Blank desure
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 "Blank desure". [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:

Blank desure. Tak þe olkys of egges sodyn & temper it wyþ mylk of a kow. & do þerto comyn & safroun & flowre of ris or wastel bred myed, & grynd in a morter & temper it vp wyþ þe milk; & mak it boyle & do þerto wit of egges coruyn smal. & tak fat chese & kerf þerto wan þe licour is boylyd, & serue it 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]

Blank Dessorre. XXXVII. Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, on fleissh day with broth. and cast þerinne flour of Rys. oþer amydoun, and lye it þerwith. take brawn of Capouns yground. take sugur and salt and cast þerto and florissh it with aneys whyte. take a vessel yholes and put in safroun. and serue it forth. [Forme of Cury]

.xxxvij. Blank dessoree. Take almaundes blaunched, grynde hem and temper hem up with whyte wyne, on flesche day with broth, & cast therin flour of rys other amydoun & lye hit therwith, & tak brawn of capouns y ground, & take sugur & salt & cast therto, & florysche with aneys whyte, & tak a vessel y holed & put in safroun. [Fourme of Curye [Rylands MS 7]]

.Clxlj. For to make blank desyre. Take brawne of hennes or capouns y soden with outen the skyn. and hewe hem as smale as thou may, and grynde hem in a morter. aftur, take gode mylke of almaundes & put the brawne ther inne & stere hem wel to gyder & do hem to seeth. & take flour of rys & of amydoun. & lay hit so that hyt be wel chargeaunt. & do therto sugur a gode party. & a party of whyte grece. & whan hit is put in dysches, strawe uppon blaunche powdour. & than put in blank desyre & mawmanye in dysches to gyder. & cet. [Fourme of Curye [Rylands MS 7]]

Blonk desore. Take ryse and wasshe hom in a cup, Grynd hom smalle and temper up With almonde mylke, so have þou cele. Do hit over þo fyre and boyle hit wele. Take braune of capons or hennes alle, Hew hit þat hit be ri3t smalle. And grynd hit wele, as myud brede, And do þer to, as I þe rede. Seson hit with sugur grete plente, With fryid almondes florysshe so fre. [Liber cure cocorum [Sloane MS 1986]]

Blanc desirree. Almond milk, rice flour, capon meat, sifted ginger, white sugar, white wine; each one in part to be boiled in a clean pot, and then put in the vessel in which it will be done, a little light powder; pomegranates planted thereon. [MS Royal 12.C.xii]

Blanke desire. Take yolkes of eyron sodyn hard & safron & bred growndyn with cow milke boyl do ther to white of eyron cut smal & spyndez of porke corven ther to aley hit a lytyll with raw yolkes of eyron. [Recipes from the Wagstaff Miscellany]

[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]

yolks
eggs
milk
cumin
saffron
flour
rice
bread
cheese


[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]

comyn: Cumin (Cuminum cyminum).


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:78>. Accessed on December 14, 2019, 3:06 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:37>. Accessed on December 14, 2019, 3:06 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:39>. Accessed on December 14, 2019, 3:06 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:189>. Accessed on December 14, 2019, 3:06 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:18>. Accessed on December 14, 2019, 3:06 pm.

Searchable index of "MS Royal 12.C.xii". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?royal:1>. Accessed on December 14, 2019, 3:06 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:72>. Accessed on December 14, 2019, 3:06 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact