VYANDE CYPRE OF SAMOUN
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 "VYANDE CYPRE OF SAMOUN". [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:

VYANDE CYPRE OF SAMOUN. XX.IIII. XVIII. Take Almandes and bray hem unblaunched. take calwar Samoun and seeþ it in lewe water drawe up þyn Almandes with the broth. pyke out the bones out of the fyssh clene & grynde it small & cast þy mylk & þat togyder & alye it with flour of Rys, do þerto powdour fort, sugur & salt & colour it with alkenet & loke þat hit be not stondyng 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]

Viandre Cypyre de Salmon. Recipe & bray almonds vnblaunched; þan take caluer salmon & seth it in water, & draw vp þinne almonds mylk with þe broth of þe salmon. Þan pike out þe bonys clene, & grind it small, & cast þi mylk & þat togyder, & ley it with floure of rice, & seth it; & þan do þerto strong powdyr, sugure & salt, & colour it with alkenet so þat it be standyng, & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

.lxlvj. Vyaynd cypre of samoun. Take almaundes & bray hem unblaunched, tak calewar samoun & seeth it in lu water drawe up thyne almaundes with the broth, pyke out the bones out of the fysche it clene & grynd it smale & cast thy mylk, & that to gydre, & alye hit with flour of rys do therto poudour fort, suger and salt, & colour hit with alkenet, loke that hit not stondyng and messe hit forth. [Fourme of Curye [Rylands MS 7]]

.lxlvj. Vyaynd cypre of samoun. Take almaundes & bray hem unblaunched, tak calewar samoun & seeth it in lu water drawe up thyne almaundes with the broth, pyke out the bones out of the fysche it clene & grynd it smale & cast thy mylk, & that to gydre, & alye hit with flour of rys do therto poudour fort, suger and salt, & colour hit with alkenet, loke that hit not stondyng and messe hit 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]

salmon
nuts
broth
bones
fish
milk
rice
podour
sugar
salt
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]

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:97>. Accessed on November 20, 2019, 5:57 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:28>. Accessed on November 20, 2019, 5:57 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:97>. Accessed on November 20, 2019, 5:57 pm.




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