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

IIII - FOR TO MAKE POMMYS MORLES. Nym Rys and bray hem wel and temper hem up wyth almaunde mylk and boyle yt nym applyn and par' hem and sher hem smal als dicis and cast hem ther'yn after the boylyng and cast sugur wyth al and colowr yt wyth safroun and cast ther'to pouder and 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]

Pomesmoille. Nym rys and bray hem in a morter, tempre hem vp with almande milke, boille hem: nym appelis and kerue hem as small as douste, cast hem yn after ye boillyng, and sugur: colour hit with safron, cast therto goud poudre, and 3if hit forth. [Two Fifteenth-Century Cookery-Books]

To mak pomes molid tak rise and bray them and boile them with almond mylk then tak almondes and shere them fmall and put them there to and cast in sugur pouder of guingere canelle pepper and saffron and serue it. [A Noble Boke off Cookry]

Pommys morles. Nym rys & bray hem wel, & temper hem vp wyþ almaunde mylk & boyle yt. Nym applyn & pare hem & sher hem smal als dicis, & cast hem þereyn after þe boylyng, & cast sugur wyþal, & colowre yt wyþ safroun & cast þereto pouder, & serue 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:257>. Accessed on May 28, 2020, 5:14 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:473>. Accessed on May 28, 2020, 5:14 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:241>. Accessed on May 28, 2020, 5:14 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:63>. Accessed on May 28, 2020, 5:14 am.

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