VYANND RYAL
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 "VYANND RYAL". [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:

VYANND RYAL. XX.IIII. XIX. Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. & medle alle þise togider. boile it and salt it. and loke 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]

Cxlij - Vyande Ryalle. Nyme gode Mylke of Almaundys, and do it in a potte, and sette it ouer the fyre, and styre it tyl it boyle almost; then take flour of Rys and of the selue Mylke, an draw it thorwe a straynoure, and so ther-with a-lye it tylle it be Chargeaunte, and stere it faste that it crouste no3t; then take owte of grece, and caste it thorw a Skymoure, and colour that Sewe ther-with; than take Sugre in confyte, and caste in y-now; sesyn it with Salt and ley thre lechys in a dysshe, and caste Aneys in comfyte ther-on, and thanne serue forth. [Two Fifteenth-Century Cookery-Books]

.lxlvij. Vyaund ryal. Take wyne qeke other rynysch wyne & hony claryfyed ther with, tak flour of rys, pynes, poudoure ginger, other peper & canel, other flour of canel, poudour of clowes, safroun, safroun, suger cypre, mulleberyes other saundres, & medle alle these to gyder, boyle it and salt hit & loke hit be stondyng & ni. f. [Fourme of Curye [Rylands MS 7]]

xxxiij - A bake Mete Ryalle. Take and make litel cofyns, and take Chykonys y-sothe; other Porke y-sothe, and smale y-hackyd; other of hem bothe: take Clowys, Maces, Quybibes, and hakke with-alle, and melle yt with cromyd Marow, and lay on Sugre y-now; than ley it on the cofynne, and in the myddel lay a gobet of marow, and Sugre round a-bowte y-now, and lat bake; and this is for soperys. [Two Fifteenth-Century Cookery-Books]

Cxlij - Vyande Ryalle. Nyme gode Mylke of Almaundys, and do it in a potte, and sette it ouer the fyre, and styre it tyl it boyle almost; then take flour of Rys and of the selue Mylke, an draw it thorwe a straynoure, and so ther-with a-lye it tylle it be Chargeaunte, and stere it faste that it crouste no3t; then take owte of grece, and caste it thorw a Skymoure, and colour that Sewe ther-with; than take Sugre in confyte, and caste in y-now; sesyn it with Salt and ley thre lechys in a dysshe, and caste Aneys in comfyte ther-on, and thanne serue forth. [Two Fifteenth-Century Cookery-Books]

.lxlvij. Vyaund ryal. Take wyne qeke other rynysch wyne & hony claryfyed ther with, tak flour of rys, pynes, poudoure ginger, other peper & canel, other flour of canel, poudour of clowes, safroun, safroun, suger cypre, mulleberyes other saundres, & medle alle these to gyder, boyle it and salt hit & loke hit be stondyng & ni. f. [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]

wine
honey
rice
podour
ginger
pepper
cinnamon
cloves
saffron
sugar
mulberries
sandalwood
salt


[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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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:98>. Accessed on October 19, 2019, 8:26 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:142>. Accessed on October 19, 2019, 8:26 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:98>. Accessed on October 19, 2019, 8:26 am.




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