Mortrews Blank
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 "Mortrews Blank". [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:

Mortrews Blank. XX.II. VI. Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, and temper hem up with the self broth. and alye the fleissh with the mylke and white flour of Rys. and boile it. & do þerin powdour of gyngur sugar and look þat it be stondyng.



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]

For blanchyd mortrews. Sethe hennes and porke, þat is fulle fresshe. Bray almondes unblanchyd and temper hom nesshe With clene brothe, and drawe hom þo. Alay þy flesshe smalle grounden to, And floure of ryce þou grynd also. Cast powder of gyngere and sugur þerinne, But loke þat hit be not to þyn, But stondand and saltid mesurlé And kepe þy dysshe mete for þo maystré. [Liber cure cocorum [Sloane MS 1986]]

To mak blanched mortrus tak and sethe hennes and freche pork to gedur then bray unblanched almondes and temper them with clene brothe and alay the fleshe small ground ther to put ther to flour of rise and do all to gedur and cast in pouder of guingere and sugur and luk it be not thyn salt it and serue it. [A Noble Boke off Cookry]

Blawnched Mortrovs. Recipe almond mylk or cow mylk & floure of rice, of amidon, & of wastell, & drawe it thrughe a cloth with sum of þe mylk, & lat it boyle to it be standyng; & put þerto hony, & þan dress a lech of þat one blaunched morterus, anoþer of þat saferon, etc. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Cxx - Whyte Mortrewys of Porke. Take lene Porke, and boyle it; blaunche Almandys, and grynd hem, and temper vppe with the brothe of the porke, and lye hem vppe with the Flowre of Rys, an lete boyle to-gederys, but loke that the porke be smal grounde y-now; caste ther-to Myncyd Almaundys y-fryid in freysshe grece; then sesyn hem vppe alle flatte in a dysshe; throw ther-to Sugre y-now and Salt; and atte the dressoure, strawe ther-on pouder Gyngere y-mellyd with Almaundys. [Two Fifteenth-Century Cookery-Books]

lxix - Whyte Mortrewes. Take Almaunde Mylke and Floure of Rys, and boyle it y-fere; thenne take Capoun and Hennys, and sethe hem and bray hem as smal as thou may, and ly (Note: Allay; mix) it with an Ey (Note: Egg) or to, and also a-lye it vppe with the mylke of Almaundys, and make hem chargeaunt as Mortrewes schuld be, and dresse hem forth, and caste Canel a-boue, or Gyngere. Blanke pouder is best. [Two Fifteenth-Century Cookery-Books]

.xlv. Mortrwes blank. Tak pork & hennes & seeth hem as to fores, bray almandes blaunched & temper hem up with the self broth & alye the flesch with the mylke & white flour of rys & boyle hit & do ther inne poudour of ginger, suger & salt and loke hit be stondyng. [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]

pork
chicken
nuts
broth
milk
rice
podour
ginger
sugar


[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:45>. Accessed on October 16, 2019, 5:44 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:22>. Accessed on October 16, 2019, 5:44 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:199>. Accessed on October 16, 2019, 5:44 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:3>. Accessed on October 16, 2019, 5:44 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:120>. Accessed on October 16, 2019, 5:44 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:45>. Accessed on October 16, 2019, 5:44 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact