CHASTLETES
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 "CHASTLETES". [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:

CHASTLETES, XX.IX. IX. Take and make a foyle of gode past with a roller of a foot brode. & lyngur by cumpas. make iiii Coffyns of þe self past uppon þe rolleres þe gretnesse of þe smale of þyn Arme. of vi ynche depnesse. make þe gretust in þe myddell. fasten þe foile in þe mouth upwarde. & fasten þee oþere foure in euery syde. kerue out keyntlich kyrnels above in þe manere of bataiwyng and drye hem harde in an Ovene. oþer in þe Sunne. In þe myddel Coffyn do a fars of Pork with gode Pork & ayrenn rawe wiþ salt. & colour it wiþ safroun and do in anoþer Creme of Almandes. and helde it in anoþer creme of Cowe mylke with ayrenn. colour it with saundres. anoþur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & holde it in broun. anoþer manere. do fars as to frytours blanched. and colour it with grene. put þis to þe ovene & bake it wel. & serue it forth with ew ardaunt.



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]

(title missing). every syde. kerve out keyntlyche kyrnels above in the maner of bate lyng, and dry hem hard in an ovene other in the sune. In the myddel coffyn do a fars of pork, with gode powdour and ayroun rawe with salt & colour hit with safroun. and do in a nother creme of almandes, & held in a nother creme of cowe mylke with ayroun. colour hyt with saundres. In a nother manere: fars of fyges. of raysouns. of apples. of peres. & holde hit browne. In a nother manere, do fars as to frytours blaunche. & colour hyt grene. put this in the ovene and bake hyt wel & serve hit foth with ew ardaunt. [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]

pastry
pie_crust
pork
eggs
salt
saffron
cream
nuts
milk
sandalwood
raisins
apples
pears


[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]

coffyn: A pastry crust, often freestanding and rectangular.
ayrenn: Eggs. (from German)


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:188>. Accessed on August 19, 2019, 10:08 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:185>. Accessed on August 19, 2019, 10:08 pm.




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