on February 26, 2020, 11:20 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:375>. Accessed on February 26, 2020, 11:20 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:161>. Accessed on February 26, 2020, 11:20 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:161>. Accessed on February 26, 2020, 11:20 am.




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