XXVII - FOR TO MAKE BERANDYLES
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 "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]


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

chicken
beef
bones
broth
podour
ginger
sugar
grains_of_paradise
pomegranates
cloves
gillyflowers
mace


[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
[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:222>. Accessed on November 19, 2019, 8:52 pm.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:27>. Accessed on November 19, 2019, 8:52 pm.




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