Lampray fresch in galentyne
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 "Lampray fresch in galentyne". [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:

Lampray fresch in galentyne. Schal be latyn blod atte nauel, and schald yt & rost yt, & ley yt al hole vpon a plater, & yf hym forþ wyþ galentyn þat be mad of galyngale, gyngeuer & canel, & dresse yt forþ.



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]

IX - FOR TO MAKE LAMPREY FRESCH IN GALENTYNE. Schal be latyn blod atte Navel and schald yt and rost yt and ley yt al hole up on a Plater and zyf hym forth wyth Galentyn that be mad of Galyngale gyngener and canel and dresse yt forth. [Forme of Cury]

[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]

seafood
blood
galingale
ginger
cinnamon


[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:
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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:68>. Accessed on April 2, 2020, 12:01 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:262>. Accessed on April 2, 2020, 12:01 pm.




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