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

XLIV - FOR TO MAKE REW DE RUMSY. Nym swynys fet and eyr and make hem clene and seth hem alf wyth wyn and half wyth water cast mycyd onyons thereto and god spicis and wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd kest thereto of the selve broth hy lyed wyth amydoun and anyeyd onyons and serve yt 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]

[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]


[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]

amydoun: Wheat starch, or occasionally rye starch. Corn starch can be used as a modern substitute.

[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]


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Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:239>. Accessed on March 25, 2019, 11:23 pm.

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