Hony douse
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 "Hony douse". [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:

Hony douse. Tak god mylk of almandys & rys, & wasch hem wel in a feyre vessel & in fayre hot water. & after do hem in a feyre towayl for to drie, & wan þat þey be drye bray hem wel in a morter al to flowre; & after bet hem togedere. & afterward tak two pertyis & do þe half in a pot & þat oþer half in a noþer pot, & colowr þat on wyþ þe safroun & lat þat oþer be wyt. & lat yt boyle tyl it be þykke, & do þerto a god | perty of sugur, & after dresse yt in two dischis; & loke þat þou haue almandys boylid in water & in safroun & in wyn, & after frie hem & set hem vpon þe forseyde mete, & strew þeron sugur þat yt be wel ycolouryt & serue 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]

XXI - FOR TO MAKE HONY DOUSE. Tak god mylk of Almandys and rys and wasch hem wel in a feyr' vessel and in fayr' hoth water and after do hem in a feyr towayl for to drie and wan that they be drye bray hem wel in a morter al to flowr' and afterward tak two partyis and do the half in a pot and that other half in another pot and colowr that on wyth the safroun and lat that other be wyt and lat yt boyle tyl it be thykke and do ther'to a god party of sugur and after dresse yt in twe dischis and loke that thou have Almandys boylid in water and in safroun and in wyn and after frie hem and set hem upon the fyre sethith mete and strew ther'on sugur that yt be wel ycolouryt and serve 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]

honey
milk
nuts
rice
flour
saffron
sugar
wine
eggs


[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]

eron: Eggs. (from German)


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:80>. Accessed on April 2, 2020, 1:13 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:274>. Accessed on April 2, 2020, 1:13 pm.




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