SOOLES IN CYNEE
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 "SOOLES IN CYNEE". [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:

SOOLES IN CYNEE. C. XIX. Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and take away the fynnes. take oynouns iboiled & grynde the fynnes þerwith and brede. drawe it up with the self broth. do þerto powdour fort, safroun & hony clarified with salt, seeþ it alle yfere. broile the sooles & messe it in dysshes & lay the sewe above. & serue forth.



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]

.Cxvij. Sooles in cyvee. Take sooles & hyld hem, seeth hem in water, smyte hem on pecys & take a way the fynnes, take oynouns y boyled & grynde the fynnes ther with & brede, drawe hit up with the self broth, do ther to poudour fort, safroun, hony claryfied with salt seeth hit al y fere, broyle the sooles & messe hit in dysches, & lay the sew above and serve hit forth. [Fourme of Curye [Rylands MS 7]]

Soles in cyne. Take soles, and flee hom, and wash hom in water, then fethe hom in faire water, and as thai byn sothen (when they are boiled), take of the fynnes, and take onyons sothen, and bred stepet in the brothe, and grinde al this in a morter, and drawe hit up with the self broth in vynegur and wyn, and do therto gode pouder and sake, and colour hit with saffron, and sethe hit, and then dresse thi fyssh in a faire vessel, and do thi fewe above, and so serve hit forthe. [Ancient Cookery [Arundel 334]]

[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]

onions
bread
broth
podour
saffron
honey
salt


[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 "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:118>. Accessed on October 14, 2019, 9:39 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:118>. Accessed on October 14, 2019, 9:39 am.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:132>. Accessed on October 14, 2019, 9:39 am.




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