Funges
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "Funges". [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:

Funges. X. Take Funges and pare hem clere and dyce hem. take leke and shred hym small and do hym to seeþ in gode broth. colour it with safron and do þer inne powdour fort.



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]

.x. Funges. Take funges & pare hem clene & dyce hem, take leke & schrede him smal & do him to seeth in gode broth, colour yt with safroun and do therinne poudour fort, and serve hit forth. [Fourme of Curye [Rylands MS 7]]

.x. Funges. Take funges & pare hem clene & dyce hem, take leke & schrede him smal & do him to seeth in gode broth, colour yt with safroun and do therinne poudour fort, and serve hit forth. [Fourme of Curye [Rylands MS 7]]

[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]

mushrooms
leeks
broth
saffron
podour


[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]

funges: Mushrooms.


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 "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:10>. Accessed on October 19, 2019, 11:48 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:10>. Accessed on October 19, 2019, 11:48 pm.




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