XXXII - For To Make A Pynade Or Pyvade
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 "XXXII - For To Make A Pynade Or Pyvade". [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:

XXXII - For To Make A Pynade Or Pyvade. Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt thereto that hony a quantite of broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys and do al togedere boyl hem long and hold yt in a wet bord and let yt kele and messe yt and do 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]

iij - Pynade. Take Hony and gode pouder Gyngere, and Galyngale, and Canelle, Pouder pepir, and graynys of parys, and boyle y-fere; than take kyrnelys of Pynotys and caste ther-to; and take chyconys y-sothe, and hew hem in grece, and caste ther-to, and lat sethe y-fere; and then lat droppe ther-of on a knyf; and 3if it cleuyth and wexyth hard, it ys y-now; and then putte it on a chargere tyl it be cold, and mace (Note: A. make) lechys, and serue with other metys; and 3if thou wolt make it in spycery, then putte non chykonys ther-to. [Two Fifteenth-Century Cookery-Books]

Pynnonade. XX.II. XI. Take Almandes iblaunched and drawe hem sumdell thicke with gode broth oþer with water and set on the fire and seeþ it, cast þerto zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a lytel. [Forme of Cury]

.l. Pynnonade. Tak almaundes y blaunched & drawe hem up sumdel thykke with gode broth other with water & set on the fyre & seeth it, cast therto yolkes of ayroun y drawe tak pynes fryed in oyle other in grece & do therto white poudour douce, suger & salt, & colour it with alkenet a litall. [Fourme of Curye [Rylands MS 7]]

[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]

honey
radishes
sugar
podour
pepper
saffron
nuts


[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:285>. Accessed on October 19, 2019, 6:14 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:156>. Accessed on October 19, 2019, 6:14 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:50>. Accessed on October 19, 2019, 6:14 am.




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