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This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "FOR TO MAKE POMME DORRYLE AND OþER þNGES". [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:

FOR TO MAKE POMME DORRYLE AND OþER þNGES. XX.VIII. XIIII. Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ powdre fort, safroun, and salt, and do þerto Raisouns of Coraunce, make balles þerof. and wete it wele in white of ayrenn. & do it to seeþ in boillyng water. take hem up and put hem on a spyt. rost hem wel and take parsel ygronde and wryng it up with ayren & a party of flour. and lat erne aboute þe spyt. And if þou wilt, take for parsel safroun, and 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]

For powme dorrys. Take porke and grynde hit rawe, I kenne, Temper hit with swongen egges. þenne Kast powder to make hit on a balle. In playand water þou kast hit schalle To harden, þenne up þou take, Enbroche hit fayre for goddes sake. Endore hit with 3olkes of egges þen With a fedyr at fyre, as I þe kenne. Bothe grene and rede þow may hit make With iuse of herb3 I undertake. Halde under a dysshe þat no3t be lost, More honest hit is as þou wele wost. [Liber cure cocorum [Sloane MS 1986]]

.Clxxij. For to make pomme dorryes & othere thynges. Take the lyre of pork rawe & grynde hit smale. medle hit up with poudour fort safroun. & salt, & do ther to raysouns of corauns. make balles ther of, & wete hit wel in whyte of ayroun & do hyt to seeth in boylyng watur. take hem up & put hem on a spyt, rost hem wel. & take persel y ground and wryng hyt up with ayroun & a perty of flour & let yerne a boude the spyt & yf thou wolt: take for persel safroun and serve hyt forth. [Fourme of Curye [Rylands MS 7]]

xix - Pome dorres. Take Fylettys of Raw porke, and grynd hem wyl; do Salt and pouder Pepir ther-to; than take the Whyte of the Eyroun andthrow ther-to, and make hem so hard that they mow ben Rosted on a Spete; make hem round as an Appil: make fyre with-owte smoke; then take Almaunde mylke, and y-bontyd (Note: Bolted, sifted) flour, do hem to-gederys; take Sugre, and putte in thin (Note: Thine) bature; then dore hem with sum grene thing, percely or 3olkys of Eyroun, to-geder, that they ben grene; and be wyl war that they ben nowt Browne; and sum men boyle hem in freysshe broth or they ben spetid; and whan they ben so boylid, then they must ben sette an kelid, and than Spete hem, and dore hem with 3olkys of Eyroun y-mengyd with the Ius of haselle leuys. [Two Fifteenth-Century Cookery-Books]

XLII - FOR TO MAKE POMMEDORRY. Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder of Pepyr olde resyns and of coronse set over a panne wyth fayr water and mak pelotys of the Buf and wan the water and the pelots ys wel yboylyd and set yt adoun and kele yt and put yt on a broche and rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe. [Forme of Cury]

To mak pomes tak and grind raw pork and temper them with swonge egges caft ther to good poudurs and [quere, rolle omitted?] it in a balle and lay it in boillinge water to hardyn then tak it up and endore it with yolks of eggs and ye may make it grene or red with juce of erbes and serue it [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]

coraunce: Raisins made from corinth grapes (a.k.a currants).
ayrenn: Eggs. (from German)

[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.
  <>. Accessed on September 29, 2020, 7:26 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:26 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:26 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:26 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:26 pm.

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