TENCHES 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 "TENCHES 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:

TENCHES IN CYNEE. XX.VI. Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of Raysouns coraunce witþ wyne and water, do þerto hool raisouns & powdour of gyngur of clowes of canel of peper do the Tenches þerto & seeþ hem with sugur cypre & salt. & messe 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]

lxxxxv - Tenche in cyueye. Take a tenche, an skalde hym, roste hym, grynde Pepir an Safroun, Brede an Ale, and melle it to-gederys; take Oynonys, hakke hem, an frye hem in Oyle, and do hem ther-to, and messe hem forth. [Two Fifteenth-Century Cookery-Books]

To mak a tenche in cevy tak and cutt tenches in smalle peces thene fry them and draw a liour of raissins of corans with wyne and water and do ther to other raissins hole pouder of guinger clowes canelle and pepper and put your tenche ther in and sethe it with water and salt and serue it. [A Noble Boke off Cookry]

.Cxviij. Tenches in cyvee. Take tenches & smyte hem on pecys frye hem, drawe a lyour of radsouns corauns with wyne & whater, do ther to hole raysouns, poudre of ginger, of clowes of canel, of peper, do the tenches ther to & seeth hem with suger, salt & messe 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]

tenche
raisins
currants
wine
podour
ginger
cloves
cinnamon
pepper
sugar
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]

tenches: Tench (Tinca tinca). A common freshwater fish of Europe.
coraunce: Raisins made from corinth grapes (a.k.a currants).
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 "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:119>. Accessed on December 15, 2019, 4:43 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:95>. Accessed on December 15, 2019, 4:43 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:136>. Accessed on December 15, 2019, 4:43 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:119>. Accessed on December 15, 2019, 4:43 am.




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