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


Introduction
This entry is a re-creation of a recipe from , entitled "POTEWS". [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:

POTEWS. XX.VIII. XVII. Take Pottes of Erþe lytell of half a quart and fyll hem full of fars of pomme dorryes. oþer make with þyn honde. oþer in a moolde pottes of þe self fars. put hem in water & seeþ hem up wel. and whan þey buth ynowz. breke þe pottes of erþe & do þe fars on þe spyt & rost hem wel. and whan þei buth yrosted. colour hem as pomme dorryes. make of litull prewes gode past, frye hem oþer rost hem wel in grece. & make þerof Eerys to pottes & colour it. and make rosys of gode past, & frye hem, & put þe steles in þe hole þer þe spyt was. & colour it with whyte. oþer 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]

Poterous. (Note: Harl. MS. Poterons) Take a shouell of yren, and hete him brennyng hote in the fire; and then take him oute of the fire, and fil him full of salt; And then make a coffyn, and putte in the salt al holowe, the shappe of a treyn dissh; and sette the pan and the salt ouer the fire ayen, til the salt be brennyng hote; and then cast the white and the yolkes of rawe eyren in-to the hole of salt, and lete stonde in the fire til hit be half hard; And then put a dissh half of salt; And then take a dressing knyfe, and put vnder the salt [correction; sic = MS. repeats 'And then take a dressing knyfe, and putte vnder the salt.'] and the pan, and heve hit vppe fro the fire, that the coffyn with the eyren breke not; And then sette hit in the dissh with the salt, and serue it forth. []

.Clxxv. Potews. Take pottes of erthe lytul of half a quart and fylle hem full of pomme dorryes other make wyth thyn honde, other in a molde of pottes of the self fars. put hem in watur & seeth hem up wel. and whan they buth ynowhe, breke the pottes of erthe & do the fars on the spyt & rost hem wel. & whan they bene y rosted: colour hem as pomme dorryes. make of lytul prews gode past. fry hem or rost hem wel in grece. & make ther of eeres to pottes & colour hyt, & make roses of good past & fry hem & put the steles in the hole ther the spyt was. & colour hyt wyth whyte other rede and messe hyt forth. []

.Clxxv. Potews. Take pottes of erthe lytul of half a quart and fylle hem full of pomme dorryes other make wyth thyn honde, other in a molde of pottes of the self fars. put hem in watur & seeth hem up wel. and whan they buth ynowhe, breke the pottes of erthe & do the fars on the spyt & rost hem wel. & whan they bene y rosted: colour hem as pomme dorryes. make of lytul prews gode past. fry hem or rost hem wel in grece. & make ther of eeres to pottes & colour hyt, & make roses of good past & fry hem & put the steles in the hole ther the spyt was. & colour hyt wyth whyte other rede and messe hyt forth. []

[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]

pastry
grease
roses


[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
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[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:176>. Accessed on March 29, 2024, 9:50 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:376>. Accessed on March 29, 2024, 9:50 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:176>. Accessed on March 29, 2024, 9:50 am.