IIII - FOR TO MAKE POMMYS MORLES
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 "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]

[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]

rice
nuts
milk
sugar
saffron
podour


[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:257>. Accessed on October 19, 2019, 5:52 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:473>. Accessed on October 19, 2019, 5:52 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:241>. Accessed on October 19, 2019, 5:52 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:63>. Accessed on October 19, 2019, 5:52 am.




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