Poum dorroge
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 "Poum dorroge". [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:

Poum dorroge. Tak pertrichis wit longe filettis of pork al raw & hak hem wel smale, and after bray hem in a morter. & wan þey be wel brayd do þereto god plente of poudere & olkys of eyryn. & after mak þereof a farsure formed of þe gretnesse of a onyoun, & after do it boyle in god breþ of buf oþer of pork. After lat yt kele, & after do it on a broche of hasel & do hem to þe fere to roste. & after mak god bature | of floure & egges, on bature wyt & an oþere elow & do þereto god plente of sugur & tak a feþere or a styk & tak of þe bature & peynte þereon aboue þe applyn so þat on be wyt & þat oþere elow wel colourd.



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
podour
yolks
eggs
onions
beef
nuts
flour
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 "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:59>. Accessed on April 8, 2020, 2:49 am.




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