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This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "XXIII - FOR TO MAKE EYRYN IN BRUET". [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:

XXIII - FOR TO MAKE EYRYN IN BRUET. Nym water and welle yt and brek eyryn and kast theryn and grynd peper and safroun and temper up wyth swete mylk and boyle it and hakke chese smal and cast theryn and messe yt forthe.

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]

Brewet Of Ayrenn. XX.IIII. XI. Take ayrenn, water and butter, and seeþ hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take þenne the ayrenn and swyng hem with verious. and cast þerto. set it ouere the fire and lat it not boile. and serue it forth. [Forme of Cury]

.lxxxlx. Brewet of ayroun. Tak ayroun, water, & buttur and seeth hem y fere with safroun & gobettes of chese, wryng ayroun thorow a straynour, whan the water hath soden a while: tak thenne the ayroun & swyng hem with verjous & cast therto & set it overe the fyre & lat it not boyle and serve hit forth. [Fourme of Curye [Rylands MS 7]]

Egges yn brewte. Take water and seth hit. in the same water breke your egges and cast ther on gynger pepur and saferon than temper hit vp with swete mylke and boile hit And then kerve chese and cast ther to small kutte And when hit ys ynowgh serue hit furth. [Gentyll manly Cokere (MS Pepys 1047)]

Eyren in bruet. Nym water & welle yt, & brek eyryn & kast þeryn, and grynd peper & safroun & temper vp wyþ swete mylk, & boyle it; & hakke chese smal & cast þeryn, & messe yt forþe. [MS Douce 257]

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


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Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:218>. Accessed on August 9, 2020, 7:10 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:90>. Accessed on August 9, 2020, 7:10 am.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:20>. Accessed on August 9, 2020, 7:10 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:23>. Accessed on August 9, 2020, 7:10 am.

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