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

XXVII - FOR TO MAKE BERANDYLES. Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the Hennyn and do awey the bonys and bray smal yn a mortar and temper yt wyth the broth and seth yt thorw a culdore and cast therto powder of gyngenyr and sugur and graynys of powmis gernatys and boyle yt and dresse yt in dysches and cast above clowys gylofres and maces and god powder serve 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]

Berandyles. Nym hennys & seþ hem wyþ god buf, & wan hi ben sodyn nym þe hennyn & do awey þe bonys & bray smal yn a morter, & temper yt wyþ þe broþ & seyz yt þorw a culdore, & cast þereto powder of gyngeuyr & sugur & graynys of powmys gernatys, & boyle yt & dresse yt in dysches, & cast aboue clowys gylofres & maces & god powder & serue yt forþe. [MS Douce 257]

[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]


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Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:222>. Accessed on July 12, 2020, 9:46 pm.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:27>. Accessed on July 12, 2020, 9:46 pm.

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