Mortrellus blanc
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 "Mortrellus blanc". [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:

Mortrellus blanc. Nym pyggus and hennys & oþer maner fresch flesch & hew yt in morselys & seþ yt in wyþ wyn, & nym gyngyuer & galyngale & gelofre & canel, & bray yt wel & kest þerto. & alye yt wyþ amydoun oþer wyþ flowr of rys.



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]

[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]

pork
chicken
wine
galingale
gillyflowers
cinnamon
amidon
flour
rice


[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]

galyngale:
gelofre: Gillyflower. An old-world plant with scented flowers, sometimes used as a substitute for cloves.
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
amydoun: Wheat starch, or occasionally rye starch. Corn starch can be used as a modern substitute.


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:48>. Accessed on August 17, 2019, 7:41 am.




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