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This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "LOSEYNS IN FYSSH DAY". [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:

LOSEYNS IN FYSSH DAY. XX.VI. VIII. Take Almandes unblaunched and waisthe hem clene, drawe hem up with water. seeþ þe mylke & alye it up with loseyns. cast þerto safroun. sugur. & salt & messe it forth with colyandre in confyt rede, & serue it 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]

To mak lessenges on fische dais tak almondes and grind them and mak a thik mylk with faire water and alay it upe with lossinges and cast ther to sugur saffron and salt and mese it furthe and florisshed with colliander comfet and serue it. [A Noble Boke off Cookry]

.Cxxvj. Losyns in fysch day. Take almaundes unblaunched & waisch hem clene. drawe hem up with water. seeth the mylke & alye hit up with losyns. cast ther to safroun. suger & salt & messe hit forth with co lyaundre in confyt rede & serve it forth. [Fourme of Curye [Rylands MS 7]]

Lozenges in Lent or outside [Lent]. Take flour, honey and milk. Mix it [together] and roll it out flat like a sheet [of dough] for a tart. Then cut it any way you want. Cook it in oil when in Lent, and outside of Lent cook it in [animal] fat. Let them cool. Then have wine and honey and boil them in a pan with sugar and with some wine. Eat them hot. [Wel ende edelike spijse]

To mak lossenges fried in lent make a paiste of pured flour knodden with faire water sugur saffron and salt then mak a thyn foile in lossengis the bred of your hond or lese and fry them in oile and serue them iij or iiij in a dysshe. [A Noble Boke off Cookry]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]

colyandre: Coriander seed (Coriandrum sativum).

[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]


[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:127>. Accessed on July 5, 2020, 7:43 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:137>. Accessed on July 5, 2020, 7:43 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:127>. Accessed on July 5, 2020, 7:43 am.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:22>. Accessed on July 5, 2020, 7:43 am.

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