Fonnell
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 "Fonnell". [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:

Fonnell. XX.III. II. Take Almandes unblaunched. grynde hem and drawe hem up with gode broth, take a lombe or a kidde and half rost hym. or the þridde part, smyte hym in gobetes and cast hym to the mylke. take smale briddes yfasted and ystyned. and do þerto sugur, powdour of canell and salt, take zolkes of ayrenn harde ysode and cleeue a two and ypaunced with flour of canell and florish þe sewe above. take alkenet fryed and yfoundred and droppe above with a feþur and messe it 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]

.lxj. Fonnell. Tak alamundes unblaunched, grynd hem & drawe hem up with gode broth, tak a lombe or a kydde & half rost him other the thrydde part smyte him in gobettes & cast him to the mylke, tak smale bryddes y farced & y stewed & do therto suger, poudour of canel & salt, tak yolkes of ayroun harde y sode & cleve a two & y paunced with flour of canel, & florysch the sew above tak alkanet fryed & foundryt & drap a bove with a fether & messe it forth. [Fourme of Curye [Rylands MS 7]]

.lxj. Fonnell. Tak alamundes unblaunched, grynd hem & drawe hem up with gode broth, tak a lombe or a kydde & half rost him other the thrydde part smyte him in gobettes & cast him to the mylke, tak smale bryddes y farced & y stewed & do therto suger, poudour of canel & salt, tak yolkes of ayroun harde y sode & cleve a two & y paunced with flour of canel, & florysch the sew above tak alkanet fryed & foundryt & drap a bove with a fether & messe it forth. [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]

nuts
broth
kid
milk
birds
sugar
podour
cinnamon
salt
yolks
eggs
alkanet


[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]

zolkes: Yolks. A transcription or copying error for зolkes.
ayrenn: Eggs. (from German)
alkenet: Dyer's Bugloss (Alkanna tinctoria) or possibly Common Bugloss (Anchusa officinalis). A member of the Borage family. A red colorant.


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:61>. Accessed on October 19, 2019, 5:45 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:61>. Accessed on October 19, 2019, 5:45 am.




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